Cider Chat

Cider Chat at The Northman (Chicago Cider Bar) February 7, 2017 at 4:30pm Stop on by and let's chat! I have a list of fun cider topics to chat with you for an upcoming podcast.  Cider Chat at Chicago Cider Summit February 11, 2017 Look for the Cider Chat table where I will be recording mini chats with attendees and offering Cider Chat baseball caps. Luis Ravina Pisaca's title is enology or enologist, which means he is responsible for the cidermaking at Posma cidery in Tenerife, one of seven islands in the Canary Islands that are located in the Atlantic Ocean off the northwestern coast of Africa. Posma has been producing cider for 4-5 years. Luis was attending the International Hall of Gala Ciders in Gijon, Asturias in September 2016. We recorded this chat on the steps outside that all day cider fest. Posma makes a Sidra Natural which is actually a Brut.  Though named Sidra Natural don't expect the typical acetic taste that one might find in the many delicious Asturian Sidras. Posma produced 4000 bottles of this cider in 2016. It is corked and bottle conditioned. The clarity is brilliant. The taste profile is a blend of UK and Asturian, showcasing the best of both those region's (UK and Asturias) ciders.  It is light and delicate making it a fine special occasion cider, while providing a savory "Umami" backdrop, with a whisper of acidity. The complexity encourages one to slow down, while at the same time I wanted to gulp back the bottle as my thirst grew for more. Why did Luis start producing cider? To address the loss of so many apples that were not being used on Tenerife, Posma began making cider. What kind of apples varieties do they have? Tenerife primarily has Reineta (Spanish), Reinnette (as written in French) and Rennet as written in English. apples. It is a yellow skin apple, which is more like a tan than bright yellow. What is the apple growing scene like on Tenerife? 50-60 hectares (123-148 acres) of apples trees on the island It is a very desert climate, but they do get snow in the mountains. The Canary Islands have the highest mountains of any other islands in the world- some are 12000'+ Apples have been grown on the Canary Islands since 1850 Gran Canaria  had the first cidery called Gran Valle What are the ciders like that Posma makes? They use the Champagne method for producing their Brut They only make one style of cider Does Posma have a Tasting Room? Call ahead to make an appointment. How is the reception to cider in the area? Everyone is enjoying cider, both men and women, young and old Visiting and Landing into the Canary Islands There are two airport on the island, but the international airport is Los Tenerife North Airport, formerly "Los Rodeos Airport" as Luis refers to it. It is located in San Cristóbal de La Laguna. Los Tenerife is 10 kilometers from Posma cidery. Contact Posma Facebook: https://www.facebook.com/POSMA-Brut-312882982231159/ eMail: lravina@hotmail.com Address: Tomas Zerolo 46 38300 La Orotava, Tenerife phone: + 687 842 010 Mentions in this chat Przemek Map of Polish cideries http://bit.ly/2jOkf2A Przemek says, "Blue colors - is big cider "factories" (low quality) and green - small, micro cider mills with quality products."  Going to Chicago Cider Week? Want a Cider Chat baseball cap? Send me an email ria@ciderchat.com Mentions in this Chat! CiderCon February 8th through 10th, 2017 Ask for the following 4 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project - California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Go to this page to see the ciderchat.com show notes page with photos Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat    

February 7, 2017 at 4:30pm Cider Chat at The Northman    recording chats with patrons on Cider Stories! Brian Rutzen is the Cider Director at Chicago’s first cider bar, The Northman managing 20 taps of cider, 5 craft beers and in total over a 100 options of cider to partake at this 63 seat bar. We chat how The Northman helps patrons understand cider, how it is poured, cellaring cider, cider with food, and lots of tips for attendees heading to the windy city for CiderCon (the annual cider conference for members of the United States Association of Cider Makers). Chicago is a city of neighborhoods - with many of the names reflecting the immigrant groups that settled there. Pilsen for instance got its name from the Czech immigrants and is now housing many Mexican immigrants. Brian says “Chicago is setup as a grid.” Making it fairly easy to get about Go to this page to see the ciderchat.com show notes page with photos  O'Hare Airport apple history What does the airport code ORD stand for at this mighty Chicago hub? Answer: Orchard Field Taxi to Downtown from O'Hare Airport: $50 bucks (this is not absolute, might be more) Public Transport from O'Hare to Downtown -$2 (might be a bit more but, no more than $5) What to expect for cider options in Chicago?  Brian says that most bars nowadays have at least  2 ciders on tap Transportation around Chicago? Uber - Take lake shore drive to get to The Northman from Chicago CiderCon2017 for $15 bucks. Use the promo code CIDERCHAT10 for $10 off your first Uber ride. Taking the L train from downtown to The Northman will take you 45 minutes Contact info for Brian and The Northman Brian’s Twitter handle: @ChicagoCider website The Northman address: 4337 N. Lincoln Ave, Chicago telephone: 773-935-2255 Twitter @TheNorthmanChi CiderCon February 8th through 10th, 2017Mentions in this Chat Chicago Cider Summit February 11, 2017 Jake Melnick’s Corner Tap Known for wings and having cider on draft Vandermill Cider Places to stop in on Randolph Street as mentioned on this chat Girl & The Goat Little Goat Duck Duck Spin 809 W Randolph Street Chicago, Illinois Au Cheval 800 W. Randolph Street 312-929-4580 Kaiser Tiger - 1415 W. Randolph Street German Sausage, great tastes made with bacon Cider on Tap Outside in the Winter: Curling!!! Listen to the following French cider podcast episodes to prepare for the CiderCon Tastings 049: Agathe Letellier | Manior d"apreval | Normandy - France 050: Didier Bedue |President I.D.A.C., France 057 Eric Bordelet | Normandy, France Part 1 Ask for the following 4 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver’s Cider and Perry - Herefordshire/UK Santa Cruz Cider Company - California The Cider Project - California Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat  

Bartosz Gałka is one of three partner at the Polish cidery "Slow Flow Group".  Along with Łukasz Sobór, Jakub Lorek and Jakub's father,Marcin Lorek, who makes wine and consults to this project  they are helping to put Polish cider on the world map. The cidermaking tradition in Poland dates back to the 16th century, but is only recently gearing up once again.. Slow Flow Group has been making cider since 2011 and marketing it since 2014. It took 2 years to get permitted to sell cider in Poland. I met up with Bartosz in Asturias, Spain in September of 2016 while we were both attending the International Hall of Gala Ciders. Slow Flow Group is using apples from local orchards, with most of the trees being 70-80 years old. There is no sugar nor sulfites added to this company's ciders. The primary Apples used by Slow Flow Group: Grochówka Kronselka Szara - Złota Reneta starking Pepina Malinówka Pinowa Antonówka They press apples using a Hydraulic press called "Big Mama" which is a basket press Polish terms in cider and spelling Cider in Poland  is spelled "Cydr" or Jabłecznik Kupaż - to blend cider also written as "coupage" The Polish Craft Cider Association is: Polskie Cydry Autorskie Where to find Slow Flow Group's ciders: Selling locally to wine bars and "good" restaurants, and Czech Republic Slovakia and exploring Northern Spain Bartosz says, that there "Is a Tasting Room" at the cidery. Contact for Bartosz Gałka and Slow Flow Group eMail: slowflowgroup@hotmail.com Website: http://slowflowgroup.pl/ Address: Komorniki 28 Raciechowice, Poland 32-415 Telephone: +787932582 Bottles Artwork done by Agata Strzelecka from Warsaw Go to this page to see the ciderchat.com show notes page with photos Mentions in this chat: YouTube clip and song "Forfiter Blues" a sung by the Polish group MerC 'N CeZik Przemek Ivanich's cider blog: Piwo I Cyder on Facebook https://www.facebook.com/piwoicydr/?hc_ref=PAGES_TIMELINE Events Cider Chat at The Northman (Chicago Cider Bar) February 7, 2017 at 4:30pm CiderCon February 8th through 10th, 2017 Chicago Cider Summit February 11, 2017 Cider Chat Podcast Episodes: 049: Agathe Letellier | Manior d"apreval | Normandy - France 050: Didier Bedue |President I.D.A.C., France 057 Eric Bordelet | Normandy, France Part 1 Ask for the following 4 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver’s Cider and Perry - Herefordshire/UK Santa Cruz Cider Company - California The Cider Project - California Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat    

Alvar Roosimaa turned towards cidermaking after deciding to move out of the capital of Estonia, Tallinn. He bought a country house approximately an hour and a half to the south Tallinn with his wife Veronika. It was at this country house that the name of the cidery was found. Alvar tells the story of finding a copper tube, which is a typical container used by Estonians for holding documents, in a rubbish pile onsite. Inside this tube the original deed of the house was placed along with a colored map of the property. The farm's name was Jannihanso! When you look at the label, you will see that the name "JanniHanso" is using the original old world German handwriting for the name The Jaanihanso cidery started commercial actives in 2013. In 2016, this Estonian cidery began working towards exporting. This past year (2016) they pressed enough apples to have 60,000 litters (15,850 gallons) of apple juice. Cider Tradition in Estonia? Cider is very traditional. Locals call it "apple wine". Every house has a small crusher and small press that has been handed down through the generations Jaanihanso is the first commercial operation in Estonia Since, Jaanihanso launched there are now 2-3 other commercial enterprises taking root, where they are making cider at another location versus being orchard based. Alvar used a fun term calling these ciders "gypsy cidermakers". Alvar uses only wild yeast for the primary fermentation. The champagne method is used during a secondary fermentation. And this cidery also makes a hopped cider. Where to find Jaanihanso? Estonia Finland Ireland Norwary Denmark Hong Kong Australia Contact Info for Jaanihanso Cidermaker: Alvar Roosimaa email: alvar@jannihanso.ee Website: http://www.jaanihanso.ee/en/ Telephone: +372 51 20874 Location: 87215 Parnumaa Õuna, Kaelase Village, Estonia Mentions in this Chat! Carrs Cider House Ask for the following 4 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver’s Cider and Perry - Herefordshire/UK Santa Cruz Cider Company - California The Cider Project - California Go to this page to see the ciderchat.com show notes page with photos Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Anzu Fernández has been selected as Cider Chat’s pick for the Sexiest Cider Dude of 2017! This title is not given freely nor is it due to the fact that Asturias happens to have some of the biggest cider cojones around. I mean geez Louise! Roman historian Esteban said sometime back in 60 BC about Asturias "They scarcely have wine, but they drink a lot of cider.” I’m thinking that this American might think twice about bragging next time about the big, whoop fact that President John Adams drank cider 200 years ago. Anzu is the International Delegate for Asturian XXI Foundation, speaks 15 languages, works for La Sidra, and is a medical doctor who is in residency to become a neurosurgeon. His resume is impressive, but what really inspired this podcaster is his Cider Bold. He is both knowledgeable and has a keen ability to speak with grace and conviction on cider not only in Asturias but in the rest of the world and that is not only intriguing it is exactly what cider needs right now in 2017! His unabashed view that the cider industry should without a doubt support their country’s cider journalist and a podcast like Cider Chat, which helps to promote cider around the globe, is expected in Asturias and as such a no-brainer for other cider producers around the world. Yes Anzu isn’t afraid to speak up and provide the cider community with a healthy boot in the ass. Plus, the fact that Asturians know how to party like no other people I have ever met in the world absolutely seals the deal for his new title! In this chat we discuss Asturias’ cider culture and how to drink Sidra Tasting notes for Sidra in Asturias Expect Bitterness A blend of  bittersweet and sweet apples 6 apples in each bottle Interesting facts on cider production in Asturias There are 2500 "Asturian only"varieties of cider apples 200 of the apples are endemic to only Asturia Every brand of Natural Sidra, has at the minimum 6 varieties of apples in the blend There are many different associations in Asturias. Also different standards for the Cider Bars (Siderias) Basque cider is consider more acidic than Asturian cider Asturias produces 100,000,000 liters of Sidra per year This region also produces 50,000,000 liters of sparkling Sidra There are Cider pourer competitions The average consumption of cider in Asturias is 45 liters per year In Gijon the population consumes 65 liters/year for every single person in the city - that is only for Natural Sidra, this does not include, liquors or sparkling Sidra How to drink Sidra Begin with a long pour or the "Colene", where the cider is poured from at least a meter from bottle to glass, to release the carbonic gases. The glass is held on a slight angle to catch the pour. About an 1/8 of a cup is poured into each glass It should be frothy and drunk right away. One does not sniff and swill the cider. Instead, Sidra is gulped back, except for a small amount which you leave in the glass to be poured out to the ground on the side of the glass where you just drank and then passed back to the pourer who will then serve another person out of the same glass. The next 7th Annual International Hall of Gala Ciders takes place September 29th, 30th and October 1st in Xixón, Asturias. If you are a commercial cidery and would like to sponsor Cider Chat’s attendance at this event please contact ria@ciderchat.com Contact info for Anzu Fernández email: infoasturiancider@gmail.com Address: Decano Prendes Pando 11 33208 (Xixon Asturias Telephone: +(34) 652 594 983 Websites for Las Sidra LA SIDRA in English: http://www.lasidra.as/en And also the shop: http://www.lasidra.as/tienda/en/ Mentions in this chat Go to this  to see the ciderchat.com show notes page with photos 048: Heleen Noble & Eelco Huizinga | Appels en Peren, Netherlands 049: Agathe Letellier | Manior d"apreval | Normandy - France 050: Didier Bedue |President I.D.A.C., France 057 Eric Bordelet | Normandy, France Part 1 Big Apple Hard Cider - NYCAsk for the following 4 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania Oliver’s Cider and Perry - Herefordshire/UK Santa Cruz Cider Company - California The Cider Project - California Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat Haven't downloaded this chat yet? Here is is again.

See all the videos of the Musée du Poiré by visiting the Cider Chat YouTube Channel The Maison de la Pomme et Poire (House of apple and Pear) was created in 1983 in Barenton by the Normandy-Maine Regional Nature Park. In June 25, 2016 it reopened, after a bit of new construction, as the Musée du Poiré. In this chat we discuss the Route du Poiré which can be followed along in this region of Normandy and trying to find the Musée du Poiré. This adventure began when The Nose and I having only one day left in France, after our chat with Eric Bordelet, decided to head in the opposite direction of where we needed to go, so that we could visit the museum on all things Perry or Poiré, as it is said in French. The museum has ample parking and is Free and open from April 1st  to October 15th - Do double check as these dates might change. It is closed on May 1st Set up a guided tour for the minimal fee of 2.50 (euros) The museum breaks down the historical path of apples and pears. The information plaques along the accessible path into the orchard begin with the time when Dinosaurs became extinct around 40-60 million years ago It was then that the first form of wild apples and pears began to grow in the forests of Kazakhstan - around 20,000 BC.....then, Paleolithic times 300,000 -BC - 6000 BC - "the first fruit seduced the first nomads" Neolithic 6000 - 2200 BC Persians transplanted and planted orchards Antiquity 3000 BC - 5th century - This is the time of the Silk Road and the beginning of major trade routes. The Romans are noted as being responsible for the apples arrival in what we know as Spain and then France and of course the UK Middle Ages 5th century to 15th century - Apples are becoming identified and named by pomologists and they are also traveling out into the new worlds. According to the museum it says that Apples can be traced back to 45 million years. Whereas with pears their history is a bit more of a mystery! Fun tidbits found at the museum: For a Perry to be worthy of the Domfront Designation the "must" needs to stay in the tanks for 6 weeks to guarantee well-developed aromas. Cider and Perry was poured directly from the barrels during meals either into a pitcher, a ewer, or a jug. At the start of each year the cider and perry was considered to be tasting mild and as each month passed the cider and perry would become stronger as fermentation continued on until the yeast settled down typically in Spring. Cider and Perry were primarily consumed in place and thus they were not bottled. Stablizing the bottle pressure has always been a concerned and it is not until the 1950s that bottling became more widespread, and thus helped cider and perry to be marketed more broadly. Initial fermentation takes place in the barrel. The second fermentation takes place once the cider or perry is bottled and the presence of yeast, often wild yeast as is typical of France products  occurs over a 2-4 month period at the temperature of 10C or  50 degrees F and at this next stage the cider and perry becomes sparkling. Where does the word crab apple come from? Likely from the Old English word Crabbe meaning sour, bitter. Real name is Malus Sylvestris (forest apple) They separate the pears as dessert pears, perry pears and culinary pears which are to be enjoyed on toast or sandwiches! "Gadage" - the name of the crusher used to crush apples and pears. Imagine a large round granite on a pole that is rolled around in a vat of apples by a horse. Look at the Cider Chat YouTube Channel to see The Nose moving the Gadage! and all the other videos associated with this chat! Contact info for the Musée du Poiré Website: http://en.normandie-tourisme.fr/pcu/musee-du-poire/barenton/fiche-PCUNOR050FS000TD-2.html?iDD= Adress: La Logeraie 50720 BARENTON Phone : 02 33 59 56 22 Fax : 02 33 59 16 20 And GPS coordinates: N 48 ° 35'16 "- W 0 ° 48'24" Lemon Mousee Recipe from The New Moosewood Cookbook page 215 Go to the show notes page for this episode to find the full recipe. Mentions in this podcast CiderCon February 8th through 10th, 2017 Chicago Cider Summit February 11, 2017 Need a place to stay near the museum or while on the Route du Poiré Check in to the La Bouissonniere Gite follow them on Twitter @gemofagite Ask for the following 4 #CiderGoingUP Campaign cider supporters when you next go out to purchase your cider or perry! - By supporting these cidermakers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver’s Cider and Perry - Herefordshire/UK Santa Cruz Cider Company - California The Cider Project - California Go to this page to see the ciderchat.com show notes page with photos Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat  

Scrumping, gluten intolerance and the ingenuity of two sisters helped launched Santa Cruz Cider Company in 2010 and licensed in 2013. Scrumping: Taking apples from a forgotten orchard and one that is owned by someone else. When Nicole Todd and sister Natalie Henze found a forgotten orchard loaded with apples, they decided to go scrumping. That orchard is now owned by a friend and since then they have been offered to use an even larger family orchard dating back to 1880! The apples trees from both orchards are at least 100 years old and you can taste the terroir. The sisters and family hand pick all the apples and press using a Bladder Press. Nicole and I did a vertical tasting of the Barrel Aged Gravenstein Cider. We discuss the use of champagne yeast and the competition that took place in the barrel between the champagne yeast that was pitched and the wild yeast culture that was already in the bottle. What's an Apple Pretzel? Taking a shoot/sucker on an apple tree and wrapping it around in a pretzel shape while pruning. In time, the pretzel fuses, enlarges and helps provide more growth on the tree...and also creates a nice hand hold for apple pickers. Where to get Santa Cruz Cider? Go to the following link to find all the locations in Santa Cruz where it can be found on tap. In 2017 the company expects to be expanding their reach of distribution. Do stay tuned. View photos by going to Cider Chat webpage for show notes of this chat with photos. Contact Info for Santa Cruz Cider Company Website: santacruzciderco.com   Facebook : https://www.facebook.com/santacruzciderco/ eMail: natalie@santacruzciderco.com nicole@santacruzciderco.com Go to 5:55 minutes in to listen Mini Chat with Mathew Austin of Bivoac Cider in San Diego California Bivouac is slated to open in April of 2017. Look for a full service Tasting Room and Restaurant. It will be located in the North Park region of San Diego, just a 10 minute ride from the Airport. Contact for Bivouac Cider Website http://www.bivouaccider.com/ Note that Bivouac will be ramping up its website. For now you might find a fusion of the cider info and a bit of Mathew's other passion…working out and outdoor adventure. Twitter: @bivouaccider Instagram: https://instagram.com/bivouaccider/ Mentions in this chat: 012: Randall Grahm | Bonny Doon Vineyard, California Jeff's Cider Recipes via BBC Food Recipes This link provides over 275 recipes for to incorporate cider into your cooking. Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver’s Cider and Perry - Herefordshire/UK Santa Cruz Cider Company - California The Cider Project - California Go to this page to see the ciderchat.com show notes page with photos Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat  

Cider Books for Holiday Gift Giving w/ Real Cider Reviews Hugh McKellar of Real Cider Reviews chimes in on cider book recommendations for this holiday season. Hugh calls this chat "The Christmas Book List Podcast" while I am sticking with "Cider Books for Holiday Gift Giving". Hugh and I chat about the follow Cider Books 1.World's Best Ciders by Pete Brown and Bill Bradshaw. 2.Dorset Cider with An Excursion To The New Forest, Alan Stone 3. Empire of Booze by Henry Jeffreys. This book talks about how the history of alcohol and the British empire go hand in hand. The first chapter talks about how British bottle technology led to fizzy cider and later champagne. 3.Craft Cider Making by Andrew Lee Go to the ciderchat.com/resource page to find all these books and more for yourself and holiday gift giving. Read all of Hugh's reviews and stay in touch via any and all of the links posted Contact Hugh McKellar Website: http://www.realciderreviews.com/ Facebook: https://www.facebook.com/realciderreviews/ Follow Hugh on Twitter @realciderreviews Subscribe to Hugh's YouTube channel youtube.com/c/Realciderreviews Real Cider Reviews on Instagram https://www.instagram.com/realciderreviews/ Mentions in this chat 012: Randall Grahm | Bonny Doon Vineyard, CA 031: Sam Reid | Willie Smith's Cider/President of Cider Australia, AU 021: Bill Bradshaw | Bill Bradshaw Photography, UK Ask for the following #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver’s Cider and Perry - Herefordshire/UK Santa Cruz Cider Company - California The Cider Project - California Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Please Help Support Cider Chat Please donate today. Help keep the chat thriving! We begin this chat with Eric Bordelet in the Pear Orchard…He lead us into a large green field with low grass. We look out in the distance and see 35 foot high trees ahead. The trees are laden with fruit. The background music is the sound of pears dropping to the ground.   This is Part 2 of a two part chat with Eric. Listen to Part 1 here. There is a skip in his step as he walks towards the each  giant of a tree, picking up fallen pears as he goes along to hold for a moment and feel it stage of ripening. The girth of some of the largest pear trees are much too wide for me to circle with only two arms. If a knight in full armor came riding into the field on his way to Paris,  I would not have been surprised. It is as if we drank the tea and fell into the rabbit hole rolling back time. Soon Eric is pointing out the grafts on some of the oldest trees and my sense of normal is thrown even further  off balance. Unlike the 200 year old apple trees I've seen in New England back in the USA, the graft lines on these pear trees are at least 4 feet high. It is as if the tree was sawed off and then perhaps a cleft graft was used. There is a visible graft line as if the root stock of an ancient pear tree was sawn off  and then the new pear tree grafts where attached. We then move on to Chateau de Hauteville where Eric is rebuilding the castle on this site. After a tour in the Castle, we walk down to the cidery and touch upon BioDynamic Farming.   Contact Eric Bordelet Eric Bordelet Chateau de Hauteville 53250 Charchigné - France   Website: http://www.ericbordelet.com/ Tel : 0243039572 Fax: 0243000936email : eric@ericbordelet.com Mentions in this chat http://www.parc-naturel-normandie-maine.fr/ the region of France where Eric's Chay is located BioDynamic Farming Stella Natura 2017 Lunar Calendar for BioDynamic planting and farming Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville.   Big Apple Hard Cider - NYC   Kurant Cider - Pennsylvania   Oliver’s Cider and Perry - Herefordshire/UK   Santa Cruz Cider Company - California   The Cider Project - California   Go to this page to see the ciderchat.com show notes page with photos Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat Haven't downloaded this chat yet? Here is is again.

Find this episode and all episodes at the page for Cider Chat's podcasts. Eric Bordelet is both the maker and the brand at Chateau de Hauteville in the southern edge of Normandy in the village of Châtaigne. The fact that he exports 80% of his ciders to markets around the world at a premium price worthy of a fine wine is just one of the reasons that the brand Eric Bordelet is so highly sought after by both wine and cider enthusiasts. This episode is Part 1 of a two-part chat. Part 2 will follow as episode 058. During this chat The Nose and I are having lunch with Eric at the Hôtel Gayot in the lovely and lively village Bagnoles de l'Orne. You will find Eric’s cider on tap at this hotels restaurant - though it might not say anything other than “cider” it is indeed Bordelet!  There is also a shop where you can buy many of Eric’s cider’s and poires (perry) and calvados. Listen to the background sounds of lunch time at as we discuss his path towards cider, beginning when he worked as a waiter, then a sommelier. Part of Eric's fame is that in Paris at the time his wine list was second to none...and for France not to mention Paris that is quite a feat. With his parents retirement and the realization that one could not age into the role of a sommelier he decided to head back to the family farm and make cider. Eric discusses how his interest in food and working with chefs, helped to hone his cider skills. And certainly the impact of his late friend and mentor Didier Daganeau. In Part 2 we tour the rebuilding of the Chateau de Hauteville and the chay (the common phrase in this region for cidery).  Contact Eric Bordelet Eric Bordelet Chateau de Hauteville 53250 Charchigné - France   Website: http://www.ericbordelet.com/ Tel : 0243039572 Fax: 0243000936email : eric@ericbordelet.com   Mentions in this chat:012 Randall Grahm | Bonny Doon Vineyard, CA    049: Agathe Letelier : Manoir d'Apreval, France 050: Didier Bedu |President I.D.A.C, France Go to this page to see the ciderchat.com show notes page with photos Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver’s Cider and Perry - Herefordshire/UK Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Become a Patron of Cider Chat and get behind the scenes recording and cider swag and for commercial cideries join the #CiderGoingUP campaign. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat