A World of Ciders

For many people it’s hard to remember that we are in the peak of hard cider season because the shelves at your local Cellars stores are loaded with all of the Oktoberfest and pumpkin brews. As you’ll note in this edition, we are featuring the large array of Woodchuck ciders on a deep sale and you’ll always find Strongbow, K Cider, Blackthorn, Hardcore and Hornsby’s among others. Coming in the door in October will be the smash hit Leinenkugel’s Apple Spice. We had to purchase their cider by the pallet last year to fulfill demand and this year will continue that tradition.

Every year we hunt out the best in the cider world and we are pleased to offer you the Etienne DuPont Brut and Organic. Both are unfiltered and unpasteurized. Since 1837, this family owned company has kicked out some of the very best hard cider in the world. They source from over 6000 apple trees with the bulk of them being over 12 years of age. Older trees produce less fruit, but of much higher quality. The shelf life is a stunning 30 months after the April bottling so they are definitely well crafted. The Brut has a rather yellowish-orange cloudy hue with a somewhat woody/roasted cocoa note. When we poured it recently, folks commented that they noted scents of pine, lime, butter and leather which definitely speaks volumes of its complexity. The most important part is the taste which displays a hint of wood and is full bodied with a touch of sweetness in the balance. Simply put, it is delicious! The Organic is orange colored (and again cloudy due to being unfiltered) with a complex nose of cinnamon & fruity citrus. It has wonderfully refreshing flavors of apple and honey. In a word: Elegant! These and other hard ciders pair nicely with pancakes, crepes and desserts as well as fish/seafood and grilled chicken. Don’t forget to heat some cider up with cinnamon sticks for your Ciderfest celebrations this autumn. Although they are excellent any time of year, this is truly their moment to shine!

PHEASANT MARINATED IN HARD CIDER

Ingredients:
2 pheasant (or chicken) breasts
1 small leek, trimmed and chopped
2 cups onion, finely diced
1 carrot, finely diced
1 celery rib, finally diced
1 tsp green peppercorns
1/2 cup dry white wine
1 cup Premium Hard Cider
2 tbsp cider vinegar
salt and pepper to taste

Mix together all ingredients in a large dish and allow the pheasant breasts to marinate for two to four hours. Remove pheasant from marinade and set aside. Transfer marinade to a baking dish and place the pheasant on top. Bake uncovered for 15 to 20 minutes at 350˚F. To serve, set the pheasant on plates and top with marinade and citrus peel to garnish. Serves two.