Sign up here: http://www.wine-expos.com/page.cfm/Action=seminar/libID=1
Once upon a time, New England farmers would plant a few apple trees exclusively for production of apple cider for their personal consumption at table. The climate and soils are ideal for growing the tart, heritage apple varieties which produce the best cider. Cider apples are not particularly good for cooking or eating raw and as a result, may of the trees were torn out or left untended as fewer farms produced cider. Fortunately, many of those trees are still standing in Vermont so Shacksbury Ciders has created 'The Lost Apple Project'. They have sought out these old cider apple trees and this past year, the Project grafted two hundred and fifty trees at Sunrise Orchard to five apple varieties they believe to be the best for cider production. Join partners Colin Davis and David Dolginow from Shacksbury Cider, who will sample craft cider from their partners and mentors in the Basque region in Spain, from Herefordshire in England. Be one of the first to taste the flagship bottling 'The 1840' made from all the 'feral' cider apples they collected for their orchard. Friends and collaborators Peter Coleman from Vermont Salumi and Michael Lee from Twig Farm cheeses will discuss their work while serving samples of their artisan salumi and goat cheese?all hand crafted in Vermont.