Posts from December 2011
Welcome, Vermont’s Eden Ice Cider
Wednesday, December 14, 2011
We’re very pleased to bring Eden Ice Cider‘s unique line of “ice ciders” into the Cherry wine dot com family.
Albert and Eleanor Leger, the founders of Eden Ice Cider, are hard cider-dessert wine-apple specialists in hilly northern Vermont.
And their five fascinating products, which are winning awards at an almost alarming pace, span the boundaries of what we think we know about wine classifications.
Allow me to explain.
The Leger’s “ice ciders” combine characteristics of hard
cider, apple wine, ice wine, and dessert wine. And in case that description is not loose enough, their newest product, Orleans, is not a dessert wine at all, but a high-alcohol dry apple wine made in collaboration with maître liquoriste Deirdre Heekin, that’s flavored with organic herbs.
Albert, a French Canadian, follows Quebecois custom for making ice cider, which are similar to the German rules about what makes a traditional Riesling ice wine an authentic product. That is, in part, pressing your own apples and freezing/thawing the juice outdoors.
Other than pure creativity and lots of going of the extra mile, another common denominator running through these products are the inputs: fresh Vermont apples, many from their own orchard of 800 trees.
Some of the Leger’s ice ciders are varietal — the Northern Spy and the Honeycrisp, while others are blends. The Leger’s make Windfall Orchard Ice Cider from the fresh juice of, and I am not kidding here, 30 different varieties of apple.
Their ice cider business has grown fast since 2007, and they now have good retail distribution in New York, Massachusetts and Vermont. But luckily, they can ship their wines to several states along the northern eastern seaboard and as far afield as Florida, Colorado and California.
Free shipping on orders of 6 bottles or more.
Categories: Drinker's Blog
Cranberry Wine: ‘Tis the Season
Thursday, December 8, 2011
Arguably, there is no single style of fruit wine more made for the holidays than cranberry. And while cranberry wine served with a holiday meal is a slam dunk, that’s not the end of the story.
Everyone who knows their way around a kitchen understands what the cranberry can do for traditional poultry and pork dishes.
And, if you’ve dropped by an upscale restaurant or club lately, no doubt you’ve seen the trendsetting club goers with technicolor cocktails infused with cranberry and other lively fruit flavors like pomegranate.
With Christmas entertaining on the agendas of so many, let’s take a quick look at a couple of ways cranberry wine is being incorporated into holiday dinners and party-throwing.
We’ve all seen recipes like “Pork Cutlets with Cranberry Wine Sauce” that call for some generic “white wine” and some form of cranberry (canned, jellied, sauced, etc.) to create the “wine sauce.”
For your favorite holiday recipes calling for cranberry sauces, glazes and marinades, “substitute” the real thing: real cranberry wine.
As an example, here’s a recipe put together by the folks at Montezuma Winery, who make a sweet cranberry wine they call Cranberry Bog in the prestigious wine region of Finger Lakes, New York. Unless you live in New York state, you’ll never find Cranberry Bog at retail, but Montezuma ships it to 46 states.
Cranberry Bog Glazed Ham
• 5lb. pre-cooked ham
• 1 – 8oz. can whole cranberry sauce
• 1/3 cup packed brown sugar
• 1/4 cup Cranberry Bog cranberry wine
• 1 tsp. prepared mustard
• whole cloves (optional)
Preheat oven to 325 degrees. Glaze: In saucepan combine cranberry sauce, brown sugar, wine and mustard; simmer uncovered for 5 minutes. Place ham on rack in shallow baking pan.
Score top of the ham in diamond pattern; stud with cloves. Brush cranberry mixture over ham and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 15 minutes with wine glaze. Remove from oven and let sit a few minutes before serving. Pass the remaining cranberry mixture with the ham.
Montezuma Winery also has a recipe for a refreshing mixed drink perfect for the holidays: festive, colorful, and lighter on the alcohol than a typical martini:
• 4 oz. Cranberry Bog cranberry wine
• 1 oz. Bee Vodka
• 1/2 oz. triple sec
• 1/2 oz. vermouth
Fill a cocktail shaker with ice. Add above ingredients, cover and shake. Strain into martini glass.
Hey, what are you waiting for? Currently, we have two 100% cranberry wines listed on the site: Montezuma’s Cranberry Bog and our current Pick of the Week: Century Farm’s Cranberry Wine (currently sold out as of January, 2012 — sorry!). Between the two, they ship to almost every state in the union.
Categories: Restaurateur's Blog
Welcome, Montana’s Flathead Lake Winery
Thursday, December 1, 2011
Our latest addition is Flathead Lake Winery from Columbia Falls, Montana. The winemaker there, Paddy Fleming, hand makes a variety of fruit wines including a cherry wine, a rare white cherry wine, a cherry-pinot noir blend, a mirabelle plum wine and a huckleberry wine.
Flathead’s huckleberry wine, called Glacier Park Wild Huckleberry Wine, is the only 100% huckleberry wine sold in the United States.
If there are any bears on your Christmas shopping list, this is no-brainer. And a fair warning, drinking this wine on a picnic in a national forest is a a recipe for excitement since bears can smell huckleberries from 50 miles away.
Though, it is interesting that lodges on the premises of Glacier National Park serve up Paddy’s wild huckleberry wine to hikers and guests.
Categories: Drinker's Blog