To the UK reader, it may seem odd that the well-respected US Cider Journal needs to explain the distinction between Still and Sparkling ciders. "I chalk up the rarity of dry and still cider in the American marketplace to the still immature palate of the American cider drinker."
As we've reported previously, one local retailer recently told us they won't stock "still" ciders because American consumers return them to the store, thinking the cider is off. However, we're still aggressively promoting the whole category, which means carrying #propercider and sampling consumers - because, as the Cider Journal writes: "When produced with care and an artisan’s touch they probably expose the majesty of the apple better than any other form of cider."
Sometimes it seems like a second language is required in order to adequately discuss cider. How can a liquid be “dry“? What do we mean by “body“? And what exactly is “tannin”?
Here, generously borrowed from the lexicon of wine, are the major components of structure: acidity, sweetness, body, alcohol, and tannin.
Cider has exploded over the last few years, with U.S. producers getting into the game, and cider-centric bars opening all over the country. Nowhere is this more evident than the Cider Summit, a multi-city celebration of all things cider.
In this informative podcast, Ciderchat Host Ria Windcaller interviews Alan Shapiro, co-founder of the Cider Summit, about the evolution of the US industry.