New York Post Says Cider Week Rules

Cider week rules
How about them New York apples? As delicious as fine wine, some say
By CHRIS ERIKSON
Last Updated: 4:54 AM, October 14, 2011
Posted: 10:13 PM, October 13, 2011

It’s apple season, and customers at Hicks Orchard in upstate Granville are carting away sweet, crisp Macouns, Ginger Golds and Empires by the bushel. But some of the apple varieties co-owner Dan Wilson is most excited about harvesting are of scant interest to seasonal snackers — in fact they taste more like a bleaching agent than anything you’d want to put in a pie.

Instead, they’ll go into Slyboro Cider, the cidery Wilson and his wife, Susan Knapp, founded in 2001, as an adjunct to the orchard that’s been in Wilson’s family since 1974.

The pair are among a small but growing number of upstate apple growers who are reviving a lost American tradition by making hard cider, a drink that was once as ubiquitous in these parts as water. And starting Sunday, they’ll be among the local producers whose wares will be featured during Cider Week, a program of tastings, pairing dinners and other events designed to spotlight a beverage that aficionados say is both overlooked and misunderstood.


Read more: http://www.nypost.com/p/entertainment/food/cider_week_rules_ZG3sXbw617yWwPMv2yFYiP#ixzz1bHYOI2VM