MAKE NO MISTAKE: the Hudson Valley’s ongoing craft cider resurgence has been built on the past, present, and future of the region’s excellence as a pomme fruit producer—mainly apples and pears, and a little quince.
AN EARLY BLOSSOM HERALDED THE START of the 2021 apple season in the Hudson Valley, an exciting – and nervous – time for the growing number of local cider producers, whether they tend orchards, or depend on others for fruit.
GETTING OUT AND EXPERIENCING CIDER firsthand is the best way to learn about the country’s oldest beverage, but with Dan Pucci and Craig Cavallo as your well-versed and deeply passionate guides, cider culture from coast to coast is at your fingertips.
AT ONE MINUTE AFTER MIDNIGHT on July 1, 1919, the dream of “dry” reformers became a reality when the Wartime Prohibition Act went into effect….
THE HUDSON VALLEY HAS LONG been held as one of the premier growing regions in the United States. Early Colonial farmers were…
TANNINS ARE POLYPHENOLS found in apples (and red wine grapes, tea leaves, and other fruits and vegetables). Thanks to decades of research, especially in the wine world, we have a good understanding of how tannins interact with sugar and acid…
