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Sipping Cider Through A Straw

Eden Ciders
Harvest Cider Cans
Brut Rosé
15 Heirloom apple varieties infused with red currant juice (from Eden Orchards, Scott Farm, Sunrise Orchards, Windfall Orchard)
Focused on supporting local orchards, sustainably grown
Newport, Vermont
Founders & Co-owners: Eleanor & Albert Leger

Crack the can and it’s a rosy orange sunset blend with teeny bubbles. Breathing in all sorts of smooth & crisp apples smashed with red currants , and as it opens apple blossoms breeze in. Sip and whoo! It’s a mix of those apples again but with a tart and sweet fun pucker up, red currants, a splash of cranberry, and a sizzle on the back of my tongue. This is like a fast tingly stolen kiss saying farewell to summer.

Pairs with Cheez-It’s: oh yeah, makes it sweeter and a little spicy

This bright little can has given me a little gift of an old tune stuck in my head. It’s really catchy so play at your own risk. Also be forewarned and be careful who you find yourself with sipping through a straw. You might end up with a lot more than just that smooch. 🍏💋🍎

#cider #wine #vin #vino #vinho #葡萄酒 #ワイン #winestagram #apples #naturalwine @worldbyglass #cheezit #pairswithcheezits #ellajenkins #folkmusic #locallygrown @smithsonianfolkways @edenciders @vinewinenyc @cheezit

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Brother Wolf, Sister Moon

La garagista Farm + Winery
Loups-Garoux 2017
Vermont Rouge
Barnard, VT
Frontenac Noir
Organic, biodynamic, unfined, unfiltered
Winemaker: Deirdre Heekin with Caleb Barber, and Camila Carrillo

Deepest darkest red velvet with some activity on top center. At first sniff, massive cherries and flowers (maybe roses), then dark raisins and other dried fruit, oak, warm spice and dark cocoa. Staring at that activity in the glass, lift, and sip and it’s tingly like tiny popping bubbles. There’s tart cherry, dried plums, white raisins, figs… lots and lots of figs, a little lemon, wild herbs, cranberries, and strawberries as it warms up. It’s free, deep, fresh, wild, unabashed and romantic all at the same time

Pairs with Cheez-It’s: More tingly and sweeter

When I think Vermont, my mind always goes to cheese and Sugar Glider Kitchen run by my favorite pastry chef, Gesine Bullock-Prado. So when I see Vermont wine, I’m intrigued. Reading about Deirdre Heekin, and she sounds like when she gets her mind set to something, she not only does it but perfects it. Natural wine seemed to call out to her from her and her husband’s restaurant and her travels. Eventually she decided to embark on her own and even started out making it in her bathtub. I really hope they had a second in their house. She also researched grapes that could work with Vermont’s climate and some of these ended up being hybrids such as the grape in Loups-Garoux: Frontenac Noir (a hybrid of Landot Noir and Vitis riparia [also known as riverbank grape]). Wow, what a grape, seriously. It’s not only the grapes that they select, that build the beauty of their alpine wines, ciders, and other bottles they dream up; it’s the fact that the vines and the farm all blend and weave into each other. You’ll find chickens and other creatures (not werewolves) roaming free, vegetables planted between vines, all sorts of flowers flowing, and bees bopping along. Oh, and when we’re out of this mess, maybe the pop-ups will return, they’ll open their tasting room doors, and there’ll be a chance to enjoy the fruits of their labor in their homegrown dishes paired with their wines. If you want to get word, join their newsletter on their site. I’m about to sign up right now.

@docwineshop @docwinebarny @lagaragista @cheezits @gesinebp @sugargliderkitchen1 #cheezit #organic #sustainable #biodynamic #wine #winestagram #instawine #redwine #worldbyglass @worldbyglass #needmorewine #pairswithcheezits #FrontenacNoir #Barnard #VT #vermont