Chow Regarding Cider
posted by November 14 at 15:10 PMon
I just read this Seattlest lament about the sudden shortage of cider on tap (oh, go get some Rockridge at the U District Farmer’s Market), and was reminded of a question that’s been bothering me for months.
I submit to the commenters: Why does Normandy hard cider taste distinctly of farm? Not like bales of hay. Like, barnyard. Like, nasty. How does that taste even get in the cider? Are they rolling the apples in the pigsty before popping them into the press?
I was in Normandy in September, and Washington should obviously get on making imitation Calvados: It’s delicious, and buying imported is too expensive. But I shudder every time people start saying our fair state should be making French-style cider. Have you ever tasted it? It tastes like shit.