Tracking the history and boom of cider in America

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Balancing tannins, sweetness, and acidity, cider making can be as complex as wine and can be paired with food in the same way. Photo courtesy of Shutterstock.

Cider in America was originally reserved for aristocracy — those with large swaths of land where they could grow apples. Fermented like wine, cider and the apples that are used to make it have a terroir similar to grapes. Dan Pucci and Craig Cavallo report that cider-making is practiced in every state and give a lesson in “American Cider.” 


Dan Pucci and Craig Cavallo share suggestions for picking a cider and the long history of its production in their book, “American Cider.” Photo courtesy of Ballantine Books.

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Evan Kleiman