Foggy Ridge Cider
It wasn’t that long ago that I visited the Foggy Ridge Cidery in southwest Virginia.
Their cider went superbly with several dishes I made recently, one a roasted chicken, and another, an apple and sauerkraut pork loin. Beyond wine made from grapes, their cider has an alluring, almost beguiling aroma that keeps your nose in the glass, which is a great thing. The complexity on the nose translates to refreshment on the palate, and just like a good wine, the cider can accent various flavors in your food.
April 3rd, 2010 at 6:02 pm
Your apple and sauerkraut pork loin dish sounds wonderful, and ideal with cider if I do say so! If you have a recipe you’d like to share that pairs well with cider, I would love to post a Messy Chef recipe on our website at Foggy Ridge. We just finished bottling the 2009 cider which has more complex flavors from the English cider apples I grew and purchased from a cidermaking friend in New Hampshire. Hope to see you soon! Diane, Cidermaker Foggy Ridge Cider