143: Perry & Cider at Windswept | Georgian Bay, CA

143: Perry & Cider at Windswept | Georgian Bay, CA

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist August 29, 2018 Duration: 1:02:10

There is Perry being made in Georgian Bay, Ontario! Windswept Orchard Cider is 2 years old (founded in 2016) and is the creation of Mark Skinner,  wife Courtney and their two kids. This couples background is culinary cooking which is part of the inspiration for the cidermaking and their ability to tend to orchards. The 100 acre farm is located in the souther region of Georgian Bay.

They planted over a 1000 apples varieties of the cider making kind. While those dwarf apple trees are growing: read not yet producing as it takes around 3-5 years to really start getting apples. This enterprising couple is scrumping apples, and discovering "Lost Orchards" in their surrounding area.

From what Mark tells us this area of Canada has a lot of heritage apples trees. Mark works up a yearly rental agreement with landowners to pick the apples. And there are also lots of pear trees and they are tannic enough to make some mighty fine Perry.

Mark works full time at a vineyard and part time on Windswept.

All the cider are bottle conditions "Partly because we love the bubbles and because we don't have the equipment to do otherwise."

Find Windswept Orchard Ciders

  • Visit their online store -link is below
  • local farmer's markets
  • -in Toronto at Wynchwood Barn

Contact for Windswept Orchard Cider

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There’s a whole world in a glass of cider, and Cider Chat is your invitation to explore it. Hosted by award-winning cidermaker and writer Ria Windcaller, this podcast travels far beyond the bottle to meet the people who make the global cider culture so vibrant. Each conversation is a journey-you might find yourself in a heritage orchard learning the history of forgotten apple varieties, in a bustling taproom with an importer explaining regional traditions, or in a kitchen with a chef pairing cider with unexpected foods. The discussions get into the delightful nuances, too, whether that’s the semantics of what we even call this drink or how the concept of terroir translates from soil to sip. It’s not just about production; it’s about the community, the travel, and the stories that fermentation unlocks. This is for anyone curious about the craft, history, and sheer enjoyment of fermented apple juice in all its forms. So, pour a glass and settle in for a series that feels like a wide-ranging, informative, and genuinely good-humored chat with friends who happen to be obsessed with cider. You’ll come away with a deeper appreciation for every effervescent, tart, or sweet sip, hearing directly from the growers, makers, and enthusiasts who are shaping this drink’s exciting present and future.
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