171: Americans in Paris

171: Americans in Paris

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist March 13, 2019 Duration: 1:04:50

171: Americans in Paris | Cider Tourists Speak

In late September 2018, a group of cider travelers met with the producers of Pays d'Auge and Domfrontais, two regions of cider and perry making in Normandy, France. They were out to taste Normandy and see the landmark sights of this western region of France that abuts the English Channel. They were on the inaugural Totally Cider Tour to France with me, Ria, their host and  curator of this epic journey.

A cider fueled lunch main course - Normandy 2018 1 of our cider fueled lunches - and this was the main course after a hefty app of Quiche and salad.- Normandy 2018

We spent a cider fueled week having what can only be called a gastronomic journey into the heart of Normandy. On the way back to Paris on the final leg of our journey I recorded each traveler's highlights for this episode 171.

Listen to Greg, Marcus, Akina, David, Storie, Matt, Al S., Al St., Bobby, Taryn, Eryn and Michael.

]Aikina - at Musee du Poire Akina our mother in waiting enjoying Perry juice.

Totally Cider Tours rolling out in 2019:

  • Monterey Bay, California April 12th & 13th, 2019
  • Normandy, France September 22nd - 28th, 2019, Early Bird end March 31, 2019
  • New England Cider Tour - October 31, 2019 - stay tuned for tour info in May

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Find this episode and all episodes at the page for Cider Chat's podcasts.

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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.
Author: Language: English Episodes: 501

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