Enjoy an intimate recording from the 2025 Totally Cider Tour_UK Edition. This unforgettable evening featured James Forbes of Little Pomona, leading guests through a cider dinner pairing in the Malvern Hills located on the border of Herefordshire and Worcestershire in England.
James presents both a welcome Perry, Ciders and a very special aperitif.
We beging with Brut Rosé Perry, crafted from perry pears co-fermented with local damsons. James shared how whole damsons are fermented via carbonic maceration to extract their rich color and flavor before being pressed with early season pears. The result: a radiant sparkling Perry with deep fruit notes and remarkable finesse.
"We actually ferment the damsons whole in CO₂ and then co-press them with the first pears. It gives a whole new layer of aroma and flavor." — James Forbes
A Cider for the Table
Next up was a single varietal Stoke Red cider, a rarity from Little Pomona's usual blends. James described it as a "fully fermented" cider that is balanced and dry yet vibrant, with a whisper of natural sweetness from the Rural Method. This approach captures the cider before all sugars ferment out, creating harmony between acidity and fruit. Check out Wilding Episode with Sam Leach on the Rural Method
"Stoke Red is one of my top three apples. In a less ripe vintage, that touch of sugar brings perfect balance."
Select Cider Apples
Dinner continued with Egremont Russet, a still cider with a light sparkle. The russet's golden skin and nutty depth create an almost wine-like cider. Notes of pineapple, anise, and honey appeared with each sip, echoing the richness of the food and the rustic charm of the evening.
"FOMO" Caps the Night
Dessert brought out a treasure: Little Pomona's "FOMO"—a playful nod to France's Pommeau. Only 192 bottles were made, combining distillate from Bramley apples and Kingston Black juice aged in chestnut barrels. It lent a sweet, amber nectar with layers of floral and plum notes, it was the perfect close to the evening.
James Forbes with FOMO
"We called it FOMO—a faux Pommeau—because you don't want to miss out on this one."
The Spirit of the Malvern Hills
The evening concluded with words from Deborah Fox CEO of the Malvern Hills Trust, who shared the rich history and heritage of this cherished landscape—home to ancient Perry pears, cider orchards, and centuries of cultivation.
Ria Windcaller and Deborah Fox
"We keep the hills unbuilt, un-encroached upon, and un-urbanized. …The Perry pear and cider have always been part of this land's story." Deborah Fox
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.
Meet Patrick McCauley, a Michigan-based cider maker and researcher, who is questioning some of the most common myths about American cider history. What Patrick uncovers is a far more regional, farm-based, and resilient c…
Enjoy this annual winter tale from Cider Chat Central! In this special holiday episode, Cider Chat invites you to step into the enchanting world of the Talking Pommes. The Talking Pommes Grand Winter Party is more than j…
At the New York Cider Fest in November, there were 2 Cider and Cheese sessions. Cider Chat Emcee Ria Windcaller attended one featuring ciders from 4 different makers. This cider and cheese pairing was led by Rachel Freie…
Tom Oliver is delightfully talented, mischievously witty, and not only a renowned cider maker but also a top-notch perry maker. He may say, "If you're going to make perry and work with pears, you've already identified yo…
00:00 Introduction and Podcast Overview 00:32 French Pronunciation Fun 02:27 Holiday Gift Ideas for 2025 02:59 Cider Chat News and Updates 04:42 Listener Stories and Experiences 07:49 Upcoming UK Cider Tour 2026 12:47 Fe…
New York Cider Fest 2025 brought together makers and enthusiasts for an unforgettable day at City Winery Manhattan. In this special collection of on-the-floor recordings, Cider Chat® captures Audio Snap Shots with festiv…
What is Pommeau? Pommeau is a: fortified blend of fresh apple must (unfermented) and apple brandy (typically Calvados in Normandy or Lambig in Brittany). The unfermented apple juice and brandy are combined before ferment…
Learn how to pick the right Cider and Perry for every dish on the Thanksgiving table. This week we are not chasing brand names. We are building flavor intuition. Consider Thanksgiving not as one single taste on a plate;…
How to clarify, stabilize, and finish cider the right way The Purpose of Secondary Fermentation when Making Cider Once the apple juice has started fermented and it is now slowing down, it is time to rack over your cider…
Perry making has deep roots in Gloucestershire, stretching back to the 17th century when French wine imports were cut off during the Napoleonic Wars. Local farmers turned to their own fruit, and the rich soils around Har…
