487: Further Tales of Chocolate Pears

487: Further Tales of Chocolate Pears

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist January 21, 2026 Duration: 1:04:00

In This Episode, We Cover

  • Why Sorbus domestica is often nicknamed "the chocolate pear" (and why that name actually helps people get it)
  • What bletting means, and why sorbs can be delicious before they turn fully brown (depending on the fruit)
  • The "custard stage" vs. fully bletted "medlar-like" stage (and how this relates to cider pressing windows)
  • Ben's sorb travel finds across:
    • Croatia (including fruit for sale at the market + trees growing in yards)
    • Moravia (Czech Republic) — including the Sorbus museum and harvest festival
    • France (sorb hunting with Arnold and tasting cormé/cormé-style ferments)
    • Somerset, UK (a surprise roadside discovery!)
  • Growth habits that can make Sorbus domestica look like an oak
  • Why sorbs may matter in a changing climate:
    • deep root systems
    • drought resistance
    • long lifespan
    • later bloom time (less frost risk)
  • Seed-grown vs grafted sorbs — and why Ben prefers genetic diversity (for now)
  • The surprising reality: sorbs have already been distributed widely in the U.S. through seedlings
  • What's being made with sorbs in Europe:
    • brandy
    • co-ferments with grapes
    • wine experiments

Time Stamps

00:00 Introduction to Sorbus Domestica

00:18 Meet the Podcast Host: Ria Windcaller

00:52 Exploring Sorbus Domestica: History and Uses

01:25 Cider Chat Episodes Featuring Sorbus Domestica

02:39 Sorbus Domestica in France and the US

04:05 Cider News and Upcoming Events

07:53 Interview with Ben Kunesh: Chocolate Pears

08:33 The Unique Characteristics of Sorbus Domestica

17:25 Sorbus Domestica Around the World

21:03 The Versatility and Adaptability of Sorbus Domestica

24:20 The Future of Sorbus Domestica in Orchards

25:49 Sorbus Domestica: A Historical Perspective

27:34 Ben's Travels and Discoveries

34:25 Exploring Sorbus Domestica Variations

35:30 Propagation Techniques and Genetic Diversity

37:29 Historical Context and Distribution

39:50 Nursery and Distribution Efforts

41:09 European Adventures and Discoveries

45:30 Tasting Sorbus Domestica Products

54:23 Future Prospects and Cultivation Tips

01:00:58 Conclusion and Final Thoughts

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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: 100

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