491: Revisiting Randall Grahm | Cider Exploration Without Hesitation

491: Revisiting Randall Grahm | Cider Exploration Without Hesitation

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist February 18, 2026 Duration: 53:35

An early conversation that explored possibilities cider was only beginning to consider.

As Cider Chat moves toward its 500th episode, we revisit conversations from the earliest seasons, taking a long view of the moments that quietly shaped where cider and this podcast would go.

This episode, originally recorded in Season One, features legendary winemaker Randall Grahm, founder of Bonny Doon Vineyard and a James Beard Award winner. At the time, inviting a winemaker onto a cider podcast felt like stepping outside the expected boundaries of the category. Looking back now, it marked a turning point.

Long before many of these topics became common discussion in cider, this conversation explores:

  • indigenous and wild yeast fermentation
  • the use of pied de cuve to build healthy native fermentations
  • beginning fermentations de novo each vintage
  • blending philosophy borrowed from wine
  • quince used as structure and aroma rather than juice
  • perry through a winemaker's lens
  • antique fruits like medlars
  • cider as an expression of curiosity and place
Randall Grahm Feature 188
Randall Grahm

Find the full show notes for this episode at CiderChat.com
Episode 491: https://ciderchat.com/podcast/491-randall-grahm-cider-history/

Listen to Episode 491 of Cider Chat® wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville.

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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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