Hard cider is getting crazy, taking a page out of the book of beer. Belgian Trappist yeasts? Yes, please. This is what thrilled me about getting a sample bottle of this delicious, fermented, gluten-free beverage. These days you cannot make a (beer or) cider too weird, esoteric, pricey, funky, crazy, experimental, sensational, eye-opening, thirst-quenching, and/or intriguing. All I want to do is empty the contents of a bottle over a ham and create the greatest glaze ever. Ever. Please join me for cider maple-glazed ham sandwiches with some Crispin on ice.
Jameson Fink is a wine buyer at a bustling grocery store in Seattle’s Capitol Hill neighborhood. He moved to Seattle from Chicago (where he dabbled in the restaurant and wine industries) five years ago to pursue a full-time career in wine. You can read more of his musings about food and wine on his blog, Sparkling Vouvray. He’d rather be drinking Champagne and eating popcorn right now.