The crowning moment in the fruit year is that of the apple. After the lush fruits of summer -- the apricot, the berries, the peaches and plums -- are long passed, the apple sees us through winter either in storage or in our case, as cider. Late fall, when all the apples are gathered into the cellar for cider making, is a heady sweet moment of savoring the stored sugars, the residue of summer sun. The scent alone is comforting. This extension of the wine making season has become a ritual for us, and heralds the closing in of winter. It’s also a moment when the appetite is sharpened by colder, shorter days. So to celebrate we’d like to share some of these evanescent flavors and warming dishes of the late fall apple harvest. We’ll be serving the classic dish of Alsace, Choucroute Garni and an Anglo-American counterpoint, Cheddar and Apple pie along with the Third iteration of Floreal Cider and warming red wines from the farm.
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