Weekend Pairing – Clams and Chorizo and Finn River Farmstead Cider

Cider is quite possibly one of the most underappreciated beverages around. But in that few years there has been nothing short of a revolution in the American Cider industry. I say American, because Europe has a long history of growing great artisanal cider. England, France, Spain all have great cider producing regions, just look to the Basques for culinary inspiration for cooking with cider or Sidra.

America has a long history of producing cider, which in the EU sense I mean hard cider. We all heard the stories of Johnny Appleseed growing up, but what most of us didn’t hear was that Johnny was peddling cider apples, meant for making hard cider. Which makes sense because fermented cider, hard cider was stable and in the times before refrigeration that is what you wanted. With the rise of prohibition the cider industry was virtually destroyed in the US. There have been a number of ciders produced after prohibition but these have been made using second grade dessert apples. Dessert apples are table apples the so called Red Delicious and its kin.
“Up until Prohibition, an apple grown in America was far less likely to be eaten than to wind up in a barrel of cider,” writes Michael Pollan in The Botany of Desire. “In rural areas cider took the place of not only wine and beer but of coffee and tea, juice, and even water.”
Cider apples are a different breed, these apples are bitter and tart and have grown to produce ciders that are complex and interesting.

In the US today there is nothing short of a cider renaissance, with cideries opening up at record numbers. Here in Northwest we are at a center of the action, for decades Washington has been synonymous with apples and with over 175,000 acres of orchards we produce over half the apples in the US.
We are blessed with many great cider producers but a personal favorite is Finnriver. Finnriver Cidery was founded in 2008 by Eric Jorgensen and Keith and Crystie Kisler. The roots of the cidery began in friendship and farmland and now, with several thousand heirloom cider trees in the ground, farming and fermenting continue side by side on 80 acres in Chimacum Valley on the Olympic Peninsula.

Weekend Pairing – Clams and Chorizo and Finn River Farmstead Cider
Finnriver is at the forefront of the craft cider revival and farmcrafts a range of traditional, contemporary and seasonal ciders made primarily from organic Washington fruit, along with a line-up of spirited fruit wines.
Erin James in her new book “Tasting Cider –The Cidercraft Guide to the Distinctive Flavors of North American Hard Cider” she shares a recipe from Chef Paul Zerkel for Clams with Chorizo with Sweet Peas and Leeks. You can pair this with a traditional Basque cider or something local like the Finn River Farmstead Cider.
Weekend Pairing – Clams and Chorizo and Finn River Farmstead Cider“An earthy, amber-colored cider with an aroma of warm bread and sweet apple. Offers a rustic taste of the ripe orchard and hearty homestead cider tradition. Nutty with a sharp acidity that balances a gentle tannic finish. Unfiltered lees lend body to this cider.”

Clams and Chorizo with Sweet Peas and Leeks
Makes 4 servings
2 tablespoons unsalted butter
1 leek, diced and well rinsed
2 ounces Spanish chorizo, thinly sliced
1 bunch Italian parsley, minced
3 pounds Manila clams, rinsed, scrubbed, and soaked in salt water for 1 hour
1 cup ÆppelTreow Winery & Distillery Appely Doux cider
Salt and freshly ground black pepper
{1/2} cup fresh sweet peas (frozen is optional)
1 baguette, sliced in half lengthwise and buttered

Weekend Pairing – Clams and Chorizo and Finn River Farmstead Cider
1. Preheat the broiler. Set a large pot over medium heat and add the butter. Add the leeks, chorizo, and half of the parsley. Sauté until the leeks are soft and the chorizo is a little crispy, 4 to 5 minutes.
2. Increase the heat to medium-high. Add the clams and stir gently, until they are well coated. Add the cider and season with salt and pepper, then reduce the heat to medium-low. Cover the pot and let simmer until the clams open, about 5 minutes. Add the peas during the last minute.
3. While the clams are steaming, place the baguette under the broiler and toast until browned, about 2 minutes per side. Pour the clams and broth into a shallow serving bowl. Garnish with the remaining parsley, slice the bread, and serve hot.
Courtesy Erin James “Tasting Cider”

Join us for an evening of Cider and Pairing With Erin James September 6th

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Sunset Supper at Pike Place Mkt

Fri. August 12th, 7:30-11pm
General Admission: $150
Purchase tickets HERE

Celebrate the anniversary of Pike Place Market by enjoying the bounty of local food, wine, brews and more! At the height of summer in Seattle we invite you to join us for this special evening at the Market where you will sip and savor your way through many of the region’s best restaurants, wineries, breweries and distilleries – see a complete list by clicking here! Meet local chefs and winemakers, try your luck in the “Pig Pen”, and dance under the stars to live music.

The Market will transform into the perfect party venue for 1,400 guests and 90+ of our region’s finest restaurants, wineries and breweries. All ticket levels include unlimited food and beverages while they last. CLICK HERE to see pics from a recent Sunset Supper!

Proceeds from this event benefit The Market Foundation’s mission to end hunger, care for the sick, educate kids, and find homes for those without – right here in Pike Place Market. Learn more about our work supporting over 11,000 seniors and families in the Market community.

Look below for your favorite local restaurants or discover something new! Sunset Supper features the best food, spirits, beer, and wine the Northwest has to offer.

Vendor List

Look below for your favorite local restaurants or discover something new! Sunset Supper features the best food, spirits, beer, cider, and wine the Northwest has to offer.


Athenian Seafood Restaurant

Bell + Whete

Bookstore Bar & Café


Café Campagne

Cutters Crabhouse

DeLaurenti Specialty Food and Wine

Fairmont Olympic Hotel

Ivar’s Acres of Clams

Kaspars Special Events and Catering

Le Pichet / Café Presse

Los Agaves

Matt’s in the Market


Paseo Caribbean Sandwiches

Pike Place Chowder


Red Cedar & Sage


Scout at Thompson Seattle

Seatown Seabar

Shaker + Spear

That Brown Girl Cooks!

The Essential Baking Company

Thomas Cuisine Management

Uli’s Famous Sausage

Urbane Restaurant




Bluebird Ice Cream



Macrina Bakery

Seattle Pops

Shug’s Soda Fountain + Ice Cream

Storyville Coffee Company

Whidbey Island Ice Cream


Brews & Beverage

Number 6 Cider

Black Raven Brewing Company

DRY Sparkling

Elysian Brewing Company

Fremont Brewing Company

Georgetown Brewing Company

Hellbent Brewing Company

Iron Horse Brewery

Jones Soda Co.

Lowercase Brewing

Old Stove Brewing


Rachel’s Ginger Beer


The Pike Brewing Company

The Shrubbery/Seattle Distilling

Woodinville Ciderworks



3 Howls Distillery

Copperworks Distilling

Fremont Mischief Distillery

Heritage Distilling Company

Novo Fogo

Sidetrack Distillery



Alexandra Nicole Cellars

Array Cellars

Armstrong Family Winery

Basel Cellars

Bunnell Family Cellar

Cascade Valley Wine Country

Chandler Reach Vineyards

Coral Wines

Columbia Winery

Des Voigne Cellars

DiStefano Winery

Diversion Wine

Elephant Seven Wine

Goose Ridge Estate Vineyard & Winery

Hoodsport Winery

Lauren Ashton Cellars

Lodmell Cellars

Mackey Vineyards

Naches Heights Vineyard

Naked Winery

Patterson Cellars

Portlandia Vintners

Reininger Winery

Robert Ramsay Cellars

Seven Hills Winery

Structure Cellars

The Walls Vineyard

Torii Mor Winery

Tranche Cellars

Treveri Cellars

Woodinville Wine Country

New York Wine News Roundup (June 21, 2016)

Editor’s Note: TasteCamp 2016 organization and debriefing consumed enough time in the last several weeks to sideline news reports, and so this list represents what we think were items of note during the period.  NEWS Wine Spectator – 6/15/2016 James Molesworth teases readers with a new found interest in Long Island wines. Innovation Trail – 6/15/2016 Finger Lakes wineries take the “sunlight into wine” concept even farther as solar energy becomes a bigger part of the regional program. Watertown Daily Times – 6/15/2016 Cold-climate winery Coyote Moon awarded “Winery of the Year” an the New York International Wine Competition. Finger Lakes…

Eve’s Cidery 2014 Northern Spy

It’s been a long journey to get here, but this is my first-ever cider review. In a few ways, it’s only fitting that it’s Eve’s Cidery 2014 Northern Spy ($17/750ml). First, it was a bottle of Eve’s Cidery Perry Pear — a gift from a friend — that really opened my eyes to the possibilities that lay beyond the commercial-style ciders and perrys that I’d had in the past. Second, Eve Cidery’s Autumn Stoscheck then nudged me along toward this moment by suggesting that the New York cider community needed someone like me to start paying attention to it. She then sent me…

New York #Tastemaker: Autumn Stoscheck | Eve’s Cidery

“Tastemaker” is a term typically used to describe a person — either a sommelier or writer in the wine world — who decides what is good, cool or otherwise interesting. With our new regional #Tastemaker profiles, I’ve decided to usurp the term to mean someone who actually makes the wines, ciders, spirits, etc. that we love. A “tastemaker” should make something, after all. I have yet to meet Autumn Stoscheck from Eve’s Cidery in Van Etten, NY, which is roughly 20 miles south of some of the primary wine districts of the Finger Lake region. But through her ciders and a handful of…

Weekly New York Wine News — January 25, 2016

The sun sets over Jamesport Vineyards (photo via Ron Goerler’s Facebook page) NEWS VitisGen – 1/12/2016 VIDEO: Dr. Anna Katharine Mansfield, Associate Professor of Enology at Cornell, discusses where color comes from in European and hybrid grapes. Ithaca.com – 1/21/2016 Things may be fairly quiet in wine country during winter, but it’s actually a great time to talk with the producers. NorthForker – 1/21/2016 A peek behind the curtain and a look at what’s cooking inside of Wölffer Kitchen. Finger Lakes Times – 1/25/2016 New hard cider maker fermenting away and prepares to set up a New York beverage shop in Geneva.…

Weekly New York Wine News — November 23, 2015

Photo courtesy of Nancy Irelan, Red Tail Ridge NEWS Finger Lakes Wine – 11/15/2015 Meet the new Finger Lakes winemaker Nova Cadamatre, who comes from a big wine business to her own small winery. Leisure Group Travel – 11/18/2015 Canandaigua gets recognition as a well rounded tourist destination with wine and food at its hub. Henrietta Post – 11/20/2015 Finger Lakes Community College wine program is up and running in style, and will soon be producing commercial products made by students. Buffalo News – 11/20/2015 Five upstate NY wines to pair with the feasts…all under $20. WCAX – 11/20/2015 The…

Bad Seed Cider: Great Friends, Great Family Means Great Hard Cider

Albert Wilklow and Devin Britton, founders of Bad Seed Cider Company, love their work. They also love family and friends, and seeing familiar faces at the NY Greenmarkets where they sell their well-crafted hard ciders and in the newly opened Bad Seed Tap Room. This take on life drives their passion for creating excellent dry hard cider and enjoyable experiences for their many fans. I had the opportunity to taste and feel the excitement of Bad Seed first hand on a recent press junket sponsored by the Hudson Valley Food and Beverage Alliance during the 2015 Hudson Valley Beer, Wine, Spirits and…

Washington Cider: A Visit to Seattle Cider Company and Nashi Orchards

Washington Cider: A Visit to Seattle Cider Company and Nashi Orchards

Recently took a media tour focused on cider in the Seattle area. And recorded my thoughts on a couple stops via conversations with my podcast producer, Tina Nole. She’s also at the helm of Seattle Kitchen, where you can hear our cider chats. Our first is on a bus post-visit to Seattle Cider Company in SoDo. (As in South of Downtown…formerly South of the Dome before the dome got blown up…on purpose.) Check out The Woods, the spacious tap room Seattle Cider Company and Two Beers Brewing share.

Considering Nashi Orchards on Vashon Island, prepare to be regaled by thoughts concerning a charming afternoon respite and unique, pear-based ciders. Be sure and stop by next time you’re on Vashon Island for the weekend or a Saturday/Sunday day trip.

Here’s the show, where Tina calls me both “fabulous” and “intelligent” in the same sentence. I also extoll the virtues of shredded hash browns as the bus passes by one of my favorite spots for breakfast in Seattle. Our segment begins at the 8:12 mark, but please listen to the whole show or Tina will take away my hash browns.

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Weekly New York Wine News — September 28, 2015

Image: Leon Millot harvest at Hid-in-Pines Winery’s Bordeaux Family Vineyard. Harvest has been in full swing and the wineries are now producing prodigious amount of carbon dioxide…don’t hold your breath though, most ferments have a long way to go. In the meantime, check out some recent news about the New York beverage scene from a lowly apple press to his high holiness. NEWS Seacoast Online – 9/24/2015 JoAnn Actis Grande touts riesling to her coastal constituency and her examples from Gunderloch Estate and Dr. Loosen in Germany were joined by Ravines and Dr. Konstantin Frank in the Finger Lakes. Cornell Extension…