Although you will find many stories about Virginia wineries, it is impossible to overlook the vibrant and growing Virginia Cider industry.
If you have visited any of the approximately 50 Virginia cideries, you have experienced firsthand the fantastic craft ciders produced there. Virginia Cider is similar to wine in that it offers a variety of cider flavors and aromas. It also has a unique atmosphere, offering a range of tasting experiences at urban hangouts and rural farms. Although the industry has seen a rise in popularity, Virginians started making cider more than 400 years ago.
Humble Beginnings
Cider’s popularity and origin in America stemmed from necessity. It was first imported from England to keep hydrated when safe water was scarce. In the 19th century, cider was made from cider apples.
However, many historical and cultural factors influenced cider’s decline in America. The Industrial Revolution marked a cultural shift that shifted the emphasis from farming to other areas. The patterns of immigration changed, and beer and wine became more popular. Prohibition was the final blow, and cider orchards were destroyed or dwindled.
Virginia cideries are trying to revive the cider tradition. They grow more cider apples and make fine cider. Foggy Ridge Cidery was the first modern Virginia cidery to be established. In 2006, ten additional cideries produced unique and distinctive ciders. More cideries have been launched yearly, and wineries throughout the state diversify their offerings. In 2006, they started pouring cider.
Extraordinary Orchards,
Now, 50 cideries in the Commonwealth produce ciders with uncommon variety and sophistication. Virginia Cider offers a variety of ciders, from small-scale local production to large-scale distribution, such as Bold Rock.
Virginia cider production is distinctive, with variations among producers and ciders bottled. Ciders can be sweet or dry and have a wide range of styles and complexity. There are over 30 varieties of apples in Virginia. Cider makers use four types: sweets, bittersweets, bittersweets, and bitter sharps. Different climates and terroirs are used to create each glass. Apples are sourced from 687 apple orchards in Virginia and over 8,000 acres throughout the state.
The innovation continues beyond the orchard. Cider makers showcase fresh and innovative flavors through infusion blends and fermentations. Each vintage is carefully balanced with good tannins, acidity, and sugar levels. There are many exciting collaborations between wineries, cideries, and other industries. Virginia cider producers and farmers are seventh in the U.S. in apple production. They work hard to bring out the best in their apples.
Virginia Cider is worth celebrating.
Virginia Cider Week was established in 2012 by the Virginia House of Delegates and the state Senate. House Joint Resolution 105 designated the ten-day-long week before Thanksgiving as Cider Week Virginia. This particular time of the year celebrates the variety and growth that make Virginia Cider a great industry.
Virginia Cider Week is this year, taking place from November 12-21. It offers an opportunity to taste Virginia Cider in person through tastings, pairing dinners, and workshops at various venues across the state. For more information.