12.00Dessert Wine FlightPineau des charentes, sauternes, & sherry
Virtue Cider Dinner, April 24th, 2014
Pickled Pigs Feet, Baby Mustard Greens, Sauce Charcuterie / Sidra De NavaIts more tart than the dry ciders of England or funky cidre from France. Its lemony nose and bracingly tart dry finish are a happy intersection of cider, dry white wine and fresh squeezed lemonade. It's the most refreshing of drinks, pure sunshine in a glass.
Apple & Onion Soup, Pork Belly Crouton, Watercress Pistou / Nichols EstateA mix of Nichols’ early season, high acid apples, highlighted by their flavorful, floral Cox's Orange Pippin. The result is a bright, funky, sparkling dry cider with moderate tannins—a colonial farm cider fitting of our first Estate Series blend.
Wild Rice Crepes, Morels, Sweetgrass Dairy “Black Swan” / PercheronPressed into juice through straw --then fermented with wild yeast in used wine barrels. The resulting farm cider, or cidre fermier, is rustic and complex, with notes of both the farm and barrel. It bears the unmistakable scent of the farm, a strong body, and a gentle finish.
Grilled Bandera Quail, Farro, Grilled Red Onion, Arugula / LedburyThe Ledbury Cider is an English-style medium cider crafted by Virtue with Tom Oliver. It's not too dry, not too sweet. A blend of old world bittersweet apples and new world heirloom varieties are fermented with native yeast, adding a bit of farminess to the ripe apple nose.
Fromage Blanc Cheesecake, Fig Confit / MittenStraight cider, aged for 3 seasons in bourbon barrels, finds notes of vanilla, caramel and charred American oak, balanced with the best of the orchard, over-ripe apples and their sweet, tart, earthy juice.