Field Trips: Brooklyn Cider House
When people declare they don’t like hard cider, there’s a good chance they’ve never tasted one made with fresh, native apples before. Peter Yi, a luxury wine buyer, was on a trip to Basque country, and was brought to a sagardotegi, which is a cider house that also serves traditional regional cuisine. He caught his first fresh cider from the barrel (freshly tapped, or “caught”, cider allowed to aerate in a long stream into the glass is called “txotx” in Basque country), and tasted its expressive, dry, cloudy, funkiness alongside a fine spread of food.