On Saturday, May 18th, we’ll be pouring six ciders and poirés from producers working with native varieties, traditional methods, and no additions. These bottles come from Brittany, Normandy, the Loire, and the Ardèche, each with its own take on fermentation, tannin, and acidity.

The tasting will include still and sparkling ciders, dry and off-dry examples, and several poirés made from old-vine pear varieties on schist and granite. Many are bottled as pét-nats, with fermentations finished in bottle without disgorgement or dosage.

Looking forward to seeing you there!