Connections: Discussing the Finger Lakes Cider Industry
By Evan Dawson September 17th, 2019
Public Radio's Evan Dawson interviews the indomitable Autumn Stoscheck of Eve's Cidery, honest Eric Shatt of Redbyrd Orchards, and Jason Wilson, author of the juicy and newly-released page turner "The Cider Revival: Dispatches from the Orchard".
Listen to the podcast episode on NPR
Autumn's Apple: Ciders and Perry From Eve's Cidery
By Meg Houston Maker September 8th, 2019
"These are gastronomy ciders: complex, textural, savory, revitalizing. They are forthright yet stylish. “Forthright” because they’re made from organic orchard and foraged fruit, wild fermented and bottle conditioned, without adjuncts or manipulations. Stoscheck finds apples provocative enough.
“Stylish” because, like any fine craft, they transcend their raw materials to become something else. Yes, they taste like apple or pear, but their flavors are a tapestry of fruit and flower, herb and nut. Their tannic-acid structure forms a backbone for their sinew and flesh. They’re vital, they’re deep, they’re evocative. Tasting them, I imagine landscape, weather, light through trees, the place they come from.
What more could anyone want?"
Read the entire article at Terroir Review
The Cider Revival: Dispatches from the Orchard
By Jason Wilson September 3rd, 2019
"We tasted three of her single-varietal Northern Spy bottlings, each from a different harvest from 2014 through 2016. These were intense, nervy ciders with soaring acidity, almost like a great, unaged riesling or like many of the natural wines that younger drinkers have fallen for."
Buy the book: Abrams Books
Can new Oakland bar Redfield finally make cider happen in the Bay Area?
BY Esther Mobley February 6th, 2019
"And it’s hard to imagine anyone — whether you drink off-dry Rieslings or hoppy IPAs or anything in between — disliking something like the Eve’s Cidery Darling Creek, from New York ($11/6 ounces), a rich, honeyed, beautifully textured cider, also made in the Champagne method. It’s as bracing as a great beer and as layered as a great wine."
Read the entire article at San Fransisco Chronicle
The Women Leading American Cider Forward
BY SHELBY VITTEK January 17th, 2019
"Autumn Stoscheck is one of the earliest leaders of the American cider revival and among the industry's most significant players...Today, with her husband, Ezra Sherman, she grows apple varieties like Kingston Black, Northern Spy and Porter's Perfection to make varietal bottlings that showcase the region's unique terroir."
Read the entire article at Wine Enthusiast
Ciderology: From History and Heritage to the Craft Cider Revolution
BY Gabe Cook
"Based in the Finger Lakes area of New York State, Eve's Cidery is a by-word for quality, orchard-based cider...(Eve's) expertise extends not just to the quality of the liquid in the bottle, but also the way the bottle is presented. The transparency of what goes into each cider-- the breakdown of varietals by percentage and full production notes-- is admirable, too. There's nothing to hide here-- only pride, honesty and integrity.."
Buy the book: Ciderology
Discover Perry, Your New Cider Alternative
BY ALEXANDER PEARTREE August 6th, 2018
"Eve’s Cidery 2017 Perry Pear, $18. Made from wild pears grown in upstate New York, this dry, bottle-conditioned perry strikes a balance between earthy and fruity. Delicate bubbles propel orchard fruit and sweet hay flavors, with a light ginger spice."
Read the entire article at Wine Enthusiast
Cider in the Northeast: Tradition Through Innovation
"Orchard-based cider, both still and sparkling, can be stunningly complex, can age and develop, and can be an excellent pairing for a variety of foods. While it really is great on a warm summer day, it can also be deeply satisfying on a cold, dreary evening, paired with a rich stew.
How do I know? I’ve done it myself.
I have also enjoyed cider with a tasting menu at one of the top NYC restaurants, Agern, where they have Eve’s Cidery “Albee Hill” (a still, dry cider) on the menu; and it stood up to every course we enjoyed. In fact, that was the moment I realized that it was time to learn more about this beverage.
Why was this cider so good?"
Read the entire article at The Cork Report
The Thrill of Still: Eve's Cidery 2017 Albee Hill
June 20th, 2018
"I've said it before, but I'm becoming fonder and fonder of still ciders. That's not a knock on the enticing sparklers, but with still ciders I get that full apple-wine experience. They seem more versatile to me in terms of being used as "table" ciders to go with food, too. This could be a nice Loureiro, for instance. The very dry ones—the kind of ciders I like in general—are often better with food when still in my view. This 2017 is the latest release of a great still example from Eve's Cidery—and a momentous one."
Read the entire article at the Wine Advocate
Think you know what cider is? You’re probably wrong.
February 6, 2018
"Contrast that with a session I attended on Thursday called “Champagne Method Cider,” where I experienced several mind-blowing sparkling ciders made by Eden Specialty Ciders in Vermont, Snowdrift Cider in Washington state and two cidermakers from New York’s Finger Lakes, Eve’s Cidery and Redbyrd Orchard Cider. What we tasted was every bit as complex as fine wine, with the same attention paid to the apples as a winemaker would to the grapes."
Read the entire article at the Washington Post
This Fruit Geek Is Disrupting Conventional Northeast Apple Growing and Cider Making
February 5, 2018
“With dead soil, the fruit tends to be water sugar and acid. When you ferment the sugar away, it reveals what’s left,” cider maker Autumn Stoscheck says. “I believe the way you grow the apple matters for the quality of the cider.”
Read the entire article at Edible Manhattan
Cider Round-up, Winter 2017: New Ciders and an Occasional Second Look
December 13, 2017
"This Finger Lakes producer has been a mainstay here. If you're looking for exceptional American cider, this is a great place to start, and it’s certainly a place you have to know if you care about cider. The ciders are benchmarks in the region and beyond. I've found that they can age, too, although there are still ins-and-outs to that we need to explore further. There are few owners as informative and active as Autumn Stoscheck, who has been following her passion since (literally) before she became old enough to get a license."
Read the entire review at Wine Advocate
EPISODE 407 CIDER WEEK 2017 SPECIAL
October 26, 2017
On this special Cider Week NYC edition of Beer Sessions Radio, Jimmy is joined in studio by Jen Smith, the Executive Director of the New York Cider Association, Ezra Sherman, owner of Eve’s Cidery, and Dan Wilson from Slyboro Cider House in the foothills of the Adirondacks. Tune in to hear them talk about the impact of apple varieties and terroir on the cider being produced in New York state.
Listen to the Podcast here.
Finger Lakes Cider Boom Foremother: Autumn Stoscheck
October 4, 2017 By Peggy Haine
Stoscheck started out as a starstruck kid, enamored of farming and, through a series of odd jobs and chance encounters, realized she wanted to make the world better through agriculture, selling a high-quality product from her own land. James Cummins introduced her to the world of orcharding and, she said, she first tasted cider, a Golden Russet bubbly made by local cider maker Peter Hoover, which she described as “a revelation.”
Read more here.
5 Ciders To Sip This Fall
September 26, 2017 By Erin Meister
Hard ciders, light-on-the-alcohol sparklers in wine-sized bottles, are cool, crisp and downright exciting. Their flavor and character can vary widely based on the type of apples used, the soil in which they’re grown, and how long the juice was aged.
See Rachel's top 5 ciders here.
8/9/17 090: Eve’s Cidery – Orchard Walk | New York
Guest Podcaster and cidermaker, Alex Kroh, bring us into the orchard at Eve’s Cidery. This episode 90 is Part 1 of a two-part show with the makers at this New York State cidery! Find Part 2 when it goes live next week on episode 91.
Listen to the podcast here
New York Wins Big On Tour Of England's Cider Country
June 18, 2017 By Glynwood
New York cider is well on its way to its own brand of distinction, as evidenced by this delegation’s sweep of awards at the Royal Bath & West Show, England’s biggest celebration of rural life. The international category in the show’s British Cider Championships, new this year, was dominated by New York ciders: 17 medal winners, including 3 to Eve’s Cidery (Van Etten) Organizers of the competition declared their intention to establish the Championship as an international center of excellence for cider, acknowledging the dynamic growth of U.S. cider production by humorously noting the presence of an “American invasion.
Read more here.
From the Finger Lakes, a Real Cider Maker’s Cider
"Stoscheck has been making hard cider for years but still considers herself a beginner. “The truth is I’ve made cider 14 times. That’s not very many,” the founder of Finger Lakes–based Eve’s Cidery says. “I’ve dumped thousands of gallons and killed hundreds of trees.” But ask any local cider aficionado what they drink, and chances are they’ll point you in her direction."
Why You Should Pour Champagne-Style Ciders This Holiday Season
11/3/16 by Sabine Hrechdakian
"There are a bevy of local and low-alcohol New York State ciders that, for the quality relative to Champagne, are generally more affordable."
"Eve’s Cidery, an organic orchard in Van Etten, New York, exemplifies this approach because this is the only method they use to make their sparkling cider. They even go as far as to disgorge each bottle by hand instead of using a machine. Their Darling Creek 2015 is a semi-dry cider made with a blend of wild apples and classic English bittersweets (a class of apple varieties prized for high tannin and high sugar) with poetic English names like Bramley’s Seedling, Somerset Redstreak, Ellis Bitter, Wickson and Harry Masters Jersey. The final product has wonderful structure and a complex fruity aroma that they describe as “apple blossoms, marzipan, cream soda and tamari.”
Cidermakers Search For Apple Terroir In The Finger Lakes
10/25/16 by Sabine Hrechdakian
“Golden Russet has such phenomenal aromatics,” muses Autumn Stoscheck, owner of Eve’s Cidery in Van Etten, New York, as we walk past rows she cultivates on a steep hillside overlooking her house in the valley below. “It’s what I want to smell in a cider: melons, petrol and ripe fruit.”
Cider at the Table : A Traditional American Libation Enters the Modern Era
8/31/16 by Aaron Romano, Wine Spectator
"(Eve's Northern Spy is) Made in the traditional méthode champenoise style, this single variety, bone-dry, sparkling cider is lithe and has a savory edge to it's lively mix of lime grapefruit and apple skin, ending with cleansing floral and spice details.
Wine equivalent: This focused sparkler balances its primary fruit with great acid and minerality, recalling Finger Lakes Riesling or Trentino-Alto Adige Pinot Blanc."
Why Artisanal Cider-Makers Hate the Fizzy Stuff Sold in Six-Packs
8/29/16 By Adrienne So, Slate Magazine
It’s almost a crime to put Stoscheck’s hard cider in the same category as the sweet, fizzy drinks that are currently available in convenience stores by the six-pack. Her still, dry Albee Hill cider recently scored a 93 in Wine Enthusiast; her ciders have been featured in Vogue. Her Northern Spy sparkling dry cider, which sells for around $17 a bottle, is a revelation: The aroma is full and sweet, smelling irresistibly of fruit, but its texture is clean and crisp.
It reminded me more of a Riesling than of any cider I’d had before.
Eve Was Tempted to Drink the Apple: The Ciders of Eve’s Cidery
8/2/16 by Fredric Koeppel, www.biggerthanyourhead.net
“From a wide variety of heirloom apples, the names of which sound like a roll-call of militia from the Revolutionary War, (Autumn and Ezra) fashion a series of sparkling and still ciders that range from tasty and engaging to downright profound.”
Cider: It's just Apple Wine (and you'll get a pear, if you're good)
5/1/16 by Mark Squires, Wine Advocate
“Smell (Eve’s 2015 Kingston Black) from a foot away—and you probably can—and put a blindfold on, and you might at first think you are literally getting apple juice from a supermarket shelf. That's not all there is, of course, because the supermarket juice has sugar and sweetness and nothing else.
This is rather dry and far more complex, so don't misunderstand the point of my analogy. Underlying the juicy opening is fairly big acidity that cuts the apple juice nuance and begins to make this a lot more interesting. The palate even tightens up a bit in response to the acidity....
It held beautifully for as long as there was any left. It kept becoming a more complete cider… This went from being my least favorite of the group on the first day to my favorite, as a result of it pulling in the fruitiness and emphasizing the freshness and structure."
Taste Maker: Autumn Stoscheck, Eve's Cidery
2/2/16 By Lenn Thompson, The Cork Report
“Eventually she convinced me that I should taste them and at least consider adding cider coverage to the site. I’m thankful for that because her ciders were a revelation. Varied and intricate and complex — with flavors that diverge greatly from simply “apples” into leather and gravel and honey and berries and citrus and peaches. And the tannic structure in some of them set them apart from so many New York ciders, which now taste like little more than bubbly apple juice."
Why Hard Cider Is Making a Comeback
11/10/15 by Carson Demmond, Vogue
“Now the old guard of artisan and backyard cideries that have always crafted serious juice in (more often than not) bone-dry styles has started to garner the attention it deserves, and up-and-comers are seeking out forgotten and wild apple varieties to add to the diversity of cider expressions available on the market. Never have there been more elegant and classic renditions imported from France, nor more numerous funky and brooding examples from Spain. With this renewed interest, young, impassioned producers are pushing the boundaries of what cider can be both here and in Europe.”
The Benchmark 2014 Ciders from Eve’s Cidery
9/30/15 By Tom Wark, The Cider Journal
‘The most astounding thing about the Eve’s ciders are their balance and near perfect structure. I’m almost certain this is a result of Ezra and Autumn’s blending expertise.
Additionally, there appears to me a real sense of terroir in these ciders that is most in evidence in the Dry & Still Albee Hill bottling. Though the 2014 bottlings is not nearly as austere as previous bottlings a distinct petrol quality emerges in all three, including the 2014.
Finally, and I’ve noted this in previous reviews and articles on Eve’s Cidery, the prices of these ciders represent remarkable values, falling in and around $15.00 for 750ml. bottles. Buyers need to feel comfortable committing theft as the price/quality ration for these ciders amounts to stealing on the part of the buyer. These are benchmark American ciders.”
Apple Wine, Apfelwein, Sidra, or Cider: No Matter What You Call It, You Should Be Drinking It
9/25/15 by Sarah Tracey, Martha Stewart Magazine
“Eve's Cidery is one of the top producers in New York's Finger Lakes region, and it makes its cider in the Methode Champenoise, a.k.a. the production method used for Champagne!
It's a very specialized, multistep, and labor-intensive process, but you can absolutely taste the care and craft that goes into each bottle. The flavor of this off-dry (a.k.a.lightly sweet) cider is brimming with warm golden apple notes with a complex and creamy mouth feel. I also love the bottle itself: The artwork is charming and it's sealed with a Champagne cork and wire cage, making this a lovely addition to any dinner party or romantic picnic.
“Eve's Cidery 2014 Albee Hill Still & Dry Cider, 93POINTS Editors’ Choice
9/17/15 Alexander Peartree, Wine Enthusiast Buyers Guide
The nose of this cider is vibrant, fresh and clean—underripe peach and apricot notes ride over pulverized white stone, apple blossom and dried hay. The round and generous palate brings ample peach, racy pineapple and textured apple skin notes to the mix, with balanced acidity and finely-grained tannins offering support. A black-tea-tannin texture lingers on the yellow-plum skin finish. Utterly enjoyable by itself, try pairing this with a range of food—from nutty cheese to grilled pork and gamy fowl.
Eve's Cidery 2014 Autumn's Gold
92POINTS Editors’ Choice
Richly golden in the glass, this naturally sparkling, bottle-conditioned cider is inviting on the nose—a mix of cinnamon and clove meet ripe Anjou pear and quince aromas. Fine, small bubbles mark the entrance of the dry palate, with apple skin and orchard blossom flavors showing nice concentration. Finely-grained tannins and balanced acidity offer support and lead the way to a lingering yellow pear-skin finish. This is a solid, well-balanced showing from this Finger Lakes producer which predominantly uses high-tannin and high-sugar Bittersweet apples for this bottling.”
Authenticity In Ciderland
8/15/15 By Tom Wark, The Cider Journal
“But I want to note here that these ciders will be entirely unfamiliar to those who drink the grocery-store brands that are tarted up with concentrates, odd sugars and produced to be quick gargles. These are ciders that let the apple speak, that provide a platform for the orchards to rail against mediocrity, and that must be taken seriously…”
“In particular, the 2014 Albee Hill and the Beckhorn Hollow ciders offer a panoramic view into the great promise that is American artisanal cider. They sing a note of true authenticity and are stuffed with layers of flavor and aroma. And like any great beverage from anywhere in the world, they deliver a harmony of elements where the tannins and acids appear to undergo an osmosis, mingling inside and beside and around one another.”
As I prepared to leave Ciderland and drive off into the bucolic countryside that is upstate New York, Ezra’s former music teacher showed up in front of the old milking shed-turned-cider-barn. He wanted cider. We all want cider. We want to show people real, authentic cider. We want what we put in our bodies to occasionally be something that is real and not contrived. We want to know to that the plasticity of everyday life can be happily interrupted by supporting the sweat and toil of true believers. We want to be true believers from time to time.”
Robert Parker's Wine Advocate
5/18/15 By Mark Squires, Wine Advocate
“(Eve’s 2014 Albee Hill) excelled. The apple tones blend elegantly into the whole in the same way grapes do in wine. There is an exotic burst of flavor that tells you something is different here, plus the apples on the nose, of course. Other than that, it is pretty much like drinking a white wine. Food and wine pairing enthusiasts will be interested in new possibilities. This is an excellent food matchup choice. Laced with acidity that makes it quite lively, this is perfectly balanced. The smooth texture is pleasing. There is also some grip and tension on the finish. I had to keep reminding myself that this was cider. The acidity coupled with the still, dry demeanor made it very wine-like and absolutely nothing like stereotypical cider”
Members only www.erobertparker.com
Autumn and Eve: How the State's Cider Industry Has Changed Over the Last Decade
By Laura Shunk, The Village Voice
“When Autumn Stoscheck received her cidery license in 2002, she was just 21 years old -- and the State Liquor Authority told her she was the youngest person in New York State to hold a license. So, unlike many of the producers now jumping into the game, this is the only career she's ever known.
Making cider, Stoscheck explains, was a commercial outlet for her love for orcharding, which she discovered while working on a farm when she took a break from college. "I thought, if I can have a career pruning apple trees, that's what I want to do," she says. "So how do I do that?"
Is This The Best Cidery In America
9/24/14 by Tom Wark, The Cider Journal
“These ciders represent among the very best being made in the United States and are perhaps the best collection of ciders from any one producer… They display a deft hand in the cidery and an intense focus on quality fruit that is the hallmark of any serious craft cider producers. These particular ciders, most impressively, display a purity of fruit and complexity of components.”
Sips From a Cider Spree in New York State
by Freda Moon, The New York Times
“In fact, though I didn’t know it at the time, there seems to be something of an inverse correlation between an orchard’s status as a tourist attraction and the quality of its drink.
With a couple of exceptions… the most exciting ciders we tasted came from producers that weren’t open to the public… Autumn Stoscheck of Eve’s Cidery poured some ice cider inspired by a visit to Quebec. It was sweet and strong and unlike anything I’d tasted — a concentrated bite of the 30 or so apples that Ms. Stoscheck said went into its 375-milliliter bottle. Her Autumn’s Gold, meanwhile, was a dry, sparkling cider that used French and English bittersweet apples and a Champagne method.”
Dry Cider, an American Favorite, Rebounds
by Eric Asimov, The New York Times
“Five years ago, it was hard to find dry ciders beyond a few producers like West County and Farnum Hill. Most American ciders were sweetened to appeal to a clientele reared on cloying beverages. Fortunately, the audience is growing for dry ciders, which like beer largely range in alcohol content from about 5 percent to 8 percent. Nowadays, far more small producers are making serious dry ciders.”
Good Cider Begins in the Orchard. Welcome.