Last week, friends invited us to sit outside on their deck so we could taste some beautiful apple cider. We sat, physically distanced of course, basking in the sun’s last rays, and helping ourselves to a lovely cheeses and olive platter as we sipped apple cider.
It’s not just any old apple cider. It’s reminiscent of European apple cider. There is no unwelcome perfumey flavour. There is no unwelcome artificially added sweetness. There is just the natural sweetness from the fruit.
Even though it had been quite warm that day (almost 20C!), once darkness set in, there was a slight chill in the air. To keep us warm, our friends lit a lovely fire in their chiminea. What could be better?!
Here’s what could be better: As we said our goodbyes, we were presented with a bottle of Windswept Orchard Ida Red cider from the 2017 harvest. We rode our bikes home through the quiet neighbourhood, and thought about how we would serve the cider.
Buckwheat Crepes was the first choice. But then, at the mention of Emmental cheese, we shifted our focus: Cheese Fondue!
Our dinner of cheese fondue, cubes of toasted oats bread, salad with green beans and perfectly ripened slices of avocado all dressed with a simple vinaigrette, and glasses of crisp apple cider was softly and romantically beautiful… softly and romantically delicious.
A marriage made in heaven….
We practice a low intervention approach to cidermaking, focusing on reflecting the natural characteristics of the fruit and orchards we work with.
[T]he core of our philosophy has always been about honouring real food and past traditions.
Windswept Farm is a picturesque 100 acre parcel situated at the gateway to the Bruce Peninsula in South Georgian Bay. You can find us in the heart of apple country perched high on the Niagara Escarpment between the Beaver and Big Head River Valleys.
Most of the farm has been pasture for the better part of the last century, and the soil is rich in biodiversity, a buzzing ecosystem filled with microorganisms which all play an essential part of our unique terroir.
Our fieldstone hedgerows are full of wild seedling apple trees, and at the centre of the property is the old homestead orchard with apples and plums and a rare old grove of wild pears.
As we’ve gotten to know our local landscape, we’ve discovered an abundance of wild seedling trees, descendants of those long forgotten apple varieties. A few of which bear many of the characteristics we seek for cider – bitterness, tannin, complex aromas and flavours – naturally revealing the beauty of the Georgian Bay region.
– Windswept Orchard Cider | ROOTS
Our ciders are produced in small batches depending on our local fruit set and harvest that year. Sometimes several thousand, sometimes only a few hundred litres each. We celebrate the fact that our ciders will vary from one vintage to the next because they reflect the varied conditions of each growing season.
Windswept Orchard Cider
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» Why are we still wrapping cheese in plastic?!
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» Cheese Fondue recipe
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