Blending as Maker like Chef

Blending is a key part of cidermaking. It can take place at the pressing of the apple juice prior to ferment or after the cider has finished fermenting. Knowing when to blend is not something you can learn from reading a book, because is not a strict science. To blend well requires a fine palate, a developed nose and a bounty of apple knowledge.

Makers are much like chefs in a kitchen. They both may be following a recipe, but the final product is reliant upon their own palate and understanding of the ingredients. Michelin Star chefs don’t happen over night and neither do fine cidermakers.

Featured Guest in this Episode 254

For this episode on blending, I wanted to hear from Chuck Shelton of Albemarle Ciderworks & Vintage Virginia Apples. Chuck credits author of Apples of North America: Exceptional Varieties for Gardeners, Growers, and Cooks Tom Burford (1935-2020) a champion of heirloom apples and author of  Ben Watson author of Cider, Hard and Sweet: History, Traditions, and Making Your Own (Second Edition) and Peter J.Hatch, author of The Fruits and Fruit Trees of Monticello who also happens to be a professional gardener and historian in the restoration care at Thomas Jefferson’s Monticello.

Albemarle produces both single varietal ciders and blends. I have found the ciders from this Virginia cidery that is family owned to be perfectly balanced representation of what Chuck refers to as American Cider.

Also joining this chat is maker David Timmerman. Chuck wanted David to join in because as he puts it, “His palate is better than mine.”

I met David myself at the 2018 CiderCon in Baltimore, Maryland and then again when he came along on the 2018 Normandy Cider Tour that I led via Totally Cider Tours. Like Chuck, I agree that David has an exemplary palate and is just simply a fine person – making this working relationship at Albemarle a perfect blend.

Contact info for Albemarle Ciderworks and Vintage Virginia Apples

Tasting Room and Information