I hard love cider and I love that there is finally a movement that parallels the natural wine world. Last week I went to see one of the champions, Kevin Zelienski and his no additive E-Z Orchard apple wines. The place of course was New York City's hard cider restaurant, Wassail.
His is stunning and ageable stuff. Mostly bone dry with a bit of a prickle, very thirst quenching and food worthy. If you get a chance, give them a whirl. (Whole Foods in NYC has them, and more coming to outlets outside of Oregon.)
Why am I filled with the cidery thought today? Because somewhere in a secret upstate New York zone some have clustered to discuss what is natural cider... exactly. They will be questioning whether natural cider can come from culinary apples or domesticated and dwarfed apples, or from non-organic apples. They'll spend a whole day around the arguments, making merry and bringing on the conversation. The idea that these are ideas and ideals and discussion springs up around them, well, try imagine that happening in a marketing meeting? I rest my case.