Issue link: http://read.dmtmag.com/i/369547
They planted their orchard in 1998 using heirloom apple varieties that had been used for cider production in Colo- nial times but fallen out of favor once folks started eating apples instead of drinking them. W h e n t h e y p u t iane Flynt bristles when someone mentions cider a n d b e e r i n t h e s a m e breath. She regards cider as a wine made from apples, pressed once a year after harvest and bottled the next spring, not something to be brewed in a new batch when supplies run low. F l y n t i s c o - o w n e r, w i t h h e r h u s b a n d , Chuck, of Foggy Ridge Cider, nestled in the r e m o t e B l u e R i d g e Mountains of Virgin- ia, not far above the North Carolina border. BY DAVE MCINTYRE + Consumer interest in hard cider has motivated big beer companies to get in on the action. + Because Virginia cideries are licensed as farm winer- ies, the Virginia Wine Board is helping to promote the state's cider industry. + Six of the state's eight cider producers have tasting rooms to attract wine lovers. + There isn't always a match- up between quality wine grape regions and quality cider apple regions AT A GLANCE Virginia Cider Industry Grows Alongside Wineries Wine marketing model benefits artisan cider producers 1 0 0 V I N E YA R D & W I N E RY M A N A G E M E N T | S e p t - O c t 2 014 w w w. v w m m e d i a . c o m