Meet the Cider Maker
Steve Selin is our resident renaissance man- a cider maker, a luthier (read: fiddle mechanic), Old Time musician and orchard keeper.
This party is to celebrate Bluegrass Russet and Patina, and to pair the full line of South Hill Ciders with the perfect FLX food.
Built to Pair
FLCH chef Katie Church will prepare a curated tasting board of local delicacies chosen specifically to go with the South Hill Cider tasting flight:
Old Time- Off-dry. Sparkling. Fruit forward. Structured like a dry, sparkling Riesling. Tropical notes. (7% ABV, 0.9% RS)
Paired with Beef Summer Sausage (Engelbert Farms)
Patina- Off-dry. Sparkling. High in both tannin and acidity from a blend of bittersweets and sharps , such as Roxbury Russet and Northern Spy. Fruit forward with the slightest hints of barrel on the nose and more on the finish. (8.2% ABV, 1.1% R.S.)
Paired with Rye bread and butter (Wide Awake Bakery, Kriemhild Dairy)
Bluegrass Russet- Semi-dry. Sparkling. Hints of lemongrass and melon, soft florals on the nose. Lively, herbal, & musky. Delightful slightly sweet crisp finish. (8.4% ABV, 1.2% RS).
Paired with Triple Tree Tomme (Northland Sheep Dairy)
Pommeau - Still. A blend of apple brandy and sweet apple cider. Unoaked and unaged. Reminiscent of cloves and brandy. (19% ABV, 12% RS).
Paired with Black Mule Bleue Cheese (Northland Sheep Dairy)