Cider’s fortunes have undergone a dramatic upturn over recent years, marketing it to a new generation of more discerning drinkers. We’ve all seen those adverts – beautiful young people, traditional orchards, and crisp cider apples.
In today’s programme we find out what else might be making up the cider we are drinking in ever increasing quantities besides those apples, and investigate the claim that it was the West Country cider makers, and not Dom Perignon in France, who first perfected the bottle fermentation method we now call méthode champenoise.
Contributors:
James Crowden, author of Ciderland.
Keith Moor, Royal Society.
Hazel Forsyth, Museum of London.
Peter Mitchell, the Orchard Centre, Hartpury, Gloucestershire.
Ciders tasted
Gregg’s Pit
Sheppy’s Gold Medal
Sheppy’s Kingston Black
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Presenting The Food ProgrammeÌýhas been Sheila's perfect job.