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Cider is having an American moment - thanks to a new generation of crafters

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theguardian.com

The first time Peter Yi tried Basque cider, it hit him like a lightning bolt. His experiences as a wine buyer left him thinking ciders were sweet, simple and didn’t pair well with food.

But this one was different – aromatic, dry and complex, everything he expected from a fine wine.“It took me 25 years of being in the wine industry to understand that this is the flavor I’ve been looking for all my life,” he says.Fermentation felt natural to Yi, a Korean American, who had made kimchi and Korean rice wine.

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