Snow Capped Cider Cider Maker Kari Williams Talks Wickson Crabapple

We spoke with Snow Capped Cider Cider Maker Kari Williams about Wickson Crabapple.

BC: Who came up with this cider’s recipe?
Wickson Crabapple was a blend that was fermented and finished by me. Wickson crabapples have been planted in our orchards for over a century. They are used for cross-pollination. The Wickson’s razor-sharp acidity is a nice contribution to cider, but as a single varietal I have focused on balancing the
tart acid structure so that it is not so overpoweringly dry or tart.

BC: Where does this cider’s name come from?
This cider’s name comes from the single-varietal apple used within.

BC: Can you describe this cider in 10 words or less?
Extraordinary balance between razor-sharp acidity and high sugar content.

BC: Do you know a story – or have a personal story – that revolves around this cider?
Wickson is a single-varietal apple in my specialty line. 100% crabapple cider tends to be overly tart and drying on the palate. My Wickson is finely balanced to express a lingering balance between acidity and sweetness.

BC: What’s a good food pairing for this cider?
Pulled pork, creamy risotto, rich cheeses.