Special Cider and Cheese Tasting Tomorrow / Raclette Returns Tonight!

Join us tomorrow for an excellent tasting of the Columbia River’s local terroir with Runcible Cider and Pascal Affinage. Based near Hood River, both businesses benefit from the rolling hills moving up from the river, creating an area known for its abundance of fruit, good food, great wine and beer, and beautiful landscape. We are happy to present them together for you tomorrow night!

  

Runcible Cider started as a small family business in 2010, and has continued to grow and flourish since then. With over 1,000 cider apple trees now in their possession, Runcible is focused on the whole cider making process, from orchard to bottle. Working with traditional cider apples and emulating old world styles, Runcible produces true farmhouse ciders that embrace the local terroir and reflect the variation in harvest every year.

Cherry Twang – Fresh fall apple juice blended with dried mid-summer sweet cherries from a neighboring farm, 7.8%

Old Hoot – Based on old English scrumpy ciders, this cider is unfiltered in order to get the full rustic flavor of the apples, 7.6%

Twelve Quince– Tart quince is fermented along with apples to produce a pink hued, refreshing cider, 7.3%

  

After many years learning cheesemaking all over the world, the owner of Pascal Affinage has settled in Oregon to lovingly age cheese and embrace small production artisan food. Inspired by a childhood spent in Jura, the owners of Pascal Affinage are producing a Comte style hard cheese known as T2SS. With approximately a year of aging (the wheel we are sampling was made in October 2018), the pasteurized cows’ milk cheese should be a perfect blend of creamy and complex, and the ideal accompaniment for the Runcible ciders.