Seeing Glass at BeanBlossom Cider

Mark Ganchiff

Mark Ganchiff is the publisher of Midwest Wine Press, the leading source of news on the growing wine industry in the central United States. Mark has been a wine judge at the 2012 and 2014 INDY International Wine Competition, the 2014 Cold Climate Wine Competition, the 2013 Mid-American Wine Competition, the 2012 Illinois State Fair Wine Competition and the 2013 Michigan Wine Competition. He also enjoys speaking at wine events including the Cold Climate Wine Conference, the Illinois Grape Growers and Vintners Association Annual Meeting, the Midwest Grape and Wine Conference and the Wisconsin Fruit and Vegetable Conference. Mark's articles about regional wine have appeared in Vineyard & Winery Management, WineMaker and several regional magazines. Mark is a Level One Sommelier in the Court of Master Sommeliers. He lives in Louisville, but also has a residence in Chicago.

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1 Response

  1. Aaron Kapp says:

    Great article – definitely makes me want to find some being retailed locally ASAP. In case anyone else is also interested I found this link on their website:

    I’m also curious about a couple points in the article.
    1. “We’re not adding any flavor…our flavor is straight from apples.” I was looking at the Peach Hard Cider and the Label indicates that this is an Apple Wine with Natural Flavor. What does “natural” mean? A naturally derived flavor (extract, concentrate, etc) made exclusively from peaches, or that only actual peaches have been used in the process?
    2. “Arrest the fermentation to capture the natural sugar…” I was wondering if this was done by dosing the cider with Sulfites or if a different method was being employed, and if so, what?