Cider Is Back In Style So Don’t Miss Out!

Larry Mogelonsky | December 21, 2016

By Larry Mogelonsky, MBA, P. Eng. (www.lma.ca) Yes, this column is supposed to be about wine. But ever since humankind discovered that the sugars in ANY fruit juice can be fermented to generate enough alcohol to ward off cholera and dysentery (common side effects of drinking water way back in the day), we've been tinkering and experimenting to conjure up ever tastier beverages. Wine from grapes is the most popular, but we also have such delightful libations as blueberry wine, raspberry icewine, gin from juniper berries, schnapps, brandy, sherry, perry from pears and a whole rainbow of liquers. Thirsty yet? Then there's cider, made from ...