Boutique cidery lobbiesfor pure fruit

摘要

Cider should be pure fruit without any added water and if Mark McGill from the boutique Nelson cidery, Abel Method Cider, is successful with his lobbying, th could well become a regulation for the fermented fruit.In a corner of a winery in Nelson's Moutere hills, Mark and his wife, Sophie, use the acidity, flavours and aroma of apples such as Cox's Orange and Sturmer to produce a cider that was named a finalist in this year's New Zealand Food Awards.