Your Maine Itinerary:
Drive straight to Tandem Coffee, 742 Congress St, Portland for the best breakfast and pastries (and coffee).
Pit stop at Maine & Loire, consider dinner at Drifter’s Wife either now, because you left really late, or tomorrow on your way back down.
Arrive! Oyster River Winegrowers in Warren (buy cider & wine for your hike tomorrow). Check their website for *Pizza Nights* and *Cider Dinners*! Oyster River Winegrowers are community people and they’re always doing special things.
Sammy’s Deluxe in Rockland for real Maine food and natural wines.
Camp the night?
North for Chase’s Daily breakfast & hiking snacks.
Back South for a hike at Maiden Cliff.
Drive to Glidden Point in Damariscotta Bay, buy a bag of oysters, and shuck them in the peace of forest and lake right where they were raised.
Your Summer Plans: Visit Maine & Drink Cider (also, wine!)
We had a rocking time with Oyster River Winegrowers at the Olmstead Tasting afterparty a few weeks ago here at Rebel Rebel!
You should go to Maine and visit them. Taste their ciders and their enigmatic wines, in their barn.
A deepdive on their Instagram will provide you a virtual trip and give shape to how they farm and make their ciders and wines. But, better to just go to Maine and see firsthand.
Oyster River Winegrowers is in Warren, Maine, only 3 hours from Rebel Rebel, or 1 hour 20 mins from Portland and was established in 2007. The operation is small: Brian, Allie, Joanna, Reggie (Reggie is a dog). Brian studied winemaking at Fresno State and then set out to make wine with: nothing added and nothing taken away. All the fruit is hand-harvested. The yeasts are native to the fruits and their cellar, no refrigeration, and the fermentations are spontaneous. They grow a variety of apples and grapes and their livestock graze the land providing fertilizer.
Tasting the Hoboken Station Cider
For lunch I roasted a whole porgy with Spring onions; second course: Landaff from Jasper Hill. I paired it all with the Oyster River Winegrowers Hoboken Station Cider. The cider has a soft carbonation and is golden with acid that pokes you in the nose— a modest but high-registering twinge of just ripening pineapple rind. It’s dry and has shedding layers of a slightly musty damp basement, some toasty toast, a lil’ bit o’ lemon peel and a season's worth of apples in a multitude of forms: bruised golden-ripe apples, crunchy green apples, gnarled and sour tough little apples, big juicy yellow apples... It’s named Hoboken Station Cider for a trolley stop that used to be where Oyster River is, in the 1900s.
The 2015 cider was made of Dabinett, Yarlington Mill, Ellis Bitter, and Rhode Island Greening.
These are all cider apples. Look for their Wildman cider. The Wildman is made from wild apples that have no names. Apples, unlike some other tree fruits, cannot pollinate themselves so, every seed has the possibility to produce a different apple. The Wildman cider is made with these types of ‘wild apples’ (it also sits on the skins for a bit). The Organic cider is made from all eating varietals (like Macintosh and Cortland).