Cellar
What we pour in October
The cider this month comes from an orchard two miles inland. It is drier than last year’s, with a smoky edge from the barrels they borrowed and never quite gave back. We pour it cold, in a small glass, before dinner.
Beside it: a vermouth made down the coast, and one red by the glass that changes when the case runs out. The pear menu stays up while the fruit does. If you are deciding between weekends, choose the earlier one.