The Wickson variety of apple was developed in 1944 by California pomologist Albert Etter in honor of his distinguished friend and fellow fruit zealot E.J. Wickson. A hybrid of Newtown Pippin and Esopus Spitzenberg, the Wickson apple might be better known (although not more fondly known) as the Crab apple. Unusually sweet and strikingly sharp, this apple never crossed the line into culinary stardom but does lend a hand in contributing complexity to a hard cider.
A prime example of this apple in center stage is Wandering Aengus Ciderworks‘ Wickson. The Salem-based cidery sources fruit from Hood River and Culver, Oregon for a cider that is 100 percent Wickson. Potent and distinct in its bite and tang yet far from unpleasant, this cider will wake you up with vibrant acid, tart apple and moderate tannin. Interesting and intriguing without taking away from the imbibing experience, the Wickson cider would pair perfectly with a slab of goat cheese on a slice of baguette.
Follow on Facebook: Wandering Aengus Ciderworks
Track on Twitter: @wacider
