|A look at the main tasting and dining area. (photos provided)|
Now that cider, which in colonial times and beyond was the go-to adult beverage here and in the UK, has made a tremendous comeback, more and more cideries -- sometimes offshoots of wine- and beer-making operations -- are paying attention to their public face via tasting rooms.
An example of go-big-or-go-home is the Riverhead Ciderhouse, an 8,000-square-foot tasting room that just opened in the Long Island community regarded as the gateway to the East End wine region.
Greg Gove, whose resume includes stints as a winemaker with Hargrave and Pindar vineyards, is the cider master for the operation that offers a wide variety of apple ciders and other apple products along with locally-made beers and wines. He is using New York-grown apples to produce three ciders -- Benjamin’s Best, Razmatazz and Reserve cider.
The tasting room, which offers 24 beverages on tap, has a pair of floor-to-ceiling fireplaces,