Latest News and Press Articles
Another successful Tasting Event at Polgoon!
Graham and Helen Read (far left) working on behalf of
Precious Lives, and Kim Coulson from Polgoon (centre) meet with the winner of Pirate FM's competition tickets, Karen Niles and her friend Carol (right).
Polgoon are also proud to have sponsored the Charity Gala Dinner in aid of The Precious Lives Appeal on 21st December at
The Penventon Park Hotel.
River Cottage's Sweetheart!
Hugh Fearnley-Whittingstall chooses Polgoon Peren as his new "Sweetheart" at River Cottage
Polgoon successfully launch their award winning "Polgoon Peren" at River Cottage
Will Mapplethorpe (Polgoon) and Tim Maddams, Head Chef at River Cottage.
Guests enjoy themselves at the launch - perhaps for some a little too much !!
Western Morning News
Daily Telegraph
English Cider: the new apple of my eye
"Today's cider is more fine wine than cheap plonk", says Jonathan Ray from the Daily Telegraph
"Cider has suffered from a serious image problem over the years," he says. "For too long it was seen as the preserve of tramps such as you describe, students and Wurzels. It was to get you drunk, quickly and cheaply.
"Happily that has changed, thanks in part to the efforts of Bulmers and Magners, and cider is currently outperforming every other drinks category. The market doubled in value between 2004 and 2008 and increased in volume by 91 per cent. Cider now accounts for seven per cent of all alcohol sales in the UK, with the trade worth £1.8 billion."
JONATHAN RAY'S FAVOURITE CIDERS
2006 Polgoon Aval Sparkling Cider, 7% vol, Cornwall (£9.99 per 75cl; Fortnum & Mason 020 7734 8040, Bristol Fine Wines 0117 973 4233, Wholefoods Market 020 7368 4500).
Aval is the old Cornish word for apple and Polgoon’s orchards (and vineyards) lie just outside Penzance. Made using the champagne method of a second fermentation in bottle, this is crisp, elegant and very grown up. Serve cold in champagne flutes alongside a seafood salad.
Toasting the move from fail to fizz writes WMN food editor Becky Sheaves
IF YOU found the rainy summers of 2007 and 2008 somewhat depressing, spare a thought for wine-makers Kim and John Coulson of Penzance, writes WMN food editor Becky Sheaves. After investing their life savings in planting a vineyard, they saw not one but two seasons go by with not a grape in sight. Torrential rain wreaked havoc just when their carefully-nurtured vines were supposed to be setting fruit.
Fortunately, John, 47, had a brainwave which has literally turned the family's adversity into major triumph.
Hecame up with the simple but brilliant idea of using the farm's apples instead of grapes to create a range of alcoholic drinks. "We had already planted a 500-tree orchard at the farm," he explains. "We were planning to make non-alcoholic apple juice. But then it occurred to me that we could put the apples through our wine-making process and see if it works."
And it certainly does. Kim and John now make cider on their farm using the sophisticated French methode champenoise. It's twice fermented, just like Champagne, to create a glamorously light and frothy tipple ideal for romantic dinners, parties or smart weddings.
"John's very good at seeing the bigger picture and thinking laterally – thank goodness!" says Kim with pride.
They've named their sparkling cider Polgoon Aval, from the Cornish word for apple. Then they experimented by adding raspberry juice at the second fermentation to create Aval Rosé, which is very like a pink champagne.
"Aval Rosé was just going to be a one-off line for Valentine's Day," says Kim. "But now it sells ten times as well as the Aval, which is fantastic."
