A Journey to Cider Mastery: Meet Idaho’s First Pommelier
Ask Molly Leadbetter about the biggest challenge of becoming Idaho’s first pommelier, and she’ll jokingly tell you: “People knowing how to pronounce it.” She may be kidding, but many are unfamiliar with the French word for the cider industry’s equivalent of a wine sommelier, let alone its pronunciation. For the record, it’s pawm-all-e-ay, and it describes someone who comprehensively understands the intricacies and complexities of hard cider—the adult beverage made from the fermented juice of pome fruits: apples, pears and quince.