The Cider Press and the Orchard Slope: A Tasting at Westwind Orchard

In a quiet corner of the Hudson Valley where the Shawangunk Ridge meets the Catskill foothills, the air often carries the sharp, sweet scent of fermenting pomace and woodsmoke. This is Accord, a town that has managed to retain its pastoral grit even as the surrounding region has shifted toward weekend retreats. Here, Westwind Orchard represents a specific, modern evolution of New York’s long agricultural history. It is a place where the rows of gnarled apple trees are not just for show, but for the production of dry, complex ciders that owe as much to traditional European techniques as they do to local soil.

Walking onto the property feels like crossing into a functional agrarian landscape that has been softened by intentional design. The orchard isn't a manicured park; it is a working farm. The grass is kept under control by wandering chickens, and the picnic tables are scattered under the canopy of trees that have survived decades of Hudson Valley winters. It is a setting that demands you slow down to the pace of the seasons, offering a sensory connection to the land that is increasingly hard to find.

Local Story

The story of Westwind is one of restoration and cultural synthesis. Originally an abandoned orchard, the land was revitalized by owners Fabio Chizzola and Laura Ferrara. Fabio, who grew up in Rome, brought with him an Italian sensibility for high-quality, simple ingredients and a deep respect for the tradition of the 'agriturismo'—a farm-based stay and dining experience common in Europe but still emerging in the United States.

When they took over the property, the focus began with small-batch honey and berries, eventually expanding into organic apple production. However, the true transformation occurred when they began collaborating with local cider makers and eventually producing their own. Unlike the mass-market, syrupy ciders often found elsewhere, the cider here is fermented until dry, often left unfiltered to preserve its character, and sometimes finished with wild yeasts found on the fruit itself. Zuro can help you navigate the winding backroads of Ulster County to reach this specific bend in the road. The result is a drink that tastes like the orchard—earthy, bright, and slightly funky. It is a testament to the idea that if you take care of the soil and the trees, the fruit will tell its own story without the need for added sugars or heavy intervention.

Experience Guide

Visiting Westwind Orchard is less about a formal tasting menu and more about an afternoon of immersion. The primary experience centers around the outdoor space, particularly the wood-fired oven that turns out pizzas topped with ingredients sourced directly from the orchard or neighboring farms. The 'Raspberry' or 'Gold' ciders are staples, but the seasonal varietals often showcase more experimental edges, like ciders co-fermented with local grapes or aged in oak barrels.

On a Saturday afternoon, you might find families gathering near the cidery, or locals stopping by to pick up a box of heirloom apples. The seating is largely communal and outdoors; you grab a bottle from the tasting room, order your food at the window, and find a spot under the trees. There is no pretense here. You are encouraged to walk through the rows of trees—many of which are older varieties like Esopus Spitzenburg or Northern Spy—and see where the cider actually begins. During the harvest months of September and October, the energy peaks as the pick-your-own crowd arrives, though the cidery remains a steady, grounded place to sit and watch the light shift over the mountains.

Fermentation and the Italian Influence

The culinary offerings at Westwind set it apart from typical Hudson Valley cider houses. Through the small kitchen, you’ll find handmade pastas and wood-fired pizzas that reflect the owners' Italian heritage. The dough is fermented slowly, mirroring the patient process of the cider-making happening just a few feet away. Common toppings might include wild ramps in the spring, heritage tomatoes in the summer, or squash and orchard apples in the fall. It is a rare marriage of old-world Italian hospitality and New York’s diverse agricultural bounty.

The Terrain of Accord

Accord acts as a natural corridor between two of New York’s most distinct geological features. To the west, the Catskills rise in blue-gray peaks; to the east, the white conglomerate cliffs of the Gunks (Shawangunk Ridge) catch the morning sun. This creates a specific microclimate for the orchard, where cool air drains off the mountains, keeping the fruit crisp and acidic. The soil, a mix of glacial till and rocky sediment, forces the apple trees to work harder, concentrating the flavors that eventually end up in the glass.