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    Cheers Y'all

    Pair of bubbly new flavors entice wine drinkers over to hard cider

    CultureMap Create
    Oct 11, 2018 | 12:30 pm

    Traditional rosé and prosecco have become symbols of Sunday brunch and days at the pool, and now cider fans can get in on the fun too.

     

     Woodchuck Hard Cider, the brand that brought the pre-Prohibition beverage back into America's consciousness, has developed two new varieties that are designed to appeal to wine drinkers. The drier taste and extra carbonation are just another side of a company that's been forging its own path since 1991, when Vermont-based winemaker Greg Failing began experimenting with apples.

     

    Megan Skinner, brand director for Vermont Cider Company, offered up a little more about these two new innovative hard ciders.

     

     CultureMap: What inspired you to create Bubbly Rosé and Bubbly Pearsecco ciders?

     

     Megan Skinner: At the core of Woodchuck, we have always believed that hard cider is a bridging beverage between beer, wine, and spirits. In the past we have crafted ciders such as Belgian White or Hopsation for beer drinkers, and with our newest offering we are inspired by wine.

     

     CM: Describe the look and taste of the ciders.

     

     MS: Bubbly Rosé has a fresh apple aroma with a fruit-forward, crisp, smooth finish. It is pink in color and medium-bodied with carbonation. Bubbly Pearsecco has a subtle pear aroma with a dry, crisp pear taste. It is a light straw color and is bubbly with high carbonation.

     

     CM: For those who are new to cider, where do these ones fall on the taste scale?

     

     MS: On the dry to sweetness scale, Bubbly Rosé is a traditional cider,that is semi-sweet. Bubbly Pearsecco is a fruity cider that falls between dry to semi-dry.

     

     CM: Tell us a little about the design of the cans.

     

     MS: Both packages are meant to speak to the wine drinker, with bubbles on the cans to convey their higher carbonation. Bubbly Rosé's packaging is bright pink, which is meant to convey its color and personality, while Bubbly Pearsecco's packaging is light blue.

     

     CM: What are some serving tips?

     

     MS: We recommend drinking these at a cool temperature in stemless Champagne glassware to truly enjoy the effect of the bubbles. Italian food goes great with Bubbly Rosé, while seafood is a good match with Bubbly Pearsecco.

     

     CM: How are the ciders made?

     

     MS: Woodchuck's Bubbly Rosé is crafted using a blend of red apples and then back-sweetened with fresh juice to deliver a balanced cider. Woodchuck's Bubbly Pearsecco variety is a dry, bubbly pear cider with a crisp clean finish, taking inspiration from sparkling wine.

     

     CM: Tell us a fun fact about cider.

     

     MS: Both varieties are naturally gluten-free with no high fructose corn syrup and no artificial ingredients.

     

     CM: What kind of cocktails can you make with these?

     

     MS: Here are two terrific mixology recipes for Bubbly Pearsecco:

     

     Pearsecco Mojito
    Combine the juice of 2 limes, 1 tsp. of caster sugar, and 1 oz. of rum in a glass and gently muddle.
    Top with Woodchuck Pearsecco and fresh mint.

     

     Fizzy Spiked Pear Cider Punch
    Combine 2.5 oz. pear juice, ½ oz. vanilla vodka, ½ oz. simple syrup, and Woodchuck Pearsecco.
    Add fresh pears for garnish.

     

    Bubbly Rosé and Bubbly Pearsecco are Woodchuck Hard Cider's two newest flavors.

    Woodchuck hard cider
      
    Photo by Ashley Gongora
    Bubbly Rosé and Bubbly Pearsecco are Woodchuck Hard Cider's two newest flavors.
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    Vila Brazil to bring affordable Brazilian steakhouse to Cedar Hill

    Raven Jordan
    Jul 11, 2025 | 6:10 pm
    Side of meat
    Photo courtesy of Vila Brazil
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    A Brazilian steakhouse known for its low-for-steak prices is coming to Garland: Called Vila Brazil, it's part of a small local chain and will open in Cedar Hill, at 305 W. RM Rd. 1382 #316, in the former Crab & Bar space, in late 2025.

    Vila Brazil was founded by restaurateur Roberto de Sa, who opened the first location in Irving in 2011, as a home-grown rendition of churrascaria-type restaurants such as Fogo de Chao. A second location opened in Garland in 2024.

    According to co-owner Gabriel de Sa, the Cedar Hill location will feature the same menu, including rotating chef specials at the buffet.

    Vila Brazil features a lower-cost version of churrascaria, a Brazilian style of serving cuts of grilled meat from giant skewers onto diners’ plates. They offer eight cuts of meat including picanha steak, sirloin, chicken, lamb, and pork.

    There’s also a salad bar buffet featuring rice, salads, vegetables, and Brazilian-inspired dishes such as cheese bread rolls and cinnamon-grilled pineapple.

    Weekday lunch is $25 and dinner is $40 daily. For the buffet only, it’s $18-$21.

    They own other restaurants including VB's steakhouse in Arlington and Casa Pollastro, a Brazilian-Italian concept in North Dallas. But Gabriel says they take a different approach with Vila Brazil than some of the other more expensive churrascaria restaurants in town.

    "Instead we offer homemade food at an affordable price with great quality and flavor,” he says. "Our guests on average visit our store three times a month — much more frequently than your typical churrascaria."

    The Cedar Hill location will be fairly large, in a 6,528 square-foot space, with an approachable casual dining atmosphere.

    “We choose the Cedar Hill community for the same reason we opened in Garland, to serve an underserved community,” Gabriel says. “A fusion between a fast casual buffet and a Brazilian Churrascaria Vila Brazil is accessible to all members of the community with high value.”

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