Halfway through October and I find myself returning to this addiction of mine — freshly pressed apple cider. The slight acidic flavor mixed with a subtle sweetness make an intoxicating elixir that I like trying cider from different orchards, and just like wine, each one has its own color, acidity, sweetness, "filtration" particle size and aroma. As in some wines, where different grapes are combined to make particular wines, the same holds true with cider; in fact, the best ciders are usually a combination of three, four and five varieties of apples.

There are so many orchards around the state that produce good to great cider that it's impossible to try and drive to each location. Instead, look in various supermarkets, especially the smaller nonchain stores, and you'll likely come across ciders from faraway orchards you never heard of.

Certainly, fresh apples are a must this time of year. I took a jaunt last Saturday to one of the top apple-picking farms around — Lyman Orchards in Middlefield. Joining me was my aunt Marie and a slew of cousins. No matter how crowded these places are, there's not much to complain about when you're taking in the fall countryside on a bright, blue-sky afternoon.

It's also great to have access to so many varieties of apples to pick from.