A new line of Utah meads fuses desert fruits and honey

Mead surely deserves pride of place in your Beehive State cellar — and a new beverage line is trickling out of southern Utah.

• Etta Place Cider in Torrey is taking the ancient drink to the orchard, with desert fruits infusing the fermented honey.

I got to sample the goods at a tasting last week in Scion Cider Bar.

• All three bottles are so different — and so fun to pair with desserts.

The apricot mead is summery and light, with a sweetness that sets off a cheese plate like a fuse.

• Come holiday season, Etta Place operator Ann Torrence recommends apricot mead with pumpkin pie.

The quince is sharper and takes on its fellow fruits like a champ. Try it with lemon cookies, and it's a whole different bottle.

• Pair with an apple pie in fall, Torrence suggested.

Fig mead is darker and evokes a tawny port or sherry. It gained even more depth with dark chocolate.

• A rich pecan pie is the best complement, Torrence said.

How it works: For now, hit Scion to sample Etta Place's meads and ciders.

• You also can order cases from the DABS website.

Yes, but: There's no excuse for Etta Place's absence from the state liquor store shelves.

• Out-of-staters can easily order individual Etta bottles online. It shouldn't be harder for Utahns to buy products from their own state.