The oldest style of cider with an alcohol range of 5-12%. Apple flavor is quite pronounced with dry, earthy notes. Lightly sweet with no to low carbonation. Comparable to a glass of Pinot Noir.
Pair with: charcuterie, lamb, fried chicken, mild greens, hard cheese
Made with bitter-sweet crab apples for a dry, high alcohol cider. Full-bodied and astringent with still to moderate carbonation. No overt apple flavors, but rather a suggestion of apple. Can be spicy or smoky.
Pair with: steak, ribs, brisket, pulled pork, sausage, oily/fried fish, spicy foods, sheep or cheddar cheese
Made with sweet apples for a medium to sweet flavor. Low in alcohol, full-bodied and rich with a fruity aroma. Moderate to champagne-like carbonation.
Pair with: light cream sauces, spicy Asian cuisine, herbs and vegetables, pizza, sushi, shrimp, creamy cheese
A mild cider made from 50% or more pear juice, which is lower in acid than apples. Medium to medium-sweet flavor and no to light carbonation.
Pair with: chicken, fish, tomato-less pasta, clams, quiche, greens, soft cheese
These ciders are limited only by the creative imagination of the cider maker! Most are below 14% alcohol and they must be at least 75% apple or pear juice.
Pairings will vary by flavor, but if it’s fruity, serve with duck or salmon. Spiced ciders match with tacos and pork chops. Dessert ciders go well with cheesecake or vanilla ice cream.