Winter is a great time for snack plates. Going out might not be super appealing, and the holidays are now in our rearview mirror, but there are still some fun reasons to socialize coming up with the Super Bowl so many movies being released straight to on-demand. But, do you really need a reason to rock some snack food? Whether it’s fancy hors d’oeuvres or chips and dip, party foods are a fun way to make a Friday night feel festive. And cider is amazing with party foods.

I want to take you through several of my favorite snacky foods and awesome cider pairings. I’ve done it with a little bit of a twist! I’ve paired different party dishes together in a friendly head-to-head competition: Casual vs. Fancy. The casual snacks might be better for game day, and the fancy ones for a Hollywood premier, but feel free to serve them when and wherever you please!

Ready to get started! Our first pairing in the ring is:

Potato Chips (casual) vs. Sweet-and-Salty Popcorn Mix (fancy)

Both of these are great, but potato chips are about as easy as it gets for a party snack, while homemade sweet and salty popcorn mix is a bit more swanky. My favorite potato chips (since moving to Upstate New York) are Utz Kettle Classic Dark Russets. And when I did an impromptu poll of my friends, folks love party mixes like this eye-catching Pretty in Pink Popcorn Party Mix. Both of these are powered by intense salty rich flavors, so they need powerful cider pairings.

Muse Cider Bar‘s Slingshot, with its alluring whiskey barrel presence, or the tart, herbaceous and dry Redbyrd Orchard Cider‘s Wild Heart are great pairings. Both of these ciders dials up the intensity, whether through wild apple acidity or boozy barrel notes. That means that you’ll still be able to taste them when you’re munching on these addictive, salty snacks.

Buffalo Wings and Blue Cheese (casual) vs. Spicy Brussels Sprouts on Skewers with Garlic Aioli (fancy)

Wings are a thing about which everyone has an opinion or preference: bone-in, boneless, or tofu. Then, there are the sauces: Are they better with barbeque, Buffalo or a dry seasoning mix? For me, it’s all about Buffalo tofu wings with blue cheese, but I never turn down pineapple teriyaki tempeh or honey BBQ seitan. For a more formal affair though, you might want a hearty appetizer that’s a little less messy. This type of party just begs for spicy Brussels sprouts with garlic aioli. Serve them on skewers or toothpicks to make them a bit more dippable for that garlic aioli that everyone is going to rave about. Also, things on toothpicks = fancy pants.

Much like the last round, these snacks have powerful flavors, which are even more intensified with some real heat. That changes the pairing, drawing us toward sweeter ciders for balance. I think Eden Cider‘s Cinderella’s Slipper would be absolutely unbeatable with either of these dishes — it’s beautifully rich.

Mexican Seven Layer Dip (casual) vs. Stuffed Mini-Peppers (fancy)

Everyone loves seven layer dip, or at least that’s how it seems whenever it shows up at a party. It just vanishes! I usually swap out olives for chopped roasted red peppers when I make it for myself, but olive fans will likely want to keep it classic. Stuffed peppers make a similarly hearty centerpiece in a party spread, and using mini-peppers makes them individually-sized and cute. You can stuff them with almost anything you want, but some starch (think rice) and a protein, plus cheese, of course, will help give them substance.

These foods both need dry, high-acid ciders. Golden State Cider‘s Save the Gravenstein or Farnum Hill Extra Dry fit the bill perfectly. Save the Gravenstein is bright and fruity with plenty of minerality; it’s almost as though it’s designed to lift up heavy flavors. Farnum Hill’s Extra Dry is legendary for its savory complexity and ability to just ride the edge of farmy and funky.

Pimento Cheese Spread and Raw Veggies (casual) vs. Cheese Plate with Pickled Vegetables (fancy)

This snack match up hardly seems fair, because at an ideal party, I’d like to have both pimento cheese dip and a nice cheese plate! But, they do tick the same boxes by providing the crucial snack intersection of vegetables and cheese. This is the most flexible pair of dishes in the whole bunch, and I want to use that blank canvas to show off some very fine apple-centric ciders.

Whitewood Cider Company’s Newtown Pippin is a dreamy cider. This single varietal made with apples from the Hood River Valley in Oregon is tropical, clean and wonderfully balanced. My other recommendation for either of these dishes is more regional: Cornwall Cider Co’s En Plein Air. This cider is made from late-season apples that were picked frozen off the tree, and features a pronounced peachy flavor with a hint of juniper.

Mini BLTs (casual) vs. Pear, Walnut and Blue Cheese Crostini (fancy)

Bacon is practically a religion, so finding a way to incorporate it into your party menu will certainly earn points with your guests! Mini BLTs are a perfect way to do that: super-simple and dangerously delicious. Just be sure to buy the best, ripest tomatoes you can! If your grocery store’s tomatoes aren’t up to your BLT standards, pear, walnut and blue cheese crostini is a great winter alternative. It pairs savory and sweet flavors, and you can get fantastic pears in winter so long as you buy them about a week before the party. Letting pears fully ripen at home is key!

I chose two sparkly favorites to go with these little open-faced sandwiches. I love how Slyboro Ciderhouse‘s La Sainte Terre si back-sweetened with house-made ice cider, which keeps all the sweetness natural and apple-y. Big Fish Cider’s Highland Scrumpy is another surefire pairing. This cider wins awards wherever it goes! It uses a huge blend of local apples, allowing it to have balance and tons of fruity notes.

Lemon Squares (casual) vs. Chocolate Dipped Strawberries (fancy)

Finally, dessert! A party is only a gathering if there’s nothing sweet to eat. Both of my choices are really easy to make at home, so you might find time for both if you’ll be hosting a sweet-toothed crowd. Lemon squares are a Southern staple from my younger years, perfect for brightening up a chilly night. When I worked at a chocolate shop in grad school, I learned an important secret: Chocolate-dipped strawberries are easy and fun. If you’ve never tried making your own, do yourself a favor and give it a go!

Both of these fruity desserts pair wonderfully with rich and full-bodied, semi-sweet ciders. I like to pair sweet with sweet for dessert. Aeppeltreow’s Sparrow Spiced Cider uses a signature blend of mulling spices to make a delectably sweet, spicy cider. For fans of maple and barrel flavors, I’ll recommend Angry Orchard‘s Wooden Sleeper. It has great mouthfeel and a host of luscious dessert flavors.

Whatever you plan to do to get through the depths of winter, I hope it involves enjoying food and cider together. A glass of great cider and some stellar party snacks always complete the night, no matter your plans. Cheers!

• Photos: Dish Works

The post Cider Loves Food: Snacks Pairings appeared first on Cider Culture.

In our column, “Cider Loves Food,” contributor Meredith Collins (blogger extraordinaire at Along Came a Cider) is looking at different cuisines and finding the perfect ciders to help take your meals to the next level.

Though Spring may technically be here, there are lots of blustery, wet and muddy days still to come. But that isn’t anything to dread! There’s a wonderful vibrance and potential in these transitional Spring days, which can help us feel wonderfully alive. 

Nonetheless, a warm hearty meal at home is sometimes just what we need to make the most of this season of growth. So, I’ve put together a list of cozy, familiar comfort foods (with links to recipes) and some ciders that pair beautifully with them. 

Lasagna

I’ve been a fan of lasagna since my youth, probably because my mom’s vegetarian lasagna is savory and delicious. I never missed the meat because there’s so much umami richness in the layers of cheese, sauce and veggies. 

I recommend pairing veggie lasagna with Alpenfire Cider’s 2020 Glow Airlie Red Rosé Cider. I’ve chosen this pairing for two main reasons: The Airlie Red cider has the necessary acidity to cut through the hefty portions of ricotta and mozzarella, and the cider matches the bold intensity of a tangy red sauce.

Mashed Potatoes

There are so many ways to make mashed potatoes, but no matter your technique, in my book they need to be creamy, but not gluey, neither too smooth nor lumpy, and intensely flavorful. Starting with really good Yukon Gold potatoes is key! 

For mashed potatoes, I recommend an ultra-dry, super-bubbly, high-acid cider like Farnum Hill Extra Dry. The bubbles and acidity both help with lifting what can be a heavy dish. This cider is also complex enough that pairing it with something relatively straightforward allows the many flavors of the cider to sing.

Chicken Pot Pie or Fisherman’s Pie

I didn’t grow up eating chicken pot pie or anything like it. At first I was too picky, and then my family stopped eating meat. Now I love a savory pie, and I’ve included two variations that both pair beautifully with a semi-sweet fruity cider. 

There’s no shortage of good options here, but I’m partial to Rosé for Sal by Angry Orchard’s Innovation Cider House in Walden, New York. This fruited cider uses tart blueberries and New York state apples to make a wonderfully balanced blueberry rosé. The creamy roux-based sauce for both of the pies really contrasts deliciously with something fruity and fun. Or if you want to try something brand new, Two Town’s Ciderhouse just released The Baddie with Pink Lady apples and amazing floral botanicals.

Vegetarian Chili

You’ll need two ciders for this one because the recipe calls for 12 ounces of beer, but it’s so much more delightful if you sub in cider instead. The cider you cook with matters less, but for the pairing, go with a whiskey- or bourbon-barrel-aged cider. 

Barrel-aged ciders often feature notes of butterscotch, bread crumbs and delightfully bourbon-y aromas, which helps them stand up to the powerful flavors of a good chili. Bauman’s Cider makes a Bourbon Barrel Vanilla Cider that I particularly recommend if you like your chili extra spicy. The vanilla and bourbon barrel notes interplay with spice in a way you don’t want to miss.

Apple Macaroni-and-Cheese

In the Fall, apple macaroni-and-cheese is a fan-favorite at our local apple harvest festival. I like it so much that I make it year round. You can approach the pairing in a few different ways, and definitely can’t go wrong with a semi-sweet and fruity high acid cider, like Uncle John’s Cider’s Blossom Blend or Schilling Hard Cider’s Spaceport Imperial Pineapple. If your pairing goal is to enhance the subtle fruit of apple in macaroni-and-cheese, doubling down with a strongly fruity cider pulls the dish in just the right direction.

Chocolate Chip Cookies

I simply can’t talk about comfort food without mentioning one of the most reliable shortcuts to happiness that exists on this planet: chocolate chip cookies. They offer everything I want in a delightful and portable package: chocolatey, sweet, just a bit salty! And while they can be either as chewy or crispy as the baker desires, my preference is soft and chewy. Though milk is the traditional beverage accompaniment, I’d like to suggest Threadbare Cider’s Farmhouse Cider instead. This cider offers its own version of everything good as well; the cider is tart, bubbly, minerally, and just a little bit sweet. 

This is just a short list of some of my favorite comfort foods; I’m sure everyone has their own lineup, whether from childhood memories or their own culinary achievements. Hopefully these pairing recommendations can help you enjoy them all over again, this time with some delicious ciders. Cheers!

• Photos: Dish Works

The post Cider Loves Food: Comfort Food and Cider appeared first on Cider Culture.

In our column, “Cider Loves Food,” contributor Meredith Collins (blogger extraordinaire at Along Came a Cider) suggests the perfect ciders to help take your meals to the next level.

We are quickly approaching the season of winter holidays. Between now and mid-January, we’ll pass through many celebrations and observations. Whether your favorite tradition consists of a marathon rewatch of Lord of the Rings or baking enough to give everyone on your gift list a sugar coma, there’s room for cider. 

My holidays are going to be low-key this year; it’s time to tackle a big house project during my time off. Though I have plans to scrape more wallpaper than wrap gifts, and I won’t be crossing state lines for big family gatherings, I still want to do something to honor the longest night of the year. Here’s my plan for a family solstice dinner with cider pairings. Perhaps it can give you some ideas for a tasty time with your loved ones. 

Cider and Sides

I learned the term “Sidesgiving” this year, and honestly I love it. The veggies that adorn my holiday table are among my favorite things to eat all year long. This is also a wonderful chance to bring out the most complex ciders you want for elegant pairings. For all of these, I want cider with enough acid to shine against the sauces, caramelization, and richness, but I need tannins, too. Pop open your wine-inspired ciders made with heirloom and cider-specific apples here! 

Brussels Sprouts with Walnuts and Balsamic Vinegar Glaze

One of my favorite parts of adulthood has to be improving my relationship with Brussels sprouts. This recipe is a simple way to up the textural wow-factor and avoid the unpleasant bitterness of overcooking.

Roasted Potatoes with Mushroom Cider Gravy

A special meal needs potatoes if you ask me. I’m pretty flexible about the form they take. I love potato pancakes and mashed potatoes, but there’s also something wonderfully simple about just roasting new potatoes with salt, pepper, garlic and rosemary. It makes them a wonderful canvas for a vegetarian mushroom gravy. I couldn’t find a recipe that’s exactly what we do at my house, but if you add a semi-dry cider to this one, it’s very close.

Cranberry Relish

This is a family tradition that I remember from my childhood, although this recipe doesn’t have all the substitutions we’ve created over the years. Skip the sugar and celery, sub in candied almond slivers, and if it does need additional sweetness, use a bit of maple syrup.

Spicy Caramelized Squash

I love baked squash in any number of iterations, but the addition of citrus and spice makes it feel special! My personal recommendation is making this with delicata squash, though the recipe can accommodate a wide range of base veggies. 

As examples, I recommend pairing any combination of these vegetable sides with Redbyrd Orchard Cider 2020 Biodynamic Sunset, Sea Cider Bramble Bubbly or West County Cider Cidre De Garde. They all have the features that are necessary here: strong acid, plentiful bubbles, tannins, complexity and mature confident fermentations. 

The Main Dish and Cider

I want rich flavorful fish as a main dish option for every important meal. When I’m hosting something special in my own house, there will be fish!

Maple Baked Salmon

I chose this recipe for two reasons. First, it’s simple to make. On a day when we might be cooking up to seven or eight distinct dishes, every easy choice helps. Second, I love the seasonal boost of maple syrup. I’m not about to get into a turf war about New York versus Vermont versus Pennsylvania or Michigan. There’s a lot of excellent maple syrup out there and it belongs on this salmon at the center of the holiday table.

My recommendation is to pair this salmon with Champlain Orchards Ashmead’s Kernel or Art + Science Wickson Cider. Salmon is a decadent fish, and that calls for a strongly flavored and highly acidic cider for counterpoint. Both of these choices highlight really special apples and make zingy sparkling flavor as the perfect way to lift up the layers of flavor in this entree.

Sourdough No-Knead Rolls

My tall companion doesn’t believe in serving bread at feast meals. He finds it to be a waste of space for the stomach and the table. As someone whose favorite part of holiday dinners throughout most of childhood was the rolls, I disrespectfully disagree. Bread is life. 

These sourdough rolls are delicious and aren’t that difficult to make if you’re already in the habit of working with a sourdough starter regularly. I was truly intimidated for months, but now I’m a big fan. Just don’t try the recipe for the first time in a high-pressure situation. Practice now, so you can feel great on the big feast day.

Pair this with All Times Sparkling Cider in honor of every kid whose favorite holiday food is a roll. Plus, it’s necessary to have something delicious and special to offer to everyone who’s not imbibing alcohol!

Dessert

For some celebrants, this is the first moment when the meal gets serious. Everything up to dessert is simply preamble. I’m not there, but I respect that position. Of course, dessert is important. This is the part of the meal when we’ve slowed down and relaxed. It’s often a golden peaceful moment after a hectic day of preparation. There are only two rules for dessert choices: there must be a chocolate option; and there must be something with apples.  

Apple-Pecan Bourbon-Caramel Pie

It’s impossible to resist this pie. It has everything: salty, sweet, crunchy, chewy, fruity, boozy … perfect. Since this isn’t the easiest recipe on the list, I recommend making this one ahead of time.

Grasshopper Brownies

There’s just something about mint and chocolate that signifies a fully satisfying end to a meal. Perhaps it’s the association with little candies, like Andes Mints or After Eight Thin Mints or even the classic Thin Mint Girl Scout cookie. To me, this is a lovely send-off after a leisurely feast. 

For either of these ridiculously indulgent desserts, I recommend pairing with something equally rich and full-bodied. Now isn’t the time for a light ethereal suggestion of flavor. We need a cider that has heft enough to speak alongside other big bold flavors. I recommend Alma Wood Aged, particularly for the pie. The cider spent six months in bourbon barrels, upping the body and flavor-intensity. For the grasshopper brownies, choose a well-balanced fortified cider, like Finger Lakes Cider House Royal Cider ‘18. Flavor notes of golden raisins, vanilla, and barrel will beautifully pair with the deep chocolate of grasshopper brownies.

Whatever you choose to do with your holiday season, I hope you enjoy it and make time to do the things that make you feel restored and ready for a new year! 

The post Cider Loves Food: Holiday Meals and Winter Feasts appeared first on Cider Culture.

Halloween is my favorite holiday, because I love celebrating all things spooky, ghostly and costumed. The candy certainly doesn’t hurt, either! Whether the candy comes from the pre-Halloween parties or it’s discreetly snatched from a sugar-crazed child’s hoard, you can enhance the candy experience with a skillful beverage pairing or two.

As a cider lover, I’m biased, admittedly, but I really do love cider as a pairing for these autumnal treats. Cider is such a varied category, it’s easy to find just the right cider for all different kinds of sweets. Here are just a few cider and Halloween candies to start our pairings with, but feel free to explore far beyond these brands and types. Have fun!  

Reese’s® Peanut Butter Cups: Embark Craft Ciderworks Whiskey Barrel-Aged Cider

I want a cider with real body to accompany any candy with peanut butter and chocolate. If I get any pairing right, it will be this one, because I eat Reese’s cups so often. They are my very favorite candy year-round. A strong cider pairing needs to incorporate body from some kind of barrel-aging. I like ciders that have spent some time in a spirit barrel, ideally a bourbon barrel. Embark Craft Ciderworks makes a Whiskey Barrel-Aged limited edition cider that is all treats and no tricks.

Twizzlers®: Virtue Cider Michigan Cherry Fruit Belt Cider

Fruit licorice, like Twizzlers, benefits from a complementary pairing: a modern cider with cherry or berries. Michigan Cherry Fruit Belt from Virtue Cider is a lovely option because of its balance and tasteful use of local cherries. This is a way to pair like with like, and use the fruity notes of a semi-dry cider to bridge the gap to a sweeter, chewy candy, like Twizzlers.

M&M’s®: Oyster River Winegrowers Wildman Cider

There’s something so special about M&M’s. Perhaps it’s the fact that this is the only candy that delivers both technicolor, bright hues and chocolate. I recommend pairing M&M’s with a dry, spontaneously fermented cider that uses only apples. Oyster River Winegrowers Wildman Cider will keep you and your guests haunting the cider table for more. What I especially like about this pairing is that the cider allows the sweet milk chocolate to play merrily across the palate, without turning bitter or sickly sweet. Wildman Cider, made with made with apples gathered from wild seedling trees, is unfiltered and made with native yeast fermentation that’s bottle conditioned with no sulfites added, which lends a tangy, feral quality, perfect for the spirit of Halloween.

Candy Corn: Stem Ciders Pear Cider

I know it’s already a controversial opinion to like candy corn, but this is the hill I will die on. There is a time and place for candy corn, and obviously it’s Halloween. Because this candy is such a delicate expression of sweetness, I want something that will blend with that. Pear cider is perfect, because it has sugars in the fresh pear juice that cannot ferment into alcohol, and blended with the apple cider, will maintain a very natural, fruity sweetness. Stem Ciders’ Pear Cider is blend of fresh-pressed pears and apples with notes of caramel and a crisp finish. The aromas and delicacy of this might be enough to sway even candy corn naysayers!

Mounds®: Portland Cider Company Pineapple Rosé

While Mounds aren’t my favorite candy, they are spectacular for fans of coconut and dark chocolate. Too few mainstream candies use dark chocolate, so this provides something fun for pairing. I want to push the coconut into a tropical vibe by choosing a pineapple cider like Portland Cider Company’s Pineapple Rosé. Pineapple goes with dark chocolate and with coconut, so this pairing is a no-brainer!

Red Hots®: Henney’s Vintage Still Cider

Wine pairings for candy sometimes suggest Red Hots with riesling, so I wanted to see how that could translate into cider. I think something off-dry and fruity, yet structured and still, would be perfect. I never like spicy with bubbles, so that means I’m looking for a still cider. Henney’s Vintage Still Cider provides all of that. It drinks smoothly and with rich sophistication, making it an enticing counter-balance to the spark and sharpness of cinnamon candy.

Sour Patch® Kids: Eden Specialty Cider Deep Cut Cider

Sour Patch Kids are a stand-in for a whole category of candies operating on sourness, sometimes to a fairly extreme degree. Being able to tolerate, or even enjoy, these candies was the measure of cool back in fourth and fifth grade. Now that I’m past those years, I appreciate sour candies in a new way, and to pair them, I want something similarly acid-driven in profile, and also wine-like. I think a high-acidity dry cider with a hint of wildness is the only way to go for sour candies. From the line of canned offering from Eden Specialty Ciders, Deep Cut is wonderful as a sour-candy pairing. It’s a great cider for any occasion, but it’s easy to appreciate its full-bodied, hazy texture when it’s contrasting with zingy Sour Patch Kids!

Bonus: Popcorn and popcorn balls are amazing with a spiced cider like Threadbare Cider’s Spiced Cider. Popcorn operates very much on texture, leaving room for more complex flavors in a pairing cider. I like a spiced cider with Halloween popcorn, so we can double-up on seasonal treats. Threadbare’s Spiced Cider is made with cinnamon, ginger, nutmeg and clove, so it delivers many notes of a mulled cider or apple pie, but via cider.

Kids may get trick-or-treating, but pairing cider with Halloween candy is a series of unearthly delights for the 21+ crowd!

• Photos: Dish Works

The post How to Pair Cider with Halloween Candy appeared first on Cider Culture.

In our monthly column, “Cider Loves Food,” contributor Meredith Collins (blogger extraordinaire at Along Came a Cider) is looking at different cuisines and finding the perfect ciders to help take your meals to the next level.

There’s never a bad time for tacos! In honor of National Taco Day (which, of course, makes me crave tacos even more than usual) I want to share some cider and Mexican-food pairings.

But, first, a disclaimer: I’m not from Latin America and a non-expert about Mexican food, but I love it. What I do bring to the table for this pairing discussion is knowledge of pairing principles and a familiarity with a wide range of ciders. If I’m getting something wrong, teach me (kindly, please) in the comments. I want to learn!

I’ve created pairings for a variety of Mexican dishes, describing the type of cider that would go well with a number of foods and giving a few examples that I definitely recommend. Tacos aren’t the only way to invite cider to the table!

Appetizers

Even most picky eaters will try a cheese quesadilla, but if you think you’ve grown up too much for this classic appetizer, think again! I like to make a variation that has more heft and flavor, with the addition of roasted cauliflower and tomatillo salsa. Roasted cauliflower has to be one of the world’s best team players, vegetable-wise. They really take a basic cheese quesadillas to another level. Once you add tomatillo salsa, you have all the excitement you need. That’s why I like to pair these with a still tannic cider.

Eve’s Cidery makes a beautiful one, the Albee Hill Cider Still & Dry. In this pairing, I like how the structural tannins contrast with super-gooey cheese and crispy, roasted cauliflower. The cider has just enough wild and rustic characteristics to keep this course riveting.

Tacos

Thanks to “Taco Tuesdays,” lots of people less familiar with Latin cuisines think about tacos first when they think of Mexican food. Indeed, tacos do go superbly well with cider. I had fried-avocado tacos for the first time about two years ago. They were topped with cotija cheese, finely sliced cabbage and a sprinkling of hot sauce. A little spice and crunch followed by some light fruity bubbles; it makes all the sense in the world.

With my fried-avocado tacos I like a very sparkly semi-dry cider. One that works absolutely perfectly is Snowdrift Cider Cidermaker’s Reserve 2014. This champagne-style cider has bubbles to spare and just enough sweetness to contrast both the spicy and creamy elements of the delightful tacos.

Sides

Beans are a workhorse in the kitchen, but my favorite beans of all time are cider-infused black beans. The credit isn’t due to me — I’m playing off of food journalist and author Mark Bittman’s beer-braised black beans. I heat the beans slowly on the stove with garlic and add chili powder, honey and cider. Because there are lots of other strong flavors, it’s important to choose a bold cider that can stand up to them.

https://www.instagram.com/p/BiGFkJvHOUV/?taken-by=oldhillcider

I prefer something barrel-aged, and recently I tried Old Hill Cider Cidermaker’s Barrel, which I think fits the bill perfectly. The cider is rustic and dry with lots and lots of flavor, just perfect for this stellar side dish!

Main Event

One food that’s easier to make than it seems, and more impressive on the table than many, is a dish of enchiladas. Something about the rolled tortillas and endlessly variable fillings drenched in savory sauce is inherently satisfying. To make them as a rock-solid main dish, try enchiladas with hatch chiles and shredded chicken. For the perfect cider pairing, I like something with good fruity aromas (and just a bit of sweet to the smell) and plentiful acid.

https://www.instagram.com/p/1v5o0uurwb/?taken-by=devoto_orchards

One such pairing is Devoto Orchards Save the Gravenstein cider. It brings extremely fruity and pleasant acidity to the table and just enough sweetness to not be totally dry. The cider is light and lively, which you want with a saucy and full-bodied entree like enchiladas. Hatch chilis aren’t too hot, but do have some earthy and almost buttery notes. The match is unstoppably good!

Dessert

No meal is complete without dessert! I don’t feel quite ready for the rest of the world until after I’ve had at least a little bite of something sweet. After a Mexican meal, I love a piece of tres leches cake. Somehow this particular dessert offers up cloud-like airiness with its fluffy whipped cream and dense rich sweetness from the three milks of its name. Try a berry cider with your tres leches cake. I know that Cider Riot! Never Give an Inch Oregon Blackberry Cider, with its radical tartness and zesty berry flavors, tastes awesome with this luscious cake.

Whatever Mexican and Latin dishes you try, I do hope you’ll pair them with a cider or two. The pairing possibilities are myriad and delicious. Whether you like flaming-hot and spicy or something more smoky and sweet, cider loves Mexican food! Share your ideas in the comments!

• Avocado photo: Pexels
• All other photos: Bigstock

The post Cider Loves Food: Tacos and Mexican-Food Pairings appeared first on Cider Culture.

In our monthly column, “Cider Loves Food,” contributor Meredith Collins (blogger extraordinaire at Along Came a Cider) is looking at different cuisines and finding the perfect ciders to help take your meals to the next level.

When I don’t feel like cooking, one of my go-to dinner solutions is sushi and Japanese food. This cuisine makes for some great cider pairing, because the levels of intensity are easy to match between different ingredients and different ciders. And, as always, cider’s acidity serves as a brilliant driver for food flavors.

I love Japanese food, but I’m no expert. My expertise is cider, and I’d like to think I have something to offer in terms of pairing principles as well. But for this topic, I wanted to consult someone more familiar with Japanese food. Of course, my first thought was Lee Reeve, the brain behind InCider Japan, Japan’s only bilingual cider magazine.

When I asked Reeve about pairing cider with Japanese food, here’s what he had to say:

“What’s exciting about pairing ciders with Japanese food is much of the cuisine here is regional, so there’s always something new to find and try. Recently, I discovered a local pickled dish that pairs amazingly with dry ciders. Also, wasabi-complimented vegetables go great with other ciders. What I try to look for are very simple dishes or foods that might seem unimpressive, and then bring them to everyone’s attention with cider. Conversely, most Japanese ciders tend to be extremely dry with little apple character, so I also look for Japanese ingredients that complement or contrast with heavier apple-body ciders.”

Reeve is also extremely active spreading the word about cider through events and social media. You can find him on Instagram as @inciderjapan.

Here are a few of my own recommendations, based on some of my favorite Japanese dishes to either order at restaurants or make at home.

Edamame

For anyone who has wondered about the brilliant green pods served as appetizers at many Japanese restaurants, they are edamame: young soybeans either boiled in salt water or steamed and then salted at the table. People shell them and eat them immediately, an interactive communal starter that makes for excellent conversational accompaniment. Edamame flavor is green, grassy, herbal and mild. In terms of cider, this makes edamame very flexible to pair.

I love pairing edamame with a semi-dry hopped cider. Doc’s Dry Hopped Hard Cider makes a particularly good choice, because it’s so balanced and approachable. Though the name mentions dryness, the cider is more like a friendly semi-dry. I also think Ploughman Cider’s Lummox from Pennsylvania tastes great with Edamame. This Citra-hopped cider flaunts nice herbal, grassy and piney notes.

Okonomiyaki

My favorite dish in all of Japanese food is okonomiyaki. This cabbage pancake is fried, salty, crispy and often topped with both Japanese mayonnaise and barbecue sauce. What you taste in Japanese mayo (sometimes called Kewpie mayo) is different from what’s in the American grocery store tubs. It uses rice vinegar, more egg yolks, and a few spices. It’s the most exquisite casual street food imaginable! The flavors are strong and complex, so the pairing needs to be bold, as well.

With my okonomiyaki, I prefer a semi-dry cider, sometimes even one fermented or blended with other fruit — this dish can handle it. I had ÆppelTreow’s Bunting Berry Cider this summer, and it’s perfect for this pairing! Another excellent choice is 2 Towns Ciderhouse Made Marion with marionberries. Both of these ciders have some sweetness but lots of acidity from not just apples, but also the berries that they are blended with.

Takoyaki

Staying in the realm of delicious fried snacks, cider goes awesomely well with takoyaki, little dough balls stuffed with meat or seafood, often octopus. I prefer mine with no octopus, but instead, with smoked salmon and ginger or sweet corn and tofu (these are just a few of the ways my talented friend Danielle makes takoyaki). There are dozens of ways to make it, what’s important is using the specially-shaped cast-iron grill pan that makes takoyaki just the right size.

For the right cider, bring extra-bubbly, dry ciders to pair with this airy, rich concoction. I prefer something with a little farm and funk for this particular pairing, as well. I love the Farnum Hill Farmhouse Cider. To most palates this tannic bubbly cider will be perceived as though it’s on the dry side. It has richness, sparkle and structure — everything that’s necessary to pair with a savory treat like takoyaki. Another great pairing is Sea Cider Farm & Ciderhouse’s dry and bubbly Wild English. This cider has enough body and presence to balance, but never overpower, this super-fun snack.

Sushi

Sushi is not just one dish, but many. I’ll describe three primary styles of sushi here that all can present a wide variety of different ingredients. Cider can work with any of the three, but the balance of textures and flavors will be very different, based on the different uses of rice and seaweed, as well as the primary ingredient.

Maki is my favorite kind of sushi. I like simple rolls with one or two ingredients, rolled in sushi rice and wrapped in seaweed. Maki works really well with a semi-dry rosé cider like Kite and String’s Rosé, with it’s blend of Cab Franc grapes and apples, or Eden’s Specialty Cider’s Imperial 11° Rosé cider. Both of these ciders are powerfully tart while still being fruit-forward and approachable.

Nigiri is fish, seafood, egg, or vegetables layered on top of sushi rice. If the nigiri uses a bolder fish, or highlights earthier flavors, it’s time to go heavier in terms of the pairing cider. The same can be said for sashimi, which is simply the thin slices of seafood or meat without any rice.

This is when I’d choose a lightly sparkling cider, with either some tannic presence or barrel aging (or both). Dunkertons’ Black Fox Organic Cider makes a fine choice, as does Tilted Shed’s Barred Rock. These two ciders are very different from one another, but I recommend you put the Dunkertons with yellowtail and the Tilted Shed with freshwater eel.

Dumplings

Dumplings can be as varied as sushi, including potstickers and gyoza. They can be served in broth, steamed, or fried, and the fillings can include minced vegetables, kimchi, shrimp, or meat. My mouth is watering just thinking about the delicious dumplings I’ve had with mushrooms, cabbage and crumbled tofu!

These are strong flavors that require similarly powerful ciders. My first recommendation is the rich and tannic Understood in Motion 03 created by Angry Orchard Cider’s Ryan Burk and Tom Oliver of Oliver’s Cider and Perry. It’s silky and structured, perfect for pairing with fried dumplings. If you prefer your dumplings a touch healthier — either steamed or in broth — I think choosing a fruity yet dry cider is key. Virtue Cider’s Heritage Harvest Blend is zingy and crisp, with notes of stone fruit and green apple, something to contrast hearty, soft dumplings.

There are so many options; just think of these ideas as a place to start! Here’s one last word of advice I got from Lee about his pairing process to help you. Lee says, “With any Japanese ingredient or food or dish, I first taste and try to understand what qualities make it interesting. Then I think whether I want to integrate or counter those qualities with cider.”

That makes all the sense in the world, and it makes a great reason to seek out both new Japanese dishes and new ciders. I’ll happily raise my glass to that!

Ready for more cider and food pairings? Check out our suggestions for cider and Mexican food, cider and brunch and cider and CSA veggies!

• Photos: Dish Works

The post Cider Loves Food: Sushi and Japanese Food Pairings appeared first on Cider Culture.

In our monthly column, “Cider Loves Food,” contributor Meredith Collins (blogger extraordinaire at Along Came a Cider) is looking at different cuisines and finding the perfect ciders to help take your meals to the next level.

It’s officially summer: the season of fireworks, watermelon, vacation and long evenings filled with fireflies. There are so many opportunities for activities that just aren’t possible the rest of the year, like swimming and managing the overactive garden, that sometimes I’m too busy for the kind of cooking I do the rest of the year. And sometimes the kitchen is just too hot to cook! My solution in these situations is to make sandwiches, and I’d love to share a few ways to make delightful cider and sandwich pairings. 

Here are a few of my favorites:

BLTA

My preferred version of the classic BLT is vegetarian bacon, red leaf lettuce and heirloom tomato with avocado on whole wheat toast (hence a BLTA). It’s such a great interplay of textures and flavors! Pair a BLTA with Ploughman Rosedale Cider, a super-tart dry cider made with crab apples. The high-acid profile helps lift up the richness of the avocado and cut through the salty veggie bacon. 

Falafel Pita with Feta and Roasted Carrots

Good falafel is herbal and fragrant, a perfect journey through the initial crunch, followed by a steamy, yielding center. Adding piquant feta, creamy tzatziki sauce, cool diced cucumber and roasted carrots makes a falafel pita a sandwich to be reckoned with. Making homemade falafel is a lot of work, so I recommend getting one to-go from your local falafel joint and accompanying it with Gowan’s Heirloom Cider’s Gravenstein. This cider has just a bit of sweetness, making it perfect for the bitter notes from cucumber skin and parsley.

Smoked Salmon on Rye

No one in my house craves smoked salmon like I do. I prefer its salty satisfaction on thinly sliced rye bread with sprouts and cucumbers. It’s a delicate sandwich, if you go light on the ingredients, but you can really pile them on to make this a full meal. With this sandwich, try a lightly oaked or barrel-aged cider: I like the oaked version of the Fennville AVA Series (Wyncroft & Wyncroft Aged On Oak), but you could open both and see which you prefer. There’s just something about the cider’s warm and twiggy barrel character that pairs so well with the smoked fish flavors.

Halloumi and Beets on Baguette

Ever since I visited Scotland a few years ago, Halloumi has been one of my favorite cheeses. Sometimes called “bread cheese,” Halloumi is a dense, firm Greek cheese that’s a mix of goat and/or cow and sheep’s milk; its main party trick is that you can fry it or grill it for a really cool interplay of textures.

I like Halloumi with baby spinach and sliced beets on a baguette, with either lemon tahini dressing or a zesty horseradish sauce. The beets bring mild earthiness and sweetness, which contrast beautifully with either sandwich spread. This sandwich travels well, so it’s great to pack for a picnic. Drinking Castle Hill Cider’s Celestial with this baguette sandwich is a wonderful treat. The cider reminds me of sweet oranges and green tea. The pairing works because the Celestial brings plentiful bubbles and body, while the sandwich is hearty with firm greens and an almost meaty-textured cheese. Even thinking about this makes me crave this duo!

Banh Mi

Whether you prefer a meat-filled banh mi or vegetarian version with seitan (as I do), this Vietnamese sandwich is distinctive, with pickled carrot, cucumber, chiles and cilantro layered in a beautifully crusty roll. Because of the spicy and sour toppings, try pairing banh mi with sweet ciders. I like using a keeved cider, like South Hill Cider’s 2020 Keeved, for this match. And a keeved cider is a very special way to maintain natural apple sweetness after fermentation.

Grilled Manchego and Quince Paste with Arugula on Sourdough

I couldn’t possibly make a sandwich list without including some form of grilled cheese! This version is a completely decadent one. Start by softening salty Manchego cheese on sourdough bread open-faced style, then spread the other piece of bread with quince paste and toast that, too. Once these two key ingredients are in place and warm, put them together with a small heap of peppery arugula. I pair this Spanish-inspired grilled cheese with Isastegi Sidra Natural. The logic goes, “If it grows together, it goes together.” This sandwich is forcefully flavorful, therefore it needs the high-acid refreshment of this natural Spanish cider. (If you want to try a Basque-style cider made in the US, check out this Cider Culture feature!)

Here’s wishing you a summer of wildly delicious cider and sandwich pairings! For more warm-weather pairing ideas, check out my Cider Loves Food features about Picnic Pairings, CSA Veggies and Grilled Cookout Fare.

• Photos: Dish Works

The post Cider Loves Food: Sandwiches & Cider appeared first on Cider Culture.

In our monthly column, “Cider Loves Food,” contributor Meredith Collins (blogger extraordinaire at Along Came a Cider) is looking at different cuisines and finding the perfect ciders to help take your meals to the next level.

It’s summer: the season of grilling, picnics and lakeside barbeques! Where I live, it’s also the season when a new cycle of Community Supported Agriculture (CSA) begins.

For those unfamiliar with the idea, a CSA is like a farm food subscription, but it’s way cooler than the other subscriptions you might have (even Netflix!). Participants pay up front for a whole season of food, so farmers can have the capital necessary to farm on a small scale. I like it, because my CSA keeps me from turning to restaurants out of laziness. I still go out when I want to, but I’ve already got food to cook at home, so I more often turn to my own kitchen at mealtime, instead. Even better, this means I can choose great cider from what I have in my cellar to create some awesome pairings.

As any CSA veteran will tell you, there are good weeks in a CSA, and there are weird weeks. The start of a season is almost guaranteed to be a few weird weeks in a row, because not that many crops are ripe yet. Our CSA uses some stored winter/spring crops to round out the early summer weeks, but we also encountered some less familiar vegetables, in addition to the asparagus, strawberries and leafy greens we anticipate in the early summer. That doesn’t mean there aren’t still some stellar cider pairings and some amazing dishes to be had. It’s just time to get creative!

Garlic Scapes

These spring vegetables may look alien, but they are loved anywhere with a cold climate because they are edible and super-flavorful so early in the spring. If you’ve not had them, simply imagine the flavor of garlic and then turn up the intensity and green freshness. Some folks pickle them, but I prefer garlic scape pesto.

It’s not hard to find recipes for garlic scape pesto, and I recommend serving it on bow-tie pasta. It’s not a mild dish; garlic scapes are zesty! Knowing that, I think pairing this pasta dish with something complementary means using a semi-sweet easy-drinking cider. I like Black Diamond Cider‘s Jay Walker in this particular instance. The cider is plenty bubbly and has some sweetness, but the heritage apple varieties and plentiful acidity mean that you don’t have to sacrifice complexity. Delightful!

Kohlrabi

Kohlrabi might look like a tentacled beast of a vegetable, but its rough exterior hides mild and crunchy flesh. People are shocked with how likeable kohlrabi is once they actually taste it. My preferred cooking method is cider and brown butter kohlrabi slices. I love to cook with, and pair with, same cider! In this case, it’s Virtue Cider‘s The Mitten Limited Reserve. The barrel-aging gives the cider richness, and the turnips benefit from it, as well. I like a still cider with nice crunchy vegetables like kohlrabi.

Spring Turnips

These bright and mild radishes are not the intense winter ones. These are great just sliced over a salad, or you can cook Hakurei turnips with their own greens. The roots turn even sweeter when cooked, and that makes a fascinating contrast with the earthy greens. To keep up the theme of contrast, I recommend pairing this with something on the rich and aromatic side. The perfect choice has to be Tieton Cider Works’ Sparkling Perry. The tannic heritage fruit and natural sweetness of this perry create just the right interplay of flavors with both the greens and the roots in this dish.

Radishes

This is one for the early hot days when you do not want to turn the oven on or even light one burner. These little sandwiches are the perfect combination of crunchy, buttery, rich and salty! All you need to do is slice up a few radishes, butter and salt some slices of hearty bread using high quality butter and place the radish rounds to create mini open-face European-style butter sandwiches. Don’t forget good sea salt — it’s important!

There couldn’t be a simpler dish, so pair it with a cider with both body and complexity. Colorado Cider Co.‘s Block One. The cider is off-dry and acid-driven, which makes the salt and butter feel even more decadent. Radishes bring maximum freshness, and there’s a green tea quality in the cider that works beautifully with them.

If you aren’t signed up for a CSA, look for any of these vegetables at your local farmers market! And if those particular cider brands aren’t available where you are, look for things with a similar profile in terms of sweetness, mouthfeel and acidity. There are so many great possibilities out there.  

Excited to try more cider and food pairings? Check out our suggestions for cider and Mexican food and cider and brunch!

• Photos: Jenny Pakradooni for Dish Works

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If you’re thinking about including cider in your vacation plans, there’s no better place to go than the Finger Lakes. The Finger Lakes, sometimes referred to as FLX, is a beautiful sprawling region within central New York, encompassing 11 glacial lakes that span from Conesus Lake in the west to the most famous three in the middle (Keuka, Seneca, and Cayuga) to Otisco Lake in the east. 

Within the region, there is arguably the greatest concentration of cider in America, in terms of the density of operational small independent cideries. New York State is home to the most cideries of any state in America, and the Finger Lakes holds tons of them, along with beautiful nature and a world-class established wine region.

What really makes the difference though isn’t the quantity of Finger Lakes cider, but it’s the quality and accessibility. The climate, apple-growing history, agricultural-research resources, and a plethora of small family farms make the Finger Lakes a must-see cider destination. 

There’s more to see here than I can highlight in one article, but here are some places you simply can’t miss on your Finger Lakes cider adventures:

Super-Valuable Resource: The Finger Lakes Cider Trail

The Finger Lakes Cider Trail just launched in the spring of 2023, and has already emerged as an amazing hub of information and a rich resource for finding all different kinds of cider across the Finger Lakes. You can download the Finger Lakes Cider Trail map, learn about cider events, find out tasting room hours and learn about the 11 member cideries, all in one place! 

Cideries

The tasting room at Grisamore Ciderworks

There are lots and lots of cideries that you can visit in the Finger Lakes. Some are open every day of the week, and others by appointment. Check online before making the trip! I’ve grouped these into roughly geographic groups, going from west to east.

Western Finger Lakes

Many of these cideries have welcoming tap rooms that take lots of inspiration from craft breweries, including hosting events, creating lots of small-run seasonal release cider, and focusing on tap and food sales in addition to bottled or canned ciders. Each of these has a distinct identity that’s worth getting to know in person! 

OSB Ciderworks: Owned and operated by a sibling duo, this small cidery focuses on NY apples and other local ingredients to make fun ciders, like Cool as Keukalop (cider with cucumber and cantaloupes) and Let the Boys Be Boysenberry. 5901 Big Tree Rd., Lakeville, NY; (585) 346-7027.  

Star Cidery: Let the rotating ciders on tap excite you with the breadth of their variety, including treats like Forever Wild made from wild-foraged New York apples or cider cocktails that use not only house ciders but also local produce and spirits. Check out the list of weekly taproom events on social media. 3365 NY-364, Canandaigua, NY; (585) 412-8785.

Lake Drum Brewing: This is where to go if you have a mixed group of beer and cider lovers. This craft beverage location always has a full list of both beers and ciders created by the Lake Drum Brewing team. The rotating selection will always include some exciting local surprises like perry or a cider made with local sumac. 16 E Castle St., Geneva, NY; (315) 789-1200.

Embark Craft Ciderworks: Located on a multi-generational family orchard, there’s no better way to see the roots of Finger Lakes apple culture. From its flagship offerings like the dry Old Marauder to seasonal releases like Strawberry Rhubarb, Embark Craft Ciderworks has established itself as a favorite for locals and visitors alike. 6895 Lake Ave., Williamson, NY; (315) 904-4212.

Central Finger Lakes

Outdoor hangs at Finger Lakes Cider House

The Central Finger Lakes cideries are apple growers and cidermakers surrounded by the heart of the Finger Lakes wine region, and it shows. Many of these cideries have close connections with the local wine world and create more wine-influenced ciders. Some hallmarks of this style include limiting any non-apple ingredients, making harvest-specific releases and releasing the ciders in 750ml bottles. You can also visit the orchards of many of these cideries during some parts of the year. I highly recommend it!   

Finger Lakes Cider House: This is a working farm that just happens to have a warm and elegant tasting room on site. All food-offerings are seasonal and local as well as the apples that go into Finger Lakes Cider House’s renowned ciders, shrubs and switchels. 4017 Hickok Rd., Interlaken, NY; (607) 351-3313.

Bellwether Cidery: Just down the road from Finger Lakes Cider House, you’ll find the first cidery established in the Finger Lakes (circa 1999)! Bellwether is still producing some beautiful ciders, including fan favorites King Baldwin, made from Tompkins King and Baldwin apples, and Cherry Street which incorporates Montmorency pie cherries. 9070 NY-89, Trumansburg, NY; (607) 387-9464.

South Hill Cider If you’re looking for glorious views or a bit of live music with your cider, there’s no better stop than South Hill Cider. The selection includes still and sparkling ciders that range from bone dry to semi-sweet, along with two single-apple-varietal pommeaus! My current favorite is the Full Bloom Orchard. 550 Sandbank Rd., Ithaca, NY; (607) 792-1097.

Black Diamond Cider: This cidery knows how to bring home the cider competition gold, or in the case of its Golden Russet/Porter’s Perfection cider, the Platinum medal from the Great American Cider Competition! All of Black Diamond’s ciders are outstanding, and visiting the orchard is a great way to see why. Almost nowhere else in the country has cultivated a selection like theirs. 4675 E Seneca Rd., Trumansburg, NY; (607) 279-5112.

Eve’s Cidery: Another pioneer in the Finger Lakes region for cider, Eve’s Cidery makes amazing twice fermented and hand-disgorged sparkling ciders. This cidery also makes a small number of limited run single-varietal cider with apples like Kingston Black and Northern Spy. Reservations required for tastings at the cidery. 308 Beckhorn Hollow Rd., Van Etten, NY; (607) 229-0230.

Eastern Finger Lakes

You can’t have cider without farms! Each of these Eastern Finger Lakes cideries is also a U-Pick destination for different seasonal fruits! In the Finger Lakes, cider is not a product so much as a harvest and a reflection of the land. At these cideries, visitors can really see that for themselves.

Grisamore Cider Works: This cidery and U-pick farm is famous for its gorgeous blueberries, some of which make it into one of the bone-dry sparkling ciders: the Blue Goose. Other offerings keep the dryness, but focus on other apples and fruits grown on this fifth generation family farm.  4069 Goose St., Locke, NY; (315) 497-1347.

1911 Cider: This cidery is a destination located within Beak and Skiff Apple Orchards. During the Summer, the cidery doubles as an outdoor music venue and during the Fall, the apple picking and seasonal fun are wildly popular. Be sure to try the utterly delightful Lafayette Cider made from heirloom apple varieties. 4473 Cherry Valley Turnpike, Lafayette, NY; (315) 696-6085.

Critz Farms Brewing and Cider: No matter the season, something fun is happening at Critz Farms. They sell Christmas trees in winter and apples and pumpkins in the Fall, but cider and beer are available year round. In addition to homegrown apples, Critz Farm ciders include honey, cranberries and hops, among other fun additions. 3232 Rippleton Rd., Cazenovia, NY; (315) 662-3355.

Other Places to Buy Cider

Ithaca Farmers Market: If you don’t have the time to drive all over, there’s nowhere more efficient and picturesque for tasting Finger Lakes ciders than the Ithaca Famer’s Market, open Saturdays and Sundays! Enjoy views of Lake Cayuga from the market pavilion while you sample cider from six different local cideries at low or no cost. 

I have to mention super-dry cider dynamos New York Cidery Company, because this market is the only place to sample its offerings. Redbyrd Orchard Cider also samples at the Ithaca Farmers Market, sharing the fruits of their biodynamic cider farm. This is also the place for gorgeous flower arrangements, fresh baked-goods and famously popular breakfast burritos. 545 3rd St., Ithaca, NY; (607) 273-7109.

The Cellar D’Or: A beautiful cider selection depends not only on breadth but skillful curation, and that’s what you’ll find at The Cellar D’Or. This bottle shop carries an amazing selection of cider from all over the world. Yes, this is an awesome place to find Finger Lakes ciders, but it’s also where shoppers are most likely to find high-quality ciders from Europe, Australia and more. Beyond the jaw-dropping array of products, it’s a joy to interact with the staff here who know their stuff, and care about finding a bottle that will suit your tastes. 136 E. State St., Ithaca; (607) 319-0500.

In addition to the cider and lake activities, there are so many small farms, beautiful hiking trails and waterfalls, all worth seeing here. Once you explore this magical region, you might not ever want to leave!

• Feature and apple tree photos: Finger Lakes Cider House
• All other photos: Courtesy of the respective cideries/businesses

The post Cider Travels: Drinking Cider in the Finger Lakes Region of NY appeared first on Cider Culture.

In our column, “Cider Loves Food,” contributor Meredith Collins (blogger extraordinaire at Along Came a Cider) is looking at different cuisines and finding the perfect ciders to help take your meals to the next level. 

No matter what the weather looks like outside, spring is here (we’re just going to keep saying that until it comes true). One of my favorite things about spring is brunch season — from Easter to Mother’s Day plus the many graduations at this time of year, brunch seems more popular than usual. Whether seated in a cozy corner of someone’s home, or watching the world from a sidewalk table, brunch is the meal for relaxed socializing over delicious dishes and tasty drinks.  

Brunch food is often hearty breakfast fare, sometimes enhanced with a little twist, and I think cider can be — and should be — part of that creative flair. Brunch and cider go well together for a few reasons: First, it can easily take the place of a sparkling wine at the brunch table. Cider instead of Champagne, cava, or prosecco just makes sense, because you can still get those fruity bubbles at any point on sweetness/dryness spectrum. But, the lower alcohol level means that a second flute of cider does not turn a brunch morning into a sleepy one.

Now, let’s talk about specific cider and brunch pairings!

Champagne Style

Back to bubbles, because that’s what I really want to talk about. Bubbles lift up rich dishes and bring out nuances of flavor. They literally mist flavor up out of the glass, and when consumed with food, bring more of those food flavors with them. The first cider type necessary for brunch is anything twice fermented in a Champagne style. Pair these ciders with delicate side dishes, like fruit salad and smoked salmon.

Bottle to bring along:

• Castle Hill Levity: This company makes a few natural sparklers, including Terrestrial and Celestial. But lately, I’ve been going crazy for the acid-forward Levity with notes of orange and passion fruit, crafted in buried terracotta vessels and aged on the lees.

Cider Mimosas

What is brunch without carbs? It’s not brunch at all in my book! Lately, I’ve been really excited about Dutch Baby, a light and fluffy pancake variant that’s actually a very large version of a popover. They can be made savory or sweet and either way, they are a delightful interplay of stretch and crunch.

My recommended pairing here is as classic as they come: Mimosas.

Marvelous mixers:

• Whitewood Cider Co. Olivia Newton-Jonathan Cider Blend: This semi-dry is perfect for a fresh-squeezed grapefruit mimosa.
• Whetstone Ciderworks Orchard King:  A tart dry cider is what you need to give some backbone to a traditional O.J. mimosa. I like having these two versions because everyone has a different notion of the ideal balance of sweet and tart. These two ciders are both very acid-driven in their profiles, but they’re just different enough that they each pair with their respective juice very smoothly.

Shake Up Shakshuka

For the main dish, you cannot beat shakshuka: It’s bright, warm and savory. It doubles down on the umami, which makes it another stellar food for pairing with cider. Versions of shakshuka come from the Middle East and North Africa, and lately, it’s become a hip brunch staple in all-day cafes and breakfast spots. Eggs are poached in a divine tomato sauce and are frequently topped with cheese and herbs. There are some great recipes online, if you want to tackle making it!

Shakshuka has big flavors, so this is the dish to pair with the most emphatic and fun ciders in your cellar. I like to go a little sweeter and more full-bodied for a cider pairing here, and this is a great place for modern fruit-infused ciders.

https://www.instagram.com/p/Be_VVgKFfEJ/?hl=en&taken-by=2townscider

Fresh Picks:

• 2 Towns Pacific Pineapple: There are a ton of ciders that take advantage of additional fruit for new and different flavors and additional sweetness or richness — and this one does so especially well. Juicy Costa Rican pineapples blend gorgeously with Northwest apples in this unfiltered tropical party.

• Ploughman Cider Pinot N’Arlet: This cider is a wild ferment, and that wildness comes through in the cider’s flavors. This cider was aged on the skins of local pinot noir grapes, giving the cider an extra dimension of fruit flavor, as well as some lovely color. I like it as a pairing for savory Shakshuka for that sweet savory contrast, each with the intensity turned way up!

Savory Sides

With all of the cumin-rich tomato broth, this brunch is begging for some potatoes to dip right into the shakshuka. I recommend keeping it simple with roasted spring potatoes with salt and rosemary. Ideally, choose a mix of fingerling and red-skinned potatoes, quarter them, toss with olive oil, rosemary and a pinch of table salt then roast them at a high temperature until they soften up. Once cooked, sprinkle generously with flake salt.

Even a humble side like this deserves a cider pairing of its own. This dish may have a very small number of ingredients, but what’s there balances well, just like rosé cider, its perfect pairing. Rosé cider is taking the cider world by storm right now — it’s fun, springy and different.

Think pink:

• Virtue Cider Rosé: The zingy fruitiness of the cider contrasts the salt and crunch of potatoes beautifully. Though some cider companies turn their ciders pink and call it a day, Virtue borrows from winemaking traditions — using heirloom Michigan apples aged in French oak barrels — and really nails the crisp, dry flavor profile that’s made the wine version so popular.

I hope these recommendations reveal just how flexible cider can be for the best meal of the week: brunch. Between cider’s range of sweetness to dryness and its wonderful effervescence, it is the ideal drink for brunch. How have you incorporated cider into your brunch traditions?

• Feature photo and rose photo: Virtue Cider
• Brunch table, Dutch baby and Shakshuka photos: Bigstock
• Pinot N'arlet photo: Ploughman Ciders

The post Cider Loves Food: Cider and Brunch Pairings appeared first on Cider Culture.