What is cider?
In Europe, cider is always apple juice that has been fermented to between 5% and 8% alcohol by volume. As a naturally occurring process, cider likely dates back to the pre-Christian era in Europe. In North America, cider is often defined as “sweet” or “hard” the later being fermented. Good cider tastes no more like apple juice than wine tastes like grape juice. Fermentation transforms the fruit into complex and sophisticated flavors. Quality ciders are made from the fresh pressed juice of vintage cider apples that provide a balance of sweetness, tannin and acidity.
I thought cider was sweet and fuzzy?
Like wine, cider comes in many styles, some of the most common are:
English country style ciders are made primarily from traditional cider apples and fermented dry. Many ciders are back sweetened with sugar to make a sweeter cider. The good ciders often have a distinctive smoky aroma. While many are still, most of the bottled ciders are carbonated. Alcohol content is normally between 6% and 8%.
French Normandy style ciders are lighter and sweeter. Fermentation stops before the natural sugar is converted to alcohol. Alcohol content typically is 5% or less.
Draft style ciders found in the supermarket coolers are typically produced as a wine stock from concentrated juice then reduced to 5% alcohol with concentrate, carbonated and pasteurized. Draft ciders are similar in style to wine coolers.
In North America a number of small producers are making ciders using traditional cider apples and methods. These ciders are often called “craft” or “artisanal” and contain no preservatives, concentrates or coloring. Like other ciders they are sold as still or carbonated.
What is the best way to serve cider?
The consensus is slightly chilled. To enjoy the aroma and color, serve in a 6 to 8 ounce wine glass or an ale glass. Drink the cider within a day or two after opening and keep the bottle capped -- cider and oxygen do not mix well.
What foods are best with cider?
Cider goes well with most meals, white meat and seafood. It reduces the “heat” of spicy food and refreshes the palate. Cider with cheese and fruits like pears or apples make a great dessert or a repast.
Where do I look for more information on cider?
The Whittenham Hill Cider Portal - The site of Andrew Lea. Dr.Lea is food scientist and well respected consulatant to the cider industry on both sides of the Alantic. He maintains an excellent and comprehensive site for cider hobbyists.
WSU Mt Vernon Research and Extension - Gary Moulton at the Reseach Station heads up projects for cider tree horticulture, cider making and education in the Northwest.
The Cider Digest - Managed by Dick Dunn, the digest is a lively discussion on making cider and cider related topics with an international following.