There is a lot more to making great cider than just pressing and fermenting any apple variety. Most ciders are not made from just one type of apple. Cider makers have known for centuries that certain apple varieties are more suited to cider production than others and generally speaking, better cider is made by blending different varieties of apples that showcase different flavour profiles.
Cider is a more versatile pairing than one might think. Its fresh apple flavours and natural carbonation strike a match with a number of seasonal summer dishes. The cider’s sweetness level and its relative intensity can play an important role in how its partners best with a variety of dishes.
The crisp character of many dry style ciders pairs well with lighter summer fare. Try a dry cider with fresh cheeses, such as mozzarella, goat’s milk such as Chevre or local quark. Dry ciders can also work well certain summery salads. Try tossing fresh arugula with toasted nuts, apple slices and a light apple cider based vinaigrette and serves it up with crisp, cider. Better yet, add a delicate piece of white fish.
The light sweetness of Medium Dry ciders pairs wonderfully with pork chops with apple sauces, risotto dishes, poultry and many vegetables. Cider also pairs wonderfully with sausages. This summer serve up Medium Dry Ciders with grilled sausages at your next barbeque occasion.
Sweet ciders make a great pairing to creamy cheeses and light desserts. A sweet cider and cheese board adorned with fresh fruit makes a great way to close a summer al fresco dinner party.
Cider’s family tree
We’ve recently launched the Cider Discovery Guide.
Each of the dozens of ciders available on our store shelves are now categorized into three distinct, colour-coded taste profiles based on the sweetness level of the cider. There are three versions within the cider category — Dry, Medium Dry and Sweet.
There is more to understanding a cider than just its sweetness level. We’ve also identified them according to their style. There are three different styles, Apple, Pear and Flavoured. Apple and Pear are identified according to the fruit used to make the cider while the Flavoured style is used for brands that have had an additional flavour added to the base.
Flavours, Origins and Food Pairings
Like our Wine Discovery Guide you also find information on the specific flavours you’ll find in each of our ciders, where the ciders originate from and some helpful food pairing suggestions. This summer discover the world of ciders with our Cider Discovery Guide.
Just add cheese
When the temperature rises you don’t have to eliminate the cheese board from your entertaining options. Take the cheese tasting onto your back deck. Fill a cooler with ice and a selection of ciders. Cider has an amazing affinity to cheese. Its lively carbonation cuts through the fatty richness of cheese and its tangy acidity elevates the subtler flavours of lighter, earthier styles such as Chevre and surface-ripened cheeses like Brie or Camembert. Other styles of cheese that pair well with cider include mild Cheddar, Havarti and Gouda.
Strongbow Dry Cider, 500ml, $3.99
Somersby Cider, 500ml, $3.99
Sir Perry Pear Cider, 500ml, $3.99
Bulwark Traditional Craft Cider, 4x500ml, $14.59