Explore the flavour
sensation of Cider
Cider can be defined as simply as; 'an alcoholic drink made from apples' and yet it is so much more and becoming increasingly popular in Australia and around the world.
Once the staple of the United Kingdom, the US and France and Spain, cider is now produced in greater volumes in more countries than ever before. The range is not the only confusing factor, either – cider can be anything from tart and dry through to sweet and rich, it can be clear or cloudy and it can be still, fizzy or in between!
Cider can be divided into a few simple categories to assist in choosing the style of cider that best suits your taste or the occasion.
Most widely available ciders today fall into this section and are made from real fruit or concentrates and with or without the addition of sugar and sweeteners. They tend to be sweeter than traditional ciders and are best served chilled. Good examples include Little Creatures Pipsqueak and Monteith's Crushed Apple Cider.
These more traditional ciders have more complex flavours, are drier and often cloudy. Many will undergo bottle conditioning, resulting in a softer more natural carbonation. They are better served a little warmer to appreciate their complexity. Napoleone & Co and Henry of Harcourt are very good examples of this style.
These traditional ciders, or 'coi-dairs' have depth of flavour, a rich apple roundness and are usually very dry. Maturation, sometimes in oak, can give them a darker hue than the average. Weston's and Small Acres make some beautiful English ciders that would best be served around 10C.
Beware! These ciders are big and bold and may take some getting used to if you're more accustomed to the mainstream garden variety cider. Complex and fruity and often wild-fermented they can be anything from fruit-sweet to 'barnyard funky'.
[Source; The Australian Cider Guide]