There’s no right or wrong way to enjoy cider—but there are definitely some tips if you want to taste every note of flavour. Here are our top 4.
LOSE THE ICE.
If your cider is too cold, it’ll cost you flavour. By serving at cellar temperature (ideally 10°C) you’ll open up all the subtle notes of fruit.
PAIR IT RIGHT.
A premium cider complements many foods, including cheeses, oysters, crab, and even spicy dishes. A sweet cider is great at cutting through heat.
TASTE IN ORDER.
If you’re tasting a range of ciders, start with dry and work your way to the sweeter side. This gives your tastebuds time to adjust.
CHOOSE YOUR FLAVOUR.
Less residual sugar and often less carbonated, giving the cider a puckering mouth feel while allowing the tannins and apple flavours to shine.
Not too dry, not too sweet. Perfect for someone just starting out on their cider journey.
High sugar content and a greater depth of flavour. Lingers in the mouth longer than a dry.
Look for this sweetness scale on the back of our packaging.