Pairings

Crisp Sips

Hard cider brings a fresh taste to the table.

BY MARY SUBIALKA

Pour a deliciously di erent glass of hard cider rather than wine or beer the next time you’re looking for a dinner partner. Today’s ciders can be complex and range from dry and bold to sweet, tart, and tangy to suit many tastes and palates. Traditional English-style cider, for example, which is made from bittersweet fruit, has a more mouth-drying astringency and a complex matured cider character. Some ciders may blend snacking apples and traditional cidermaking apples for a sweet-tart balance of flavors, while other ciders are made with green apples for a slightly more tart pro le. There are also hard ciders made from pears that o er a more delicate sweetness. And no matter the style, since hard cider is made from fruit, it’s naturally gluten-free.

Very cold temperature can mask the avors in hard cider, so rather than drinking it ice cold, remove it from the fridge and let it sit for ve minutes—and it’s best poured into a glass to enhance the aromas.

Then enjoy the lighter, sweet ciders with salads, tarts, and fruits. Its sweet freshness balances salty and savory charcuterie and cheese, especially Brie, Camembert, cheddar, aged Gouda, Gruyere, Muenster, or a mellow blue cheese. Its fruity character also complements seafood such as crab, oysters, and white sh or salmon. At brunch, switch out mimosas for hard cider with your quiche Lorraine.

Cider is a tasty complement with chicken, especially roasted or in casseroles, pork dishes, sausages, turkey, and ham. However, beef steaks may overpower the cider’s flavor. Cozy up with cider and a bowl of butternut squash soup or creamy chicken soup. The full-bodied ciders work well with rich dishes such as stews, curries, and those prepared with sage and cinnamon. Top o your meal with a slice of apple pie or cinnamon sugar doughnuts and raise your glass of cider to trying new pairings. n