Cider: The Most Versatile Beverage For Your Fall Table

With crisp acidity, a touch of sweetness, and a palate-cleansing sparkle, cider is a versatile match for just about anything on your fall table.

Here’s just a short list of the many foods that pair perfectly with cider:

  • Cheese: Goat, Brie, Camembert, Cheddar, Aged Gouda
  • Fall Salads with Endive, Radicchio, Frisée
  • Charcuterie
  • Roasted Pork & Pork Chops
  • Roasted Chicken
  • Ham
  • Salmon
  • Thai Food
  • Indian Food
  • Sausages
  • Spicy Korean Food
  • Butternut Squash
  • Bread Pudding
  • Fruit Tarts

 

Our Favorite Ciders For Fall:

Trabanco Cosecha Propia Natural Cider
A unique cider among those produced in Asturia from being made from estate grown apples of numerous native varietals that have been approved by the Asturian Association of Cider Apple Growers and fermented with indigenous yeasts. With a very slight sparkle this is bit lighter in body than the basque apple ciders, but still with very expressive fruit and classically earthy aromas that evokes fresh picked mushrooms.

Bellwether Cherry Street Cider
Named after the street in New York City where George Washington (of renowned cherry tree fame) established the first presidential residence, this sparkling cider is blended with fresh cherry juice. It’s semi-sweet with a distinct apple-cherry tart finish. Refreshing and delicious!

Eve’s Cider, Bittersweet
Naturally sparkling and off-dry, this naturally sparkling cider is a blend of English, French & American cider apples. It’s amber colored, bubbly and down right delicious with a distinctive fruity nose that comes only from bittersweet apples, smoky, tannic undertones and a rich texture with lingering caramel finish. One of the great delights of this cider is pairing it with cheese. Cave aged cheddar, stilton, smoked gouda or a unique raw-milk cheese from your local dairy. Serve with your main course alongside savory foods such as home-made pasta with truffle butter, parsnip soup and anything with bacon.

Eve’s Cider, Rustic
This naturally sparkling, semi-sweet cider is a perfect companion to salty and spicy dishes. Aromas of ripe apple and caramel. A delicious way to finish your fall meal.

Belle de Boskoop, West County Cider
The Holland born Belle de Boskoop apple variety is the primary blend of this savory cider. Basque-like flavors of saline tartness, some lively spicy notes of cinnamon and allspice are all rounded with hints of rosemary on the end. Try this serious cider with a meal of roast pork with dill potatoes.

Pippin, West County Cider
John Chapman (Johnny Appleseed) grew seedlings in his nurseries for the early settlers. Settlers used these young apple trees to establish their land claims and to make cider. Trees that produced worthy fruit were propagated and often named “Pippin”. Despite the obscure parentage, Pippins make good cider with bright fruit aromas and a tangy flavor.

Redfield, West County Cider
Made from the red-fleshed Redfield apple, this is a rosé-colored, hard cider that’s sparkling and quite dry on the palate. It’s amazingly addictive with a great blend of tart and juicy flavors, it ends with even tannins that make it perfect to pair with pork chops or almost any other food.

Foggy Ridge First Fruits Cider – 2010
Made with early season American heirloom apples to create a rich fruity cider with lively acidity to drink, like Thomas Jefferson, on its own or with a meal. Refreshingly tart and tasty!

Cidre du St. Bernard, Maley – NV
A refreshing natural cider from Italy! Who knew! This ripe, dry, pleasant cider is downright appley. While giving in its fruit profile, the backbone on this tasty cider is unavoidably Old World earthy. Try with squash ravioli, hazelnuts and sliced apples.