How to Pair Hard Cider and Food
When it comes to finding the perfect drink to enjoy with a dish, people often think of wine. Yet, cidermakers and professionals alike argue that cider is actually one of the best beverages you can reach for when looking for that ideal pairing.
“The versatility of cider allows for a huge range of options,” says Eliseo Bell-Uribe, owner and head cidermaker at Heartland Ciderworks in Rickreall, Oregon. “You can pretty much find a cider to pair with basically anything.”
Cider Paired and Plated-The Art of Food and Cider Pairing
Jennie Dorsey, director of education and program development for the American Cider Association author of Cider Paired and Plated: The Art of Food and Cider Pairing. agrees with this sentiment. “I have found cider is less intense and more diverse than wine. Tannins are found in the seeds and skins of grapes. Whereas with apples, they are found in the flesh as well. So you get these nice soft tannins that easily acclimate to more dishes.”
Eli Shanks, head cidermaker at Western Cider
Wine tends to be around 11–14% abv. And those higher alcohol percentages, Dorsey explains, can have a pretty big impact on the perception of your palate. In general, cider also tends to have a lower alcohol-by-volume (abv), clocking in around 4–7% abv. “You can actually enjoy a full bottle of it with a partner over dinner and not be wasted,” says Eli Shanks, head cidermaker at Western Cider in Missoula, Montana and co-founder and head cidermaker at Punta de Fierro in Chile.
Additionally, Dorsey notes, cider is often only made with apples. Whereas drinks like beer often contain a myriad of other ingredients. Even the water used to make beer can have a major impact on the flavor and is another factor to consider when thinking of pairings.
How to Pair Cider and Food
Jennie Dorsey photo credit Kitta Bodmer Photography Marconi
“You can either start with the dish or the cider and work backwards from there,” explains Dorsey. “I prefer to start with the food because I am more likely to know what the flavor profile is going to be.”
Once you have the dish in mind, think of “the basic flavors which are sweet, salty, bitter, acid, and umami,” says Bell-Uribe. “From there, think about the cider. Is it sweet, bitter, or more on the acidic side? Then decide if you want to work with complementary or contrasting flavors.” If you decide to go with the latter, he notes, the cider and dish can bring out new flavors in one another.
Another thing to keep in mind, according to Talia Haykin, co-owner of Haykin Family Cider in Aurora, Colorado, is balance. For instance, “A high-acid cider can lift a rich or fatty dish, while a slightly sweet cider can temper heat in spicy food.” She goes on to explain that “sometimes opposites work best like sweet with spicy, and sometimes it’s better to match flavors such as bright fruit with bright fruit. The key is to understand the cider’s profile and not be afraid to experiment.”
How to Pick the Right Cider
Once you have the dish, it’s time to pick the cider. “Look at the labels,” says Dorsey. “Do they say sweetness levels on them? Do they say additional fruits? The more you start to be able to decode the labels, the easier it will become. A lot of labels will list the apple varieties used. And as you explore more you’ll start to learn what those varieties bring to the cider. Not every bottle you pick up will be a perfect pairing. But it’s about being able to adjust in the kitchen.”
When in doubt, a carbonated high-acid cider is going to go with just about anything according to Dorsey.
Great Cider Pairings
In short, just about anything you could whip up in the kitchen is going to have a cider pairing. But here’s a look at some cider professionals’ go-to pairings for inspiration.
Appetizers
Cider and cheese
For the dairy lovers, you’ll be thrilled to learn that cider and cheese are an ideal match.
“Cheese is a classic pairing and one of my favorites,” says Haykin. “Whether the cheese is creamy, salty, sharp or even funky, it works beautifully with ciders.”
Staying on with more salty options, Erin Chaparro, co-owner of Blossom Barn Cidery in Grants Pass, Oregon, recommends perry (which falls into the cider category but is made with pears rather than apples) with French fries.
Perry and French fries
“I love French fries and a glass of Perry,” says Chaparro. “They call Perry the Champagne of the cider world. So it feels like you have this really high-low pairing, a very nice cider along with your average French fries.”
One of Dorsey’s favorite ways to explore new pairing avenues is using what her garden is producing. Most recently, one of her favorite pairings was zucchini and cider.
“It was a French cider with a touch of sweetness, acidity, and a little bit of tannin that matched the zucchini’s herbaceous quality well. I added some fresh herbs and a touch of lemon and it was a simple yet elegant pairing.”
Entrées
Cider and steak
“New World ciders that are made with table apples tend to be on the lighter and sweeter side,” says Shanks. “And the sweetness and acidity of those ciders are perfect for pairing with barbecue dishes or vegetables roasted in something like duck fat. The cider’s acidity will cut right through the fat.” When it comes to steak, Shanks recommends going with a leaner cut and fuller-bodied cider. If you aren’t into red meat, Shanks recommends salmon or pan-seared whitefish.
Cider and ramen
Bell-Uribe and Dorsey also recommend pairing cider with a bowl of ramen.
“The ramen’s complex umami flavors and cider’s tannins play wonderfully together,” says Dorsey.
Desserts
Ice cider and chocolate truffles
Many believe that chocolate and cider are a match destined to fail. But Haykin and Dorsey argue that couldn’t be further from the truth.
“People say that cider doesn’t work well with chocolate,” says Dorsey. “I completely disagree. Cider and chocolate is a favorite pairing of mine.”
Pommeau and creme brûlée
Additionally, Haykin notes, cider goes great with ice cream. Or opt for a Pommeau (a fortified cider) with a rich dessert like crème brûlée.
Deciphering pairing rules might seem daunting. But ultimately, “I encourage people to know the rules of pairing food with cider so they can break them,” says Dorsey. “I find most people struggle with how to start. They’re either in the grocery store looking at ingredients or looking at cider labels and going, ‘I'm lost.’ I encourage people to start with an intention. What are they looking to get from this meal?”