The Cider Renaissance
Owain Glyndŵr, the legendary Welsh prince, is famously quoted as saying “Buy Welsh cider, lads, ’tis your true drink!” Little did he know, centuries later, his rallying cry would echo through a modern cider renaissance sweeping the UK. Gone are the days when cider was seen as a rough farm-hand’s tipple. Craft ciders are now giving their continental cousins – wines and beers – a run for their money.
A Crisp, Bubbly Affair
At its core, cider is a fermented apple juice, but the best craft ciders are so much more. From the crisp, almost wine-like nature of Kentish and West Country ciders to the rich, robust tanginess of traditional Somerset scrumpy, there’s a cider out there for every palate.
“The beauty of craft cider lies in its versatility,” says Gabe Cook, The Ciderologist and author of several books on the subject. “You can have a light, sparkling number akin to a dry white wine, or a full-bodied, almost port-like sipper made from tannic cider apples. The possibilities are endless!”
A Taste of Terroir
Like wine, cider has its own notion of terroir – the unique characters imparted by the soil, climate and apples used. West Country ciders, for instance, are often defined by their use of bitter-sweet cider apple blends, lending a distinctive tannic structure. On the other hand, East Anglian ciders tend to be lighter and more delicate, thanks to the dessert and culinary apples favoured in that region.
“It’s all about the apples, really,” says Cook. “A good cidermaker will tell you that 90% of the work is done in the orchard. The magic simply can’t happen without quality fruit.”
Food Friendly Flavours
Unlike its beer cousin, cider is remarkably food-friendly. The natural acidity and tang make it an ideal match for rich, fatty dishes like pork pies, Ploughman’s lunch or a classic Cheddar Ploughman’s. The lighter, crisper styles can complement seafood and salads, while the more robust ciders hold their own against hearty stews and roasts.
For an easy crowd-pleaser, you can’t go wrong with a generous slice of pork pie and a glass of medium-dry Somerset cider like Thatchers or Sheppy’s. The gentle tannins cut through the richness beautifully.
Tips for Storage and Service
Like wines, ciders are best stored upright in a cool, dark place away from direct sunlight and heat fluctuations. Most will keep for 1-2 years, though the more tannic varieties can cellar for longer.
When serving, the general wisdom is to treat cider like a white wine – chilled but not ice-cold straight from the fridge. Around 8-10°C is ideal for bringing out the subtle aromas and flavours.
As for glassware, a standard wine glass works perfectly, though the wide bowls of an over-sized white wine glass can really allow the cider to breathe and express itself.
Three to Try
Sheppy’s 200 (6.5% ABV) – A West Country icon, this vintage-dated Somerset cider is made from estate-grown cider apples. Dry yet richly flavoured with notes of baked apple, toffee and spice.
Sandford Orchards Devon Red (6% ABV) – A beautifully balanced blend of bitter-sweet and sharp cider apples from Devon. Rustic yet refreshing with a tannic grip.
Pilton Tamoshanta (5.7% ABV) – Made from ancient Gloucestershire cider apple varieties, this unfiltered scrumpy-style cider boasts intense aromas of leather and damp earth. A true taste of heritage.
Tags: Cider, UK Food and Drink, Craft Beverages, British Drinks, Alcoholic Drinks