Host a Cider Tasting -- And Serve These Perfectly Complementary Foods
Fall is the perfect time to explore hard cider.
Hard cider was made to be enjoyed with food -- in early America, its alcohol content rendered it safer to drink than water. Hosting your own tasting? Dan Pucci, cider director at Wassail, a cider restaurant in New York City, offers a few pairing suggestions.
PAIR WITH: DRIED SAUSAGE + HARD OR SEMIHARD CHEESE + QUINCE PASTE
This Spanish-inspired grouping works well with Spanish-style cider. Its acidity balances heavier flavors. Above: summer sausage (1); Firefly Farms Cabra La Mancha (2); membrillo, or quince paste (3).
PAIR WITH: SALTY MEATS + SOFT CHEESE + PICKLED BEETS + JAM
A full-bodied sparkling cider stands up to these strong flavors and creamy textures. Above: coppa (4), De-Glae Sheep Dairy Dew Drop (5), pickled golden beets (6), black-raspberry jam (7).
PAIR WITH: CRACKERS + BOLOGNA + HERBED GOAT CHEESE + PICKLED CARROTS
Herbaceous fare is lovely with the grassy taste of a hops-infused cider. Above: buckwheat crackers (8), bologna (9), Charlottetown Farm aged goat crottin (10), pickled carrots (11).