Based on our conviction that not only everyone should be able to find the right cider, but also for every moment, we make a number of suggestions for different moments and tasty and fun cider-food combinations.
Do you have any nice tips for us? Let us know!
The topper of the house Dupont is really bone dry. The Cuvée Colette is a wonderful combination with oysters or other shellfish, but also goes well with smoked fish without being overshadowed.
A dry cider of traditional apple varieties from our own orchard and from local orchards in the area. Fermented with natural yeasts and fermented a second time in the bottle with yeast isolates from our own cider cellar. A perfect accompaniment to sushi.
There are a hundred different combinations possible of course, a few are just so obvious that we almost skip them…
Camembert Fermier, a slightly earthy, beautifully creamy, slightly spicy farm camembert goes best with a local Normandy cider. We have various ultimate guides for this, such as the Cidre Cotentin by Theo Capelle.
In the Pays d'Auge, the heart of the Calvados region, cheeses are sometimes washed in the Calvados. This is to promote the red flora. It produces a cheese with a somewhat sharper taste and really some calvados tones. Domaine Dupont, located in this region and certainly not a good calvados producer itself, makes the Cidre Réserve. This cider is aged in oak barrels, which were used for calvados, which scores a one-two punch with the cheese.
Manoir du Kinkiz Cidre Cornouaille AOP
Cornouaille is a bittersweet cider with an earthy, almost smoky aroma. The cider has a fairly sweet taste, but also contains a lot of pleasant tannins that provide a dry aftertaste and can handle a roasted chicken well.
An organic cider that is the ideal dinner companion due to its fresh apple notes poulet à la Normande is, chicken cooked in the cider.
The Cotswold Cider Company 'No Brainer'
The slightly sweet tones of the No Brainer pick up the spicy of a Thai curry beautifully. Together they are completely in balance.
This cider for the slightly advanced drinker combines a fruity sweetness with a slightly bitter and fresh aftertaste and combines fully with the spicy sharpness of a green curry.
Cheddar has a bad reputation unjustly. Compare it with Gouda cheese, which is badly imitated everywhere. The best is found at the source and when it has matured well, the savory of the cheese calls out for a sweet counterpart. The Wonder from Once Upon A Tree is that. Made from dessert pears, this one gives iced pear wine counteract the cheese and together they form a perfect duo.
Beautiful sparkling cider from Tom Oliver with a full apple flavor and naturally developed carbonation in the bottle. Made from 100% bittersweet cider apples, without preservatives, unfiltered and unpasteurized. When pouring, pay attention to the depot in the bottle.
Here are some doux (= sweet) ciders perfectly in place. But one ice cider or cider de glace is often the ultimate accompaniment. Cidre de glace is made by cryoconcentration: a process in which the unfermented juice is strongly cooled. The aqueous component in the juice crystallizes and can be removed. This creates a very concentrated juice.
Sun cider de glace is Dupont Givre. A tarte Tatin in the bottle: highly concentrated, caramel-like notes, but also dried fruits such as peach, raisins and black currant. This cider in combination with a piece of tarte Tatin is really unbelievably tasty.
