The taste of cider

We currently sell more than 100 different ciders and poirés in our cider shop. The flavors of these ciders and poirés vary greatly; from fresh sweet to very dry and from refined to firm and robust. To make the differences between these ciders and poirés more transparent, we have divided our range into so-called 'flavor profiles'. These flavor profiles can help you choose a particular cider or poiré. There are 6 flavor profiles:

  1. Crispy dry
  2. Fruity and fresh
  3. Soft sweet and round
  4. Full and sweet
  5. Savory and spicy
  6. firm and burly

To clarify the above and make it more visible, we have given these 6 flavor profiles a place in us: Apple & Pear cider flavors house

The cider flavors house has 4 floors: an attic, the 2nd floor, 1st floor, and the ground floor. At the top of the house are the sweetest ciders, on the ground floor the driest ciders.

On the right side of the house are the more mature ciders. These are mostly ciders that have matured a little longer and can be 'Funky'.
'Funky' is an English term used to indicate that the cider has aromas and flavors that can be described as: cheese and stable/stable air (such as straw, wet animals, musty, earthy, egg, sulfur etc.). These are flavors that give a cider more character and complexity, but that are not liked by everyone. The ciders on the right side of the house will generally also have a bit more tannins.

On the left side of the house are the ciders which are also dry(er) but lighter and not funky like the ciders on the right side of the house.

Het cider smaken huis

On the ground floor, far left:

Flavor profile 1: Crispy and dry (dry)

Real dry ciders, with little to no residual sugar. They have a fresh taste because of the acids present. They appear light, but can contain a relatively large amount of alcohol because more natural sugars have been fermented. The tannins present are young and fresh. The ciders in this category are often young or have undergone a second fermentation.

These ciders are good with:

  • As an aperitif or as an alternative to a dry champagne
  • Olives and raw ham
  • Seafood such as oysters, mussels and grilled (not too oily) fish.

On the 1st floor on the left:

Flavor profile 2: Fruity and fresh (off-dry)

Ciders and poirés that are just not completely dry. A light sweetness enhances the fruity character. This makes them easy ciders; fresh, thirst-quenching drinkers. Tannins are limited.

These ciders are good with:

  • Crustaceans and shellfish (lobster, crab, king prawns, mussels)
  • Fish (raw salmon, tuna, mackerel, sushi)
  • Soft white cheeses (mozzarella and cream cheeses)
  • Slightly spicy dishes (Japanese/Chinese cuisine, mild Thai dishes)

On the 2nd floor directly below the attic (partially) across the width of the house:

Flavor profile 3: Mildly sweet and round (medium)

Most ciders and poirés fall within this flavor profile. This flavor profile includes the ciders and poirés as you get them in a Breton crêperie or the medium cider in an English pub. Full-bodied ciders with fresh acidity and/or bitterness as a counterpart to the sweetness. It is a broad category and includes ciders that are still fairly sweet (medium-sweet) but also ciders that are a bit drier (medium-dry). As a result, it is possible that certain ciders within this flavor profile (the drier ones) are slightly funky. These ciders are good with:
  • Appetizers such as pâtés and rillettes
  • Mature cheeses, spicy mountain cheeses, red mold and light blue cheeses as a nice counterpart
  • Spicy Asian dishes (Thai curry and Chinese soy dishes) and Indian cuisine
  • Pork stews and English pub food (shepherd's pie etc.)
  • With light summer desserts such as fruit and meringues and crêpe Suzette

In the attic in the middle of the cider taste house:

Flavor profile 4: Full and sweet

These are sweet ciders and poirés made from the ripest fruit and full of natural sugars. They contain few acids and no tannins. In general, they have a low alcohol content. These ciders and poirés are great with:
  • On its own as dessert
  • Blue cheeses and pâtés
  • Dessert (e.g. crème brulée, tarte tatin, white chocolate mousse, etc.)

On the 1st floor on the right:

Flavor profile 5: Savory and spicy

Elegant ciders and poirés with little fruitiness and sweetness. Due to the somewhat longer maturation of these ciders, they have acquired a savory and spicy taste and therefore a unique character. They contain little to no residual sweetness, but do contain tannins and sometimes some funk.

These ciders are good with:

  • A light summer meal, as a replacement for beer or white wine
  • Italian cuisine (pasta and pizza)
  • Provencal cuisine (lots of garlic and herbs)
  • Spicy sausages (salami, chorizo) and cheeses.

On the ground floor, far right:

Flavor profile 6: Firm and rustic

Firm and tough ciders. Earthy aromas and tannins dominate and provide a rustic/funky taste experience. Due to the longer ripening, the fruit aromas have almost disappeared; the apple is almost impossible to recognize. The tannins provide a firm structure. A perfect alternative to the glass of red wine with a meal.

These ciders are good with:

  • Meat dishes, stews in particular
  • Beef Bourguignon
  • English steak and kidney pie
  • Limburg Zoervleisch
  • Game (e.g. hare or deer)
  • With real winter food (stew of kale with bacon and smoked sausage or snert).