When it’s time for that frosty beverage at the end of the day most folks turn to beer, wine or perhaps a cocktail. One option that doesn’t get picked often, in the U.S. at least, is cider.
Fermented apple juice may just sound nasty, but I would recommend you give it a try. On a whim to try something new, I recently picked up a bottle of Samuel Smith’s Organic Apple Cider. I’ve always been a fan of S. Smith’s traditional English ales so I figured if I was going to re-acquaint myself with cider, Smithy would be a good bet.
The cider tasted like a more sophisticated version of Martinelli’s Sparkling Cider — the holiday treat in a wine glass for kids. My memory of cider was that it often had a sweet finish. The surprising pleasure of Smith’s cider was that it was dry. The cider was almost like an effervescent Chardonnay but instead of notes of oak or tropical fruit it tasted of apples.
Cider would make an excellent pairing for a grilled pork loin or pork chops. I’m for sure going to start including cider in that rundown list of what should be my frosty beverage: beer, wine, a cocktail, cider or … perhaps mead.