Photo credit: Sea Cider Farm
One of my fondest memories of my first trip to France was the excellent artisan hard ciders served in champagne-style bottles in Normandy. Although often cloudy and not as pretty as the sparklingly clear apple cider drinks I’d had in Scotland before that time, Norman ciders were more nuanced and really fantastic served with a big bowl of mussels meuniere.
Today, apple cider is a growing category in the liquor store. It’s not the Scottish-style pub cider that’s taken off or the Norman-style cider that we’re seeing more of but the sweet, sparkling ice ciders from Quebec and the wonderful range of still and sparkling quaffing ciders from British Columbian growers like Sea Cider Farm.
Do you ever serve cider when you entertain? If not, would you consider it?