Cider is incredibly versatile, diverse and food friendly. It contains all of the requisite sensory characters shared with wine such that it is a worthy partner for many a dish in its own right – and often a better match – no seriously!
It’s crucial to point out that there are no rules. If you think that a cider goes with a particular food, and enhances your enjoyment of the food and/or the cider, then go for it! The trick is finding the right balance between the sweetness, tannin and acidity of the cider and the properties of the food.
Why not use the Three Cs as your guidelines:
Cut – use dry, crisp and/or tannic ciders to cut through rich foods and cleanse the palate.
Contrast – use ciders that differ in flavour and mouthfeel from the food to create balance.
Complement – use ciders that accentuate similar flavours or are well balanced to the strength or delicacy to the food.