Fancy Fall Ciders
Why It's Good:
Don't think of cider as alcoholic apple juice. Made in France and England from wild yeasts and apples, cider can be a subtle drink, great for fall entertaining, and (did you know?) rich in anti-aging antioxidants, including phenolic compounds.
Why It's Green:
Many traditional ciders are still made organically, free of herbicides, pesticides, preservatives and additives. Some orchards use integrated pest management—or as few pesticides and insecticides as possible.
Where To Get It:
To learn more about Etienne Dupont Organic Cidre Bouché Brut de Normandie, click here; for information on where to buy, click here. To buy Cidre Bouche de Normandie Comte Louis De Lauren, contact Spuyten Duyvil Grocery in Brooklyn, New York: 718-384-1520. For info on Oliver's Blakeney Red Perry, click here. Read more about or buy Doc's Draft Apple Cider here.
Cider Rules!
Although most of us associate it with the fizzy apple juice given to children on New Year's Eve, cider has a rich tradition in Europe as a decidedly adult beverage. Low in alcohol, often just barely sweet, and diverse enough to warrant AOC appellations (the French certification given to wines), this underappreciated drink has begun making headway here in the US, where high-end restaurants have begun featuring ciders as aperitifs. But you can enjoy cider on your own; here are some of my favorite organic and sustainable ciders:
Etienne Dupont Organic Cidre Bouché Brut de Normandie 2005 USDA Certified
This USDA certified vintage brut organic cider from Normandy has a citrus-y zest and an unfiltered-sediment aspect that makes it a great aperitif to pair with aged goat cheese. Produced much like wine, Normandy cider trees are planted in soil that requires the roots to dig deep for nutrients, leading to smaller, more concentrated, flavorful (but practically inedible when picked) apples. You can also consider this cider a slightly less alcoholic option to prosecco for mixing brunch cocktails like mimosas or bellinis.
Cidre Bouche de Normandie Comte Louis De Lauren
Made in the same manner in Normandy that it has been for centuries, this nonfiltered cider is literally mouth-watering: The light sparkle, residual sweetness, and bright taste ready your mouth for food, pairing particularly well with gamey meats like venison. Its effervescence is very subtle, delivering an intoxicating aroma, yet there’s an earthiness similar to White Burgundy. This sophisticated, complex cider is about as far removed from apple juice as they come.
Oliver's Blakeney Red Perry
This wine-like pear cider (or "perry," as it's called in England) is made of 100% pesticide-free, hand-picked Blakeney Red pears. As it’s made from pears rather than apples, this non-sparkling cider tastes lighter and less tart, but still packs a punch with the higher (5.8%) alcohol content found in most English ciders. You can also cook with it: Think of using it to deglaze a pan after making a pork dish to add a fruity undercurrent, as well as a pre-dinner drink.
Doc's Draft Hard Apple Cider
Doc's Draft Hard Apple Cider may say it’s “a healthy alternative to beer,” but with its powerful carbonation, a sharp tartness, and more residual sugar than the other ciders, this is far from a light drink. Produced by the Warwick Valley Wine Co. in Warwick, NY with integrated pest management systems and no preservatives, this drink shines with the spice and aromas of fall foods, either with a rich braised meat dish or a dessert with nutmeg, cinnamon, allspice, or cloves. For a hearty winter drink, try a “snakebite,” made with 1/3 pint Doc’s Cider and 2/3 pint of any rich stout.—Michael Green