Most people associate cider drinking with hot summertime drinking occasions, but tastefully crafted cider is incredibly food friendly and enjoyed instead of wine with meals. A large variety of foods is successfully paired with cider for its natural fruitiness and low ABV. Sweet and dry ciders are not equal when you match it with food and a classic cider like Michelin or Dabinett that contains elements of red wine with less alcohol, but acidity, tannin and body would go well with cheeses, chicken and pork. You will work on the same principle as when you match beer and food and decide if you want contrast flavours or compliment tastes and flavours.

Cider is excellent with cheese especially strong cheddars, but creamy cheeses and Camembert work well too. Sweet ciders on the other hand contrast beautifully with blue cheeses while dry ciders go well with goat or sheep milk cheeses. Pairing cider with vegetables, it is best to pair cider with wild mushroom risotto, creamy cauliflower cheese or butternut squash gratin. Autumn vegetables like roasted onion and fennel goes well with sweet cider. A sweet cider also matches very well with spicy curries and Asian food and aid in cutting through the spiciness and heat. Dry ciders would not work well as it will enhance the acidity or spiciness.

Another cuisine that goes well with dry cider is seafood and works as well as seafood and white wine. Oysters, oily fish and light fish also compliments the dryness of cider. Another dish that works great is chicken dishes such as roast chicken with a crisp skin, creamy chicken potpies and chicken casseroles. Cider and pork is another hit with the natural sweetness of cider complimenting the saltiness of bacon, ham, chops, sausages and pork belly. It goes without saying that cider loves fruit and exceptionally great with pork with apples or apple crumble.