Raise A Glass of Cider

This is the season for a chilled, heady glass of hard cider. it reflects the labors of the season as well as the abundance of a good harvest. The Times Dining section celebrated it in yesterdays' weekly column The Pour with Eric Asimov. Luckily Mr Asimov got to sample a few interesting ones at the Manhattan bar Dovetail. This make me envious of his job. Cider, refreshingly bracing and fruity crisp is probably the best drink out there.


I have always labored under the thought that most ciders were either English, American or French . Reading the article I found that there are refreshing Spanish one. One from the Basque hills was tried and found fresh and complex. It is not a sparkling clear brew but ratter a cloudy one. Mr. Asimov also tried ice cider. This is where cider is frozen and then the water is removed to create more of an apple wine. American ciders are also good if they're done right. Most of the ciders originate in New England in Either Vermont or new Hampshire, The bright red Redfield apple is primarily used . it gives cider it;s rich red wine like look and intricate flavor.

What was an even bigger surprise to me is that there is a pear cider. This makes sense because pears and apples are basically from the same family. There are also pear and apple ciders which sound heavenly . I can just imagine the taste of both fruits along with the kick of a good hard cider.

This is definitely the time for cider. the season calls for a heady cup of it . Not only that it;s a celebration of the harvest. It is the perfect drink for any fall feast !