Pairings

Cider complements a wide range of foods. Here are some ideas.

 
 
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Starters

Baked Brie or Camembert wrapped in filo dough, a wedge of Cougar Gold Cheddar, sliced apples, pears, and other tart fruits pair well with our off-dry SmashApple cider.

The salty and savory of the cheeses is cut with the tart acidity and slight sweetness of the cider, tied together with fresh local fruit.

 
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Mains

We really like Dry Cherry (Cerise sèche) or Dry Cot; these two ciders dry, tart, and have enough tannin and body to hold up to the salt and fats from the proteins (turkey or tofu), complement a traditional brine and dry-rub well, and play nicely with savory roasted veggies, stuffing, gravy, and breads. You can try our Wee-Sour cider if you want something just a little less dry. Barrel-aging, tannins, a little tartness, and a hint of sweetness make it a great pairing for the main-course.

 
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Dessert

A mulled cider goes really well with pumpkin or pecan pies, but the Bluet Pass Rosé may be the right choice for dessert, especially if any type of chocolate is involved. A light blueberry note, mild tartness, and moderate carbonation are sure to pair with sweeter fare.