Food & Cider Pairings

Food & Cider

Cider’s combination of acidity, fruit, tannin, sweetness and carbonation makes it one of the most versatile drinks to pair with food.

Try dry cider with pork, fried food, creamy sauces, rich cheese and roast poultry.

Try an off-dry or fruit-forward cider with spicy barbecue, curries, hot wings, tacos and dishes with chili or ginger.

Try structured heritage cider with aged cheddar, charcuterie, roast pork, sausages, mushrooms and roasted vegetables.

Canadian ice cider is particularly well suited to apple desserts, crème brûlée, blue cheese, aged cheese, maple desserts and fruit tarts.

Fresh and soft cheese: bright dry or sparkling cider. Cheddar: structured dry or heritage cider. Blue cheese: ice cider or another rich sweet cider.

Dry sparkling cider with roast pork; tannic heritage cider with sausage; off-dry cider with barbecue pork; barrel-aged cider with slow-cooked pork.

Dry cider with roast chicken; heritage cider with roast turkey; fruit-forward cider with cranberry dishes; sparkling cider with fried chicken.

Bright dry cider works beautifully with oysters, mussels, lobster, scallops, salmon and fish and chips.

Look for cider with fruit, aromatics and a little sweetness. Off-dry and fruit-forward cider can soften intense heat.

Try cider with squash, mushrooms, roasted root vegetables, caramelized onions, lentils and vegetarian curries.

Dry sparkling cider with cheese, oysters or small appetizers.

Dry or structured heritage cider with poultry, pork, sausage, mushrooms or roasted vegetables.

Canadian ice cider with apple dessert, maple flavours, blue cheese or simply on its own.

Concentrated apple character echoes the fruit in the pie while acidity helps keep the combination balanced.

A bright, crisp cider cuts through the richness of salmon without overwhelming its flavour.

Tannin, acidity and apple character make structured cider an excellent partner for grilled or roasted sausage.

Build a tasting board with a dry sparkling cider, structured heritage cider and ice cider, then compare how each cheese changes.

Cider can deglaze pans, braise pork, poach fruit, build sauces, add acidity to soups, make vinaigrette, flavour desserts and add depth to gravy.