Saltbox Dry Cider

Saltbox Dry Cider is a cider labeled "dry," which in cider means most of the apple sugar has been fermented out and little sweetness is left. The label gives no ABV, apple varieties or origin, so what follows describes how dry ciders usually behave. Expect it to be crisp and apple-forward, with tart, slightly tannic or mineral edges instead of the soft, juicy sweetness of a off-dry or sweet bottling. Aromas in this style tend toward fresh-cut apple, a little citrus peel and sometimes a faint yeasty or bready note. Carbonation is usually lively, and the finish tends to be short and clean, which makes it a useful alternative for drinkers who find most ciders too sugary. That acidity and dryness suit rich or salty food. Try it with roast pork, bratwurst, fried chicken or fish and chips, where the tartness cuts through fat much as a squeeze of lemon would. Sharp cheddar, Gruyère and washed-rind cheeses work well, as do charcuterie boards, mussels, and salads dressed with mustard vinaigrette. Spicy dishes are a less obvious fit, though a dry cider handles moderate heat better than a sweet one does. Serve it well chilled, around 4 to 7°C (40 to 45°F). Colder than that mutes the apple character, and warmer tends to make the acidity seem sharper. A standard pint glass is fine for everyday drinking. A tulip or white-wine glass concentrates the aroma more, and it shows off a dry cider's finer details. Pour gently down the side of the glass to keep the carbonation lively. If the bottle is unfiltered and shows sediment, decide beforehand whether you want it in the glass.