The Refreshing History and Versatile Nature of Cider
Origins of Making
It has a long history that can be traced back thousands of years. Evidence shows that as early as 3000 BC, wild apples were gathered and fermented into alcohol in areas stretching from Central Asia to Europe. The traditional method of pressing apples to extract sweet cider and fermenting it into an alcoholic beverage was well established by the Celts and later the Romans brought it making techniques to England. It became an important part of life and the economy in certain parts of Western Europe like Britain, France and Spain. Regions like Normandy and Brittany in France as well as the West Country of England became renowned for their production.
Different Styles Around the World
While its making traditions spread across much of Europe, different countries and regions developed unique styles influenced by local apple varieties and techniques. In England, it is commonly quite dry, sparkling and medium-bodied while French Ciders from Normandy and Brittany tend to be sweeter and fuller. Spanish ciders, like those from the Asturias region, have noticeable aromas of apples and berries. In America, refreshingly crisp and semi-sweet hard ciders grew popular and many modern craft variety use a blend of culinary apples. Australian and New Zealand variety are often inspired by English styles but utilize local apple cultivars. There's a rich diversity in global styles with something to satisfy different tastes.
Pairing It with Food
Due to its crisp acidity and lack of heavy tannins found in wine, it is wonderfully food-friendly and versatile to pair with meals. It can cut through rich dishes yet is light enough to complement lighter fare. It stands up well to robust cheeses, goes with roasted and grilled meats, poultry and fish. Its tartness also pairs beautifully with mushrooms, onions and foods featuring fruit, stonefruit or berry flavors. Different styles work best with particular cuisines - dry sparkling ciders suit Asian food while sweet type complement Mexican dishes like tamales. When enjoyed with food, its fruity complexity comes forward to enhance flavors on the plate.
Health Benefits of Apples and Cider
There are reasons beyond taste why it is a refreshing beverage. As apples are pressed and fermented into it, many of their antioxidant and other nutrients carry over providing health benefits. Apples are high in polyphenols which act as antioxidants and may help reduce risks of chronic diseases like heart disease and certain cancers. Fiber in apples promotes digestion. Fermentation creates probiotic compounds in it beneficial for gut health. Moderate alcohol is associated with lowering risks of heart attack, stroke and diabetes. The anthocyanins in apple skins which give color also have anti-inflammatory properties. Overall, it can be part of a balanced, healthy diet when consumed in moderation.
Origins of Making
It has a long history that can be traced back thousands of years. Evidence shows that as early as 3000 BC, wild apples were gathered and fermented into alcohol in areas stretching from Central Asia to Europe. The traditional method of pressing apples to extract sweet cider and fermenting it into an alcoholic beverage was well established by the Celts and later the Romans brought it making techniques to England. It became an important part of life and the economy in certain parts of Western Europe like Britain, France and Spain. Regions like Normandy and Brittany in France as well as the West Country of England became renowned for their production.
Different Styles Around the World
While its making traditions spread across much of Europe, different countries and regions developed unique styles influenced by local apple varieties and techniques. In England, it is commonly quite dry, sparkling and medium-bodied while French Ciders from Normandy and Brittany tend to be sweeter and fuller. Spanish ciders, like those from the Asturias region, have noticeable aromas of apples and berries. In America, refreshingly crisp and semi-sweet hard ciders grew popular and many modern craft variety use a blend of culinary apples. Australian and New Zealand variety are often inspired by English styles but utilize local apple cultivars. There's a rich diversity in global styles with something to satisfy different tastes.
Pairing It with Food
Due to its crisp acidity and lack of heavy tannins found in wine, it is wonderfully food-friendly and versatile to pair with meals. It can cut through rich dishes yet is light enough to complement lighter fare. It stands up well to robust cheeses, goes with roasted and grilled meats, poultry and fish. Its tartness also pairs beautifully with mushrooms, onions and foods featuring fruit, stonefruit or berry flavors. Different styles work best with particular cuisines - dry sparkling ciders suit Asian food while sweet type complement Mexican dishes like tamales. When enjoyed with food, its fruity complexity comes forward to enhance flavors on the plate.
Health Benefits of Apples and Cider
There are reasons beyond taste why it is a refreshing beverage. As apples are pressed and fermented into it, many of their antioxidant and other nutrients carry over providing health benefits. Apples are high in polyphenols which act as antioxidants and may help reduce risks of chronic diseases like heart disease and certain cancers. Fiber in apples promotes digestion. Fermentation creates probiotic compounds in it beneficial for gut health. Moderate alcohol is associated with lowering risks of heart attack, stroke and diabetes. The anthocyanins in apple skins which give color also have anti-inflammatory properties. Overall, it can be part of a balanced, healthy diet when consumed in moderation.
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