The natural fruit acids in all ciders bestow a refreshing, mouth-watering quality. And just as in wine, some taste more crisp and acidic than others (think of tart sauvignon blanc in the wine world).
A high proportion of sharp apples in the mix gives a naturally whistle-clean, super-fresh taste. And firm acidity in a cider is highly suited to certain dishes. A sip from a cool glassful acts just like a squeeze of fresh tangy lemon over white fish, scallops and prawns, and adds a subtle clean bite to seafood, salads and tomatoes. It also cuts through fried food well, especially battered fish & chips or tempura.