A Warm Welcome Back for Hard Cider Featured

Authors: nytimes Diners Journal

A Warm Welcome Back for Hard Cider
A Warm Welcome Back for Hard Cider
A Warm Welcome Back for Hard CiderKarsten Moran for The New York Times

David Tanis, who writes the weekly City Kitchen column, is the author of two cookbooks, “A Platter of Figs and Other Recipes” and “Heart of the Artichoke and Other Kitchen Journeys.”

This week’s City Kitchen column embraces apples, pairing them with pork chops in a cider-enhanced sauce.

A glass of hard cider is the recommended beverage. Though it’s a great year-round drink, autumn seems to be the time most people think of it.

If you’re looking for fine artisanal cider (Eric Asimov recommends a few here), most good wine shops carry at least a small assortment, and online sources abound. Cider is quite affordable (usually $10 or less per bottle), and definitely food-friendly, in a light, refreshing way. Fermented ciders can be bubbly or still, sweet, dry or in between. Its alcohol content ranges from about 5 to 7.5 percent, though some may be as high as 10 percent.

Good cider is experiencing a kind of renaissance and is now being produced all over the United States, just as it was in colonial times. In the New York area, a weeklong celebration of local ciders begins Oct. 12. Check out ciderweekny.com for details.

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