Saltbox Dry Cider

SALTBOX Dry Cider is a cider in the dry style, which means the apple sugars have been fermented out to leave a crisp, clean finish rather than a sweet one. The listing doesn't give an ABV, a tasting profile or an apple blend, so what follows describes what dry ciders usually offer. Expect tart green-apple and citrus-peel notes, a light mineral or faintly tannic edge, and a refreshing dryness at the end. Carbonation in this style is typically lively, and it helps carry the acidity across the palate. Dry ciders at this level of sweetness often sit in the 5 to 6 percent ABV range, but check the label for this bottle's exact figure. Because there's little residual sugar, a dry cider is mostly about acidity and apple character. That makes it a flexible partner for food. The acidity cuts through rich, fatty dishes such as roast pork, pork belly, sausages and fried chicken, much as a squeeze of lemon would. It also suits sharp cheeses like aged cheddar, washed-rind cheeses and fresh goat cheese. Seafood works well too, including oysters, fish and chips, and mussels. Lightly spiced dishes and salads with a vinegar-based dressing are good matches, and so are roasted root vegetables. Serve it well chilled, around 3 to 7°C (38 to 45°F), which keeps the acidity bright and the carbonation crisp. If the cider is too cold, the subtle apple aromatics get muted. If it's too warm, the finish can feel flat or sticky. A tulip glass or a stemmed white wine glass is the best choice, because the narrowing top gathers the apple and citrus aromas and gives the bubbles room to rise. A standard pint glass or a straight tumbler works fine for casual drinking. Pour slowly down the side of the glass to control foam, and leave any sediment in the bottle if the cider turns out to be unfiltered. Once opened, drink it within a day. After that the carbonation fades and the fresh-apple character dulls.