Graft Farm Flor

Farm Flor is a New York cider from GRAFT, bottled at 6.9% ABV, which puts it a notch above the roughly 5% of mainstream commercial cider. The extra alcohol gives it more body and a longer finish than a typical session pour. GRAFT's listing doesn't give a tasting profile, so what follows is what to expect from a craft cider at this strength, not a measured description of this bottling. Expect apple character to lead, with the dryness, tartness and any added fruit or botanical notes varying by batch and by the producer's choices. Because the ABV is moderate to high, the cider should taste fuller and a little warmer in the finish than lighter examples. If it leans dry, as many farmhouse-style ciders do, you may notice some tannic grip and a crisp, slightly tart edge that cleans the palate between bites. If it runs off-dry, the residual sweetness should show up as ripe-apple fruit rather than sugar. Check the bottle for any sweetness or ingredient notes, since those will tell you more than the category can. Serve it cold but not ice-cold, ideally around 45 to 50°F, which is a few minutes out of the refrigerator after a full chill. Too much cold flattens apple aromatics and exaggerates tartness, and a slightly warmer pour lets the fruit and any yeast-driven character come through. A tulip-shaped glass or a white wine glass is a good choice because the narrowing rim concentrates aroma. A standard pint glass works for casual drinking but disperses the nose. Pour gently if the cider has any sediment or carbonation that you'd rather leave behind. At the table, cider at this strength suits foods with some fat and salt. Roast pork, sausages, and bacon-wrapped dishes are the classic partners, since acidity and tannin cut through richness. Sharp cheddar, washed-rind cheeses and soft cheeses like Brie also work well, and so do roast chicken, pan-seared fish with butter, and fall vegetables such as squash or sautéed cabbage. If the cider turns out sweeter, it's also a reasonable match for mildly spicy Thai or Indian dishes, where the fruit offsets the heat.