Once you know the temperature at which you should serve your hard cider, focus on flavor. As a general rule, you can serve your ciders straight from the fridge or cooler. “Since most ciders don’t have corks and don’t have a high amount of tannins, there’s no need to aerate or decant them,” explains Richard Yi.
However, it might be a mistake not to think about this more carefully if you’re delving into the world of artisanal and unconventional options. For example, Yi says, “We have a cider called Txangurro that’s made from wild Manchurian apples and it has a ton of chalky tannins, so I’d say otherwise.”
If you’ve chosen a cider that isn’t to your liking, don’t worry — turn it into a cocktail and adjust the flavor. While Yi acknowledges that “we do our best to make each of our ciders a well-rounded, balanced, and complex drink, so we don’t turn them into cocktails,” for those looking for some inspiration, she says, “I would recommend thinking about what pairs well with apples. Flavors like cinnamon, whiskey, and ginger might be something interesting.” Unexpected spices that would enhance apple cider, like cayenne and chili, can also be good choices in this case. If you’re looking for some recommendations to get you started, we’ve ranked some popular hard cider brands, though we definitely encourage you to see what local offerings are available in your area.
