Sparkling Cider

Sparkling cider is a carbonated, non-alcoholic beverage made from fermented apple juice. Unlike traditional hard cider, whose alcohol content comes from ongoing yeast fermentation, sparkling cider's fermentation is stopped early or the juice is pasteurized, so the drink stays non-alcoholic while keeping a light effervescence.

Apple cultivars commonly used include Gala, Fuji, Honeycrisp, and Granny Smith, with much of the supply produced in temperate apple-growing regions such as the Pacific Northwest, New England, and the United Kingdom.

Sparkling cider has a versatile culinary application. It is commonly used as a non-alcoholic alternative to champagne or sparkling wine, making it a popular choice for celebrations, toasts, and cocktails. It can also be used in marinades, dressings, and sauces, and in baked goods such as pies, tarts, and cakes, where it lends a subtle apple flavor and delicate effervescence.

Sparkling cider typically has a light, crisp, and slightly sweet flavor, with a refreshing carbonation that can range from gentle to pronounced, and tasting notes that often include green apple, pear, and a hint of citrus. It pairs well with roasted poultry, pork dishes, salads, and cheese plates, and its acidity and effervescence make it a good match for spicy or rich dishes.