Cider and tapas

Cider isn’t, I admit, the first drink I’d pair with tapas but when I spotted on the menu of newly opened Bar 44 in Bristol that they had Spanish ‘sidra’ on tap - the first, they claimed, in the country - I had to try it.

it was a Spanish cider called Avalon at 5.5% - rather higher in alcohol than you’d have thought and comes from Gijon in the cider drinking Asturias region. On a hot day it was really quaffable - dry with a good strong, appley flavour - and went happily with all the dishes we threw at it from jamon iberico (iberico ham) to hake with cockles.

The dishes I think it paired with best were some delicious roast chicken croquetas with crisp smoked morcilla and a pea purée and a seasonal fish and shellfish fritura with a punchy alioli (garlic mayonnaise) - both fried, note. Cider, like beer, tends to work well with fried foods.

Do I prefer it to my normal go to of fino sherry or cava? I wouldn’t go that far but then I’m not a regular cider drinker. If you are you may be pleased to know, if you don’t already, that it will take tapas in its stride.

See also 6 of the best Spanish wines to pair with tapas

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