Match of the week
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.
If you found this post helpful and would like to support the website which is free to use it would be great if you'd make a donation towards its running costs or sign up to my regular Substack newsletter Eat This, Drink That for extra benefits.