How to Pair Your Cider With a Good Dish
Autumn is in full force and what better way to celebrate, than stocking your bar with some fall flavors! This can be done efficiently with an addition of some robust flavored ciders. Of course, since it’s also the season for feeding your face, try offering a few plates that accompany a good cider. Every bar owner should know a good pairing. The following are some ideas to consider when making the perfect match.
Finding Resonance
Resonance, simply put, means finding the best combination of food and drink possible, to leave a lasting memory of the meal. Cider has fruity flavor notes, and is low in alcohol content, therefore it can be paired with heavier foods, and is also used to clean the palate in between bites.
The best way to think when pairing a cider, is considering anything with apples. Since the flavor is sweet, pork is one prime selection for a pairing, but it can also be paired with salads, butternut squash, soft cheeses, risotto, and chicken.
Staying on Top of Things
Since you’re introducing new ciders with these plates, it is important your menu is up to date. TapHunter is an online program that allows you to change your menu in a matter of minutes. With specific sections devoted to pairing certain items, you can sell both drink and dish simultaneously, thus driving sales in a duplicate effect.
Immediately print an updated version, before your rush. You can also have this translate to your website as well, so people checking online will know all the new drinks to try. You can then offer the hungry patrons a perfect meal to marry with it!
Pairing Flavors
The most common way to pair a dish with a cider, is to use similar flavors. Taste your new cider and determine whether it is dry, has notes of citrus, or is fruity. Dry ciders generally go good with fish, whereas you may want to offer a fruity salad for ciders with sweet notes.
Another method of pairing a cider is to match the intensity with the food. Think bold vs. subtlety. So lighter ciders go good with lighter dishes, and bolder pair with bold, like heavier meats such as beef and pork.
Although sometimes difficult to achieve, you can also go the other route and seek contrasting flavors. If it works, people generally find these pairings the most impressive. If a cider is somewhat acidic, you can consider pairing it with a rich dish. Using opposite flavors can sometimes lead to a wholly balanced meal.
Ciders run the gamut of flavors, but since they cleanse the palate so well, think smaller dishes. A tasting menu is always ideal, and can be expedited from the kitchen quickly. If your a bar owner always looking for new flavors, think outside the box, and ditch the classic bar food. Not only will your patrons appreciate the effort, but it will keep them in your establishment longer, which can only lead to increased revenue for you. Stay on top of the ciders that are new, and take risks. You’ll find the rewards as rich as fall!
