Fall is the perfect time of year to contemplate a glass of apple cider. When else do we have the irresistible urge to pick, cook, and drink this seasonal fruit? What I mean by cider isn't the sweet, cloudy beverage that we tend to buy only in the autumn at the farmers' market; that's unfiltered apple juice. I'm referring to hard cider, or what the rest of the world knows, simply, as cider.
In the Colonial period and up to the middle of the 19th century, cider just meant fermented apple juice. During that time, it was the most popular and important beverage in America. The tradition came to the New World with English settlers, who also brought the seeds for planting orchards. Safer than water and easier and cheaper to produce than beer or wine, cider was typically the first drink of the day.
For a variety of reasons, cider's popularity faded. Urbanization and industrialization undermined this rural drink, as did a new wave of immigrants with a thirst for beer. On top of that, pests and cold winters destroyed orchards. But the chief issue that brought cider down, almost forever, was Prohibition. After repeal, the cider apple never regained its gleam.
In the past 25 years, however, cider has slowly been making a welcome comeback. For a while, there have been the sugary, commercial ciders that resemble apple wine coolers. Recently, though, traditional production has resumed, which means making cider not from apples used for eating but from cultivars specifically selected for the task. "Some of the best cider apples are so bitter that you'll wish you'd never bitten into them," says Stephen Wood of Farnum Hill Ciders in Lebanon, New Hampshire. "But they contribute amazing character to fermented cider."
So let us reconsider cider, and not just for autumn. "Lower in alcohol than wine (ours comes in just under 7 percent), cider is fabulous during the summer because it is crisp and refreshing," recommends Sharon Campbell of Tieton Cider Works in Tieton, Washington. Available in a wide variety of styles, cider goes with an equally wide variety of foods. It's a natural with cheese, but it also stands up to the spice of Indian food and Mexican cooking and the robustness of pub food. Seafood is a great match, too.