The Art of Cider Tasting
Cider tasting is a structured way to better understand the diversity of cider styles, flavours and aromas. By tasting attentively, it is possible to recognise key characteristics such as aroma, flavour profile, balance and finish, and to appreciate how apples, craftsmanship and production methods shape each cider.
Developing tasting skills helps deepen knowledge of cider and supports more informed choices, whether exploring new styles or revisiting familiar ones. Tasting also encourages a closer connection with the people and places behind the cider.
Cideries of the Latvian Cider Route welcome visitors to experience cider where it is made, offering opportunities to taste, learn and explore the rich cider traditions of the Baltic region.
How to Taste Cider
- Glass – Pour the cider into a clear white wine glass to better appreciate its colour and aromas.
- Rest – Before tasting, allow the cider to rest in the glass for at least a minute so that exposure to air can reveal its aromas and flavours. While the cider is opening up in the glass, take a moment to assess its appearance.
- Appearance – Evaluate the cider’s colour, clarity, intensity and carbon-ation (its sparkle).
- Aroma – First, smell the cider without swirling the glass. Place your nose inside the glass and inhale slowly and deeply to fully perceive the aroma. Then gently swirl the glass and inhale several times, discovering different aromatic nuances – for example, fruity, floral, citrus, vanilla, caramel, smoky, grassy and more. Note down what you sense in the aroma – use the Flavour Notes as a guide to different aromas.
- Taste – Take small sips, allowing the cider to linger in your mouth and gently swishing it around so its balance, texture and nuances come forward. You can intensify the flavour by gently drawing air through it - pulling in a small amount of air while the cider is still in your mouth.
- Structure. When tasting, first determine the cider’s structure – assess its sweetness (dry, semi-dry, semi-sweet, sweet), acidity (low, medium-low, medium, medium-high, high) and tannins – low, medium or high levels. Is the taste soft, silky, mouth-drying, rough, or slightly bitter? Is the cider well balanced? Does it have a pleasant balance of sweetness and acidity? Is it lacking tannins? Or perhaps too astringent?
- Flavour Notes. Next, identify the flavours – starting with the apple. Is it a green, crisp apple, or a well-ripened, sweet apple? Baked apple? What else do you sense - perhaps sweet notes – floral or honeyed? Something fruity? Pear, citrus, berries? Or maybe another nuance – for example, earthy, smoky or oaky?
- Flavour Intensity. - Was the flavour pronounced, medium (gentle and delicate), or light?
- Finish – Assess the length and character of the aftertaste that remains after sipping. Does the flavour linger? Describe the finish as short (<5 sec), medium (5–8 sec), or long (>8 sec). Is the finish dry, acidic or sweet
- Notes and Rating – Write down your impressions and associations – this is your personal cider story.
Cider and Food
Latvian ciders are great accompaniments to local products and dishes such as grey peas with bacon and onions, pickled herring, pork stew, cabbage, pearl barley, and chanterelle sauce, however, they can also be matched very well with the delicacies of other cultures.
Highlights both Latvian and other cuisines. One example of this is oriental cuisine that can be complemented very well by a light cider, be it a delicate sushi meal or a spicier meat or vegetable stir fry. Cider can also be added when making stews and sauces with its sweet and sour flavour perfectly complementing pork, chicken or rabbit, and elegantly highlighting fish.
Cheese and appetisers. Pork, chicken or rabbit, and elegantly highlighting fish. Cider is also a great accompaniment to cheese, which is why producers often serve these two products together in tastings. The natural acidity of cider makes it perfect for enjoying it together with fresh vegetables and salads in the warm summer season.
For celebrations. Sparkling cider is increasingly served as an aperitif instead of the imported Prosecco, Cava, or even champagne during celebrations. Thanks to the pronounced acidity of Latvian cider, the traditional champagne making method is actually particularly suitable for it.
Cider can also be used in cocktails, while sweet cider is perfect for desserts.
