If there is one staple that just about every American cider maker produces besides good, old “cider,” it has to be cherry cider. I would like to believe that there was some divine intervention by the goddess Pomona to inspire such a blend but, realistically, it is most likely the result of local availability. Most cherries are grown in temperate regions, with the Pacific Northwest, Michigan, and (to a much lesser extent) the Hudson Valley producing the bulk of the country’s cherries. Notice a similarity between cherry growing regions and apple ones? Exactly.
But geographical conveniences aside, there is still something incredibly satisfying about cherry cider. The acidity of a well made cider can elevate common sweet cherries from bland to brilliant, while cider’s complexity and tannic structure can give weight to tart cherries and bring out their flavor. For me, cherry ciders are a way to extend the delicious taste of too-short cherry growing season well into the fall where these ciders make an ideal pairing for the richer dishes and sturdier herbs that I forgot once summer vegetables started to appear at the local farmstand.
The flavor profile of cherry cider can vary greatly; each cider maker has the opportunity to showcase their own interpretation of the pairing. We sampled several cherry ciders from around the country to find some favorites to recommend.
Original Article Here: Serious Eats