How 'Bout Them Apples

By

Caroline Hatchett
Sky8 Shrimp, Brussels Sprout Slaw, Cider Vinaigrette, and Bacon Aïoli with Bantam Cider’s The American
Sky8 Shrimp, Brussels Sprout Slaw, Cider Vinaigrette, and Bacon Aïoli with Bantam Cider’s The American

Being a somm these days is no longer synonymous with wine alone. At Boston’s Post 390, Beverage Manager Jason Percival is exploring, pairing, and pouring local ciders. On a recent trip, Percival paired Potato-wrapped Sky8 Shrimp, Brussels Sprout Slaw, Cider Vinaigrette, Pickled Carrots, and Bacon Aïoli with Bantam Cider’s The Americain, a cider infused with a hint of cinnamon, cardamom, and winter spices.

Priced to sell at $17 for a 22-ounce bottle, the Cambridge-made cider offers a value with which few wineries can compete and bright acidity that few beers can match. It’s also a natural complement to the dish’s smoky bacon, sweet carrots, and celery seeds (the latter truly pops with a sip of cider).

“Bantam sources apples from western Massachusetts. They’re still pretty small; they only made 110 cases of the Americain,” says Percival. With the brewery scene in many cities reaching a saturation point, cider is primed to take up more and more space on beverage menus—and in consumers’ consciousness. Cider Weeks are now staged across the country. NYC’s Huertas throws regular cider dinners, and the city got its first cider bar, Wassail, this year. It’s time to learn, love, and sell ciders. 

Share on: