Weird & Wonderful Cider Pairings (That Actually Work)
- L. H.
- A Sip of Knowledge Blog
- 25 Sept 2025
When you think of cider, chances are you picture a cold pint in a pub garden, or maybe a mulled version steaming away at a Christmas market. But cider is far more versatile, and dare we say sophisticated, than it often gets credit for.
Just like wine, cider comes in a range of styles: dry and sharp, sweet and fruity, still or sparkling, even barrel-aged. That means it can play just as big a role at the dinner table as a bottle of Sauvignon Blanc or Pinot Noir. In fact, cider has been quietly pairing with food for centuries. In 18th-century England, farm workers were sometimes paid in cider — and they happily drank it alongside everything from hearty pork pies to roast dinners. In Spain’s Asturias region, the ritual of pouring cider from a height (“escanciar”) is as much about culture as flavour.
But here’s where it gets fun. While the classic combo of cider with pork is well known, there are some unexpected food pairings that might just blow your mind. Sweet meets salty, rich meets fruity, spicy meets cooling, cider’s natural balance of acidity and fruitiness makes it an adventurous partner.
So, forget the bag of crisps or the standard Sunday roast... here are some weird but wonderful cider pairings that actually work (and taste amazing).
Like wine, cider spans a spectrum from bone‑dry and mineral to plush and gently sweet, from still to spritzy, fresh‑pressed to barrel‑aged. That flexibility makes it a natural with food. Below, we spotlight six pairings that sound a bit wild yet taste spot‑on.
Cider & Blue Cheese
The salty tang of blue cheese melts into cider's orchard-fresh fruit. Add apple slices and walnuts to bridge every bite and sip.
Best from our range:
Cider & Oysters
A bone‑dry, lightly sparkling cider brightens briny oysters like a squeeze of lemon—coastal freshness in stereo.
Best from our range:
Cider & Curry
A bone‑dry, lightly sparkling cider brightens briny oysters like a squeeze of lemon—coastal freshness in stereo.
Best from our range:
Rekorderlig Mango & Raspberry Premium Cider
Bulmers Original Apple Premium Cider
Cider & Barbeque Ribs
Cut through sticky, smoky richness with a crisp, tangy pour that echoes the glaze’s caramelised edges.
Best from our range:
Merrydown Original Apple Cider
Henry Westons Vintage Cider
Cider & Dark chocolate
Bitter cocoa and bright apple sparkle create a bold, grown‑up dessert pairing—unexpected and addictive.
Best from our range:
Aspall Premier Cru Suffolk Cyder
Old Mout Pineapple & Raspberry Cider
Cider & Dark chocolate
Dip berries in balsamic, then sip. The tangy‑sweet pop with gentle fizz is summer in stereo.
Best from our range:
Rekorderlig Strawberry & Lime Premium Cider
Bulmers Crushed Red Berries & Lime Cider
Taste by style
Dry cuts fat and salt; medium pairs with spice and sweet glazes; sweet flatters chilli heat and desserts.
Temperature matters
Serve dry ciders colder (6° – 8°C) for snap; let richer or barrel‑aged styles warm slightly (10° – 12°C).
Glassware
A wine glass concentrates aroma and elevates the experience—no shame in skipping the pint glass tonight.
BONUS: Cook with Cider
• Make glossy cider gravy for roast chicken or pork.
• Slow-cook cider pulled pork with onions, bay and mustard.
• Bake a cider apple cake - moist crumb, gently boozy aroma.
Ready to taste the pairings?
Explore our curated cider range—dry to sweet, still to sparkling—and stock up for your next pairing night.
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