Demystifying cider tasting for beginners—no jargon needed
If you’ve ever stood at the bar staring at a blackboard full of cider names—Muddy Fox, Wild Orchard, Blakeney Gold—and wondered what on earth they’ll actually taste like, you’re not alone. The world of real cider can feel like it’s full of mystery and insider knowledge. But fear not: learning to taste cider like a pro isn’t about memorising complicated terminology. It’s about tuning in to your senses and understanding three simple things: sweetness, sharpness, and tannin.
Step One: Sweetness – Is It Dessert or Bone Dry?
Sweetness is the first thing most of us notice. It’s that hit of sugars(natural) that makes a cider taste fruity and smooth, or—if it’s not there at all—makes it feel lean and bone dry. Ciders can range from dry, through medium, to sweet, and everything in between.
- Sweet ciders often feel juicy and rich, sometimes almost like apple pie filling.
- Dry ciders made with wine yeast can feel cleaner, with a crisp finish that doesn’t linger on the tongue, or they can give all the flavour of the apple without the sweetness
- Medium ciders give you a bit of both—a touch of sugar to round things out, without overpowering the apple character.
Try tasting a few side by side and notice how sweetness changes your perception.
Step Two: Sharpness – Like Biting into a Granny Smith
Sharpness is all about acidity. Think of the zing you get when you bite into a fresh, tart apple. That tingle is what cider lovers call “sharpness”. It gives cider its lift, its brightness, and often makes it more refreshing.
Ciders made with dessert apples or cooking apples tend to be sharper, especially if they’re from areas like East Anglia or Kent, where traditional cider apples aren’t as common. Sharpness can balance out sweetness, making a cider feel light and crisp rather than cloying.
If you like white wines like Sauvignon Blanc or dry Riesling, chances are you’ll enjoy a cider with a bright, zesty sharpness.
Step Three: Tannin – The Astringent Drying Sensation
Now for the wildcard: tannin. You might not know the word, but you’ve almost certainly felt it. Tannin is what gives cider an astringent, drying sensation—like when you over-steep a cup of black tea. It’s not just a flavour but a texture, and it often adds body and structure.
Tannin comes from the skins, seeds, and stalks of cider apples, and sometimes even from oak barrels used during ageing. Ciders with high tannin content are usually made from traditional bittersweet or bittersharp apple varieties and are especially common in the West Country—think Somerset, Herefordshire, or parts of Wales.
These ciders can be rich, complex, and even a bit earthy or smoky. They often have a lingering finish and pair brilliantly with food like roast pork or sharp cheddar.
Not everyone loves tannin on the first try, but once you get the hang of it, it’s hard to go back.
Put It All Together
Tasting cider isn’t about ticking boxes—it’s about noticing how these three elements play off one another. A sweet and tannic cider might taste smooth and full-bodied. A sharp, dry cider might be brisk and refreshing. Some are balanced, others lean hard into one quality. There’s no right answer—just what you enjoy.
So next time you’re handed a third of something you’ve never heard of, don’t be shy. Take a sip and ask yourself:
- Is it sweet or dry?
- Is it sharp or mellow?
- Is it tannic or smooth—and is there an astringent feel?
That’s it. You’re now tasting cider like a pro.
And remember—whether you’re at a CAMRA cider festival, your local pub, or just in the garden with a glass of something chilled—real cider is meant to be explored, enjoyed, and shared. No jargon needed.
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