The crunching leaves, the chilly wind, it can only mean one thing: Rosé season is over and cider season has arrived.
While this year’s expanded Cider Week NYC is focusing on reminding people that cider is a year-round drink, there’s something especially nice about enjoying it during the season when New Yorkers flock to pick-your-own orchards to take apples home fresh from the farm.
And many of the New York apples that don’t wind up plucked by orchard-goers are used in locally made hard ciders. The vast majority of the more than 20 ciders available at Monday night’s Cider Revival, hosted at the Bowery Hotel as part of Cider Week, were made in the state.
If you’re looking for a new way to enjoy cider, consider pairing it with cheese as you would wine. These ciders — many of which are dry and much less sweet than the uninitiated might assume — were served alongside fondue and other snacks from Murray’s Cheese Bar Monday night, and they stood up to the savoriness.
Here are eight ciders made in the state — and even in the city — worth seeking out this season.