Brewed By:
Farnum Hill Ciders
Self-Defined Style:
Extra-Dry Cider Pale gold, bubbly, dry as it will go. Richly aromatic, suggesting myriad fruits of the earth, and the earth itself, with a complex, palate-cleansing balance of fruit, astringency, and acid. Made, like Semi-Dry, from a range of late-harvest, difficult apple varieties. Alcohol content 7.5% by volume. 750 ml. bottle, mushroom cork with wire hood. Twist out the cork by hand, expecting a genial pop rather than explosive champagne-style pressure. We find in tastings that of people newly enjoying Farnum Hill blends, four out of five prefer Semi-Dry to Extra Dry (except in New York City where, for some reason, people divide about evenly or just go for both.)
Best With:
The tannic backbone in our ciders stands up to some foods, such as meaty stews, commonly associated not with white wines but with reds. With spicy dishes in Indian, Thai-, or Szechuan styles, Extra-Dry amuses, clears, and cools the palate to the mutual benefit of cider and food alike. Delicate seafood or fish flavors will not lose out to Extra Dry's acidic profile, indeed will stand out more vividly against it. For true dry wine fans, the foods often linked with white wines should work well with Farnum Hill Extra Dry except where you might want a soft, buttery, malolactic effect -- Extra Dry does a keen, clean, aromatic number, freshening to companionable flavors. Some chefs and fans of Norman dishes (e.g. the world of crepes) contend that our ciders, even the Extra Drys, are charming with certain fruit tarts, custards, etc. People who make fruit ices might like to throw in some cider ... and pour some alongside. See what you think, and send us your discoveries if that sounds fun. 
