While each season has its drink, autumn, with its transition from warmth to cold, beckons for something that carries the depth and heritage of the land. And what better to fit the bill than British cider? We Love Cider has handpicked three that promise to enrich your autumnal moments.

1. Gospel Green Raspberry 17
   • Origin: Hampshire
   • Impression: Gospel Green’s Raspberry 17 presents a fascinating intersection of innovation and tradition. This cider doesn’t merely quench; it narrates a tale. Hampshire’s renowned apple varieties lay the foundation, upon which subtle notes of red raspberry play. But the genius stroke? A splash of Pinot Noir. This 2017 vintage carries the nostalgia of a British summer sun but hints at the crispness of autumnal evenings.
2. Gospel Green Rosé Cider 2017
   • Origin: Hampshire
   • Impression: The Rosé variant showcases Gospel Green’s knack for experimentation within the confines of tradition. A marriage of cooking and dessert apples offers a depth of flavor, but the incorporation of Pinot Noir sets it apart. The cider’s effervescence, reminiscent of champagne, brings about a touch of sophistication. This cider isn’t just a drink; it’s an experience that mirrors the transformation of the British countryside from summer’s end to autumn’s embrace.
3. Starvecrow Pét Nat Cyder
   • Origin: East Sussex
   • Impression: If there were ever a cider that captured the rustic spirit of East Sussex’s orchards, it’d be Starvecrow’s Pét Nat Cyder. Its wild fermentation process conjures images of orchards left to the whims of nature, yielding a drink that’s both raw and refined. Sulfite-free, it speaks directly to the purists who crave an unadulterated apple experience.

But beyond these three, why does British cider hold such a special place, especially in autumn?

The Essence of British Cider in Autumn

Cider is not merely a drink in the UK; it’s a testament to our agrarian roots, a nod to orchardists who’ve toiled for generations, and a reflection of the land’s bounty. As the UK’s landscape transitions in autumn, so does the mood of its populace. There’s a collective slowing down, a deeper appreciation of nature’s rhythms, and an inherent desire to connect with traditions. British cider, in all its variants, facilitates this connection.

Each sip of cider reflects the rich history of apple cultivation and the skill of cider makers perfecting their techniques over the years. Drinking cider isn’t just about the flavour; it’s a nod to tradition and shared experiences.

The changing character of an opened cider bottle, from its first crisp taste to the deeper apple notes and the finish, mirrors the progression of the autumn season.

Closing Thoughts

As the shadows of autumn lengthen and we find ourselves reaching for comfort in mugs, glasses, and conversations, let’s not forget the age-old drink that’s been a silent witness to Britain’s changing seasons and evolving narratives. These three ciders, each unique in its way, are but a small testament to our rich cider heritage.

Whether you’re by a roaring fire, watching the leaves fall, or just in good company, make sure there’s a glass of British cider in hand. It promises to complement, and indeed enhance, the symphony of autumn around you.

Westons Old Rosie Cloudy Scrumpy Apple Cider
Westons started first started crafting their cider on a family farm in Herefordshire way back in 1880. Award winning Old Rosie Scrumpy is allowed to settle out naturally after fermentation resulting in a truly old fashioned, full flavoured, appley, cloudy scrumpy; with a well balanced medium dry character. Lightly carbonated. Suitable for vegetarians, vegans and coeliacs. –
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Aspall Suffolk Organic Cider
Perronelle Chevallier was a pioneer of the organic movement and co-founded the Soil Association in 1946. We are the longest standing holders of Soil Association accreditation. This delicious cider is held in high honour by this company and we believe it is perfect for most any occasion. Chewy and earthy with a rustic quality, and an extra astringency from the tannins. –
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Dunkertons Organic Vintage Cider
Created to celebrate 30 years of Ivor & Susie’s spirit & vision. This is a special vintage cider hand crafted with up to 14 rare and carefully blended cider apple varieties harvested in the same year. The result is a uniquely distinctive cider with the classic Dunkertons deep flavour, full of fresh cider apples and a rich fruity aroma with a lightly sparkling dry finish. –
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Westons Vintage Premium Cider
The Henry Westons Vintage Cider is a bright, golden, sparkling vintage cider. Full bodied and rich in flavour. A very special cider made from top quality cider apples of a single year’s crop. Slowly matured in old oak vats to deliver a cider that is packed with exceptional character. Also contain sulphites to preserve freshness. –
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Oldfields Medium Dry Cider Great Taste Awards Gold 2018
This medium dry cider combines natural freshly cut apple flavour with gentle tannins from the skins and pips giving a wonderfully tingly mouthfeel. Very quaffable, it is a great accompaniment to spicy food. This cider has been awarded Protected Geographical Indication status as a real Worcestershire Cider. This means it contains 100% bittersweet cider apples grown and pressed in Worcestershire and contains no artificial sugars or flavours.Harry Masters Jersey, Yarlington Mill and Dabinett Apples. Contains sulphites –
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Tours

Westons Cider Tour with Full Ploughmans Lunch
Guided Tour of the Cider Mill, followed by tasting of our ciders and perries, plus a full Ploughman’s Lunch with tea and coffee.

(Weekdays 9.00am – 12.00am, Sat and Sun 10.00am – 12.00am)​
See more details here

Ploughman’s and Cider Tour
This special event tour is only available on Select Saturday afternoons at 2.30 during the summer season. The Ploughman’s features gourmet cheeses such as the Cave aged Coastal Cheddar from Ford’s Farm, the delicious Smoked Red and the iconic Dorset Vinny blue cheese and Mowbray Pies ordered in from the local deli The Fridge. Booking in advance is essential. See more details here

Another difference is that cider is swallowed rather than spat out, because you need to detect the presence of those rich tannins that only hit at the very back of the throat and on the swallow. How can you tell whether a cider has a lingering finish and after taste if you haven’t achieved a full taste in the first place?

What cider and wine do have in common is the importance of fruit. It is very hard for a single apple variety to achieve all of the properties that are sought after in a cider; therefore the majority of ciders tend to be a blend of different varieties. That’s not to say that single varietals don’t make fantastic and complex ciders, its just that they can be idiosyncratically lopsided on the palate.

Of course, people have personal preferences, and the great thing about cider is that it is a wonderfully diverse and versatile drink. There is a cider suited to every occasion, whether it be quenching a thirst, savouring, acting as an accompaniment to a meal or celebrating a special event.

There are three key steps to the important task of cider tasting:

COLOUR AND CLARITY
Someone far wiser than I am once said that “the first taste is with the eye’. In terms of colouration, cider ranges from pale straw to deep, ruby red. This is, of course, entirely dependent upon the apple varieties used. There are no rules or expectations with colour, but it might be wise to treat anything green or black with suspicion!

Most consumers expect a cider to be crystal-clear and this is achieved through filtration. Cider naturally has a mild haze, which, if controlied, may be appropriate to the style and shouldn’t be dismissed out of hand. A bottle-conditioned cider will have sediment at the bottom. Pour carefully to avoid disturbing this if you don’t want it in your glass.

AROMA
This is critical to presenting a quality product. Even if the cider ends up tasting fabulous, a challenging or just plain unpleasant aroma means you’re not going to want to bring the glass to your mouth. You can expect a full gamut of aromas, again depending on the apple variety used, what microflora has been involved in the fermentation and maturation, and whether any other ingredients have been added. Typical aromas from apples or pears alone can range from green apple, baked strudel and tropical fruits through to spicy, earthy and even downright funky.

A little bit of funk can go a long way, but it has to be modest and contribute to the overall structure: you don’t want the aroma to dominate. “New-world’® wine sensibilities dictate a low tolerance to these “bretty” aromas, but they are true to type of traditional West Country ciders.

FLAVOUR AND MOUTHFEEL
The key to a great cider, much as to life in general, is balance. Cider, without the assistance of wine’s alcohol levels or beer’s variety of ingredients, runs the risk of being bland or one-dimensional. But it has four heroes which, when balanced and working in unison, bring it to another level:

ACIDITY Vivaciousness, freshness, crispness and sometimes sourness.

SWEETNESS Palatability and softness.

PHENOLICS Body, structure and complexity.

FRUITINESS Richness and mouthfeel.

Read more information is this wonderful book dedicated to cider.
In Ciderology, Gabe Cook, aka ‘The Ciderologist,’ leading global cider expert, shares his passion for all things cider (and perry!), with an essential history of the drink and production processes, and a round-the-world tour of the most important and exciting cider makers in operation.