PINK CIDER: MORE THAN JUST A FAD

In recent years the number of drinks classed as “rosé” have multiplied in our aisles and in catering establishments. Therefore, in addition to the rosé wines from all designations of origin, and those imported from France and Italy, we can now find pink beer, cider, vermouth and gin, perhaps boosted by the successful sales of these products due to their original colour.

In view of the reluctance by some consumers regarding this range of pink drinks, we believe we need to do our bit to promote diversity, highlighting the reason behind them and the authenticity of many of these products, which undoubtedly goes beyond a simple matter of marketing.

When we choose something other than water to drink, we are actually looking for sensory enjoyment, something that is a pleasure for our senses, but not only the taste (tartness, sweetness, bitterness or savoury), but also the bouquet (fruity, spicy, herby, floral, etc.), the texture (smooth, astringent, dry, thicker or thinner, or carbonated), so why not the look as well.

Pink, or rosé, coloured drinks catch our eye, and pique our curiosity, inviting us to try them. Whether or not we repeat the experience is down to personal tastes.

Anyway, getting back to today’s subject, pink cider, the inevitable question always crops up: What is it that gives it that colour? Although the answer can vary depending on the specific product, traditional rosé cider owes its colour to its elaboration using a variety of apples that have reddish flesh, such as the Rouge Délice, Geneva Crab, Dolgo and even some more common varieties that we can find in our greengrocer’s, such as Pink Lady. The colour is passed on to the must and remains during fermentation, leading to the final colour of the liquid, which can range from light pink to a deep ruby red.

Nevertheless, there are other ways of obtaining pink cider, such as adding red apple skins during the process, grape skins or the pulp of red fruit directly, such as strawberries or cherries.

Regardless of how the colour is obtained, all rosé ciders tend to have certain features in common insofar as their organoleptic properties are concerned: moderate alcohol content under 5%, moderately tart on the palate, and a sensation of sweetness due to the fruity notes. That acidity along with the carbonation that characterises cider, lead to a freshness with each sip that makes this an excellent choice for aperitifs, starters and white fish dishes.

If you have an open mind and would like to delve further into rosé cider, here are a couple of suggestions that you will find on our shelves:

• El Gaitero Rosé (4.1%) > the rosé version of this traditional Asturian cider. 
• Ladrón de manzanas Cider Red Berries (4.5%) > with added red berry fruit juice that gives the cider that touch of  pink and a slightly sweeter taste.

                                                                                                    Cheers!