Food and beverage pairing is more often than not associated with wine. Eaglemount Ginger Cider was inspired by winemaker/cidermaker Trudy Davis’ desire to pair ginger with a hard cider, not with wine. She and her husband Jim, who co-founded the winery-cidery with her, took their first go at the Ginger Cider with fermented organic juice and the addition of certified Hawaiian ginger root in 2006 and haven’t looked back—it has been recorded as a “fan favorite” ever since. Spicy, full-bodied and semi-sweet, the cider is a natural with Asian cuisine due to its intrinsic piquancy and pairs brightly with seafood as a counterbalance of acid and ripe apple.
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