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A Feast at Feast! Cider and SeaFood

We went with some friends to Feast for dinner and had a feast! This is one of the many great restaurants that Tucson offers but it is one of our favorites. The menu changes every month and while they are known for their wines, they always have a unique cider option or two.

I went for the shellfish dish. I’m a big shellfish fan.

Mussels, clams, and lobster with curry leaf that was served over French toast! Yes, French toast...

It was so good. I thought about eating the shells.

My wife got the special.

It was monkfish with two sauces, plantains, and popcorn. Yes, I said popcorn!

She said hers was the best. I disagreed. 😆

However, the star of the show for me was the 2016 Cidre Bouché de Normandie from Etienne Dupont.

It’s an unfiltered, unpasturerized cider but does have sulfites.

Made from 100% apple Juice. This cider is off-dry (i.e. Brut) with just 6 grams of sugar per 375 ml bottle.

It has a slightly phenolic but apple aroma with medium to high carbonation. The taste is apple and tart but definitely phenolic-forward. It has wonderful tannins and astringency that leave you yearning for the next sip. If you can find a 2016, I’d strongly recommend it.

Cider and Seafood... always a great pair!

Want more examples of how to pair Cider and food? Check out my book — The Art & Science of Cider.

Want more hard cider recipes, tips for making hard cider, or ideas on experiencing hard cider, check out Prickly Apple Cider.

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Prickly Cider
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