Michelin-Starred Chef Simon Rogan Commends Fine Cider as a Worthy Wine Substitute
Acclaimed Michelin-starred chef Simon Rogan has lauded the virtues of fine cider as an exceptional alternative to wine. Known for his innovative and ingredient-driven culinary creations, Rogan has become an ardent advocate for the burgeoning cider industry. In a recent interview, Rogan expressed his admiration for the versatility and complexity of fine cider. He noted that ciders can pair superbly with a wide range of dishes, from delicate seafood to hearty game meats. “Cider is a very underrated beverage,” Rogan said. “It has a wonderful range of flavors, from delicate and refreshing to rich and oak-aged.” Rogan particularly appreciates the naturalness and authenticity of fine cider. Made from freshly pressed apples, ciders offer a pure and unadulterated taste experience. Unlike some wines, ciders are typically free from artificial additives and preservatives. “I love that cider is a natural product,” said Rogan. “It has a real sense of place and terroir, much like wine. You can taste the unique characteristics of the apples and the region where they’re grown.” The chef also highlighted the health benefits associated with fine cider. Made from whole fruit, ciders are a good source of antioxidants and fiber. Additionally, the lower alcohol content of most ciders makes them a more sensible and sessionable option than wine. Rogan’s endorsement of fine cider has been met with enthusiasm by both cider enthusiasts and industry professionals. It is a testament to the growing recognition of cider as a sophisticated and refined beverage. As the cider industry continues to evolve and produce exceptional products, it is likely that Simon Rogan’s praise will inspire even more diners and beverage lovers to explore the world of fine cider. By embracing cider as a worthy companion to wine, we can unlock a new dimension of culinary enjoyment and indulgence.Fine Cider Pairs Brilliantly with Dishes
Fine Cider Pairs Brilliantly with Dishes
Renowned chef Simon Rogan has introduced Showerings cider to his British restaurants, including the three-Michelin-starred L’Enclume. Emphasizing its culinary versatility, Rogan believes fine cider is an excellent alternative to wine and complements a wide range of dishes.
Premium Production
Showerings Cider highlights the fine cider segment with its production methods reminiscent of viticulture. The dry and subtly carbonated cider blends three vintages (2017, 2018, and 2021) to achieve a light body with depth of flavor. The late-season Dabinett apples, sourced from a single orchard in Somerset, contribute to its distinctive taste notes.
Balanced Flavor Profile
Cool fermentation allows for a complex flavor profile, with wild and domestic yeasts converting natural sugars into alcohol. Resting each batch for a minimum of four months softens the tannins and acidity, while longer aging enhances its maturity.
Culinary Harmony
Rogan praises the synergy between Showerings cider and the philosophy of his restaurants. He notes its ability to pair well with a variety of dishes, from sophisticated creations to casual home meals.
Industry Recognition
Nick Showering, founder of Showerings Cider, commends Rogan’s culinary expertise and support for cider. He believes this endorsement underscores the dedication and craftsmanship that goes into producing their triple-vintage cider.
Related Articles
* Why Fine Cider is Gourmet in a Glass
Fine Cider: An Alternative to Wine, Praised by Chef Simon Rogan
Celebrated chef Simon Rogan has extolled the virtues of fine cider as an exceptional alternative to wine. Known for his innovative culinary creations at L’Enclume, Rogan believes that high-quality cider can offer a unique and exciting experience for discerning palates. “Cider has a rich history and a diverse range of styles that can rival the complexity and nuance of fine wines,” Rogan remarked. “It’s a vibrant and versatile beverage that deserves to be recognized as a serious contender in the world of alcoholic drinks.” Rogan highlighted the unique flavor profiles of different cider varieties, ranging from the crisp and refreshing to the rich and tannic. He noted that the use of traditional apple varieties and meticulous production methods can result in ciders that are both balanced and expressive. The chef emphasized the food-pairing potential of fine cider, suggesting that it can complement a wide array of dishes from both classic and contemporary cuisines. Its acidity and tannins can cut through fatty meats and rich sauces while its fruitiness can enhance desserts. Rogan’s endorsement has sparked excitement among cider producers and enthusiasts alike. It is hoped that his influence will encourage more people to explore the world of fine cider and appreciate its unique qualities. As the popularity of craft beverages continues to grow, fine cider is poised to gain a prominent position as a sophisticated and enjoyable alternative to traditional alcoholic drinks. Rogan’s praise is a testament to the growing recognition of its excellence.
