![\"Siderbord\"](\"https:\/\/www.siderlandet.no\/wp-content\/uploads\/2022\/03\/Siderbord-886x1024.jpg\" "\\"Side")
\nThe opinion that a type of food goes well with a certain type of drink sounds like pure preference. And of course, people can eat and drink exactly what they want, but there are some sensory and analytical considerations to take into account if you want some things to go extra well together.\u00a0<\/p>\n
The goal is to achieve a kind of division of attention in the mouth, if you will. That the food and cider are equals, and that they complement each other and work as a team. <\/p>\n
It is important to allow things to take up space. Imagine a cider farmer who has done everything in their power to make a perfect cider, only to have it dominated by a salty and rich blue cheese.\u00a0<\/p>\n
Feilen ligger ikke i aromaen i denne kombinasjonen – siden bl\u00e5skimmelost kler aroma av eple. Det som ikke stemmer er munnf\u00f8lelsen.\u00a0<\/p>\n
The cheese often has a fat percentage of 40 %, and combined with the complexity of the ripening and the treatment of the mould, there is so much flavour that everything else is overshadowed.\u00a0<\/p>\n
Sideren blir plutselig en statist – man kunne like gjerne servert en klase med druer. <\/p>\n
In order to properly combine food and drink, you really only need to taste a little extra carefully while knowing what you are looking for.\u00a0<\/p>\n
'Tasting, paradoxically, begins with smelling. Aroma plays less of a role than mouthfeel and is often used as a guide to what sauces or sides can be added to the meal.\u00a0<\/p>\n
Det er alts\u00e5 nesen som tar seg av aromaen. I munnen er det ikke mulig \u00e5 smake aroma. Tungen kan bare oppfatte s\u00f8tt, salt, syrlig, bitterhet og umami. N\u00e5r vi «lukter» noe i munnen, er det utelukkende fordi varmen i munnhulen fordamper v\u00e6sken, som igjen frigj\u00f8r aroma som s\u00e5 stiger opp til nesen via «bakveien». <\/p>\n
In addition to sweetness, acidity and bitterness, something else happens in the mouth which is especially important for cider, namely body, fruit concentration and structure. These elements take up space in the mouth, and as we know, the more physical space the cider takes up, the more challenging food it will be able to go with.\u00a0<\/p>\n
Concentration is simply the level of concentrated fruit flavours present in the cider.\n\nIt is obvious that body comes from both sweetness and concentrated fruit, but not everyone considers that alcohol also contributes to a full-bodied sensation in the mouth.\u00a0<\/p>\n
Kombinasjonen av s\u00f8dme, konsentrasjon og alkohol kaller vi gjerne ofte «vekt». «Struktur» er noe annet, som vi som oftest f\u00e5r fra garvestoffer, bobler, og noen ganger fra syre hvis denne sammenfaller med fruktkonsentrasjon midt i munnen.\u00a0<\/p>\n
The use of oak barrels and the addition of hops and whole berries add structure to the cider. <\/p>\n
Etter at munnhulen har oppfattet fyldighet og struktur og nesen er tilfredsstilt at aromaene i sideren kommer til \u00e5 kle aromaen i maten, er det duket for det som er avslutningen til sideren – nemlig syrlighet.\u00a0<\/p>\n
Acidity is very important to the vast majority of chefs. The reason for this is that they know acidity prolongs the taste, and that a long aftertaste intensifies the food and makes it more memorable.\u00a0<\/p>\n
The same applies to cider, and most cider manufacturers try to achieve a freshness in their ciders while keeping it balanced. No one wants to create a very acidic cider without much body and concentration.\u00a0<\/p>\n
N\u00e5r det gjelder syrlighet snakker vi alts\u00e5 om ettersmak. I mat kan man b\u00e5de bruke sitrus, b\u00e6rsyrer eller laktisk syre fra yoghurt eller tilsvarende. Syre i eplesider best\u00e5r som oftest av en malisk eplesyre –\u00a0samme type syre som alts\u00e5 finnes i epleeddik.<\/p>\n
Som nevnt er det s\u00e5 og si alltid en t\u00f8rr sider vi snakker om n\u00e5r vi omtaler en s\u00e5kalt spontangj\u00e6ret sider, eller kanskje en «tilsetningsfri», eller «naturlig» sider.\u00a0<\/p>\n
Et lavt rests\u00f8dmeniv\u00e5, men med godt utviklet midtparti p\u00e5 grunn av lengre tid p\u00e5 bunnfallet er akkurat det vi snakker om n\u00e5r vi smaker Solh\u00f8i Cider «Flytende solskinn».\u00a0<\/p>\n
Not too different from a Belgian sour beer, this type of dry and acidic mouthfeel goes well with a creamy dish or a typical stew with meat cooked in cider.\u00a0<\/p>\n
We have nevertheless chosen to go for an Asian dish and have made a homemade version of a classic and very flavourful pork in a sweet and sour sauce. The dish consists of a neck cutlet, with a sauce of tomatoes, honey, vinegar, ginger and chili.\u00a0<\/p>\n
Solh\u00f8is «Flytende Solskinn» har, tiltross for at den er knuskt\u00f8rr, ingen problemer med \u00e5 matche intensiteten i retten. I tillegg til \u00e5 takle litt chili uten fr\u00f8, er den ogs\u00e5 god til \u00e5 trekke frem smaken av karakterfullt svin i retten. Frukten er fint fremme underveis i munnf\u00f8lelsen og syrligheten er god til den eddik-baserte sausen. <\/p>\n
It is easy to get caught up in traditional Norwegian food when talking about cider from Hardanger, but some of the best foods for this type of cider, in addition to fish and shellfish, are aromatic and flavourful and sweet dishes such as sushi and other Asian food.\u00a0<\/p>\n
At sider fra Hardanger er en geografisk beskyttet betegnelse betyr ikke at alle lager helt lik sider. Olav Bleie fra Alde Sider er en av de som i de siste \u00e5rene har forlatt den «vanlige» stilen med 6 – 7.5% alkohol og rundt 20 gram rests\u00f8dme og lager en langt t\u00f8rrere stil n\u00e5. Vi smaker denne men tar ogs\u00e5 med Spilde Aroma 6,5% «Medium» sider som har langt mer s\u00f8dme.\u00a0<\/p>\n
With the Alde cider, we have a classic oven-baked cod with a butter and cream sauce similar to \u201cSandefjordsm\u00f8r\u201d, a classic Norwegian butter sauce. The structure of the dish is low, but the fat content is high. The Alde cider is known for its piercing intensity and is an elegant cider with high acidity that goes well with a very rich sauce. The combination with the creamy fish dish is classic and very tasty, and the cider also goes with any kind of seafood, except dishes with a lot of chili.\u00a0<\/p>\n
Til Spilde faller valget p\u00e5 en kremet rett med fugl –\u00a0rett og slett en frikasse, for de som minnes 80-tallet. Dagens utgave er med \u00f8kologisk kyllingbryst i\u00a0 en innkokt kremet saus, men her kunne man ogs\u00e5 med fordel brukt rype, eller annen villfugl i gryten.\u00a0<\/p>\n
«Spilde Aroma» har ingen problemer med \u00e5 hamle opp med verken fedmen eller smaksrikheten i retten. S\u00f8dmen i kyllingen forsterkes av s\u00f8dmen i sideren. Syltet l\u00f8k ved siden eller i retten vil forsterke syre og hjelpe til med \u00e5 trekke frem ettersmaken til sideren.<\/p>\n
Nothing says \u201ccelebration\u201d and \u201caperitif\u201d like a ros\u00e9 cider, so what food is more natural to combine it with than aperitifs?<\/p>\n
Of course, canap\u00e9s are a possibility if you get a visit from an ambassador or a prime minister, but the ros\u00e9 cider, and preferably a sparkling one, also works with rich dishes such as hams, sausages and slightly more mature cheeses than the ones that go with the grocery store-strength cider.\u00a0<\/p>\n
Att\u00e5ts «Eple og bringeb\u00e6r» har akkurat de foreskrevne 20 grammene med rests\u00f8dme for \u00e5 kunne takle det salte og det smaksrike. I tillegg har den en forsterket syrlighet fra bringeb\u00e6r som er med p\u00e5 \u00e5 bryte gjennom fettet i v\u00e5re lokale tind-p\u00f8lser og saltheten i skinken.\u00a0<\/p>\n
Experiments were also made with smoked and cured fish, but the richness is too much for this type of cider. If you want to try anyway, it is recommended to mix the fish with some sour cream or potatoes to soften the intensity of the dish.\u00a0<\/p>\n
Cider made with cider apples have far more tannins than cider with table apples. This requires food with more structure.\u00a0<\/p>\n
Mer strukturert mat er gjerne kj\u00f8tt, men med kj\u00f8tt, og da spesielt stekt kj\u00f8tt som i tillegg serveres varmt, oppst\u00e5r det ogs\u00e5 behov for fyldighet –\u00a0en fyldighet som man ikke helt dekker med 8% alkohol og 18 gram s\u00f8dme.\u00a0<\/p>\n
Heldigvis finnes det mat med struktur som mange sider med mindre struktur sliter med \u00e5 takle, nemlig br\u00f8dmat. Br\u00f8d har en h\u00f8y struktur – noe som er overraskende for mange helt til de opplever hvordan den tar all plass p\u00e5 p\u00e5 tallerkenen.\u00a0<\/p>\n
Inspirert av den engelske retten «ploughman’s lunsj», har vi laget en grillet surdeigsskive med bacon, surk\u00e5l, majones og sennep som perfekt matcher strukturen i «Sognefjord Still Matsider» fra Balholm.\u00a0<\/p>\n
The structure of the cider ensures that the fruitiness stays long enough to compliment the traditionally smoked bacon. The sauerkraut and pickles create a great backdrop for the experience and help to reinforce the acidity of the cider. <\/p>\n
Joar Aga gjorde rent bord og begeistret mange da han lanserte den humlede sideren «Humlepung».\u00a0<\/p>\n
Whether you think cider can or should have additives or not, adding hops to cider definitely adds something to the mouthfeel.\u00a0<\/p>\n
Hops add structure in the mouth, which is only successful if there is enough fruit and concentration in the cider to balance it out. The main advantage of adding hops is that it helps support the fruitiness of the cider when eating foods with a lot of structure.\u00a0<\/p>\n
\u201cHakkasteik\u201d is mixed, partially smoked meat with pearl barley that has a distinct structure in the mouth. It is usually served with potatoes and root vegetables. With this dish, we have also added some \u201cvossakorv\u201d (a traditional Norwegian sausage) and beetroot.\u00a0<\/p>\n
«Humlepung» er en stor og maskulin sider som tar godt med plass. B\u00e5de rests\u00f8dme og struktur kommer godt med n\u00e5r maten smakes. Faren med denne type tradisjonsmat er at det ofte mangler syre. Dette er det viktig \u00e5 justere dersom man vil lykkes med sideren.\u00a0<\/p>\n
You can serve pickled vegetables on the side, which is also something we know they do back at the Aga farm. Otherwise, you can do as we did, and serve it with a rich mustard. The mustard, with its sharpness and acidity really highlights the cider in the aftertaste and is an important factor in reaching the goal of balancing the combination.\u00a0<\/p>\n
Heldigvis finnes det mat med struktur som mange sider med mindre struktur sliter med \u00e5 takle, nemlig br\u00f8dmat. Br\u00f8d har en h\u00f8y struktur – noe som er overraskende for mange helt til de opplever hvordan den tar all plass p\u00e5 p\u00e5 tallerkenen.\u00a0<\/p>\n
Inspirert av den engelske retten «ploughman’s lunsj», har vi laget en grillet surdeigsskive med bacon, surk\u00e5l, majones og sennep som perfekt matcher strukturen i «Sognefjord Still Matsider» fra Balholm.\u00a0<\/p>\n
The structure of the cider ensures that the fruitiness stays long enough to compliment the traditionally smoked bacon. The sauerkraut and pickles create a great backdrop for the experience and help to reinforce the acidity of the cider. <\/p>\n
One of the pioneers in Hardanger is Asbj\u00f8rn B\u00f8rsheim. With his cider from Ulvik, he often creates an elegant, acid-fresh and less sweet style.\u00a0<\/p>\n
Butikksideren «Gravenstein Musserande» er tilsatt litt C02 og har med bare 11 gram rests\u00f8dme, noe som gir en relativt t\u00f8rr og elegant sider som man helst skulle sett stod milevis fra rusbrushyllen i dagligvarebutikken.\u00a0<\/p>\n
The low alcohol content limits the use of cider with food, which also applies to beer. But this does not mean that low-alcohol cider does not have gastronomic value.\u00a0<\/p>\n
En flott aperitiff til denne sideren er mild kumelksost i form av «Ung fanaost» som er under ett \u00e5r gammel. En ung og relativt slank ost er deilig til butikk-sider, gjerne servert med en ikke for s\u00f8t eplechutney p\u00e5 toppen. Server osten alene og uten kjeks eller br\u00f8d.\u00a0<\/p>\n
The producer Edel has been alone in using ice cider technology in Norway, but in the last two years, they have got some competition from Olav Bleie at Alde Sider.\u00a0<\/p>\n
Cryo-extraction is a technique where the juice is concentrated by freezing it. The method opens up a wonderful world of complex and concentrated flavours that puts our best national desserts back on the map.\u00a0<\/p>\n
Ice cream with an element of acidic berries or fruit, whether fresh or cooked, works well with ice cider. The same applies to all types of cakes with fruits and berries, preferably with an element of cream.<\/p>\n
Blue cheeses, cr\u00e8me br\u00fbl\u00e9e or complex desserts with chocolate and nuts are more difficult combinations, but they may work if you adjust the amount and intensity. One tip is to mix butter-fried bread in with the nuts if you want something crispy to liven up the dessert. Another is to whisk some blue cheese together with a milder soft cheese if you want to go in that direction.\u00a0<\/p>\n
Edel ice cider, with its sweetness and incredible concentration, is lovely with ice cream and plums from Lutro Gard in Hardanger, for example. <\/p>\n\t
Skrevet av Ove Svendsen – Sommelier<\/p>","protected":false},"excerpt":{"rendered":"
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