100% JUICE, 100% SATISFACTION
WE MEAN IT – LOVE THEM OR WE’LL REPLACE THEM!*
All the products you’ll find on the Cider Is Wine website are made according to globally accepted grape winemaking rules and regulations: from 100% fruit using no concentrates.
This is very different from mass market ciders, perries and fruit wines where no international regulations apply: here in the UK you can call a drink ‘cider’ or ‘perry’ if it contains just 35% apple or pear juice (even less for fruit wines), all of which can come from concentrate. So, in a word, ‘anonymised’.
Our products are redolent of their terroir, vintage, the fruit used and the skill and passion of the maker – wines by any other name. They cover every hue and taste profile, from the driest of the dry to the sweetest of the sweet, and every point between.
You’ll find they match with a wide range of different foods and cuisines, from the most delicate of fish and vegetarian dishes, to those that are spicy and full flavoured. You can look at the Cider Is Wine Food Matching Wheel to see what we mean.
Look for the Cider Is Wine hologram on every bottle – your guarantee of 100% juice and no concentrates: you really have nothing to lose – and a whole world of taste and satisfaction to explore!
*We’re proud of what we do and the products we sell and have every confidence that each will surprise and delight. So much so that we’ll replace any of these products in this offer if they don’t meet your expectations by giving you a voucher to buy something else from us to the same cost of the original product(s) purchased.
Brännland Claim Iscider 2018
A true and original expression of the country, its apples and the family of ciders from which it was born. Claim evokes lightness and light, spring and summer, in contrast to the flavours and scents of late autumn and winter apples associated with the company’s traditional ice cider.
‘Origins’ is a nod to the shared DNA of apples across time and continents. This cider is made from varieties treasured for their contributions to cider, baking, sauce, and a few for eating out-of-hand.
All the apples for this cider come from small orchards, and consist of historic English and New England varieties.
Tinston Gateway English Sparkling Cider 2019
This is the Gateway cider that can get any wine drinker properly hooked on cider as it has all of the complexity, elegance and refinement of fine sparkling wine but with the bold tannic apple qualities of traditional cider. Made in the tradition method like sparkling wine.
This cider underwent a long lees ageing for added complexity (18 months minimum) and the creamy, biscuity autolysis character that results makes it stand out from the crowd.
Gateway is a blend of Russet, Cox, Worcester and Bramley apples.
Bright zingy apple combines with a touch of tannin and fine bubbles to create a champagne style cider any wine or cider drinker will love. Best served cold in flutes.
Gospel Green Brut 2018
A ground-breaking dry cider produced in Hampshire uses the same production technique as Champagne. Luxurious to savour, with just the right balance of sweetness. The pure and fresh flavour of apple with the double fermentation process adds to its complexity. Cider connoisseurs will adore it.
Templar’s Choice Late Harvest
Freshly pressed apple juice is keeved on its own yeasts for a slow fermentation throughout the winter months and then bottled at the right degree of specific gravity for its dry taste style. The fermentation is controlled by keeving, a little racking, together with the quality of fruit to achieve a well-controlled secondary fermentation in the bottle to provide a natural effervescence after 6-8 weeks.
There is very little deposit, so the clear cider is neither filtered or pasteurised and will keep for many years in the bottle.
Riestra Sparkling Brut Nature (Espumosa Brut Nature) 2020
The base cider is created through meticulous selection, starting with the best quality apples, then, after pressing and an initial fermentation, the best ciders to make this Sparkling Brut Nature are transferred into bottles, cider yeasts are added to initiate a secondary in-bottle fermentation.
The bottles are left to settle for a minimum of 8 months, resulting in a minimum pressure of 6 atmospheres before carefully disgorging.