With consumers on the lookout for low ABV alternatives, can Cider be seen as a low ABV wine?
If you are out this weekend, and find yourself in need of something long, cool, crisp and refreshing, you may be tempted to follow the crowds and seek inspiration from the Eastern side of Europe in going for an Ice cold Pilsner.
Here is one thought. Be brave, do something different.
For a similar, cool, crisp sense of refreshment, go west.
Go Perry (or Pear Cider).
You wouldn't ask for a wine made from grapes, would you? You would ask for a specific wine from a grape variety/ varieties such as a merlot, a region e.g. a burgundy or a type such as a prosecco. Why should a Cider be any different?