We all know the ability of wines and beers to accentuate food, but will ciders be able to do that too? Former chef de cuisine of Chicago’s Publican Quality Meats, Missy Corey, explains that ciders certainly can, because of its key notes and acidity profiles that can cut through rich dishes and complement savoury dishes. To find out more, visit http://trib.in/1MXOjpu
