You've chosen a beautiful Australian craft cider, but before you crack it open, consider this: how you store and serve that cider dramatically affects your drinking experience. Temperature, glassware, and storage conditions can transform the same cider from disappointing to delightful. This comprehensive guide covers everything you need to know to get the most from every bottle.
Storage Fundamentals
Unlike wine, most ciders aren't designed for long-term aging. The vast majority of Australian ciders are crafted to be enjoyed within months of purchase, not years. However, proper storage during that window is still essential.
Temperature
Store cider in a cool, consistent environment. The ideal storage temperature is between 10-15°C. Your refrigerator (around 4°C) is fine for short-term storage of a few weeks, but prolonged refrigeration can dull some aromatics. A cool pantry, cellar, or dedicated beverage fridge set slightly warmer than standard refrigerator temperatures is ideal.
Avoid storing cider anywhere that experiences temperature fluctuations, such as near ovens, in direct sunlight, or in garages that heat up during summer. Temperature swings accelerate aging and can cause off-flavours.
Light Exposure
Light, particularly UV light, degrades cider quality over time. This is why many premium ciders come in dark glass bottles. Store your ciders away from direct sunlight and fluorescent lighting. If your storage area has significant light exposure, keep bottles in their boxes or a closed cupboard.
Never store cider in a hot car or shed, even briefly. Exposure to temperatures above 30°C can cause pressure build-up (risking bottle explosion with sparkling ciders) and rapid flavour deterioration.
Position
Unlike wine with natural corks, most ciders use crown caps, screw caps, or synthetic closures. These don't require horizontal storage to keep corks moist. Store bottles upright to minimise the surface area exposed to air within the bottle, reducing oxidation slightly.
The Right Serving Temperature
Serving temperature is perhaps the single most impactful variable in cider enjoyment. Too cold masks flavour nuances; too warm makes cider taste flabby and overly alcoholic.
- Mass-market sweet ciders: 4-6°C (well chilled)
- Mainstream dry ciders: 6-8°C (cold)
- Craft ciders: 8-10°C (cellar temperature)
- Complex farmhouse styles: 10-12°C (cool room temperature)
- Perry (pear cider): 6-8°C
The general principle: simpler, more refreshing ciders benefit from colder temperatures, while complex, artisanal ciders reveal more character at slightly warmer temperatures. If you're unsure, start cold and let it warm in the glass—you can always add ice, but you can't remove it.
Practical Cooling Tips
Most home refrigerators run at 3-5°C, which is colder than ideal for craft ciders. Remove bottles from the fridge 10-15 minutes before serving to let them warm slightly. Alternatively, store craft ciders in a slightly warmer section of your fridge (usually the door shelves).
Need to chill cider quickly? An ice-salt water bath works faster than a freezer. Fill a bucket with ice, cold water, and a handful of salt. Submerge the bottle for 15-20 minutes for rapid chilling without risk of freezing.
Choosing the Right Glassware
While you can drink cider from the bottle (and there's nothing wrong with that for casual occasions), proper glassware enhances the experience significantly.
Best Glass Types for Cider
White Wine Glasses: The most versatile option for cider. The bowl shape concentrates aromatics toward your nose while providing enough surface area for the cider to breathe. Use for craft and farmhouse-style ciders where you want to appreciate complexity.
Tulip or Copa Glasses: Similar to wine glasses but with a slightly narrower opening. Excellent for aromatic ciders and perries. The inward curve at the rim captures volatile aromatics.
Pint Glasses: Traditional for English-style ciders, particularly draft cider in pubs. Fine for straightforward, session-style drinking, though you'll lose some aromatic nuance compared to stemmed glasses.
Champagne Flutes: Perfect for sparkling ciders, especially méthode traditionnelle styles. The narrow shape preserves carbonation and directs bubbles upward, creating an elegant presentation.
Always pour cider into a clean glass free of soap residue or dishwasher rinse aid. These can destroy head retention and create off-flavours. Rinse glasses with plain water before use if uncertain.
Pouring Technique
Proper pouring maximises carbonation retention while releasing aromatics:
- Hold the glass at a 45-degree angle. Pour slowly down the side of the glass for the first two-thirds.
- Straighten the glass gradually. As you near the top, bring the glass upright and pour directly into the centre.
- Aim for a small head. Unlike beer, most ciders don't need a large foam head. A thin layer of bubbles is sufficient.
- Leave sediment behind. If drinking unfiltered cider, pour carefully to leave any sediment in the bottle (unless you prefer it—some people do).
After Opening: Preservation
Sparkling cider should ideally be consumed within a few hours of opening, as it will quickly go flat. Still cider has a longer window but will oxidise over time.
Tips for Preserving Opened Cider
- Use a proper sparkling wine stopper (not just the original cap) for opened sparkling cider
- Refrigerate immediately after opening
- Consume still cider within 3-5 days of opening
- Consume sparkling cider within 24-48 hours for best carbonation
- Consider vacuum wine preservers for still ciders you want to keep longer
Does Cider Age Well?
Most commercial ciders are not designed for aging. They're fermented to completion, stabilised, and packaged for immediate consumption. However, certain styles can develop positively with time:
Good candidates for aging (1-3 years): High-acid, tannic farmhouse ciders; bottle-conditioned ciders; ice ciders; some heritage variety ciders.
Poor candidates for aging: Mass-market ciders; back-sweetened ciders; flavoured ciders; most perries; low-ABV session ciders.
If you choose to age cider, store it in a cool (10-15°C), dark place with stable humidity. Age standing upright. Check periodically for any signs of spoilage.
Some Australian craft ciders include vintage dates, indicating when the apples were harvested. This is a sign of a producer focused on transparency and terroir expression. These ciders are often the best candidates for short-term aging.
Summary
Proper cider storage and service isn't complicated, but attention to a few key details will significantly improve your enjoyment. Store cool and dark, serve at the appropriate temperature for the style, choose glassware that enhances aromatics, and consume fresh products within a reasonable timeframe.
With these fundamentals mastered, you're ready to fully appreciate the nuances of Australian craft cider. Explore our curated cider selection and put your new knowledge to the test.