With one of the country’s biggest cider selections—20 on tap, and more than 100 in can or bottle—The Northman is a must-visit for anyone seeking a tasty education in the diversity of apple wine. Cider pops up in some of Chef Kevin McMullen’s dishes, too, like the Welsh rarebit and cider-battered fish and chips.
From The Sommelier: “For those who don’t want cider because it is too sweet, they may be surprised to learn wine can have just as much sugar. In some ways, we can give you new reasons to not like cider. Don’t like it because it is too sweet? We have cider that might be too dry. Or too acidic. Or too funky. In the end, we like to show people that cider is not one thing. And that just as when you try a wine style that you do not enjoy, you are not likely to throw your hands up in disgust and exclaim, ‘Well, I guess I just don’t like wine!’ Rather, you ask for a different selection and try again. So, why not adopt that same spirit of adventure when sailing the seas of cider?” —Brian Rutzen, The Northman
Dish We Loved: Broccoli risotto with poached egg, pine nut, taleggio fondue, tarragon, and fried kale