Sweden

Sweden’s dry-cider culture is being created rather than recovered. At northern latitudes, apples and pears retain the brisk acidity suited to wild fermentation, while a new generation approaches orchard fruit with the curiosity of contemporary winemaking. The collection draws on fruit from around Stockholm and elsewhere in Sweden; some ciders are macerated with Pinot Noir, Blaufränkisch or other grape skins, blurring the boundary between cider and wine.