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Leif Sundstrom’s ‘Cider/Cider’ label illuminates the unique characteristics of the many great cider apples grown in New York State. Each cuvee is a fermentation of a single variety, which helps to establish a benchmark or reference point for their flavor profile and texture. His ciders are all dry and refreshing, fermented with native yeasts and minimal sulfur added. The ‘Davis’ cider is 100% Ben Davis apples, which presents ripe stone fruit flavors and some tea-like herbaceous notes. Tannin is present but subtle, and we find this is a fantastic partner to a cheese board or grilled pork chops.