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For the December 2021 issue of GaultMillau magazine, I was privileged to be part of the high-profile jury for the cider tasting. Under the guidance of Switzerland's best-known sensory expert Patrick Zbinden, we set about blind tasting Swiss ciders. Being able to taste and compare so many types of cider at once was very exciting! Since then, I've really developed a taste for cider. Known in Switzerland literally as Suurer Moscht (sour apple juice), my cider horizon was honestly rather limited. However, I immediately realised during the tasting that it is very versatile due to the different styles, from sweet and fruity to dry and structured. In just a few years, cider has established itself as the ideal choice within the trend of low-alcohol drinks. The upscale gastronomy sector in particular likes to use the fermented apple juice with its light sparkling effect. As a starter for an aperitif or as an accompanying drink for a meal. Be sure to give it a try! Click here for our favourite Swiss ciders.