It's remarkable that we do not have a big cider tradition in Denmark, as it is known in Normandy, Bretagne, and Southern England. We have the apples. Perhaps even some of the best. A good mixture of Ingrid Marie, Gråsten, Belle de Boskoop and James Grieve. The proces from apple to cider is like from grape to wine. The apples are pressed to juice, that is fermented into very dry cider. Then unfermented juice is added (like in German wine) and a bit of carbonization (like in Vinho Verde). This makes the cider nicely fresh and fruity with lots of small sparkles in the glass. In both aroma and flavor the notes of apples and flowers are accentuated with notes of nuts to finish off. It is the sweet/acidic flavor that makes it easy to enjoy. Chilled served in a white wine glass. As aperitif. To lunch. To a piece of cheese. This is cider for adults.