Celebrate the world’s biggest soccer tournament with food and cider pairings inspired by some of the game’s most cider-loving nations.
The FIFA World Cup is one of the world’s biggest sporting events, bringing together countries from across the globe. Among the nations taking the pitch are several with deep cider traditions, from England and France to Spain, Germany, Canada and the United States. With recommendations from the cider experts at Press then Press, here’s what to pour for match day.
England
Pour: Traditional English Cider
England’s West Country is home to some of the world’s most celebrated cider traditions. English ciders are often tannic, structured and driven by bittersweet apples, making them a natural fit for hearty fare.
For a classic example, Ross-on-Wye’s Kingston Black showcases the famed English cider apple of the same name with a bone-dry profile and layered tannins. For those who prefer a touch more softness, Oliver’s Juiced Perry offers elegance, freshness and subtle sweetness while highlighting England’s long perry-making tradition.
Pair With: Aged cheddar and crackers, pork scratchings (aka pork rinds), Scotch eggs, and sausage rolls. The tannins in traditional English cider cut through fat beautifully, and all four snacks are easy to pass around during a tense 90 minutes.
France
Pour: Traditional French Farmhouse Cider
French cider is often more delicate than its English counterpart, balancing orchard fruit, gentle tannins and natural sweetness. Traditional ciders from Normandy and Brittany remain staples of northwestern French food culture.
Le Pere Jules Cidre de Normandie is a classic example, available in styles ranging from dry Brut to sweet Cidre Doux. Sampling the range side-by-side offers a glimpse into the versatility of traditional French cider.
Pair With: Brie or Camembert with a sliced baguette, cornichons, and thin-sliced charcuterie such as jambon or saucisson. A simple cheese and charcuterie board requires no cooking, travels well to any watch party, and complements the delicate orchard notes of Norman cider without overwhelming them.
Spain
Pour: Sidra
Spain’s cider culture is unlike any other. In Asturias, sidra is traditionally poured from above the shoulder to aerate the cider before drinking, enhancing its bright acidity and refreshing character.
Sidra Acebal’s El Carrascu is a classic Sidra de Asturias, delivering the bone-dry, tart profile that has made Asturian cider famous.
Pair With: Manchego cheese, marcona almonds, olives, and sliced chorizo. The sharp acidity of sidra is a natural match for salty, savory bites—each sip acts as a palate cleanser that keeps you coming back for more. All of these snacks are widely available at most grocery stores and require zero preparation.
Germany
Pour: Apfelwein
Part of Frankfurt’s drinking culture for centuries, Apfelwein is a tart, wine-like cider prized for its crisp acidity and food-friendly character.
Stefan Vetter Pet Nat Cidre offers a lively and delicious sparkling German cider, made with a medley of apple varieties native to Bavaria.
Pair With: Soft pretzel bites with whole-grain mustard, sliced bratwurst, and pickled vegetables. The lively bubbles and bright acidity of Apfelwein stand up confidently to salty, savory German-style snacks—and soft pretzels are one of the easiest match-day foods to set out for a crowd.
United States
Pour: American Cider
American cider is perhaps the most difficult category to define. Unlike many cider-producing countries that are known for a particular regional style, U.S. cider makers produce everything from traditional dry ciders inspired by European models to fruit-forward co-ferments and experimental releases.
To showcase that range, consider two ciders that sit at opposite ends of the spectrum. String Theory from New York is an excellent traditional cider, dry and moderately complex with a focus on apple character. For a very different expression, Peak Light’s Blueberry Cider is a co-ferment of apples and blueberries that is fruity, approachable and highly drinkable while showcasing both fruits in balance.
Together, the two ciders highlight the diversity that has become a defining characteristic of American cider.
Pair With: Serve String Theory alongside sharp cheddar smash burger sliders or buffalo chicken dip with tortilla chips—classic American game-day fare that holds its own against a dry, structured cider. Peak Light’s Blueberry Cider pairs naturally with sweeter accompaniments: think bacon wrapped dates, a fresh fruit platter, or BBQ popcorn.
Canada
Pour: Ice Cider
One of Canada’s most distinctive contributions to the cider world, ice cider is produced from apples concentrated by winter’s freezing temperatures. The result is a richly flavored dessert cider bursting with concentrated apple character.
Michel Jodoin Golden Ice Cider is a classic example, offering aromas of baked apple and flavors of applesauce, honey and subtle notes of maple water. Rich, smooth and complex, it showcases why ice cider has become one of Canada’s signature cider styles.
Pair With: Ice cider shines best at the end of the match. Pour it alongside a cheese plate featuring aged gouda or blue cheese, a bowl of salted mixed nuts, or dark chocolate squares. The concentrated sweetness and acidity of the cider cut through rich, intense flavors—and a small pour goes a long way, making it a memorable and easy finish to the watch party.
