Intro -- Half Title -- Dedication -- Title -- Copyright -- Contents -- Preface -- Acknowledgments -- About the Authors -- 1. Introduction -- 2. Sensory Evaluation: The Physiological Basis -- Appearance -- Aroma -- Taste -- Mouthfeel -- 3. Sensory Evaluation: Effective Profiling -- Setup -- Presentation -- Training -- Formal Assessment -- 4. Types and Styles of Cider -- Standard -- Modern ciders -- Traditional ciders -- Specialty -- Hopped ciders -- Mixed fruit ciders -- Spiced ciders -- Wood-aged ciders -- Unlimited ciders -- Distilled and Intensified -- Ice ciders -- Fortified ciders -- Spirits -- 5. Origins of Cider Quality Attributes -- In the Orchard -- Cultivar -- Climate -- Tree management -- Fruit management -- In the Cidery -- Pre-fermentation -- Fermentation -- Post-fermentation -- 6. Pairing Cider with Food -- General Strategies -- Highlighting similarities -- Opposites attract -- Cleansing the palate -- Location, location, location -- Pairing outside the comfort zone -- Cooking with Cider -- Appendix -- A. Background Information on Varietal Data Collected at WSU NWREC -- B. Table of Varietal Data -- C. Guide to the Utilization(s) of a Broad Selection of Apples -- Glossary -- References -- Index.