■ English ciders:
These traditional ciders have depth of flavour, a rich apple roundness and are usually very dry. Maturation can give them a darker hue than the average. Try Weston's and Small Acres ciders served around 10C.
■ Farmhouse cider:
These are more traditional with complex dry flavours and often cloudy. Many will undergo bottle conditioning, resulting in a softer carbonation. Better served a little warmer. Try Napoleone & Co and Henry of Harcourt.
■ Modern sparkling cider:
Most ciders today fall into this section and are made from real fruit or concentrates. They are sweeter than traditional ciders and are best served chilled. Try Little Creatures Pipsqueak and Monteith's Crushed Apple Cider.
■ Perry:
Most commonly referred to as "pear cider", perry is light in colour with a crisp and refreshing fruity taste. Try The Hills Cider Company and Kopparberg.
*Courtesy of Dan Murphy's (danmurphys.com.au).
