Dry, sparkling apple wine?
Match with jamon and manchego croquetas, deviled eggs,
quiche Lorraine, walnut-chicken salad
or roasted pork loin with a creamy mushroom and shallot sauce.
Founded by Cape Town native (by way of NYC), Shelagh D'Arcy-Hinds, in the hopes of recreating the fresh, sparkling apple wines "enjoyed overseas", Cliffton uses sustainably-farmed Finger Lakes table apples rather than traditional cider apples and employs the Charmat process (like Prosecco) to achieve flavors and textures that are more akin to dry wine than cider.