A cider usually contains much more natural sugars than wine, which ultimately makes a substantial difference. The sugar content in cider is around 6% to 15%, while the sugar content of wine rarely exceeds 2%. The sugar content in cider ranges from 6% to 15%. In contrast, the sugar content of a wine rarely exceeds 2%.
And when it does, it's considered a much sweeter than normal variety of wine. What happens to the sugar content in white or rosé wine? So what can a health-conscious person do when they want to enjoy a drink? Is it better to have a bottle of beer, a pint of cider, a glass of wine, or let them bypass them in favor of running water? Some cider producers can ferment longer than others, just as some winemakers may have different production techniques than other winemakers. The aging of a cider is certainly more wine-like than the aforementioned hop cider, which is more like its malted cousin, beer. Dry hop cider is quite similar to beer and gives it a beer-like texture, profile and flavor.
Luckily for us healthy cider lovers, the alcohol content found in cider is not that high, averaging 4-5%. One thing that has always seemed fascinating to me about cider is the wide variety of styles in which you can make cider. This is another strange difference, since the actual process for making cider is very similar to that used to make wine. New York is an apple country, and there's no shortage of locally-sourced ciders available across the state.
Unless you drink cider once or twice a week, this could pose a threat if you're on your way to cutting calories. An ABV of 5.1% and more than 90% apple content means that it also doesn't have the impact of ciders with a higher ABV and, therefore, calories. Whether it's wine made in Finger Lakes or Niagara County vineyards, cider made with New York State apples, or beer made with locally grown hops and barley, there are many ways to support local artisans and commit to what is consumed and who is responsible for it. Some ciders such as Henry Westons Oak Aged Herefordshire cider have an alcohol content of up to 8.2%, but they are not consumed as widely as those with lower ABV.
Some hard ciders undergo a secondary fermentation process, similar to champagne, to make them frothy, however, most commercial ciders simply have some carbonation added. Just kidding, people have been writing about cider vs wine galore in the Internet age, but it's certainly an interesting topic, one worth exploring a little deeper here. In fact, when we compared the quantities of cider and red wine, we found that every 500 ml of cider contains almost half the calories in red wine.
