Anzani drinks best cold, around 40°F, so keep the cans in the fridge. They hold for twelve months that way.
The glass
A wine glass or a tulip gives the fruit somewhere to gather, and you’ll smell the peach or the blackberry before you taste it. Pour down the side, then straighten the glass for the last third so a little head forms.
The table
Dry goes where you’d pour sparkling wine: oysters, roast chicken, a hard cheese. Passion Guava stands up to chili. Blackberry takes smoke and blue cheese. The rest of the pairings are on each cider’s page.
