Typically like a dry white wine, balanced, and with low astringency and bitterness.
Clear to brilliant, pale to medium-gold. Cloudiness or hazes are inappropriate.
Comparable to a New World Cider. Cider character must be distinctive. Very dry to sweet, although often dry.
Lighter than other ciders, because higher alcohol is derived from addition of sugar rather than juice. Carbonation may range from still to champagne-like.
Additives may include white and brown sugars, molasses, small amounts of honey, and raisins. Additives are intended to raise OG well above that which would be achieved by apples alone. This style is sometimes barrel-aged, in which case there will be oak character as with a barrel-aged wine. If the barrel was formerly used to age spirits, some flavor notes from the spirit (e.g., whisky or rum) may also be present, but must be subtle.