In Wednesday’s Taste section, our In Vino Veritas wine column from the students at Central Washington University’s World Wine Program had some suggestions for selecting the perfect wine to go with your holiday meal.

Picking just one to hit the higlights of the entire table is close to impossible. And what if you just don’t care for wine?

You may want to give another local business a try — Tieton Cider Works makes really really delicious beverages that pair beautifully with meals.

For extra fun, pick up a bottle or two and try this recipe for making your own spiced cider. This beverage is served hot, so imagine how delicious it would be after dinner with your pie.

Holiday Spiced Cider

by David Tegtmeier, Tieton Cider Works

500ml Tieton Cider Works Apple Cider, either Tieton Blend, Wild Washington Apple or Blossom Nectar

¼ tsp or 5 whole pieces Allspice

1 tsp or 1 stick Cinnamon

10 pieces Cloves

¼ tsp Nutmeg

¾ tsp Dried Orange Peel

1-3 tbsp Brown Sugar, sweeten to taste

Add above ingredients in a small saucepan. Heat until hot, do not boil. Stir occasionally.

Once the cider is heated, decant whole spices and serve hot. Works equally well in French Press.

And here’s a bonus recipe for pie to go with that cider, also provided by Tieton Cider Works!

Cider Ches Pie

by Rebecca Stael, Deluxe Foods

1 500 ml bottle Tieton Cider Works Apricot Cider (Cherry Cider or Blossom Nectar also a posibility)

¾ c maple syrup

¼ c brown sugar

3 eggs, lightly beaten

1 tablespoon melted butter

¼ teaspoon salt

2 cups cream, divided

1 9” pie crust, unbaked

Heat oven to 375 degrees. Pour TCW Apricot Cider into a small saucepan, bring to a boil, and reduce to ¾ cup. Let cool. In a bowl, combine the cooled reduced cider, maple syrup, brown sugar, beaten eggs, butter, salt, and ½ cup cream. Whisk together until smooth.

Pour the cider mixture into the prepared pie shell. Place carefully in the oven and bake about 45 minutes, or until the lling jiggles only slightly when you jostle it and the crust is golden brown. Let cool completely. When you’re ready to serve, whip the remaining 1-1/2 cups of cream just until softly set. Serve pie with whipped cream and a sense of accomplishment.