Norway’s sparkling secret: How apple cider became the champagne of the fjords

When you hear names like Gravenstein or Discovery, you might think of sweet apples enjoyed fresh from the tree. Structured, vinous sparkling drinks with bright acidity might not be the first thing to come to mind. Yet these very apples form the backbone of Norway’s modern cider revolution. Over the past 25 years, Norwegian cider has grown from a rural tradition to a sophisticated product served in renowned top restaurants and sold at premium prices.