English ciders, for example, tend to be still, dry, and higher in alcohol than most ciders. (English ciders are often considered the red wine of the cider world.) Spanish ciders are more often compared to sour beers, with a funkier taste. French ciders are the most approachable of European ciders, as they have a champagne-like sparkle and are lower in alcohol content. Terroir isn’t all that differentiates European ciders from American ones, however, as their use of wild yeasts results in a bolder, more offbeat flavor profile.
American ciders are harder to pin down, as the unique processes brewers have been applying to craft beer—barrel-aging, hopping, the addition of spices and other fruits—are also being used by cider makers, resulting in a variety of different tastes. What most American ciders have in common, however, is lightness, crispness, and an easy-going approachability.
As someone who appreciates well-crafted beers and liquors, and has recently tried to get into cider, this is really helpful in orienting myself. Thus far I think my preferred kind of cider tends to be semi-experimental (I had a truly delightful gin barrel-aged dry cider earlier this summer) but knowing what to look for in flavour profiles is definitely helpful going forward.