Cider

Cider is an alcoholic beverage generally containing between 2% and 10% alcohol by volume obtained from the fermentation of apple juice.

A distinction is made between "table cider" and "cider bouché", which is of higher quality.

French cider originates mainly from Normandy and Brittany. It is also present in parts of the Pays de Loire and the Nord-Picardie regions and others.

how cider is made (sweet, dry, brut, etc.): apple harvesting, storage, washing, sorting, pressing, fermentation, tasting.

Here are some cider apple varieties:

Judeline: Tangy and rich in sugars, it is widely used to add acidity to ciders.

Armagnac: A sour, highly aromatic cider variety, often incorporated in small quantities into blends.

Blanc d’Été: A tangy variety that produces a good white cider when crushed.

Marie-Ménard: A bitter apple, native to Côtes-d’Armor.

Kermerrien: A famous bittersweet apple found in many terroirs.

These varieties are essential for making quality cider.

packages Cider can be served on tap, but most often it comes in a 0.75 l Champagne bottle, closed with a wire cage and a cork stopper (known as "bouché" cider), as well as in 1 l or 1.5 l, Sold in small packages of 25 cl, 27.5 cl or 33 cl.

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