French Cider | Drinks

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French Cider

If you go to Brittany you may be very surprised to see how different the cider there is from the one drunk in North America. It is different not only because of its color or taste, but also in the way it is served. Indeed, Bretons typically serve it in cups. You would then ask for a "bolée de cidre" (cup of cider).

Different countries produce different ciders, but the present article is about the ciders made in Brittany and Normandy, which are the two regions producing cider in France.

Cider is a drink produced by the natural fermentation of the blending of apple juices (pears are sometimes mixed with the apples).

Types of ciders

"Cidre Doux" or Soft cider	Soft ciders have a level of sugar higher than 35 g/l, and is low in alcohol (1.5° to 3° alcohol). The color is strong, coppered, slightly ambered. Its aromas range from honey to candied fruits and vanilla. In the mouth, its softness dominates, but a light acidity brings freshness. The soft cider goes well with cheeses and desserts.
"Cidre brut" or Raw cider	The raw cider contains less than 28g/l of sugar but is more alcoholic than the soft one (from 4° to 5.5° alcohol). Generally pale gold, the gaseous emission is fine. Its flavor is slightly spicy (green pepper) with a soft licorice note. The raw cider goes well with roasted meats and fish.
"Cidre Demi-sec " or Half-dry cider	Cider with a degree of actual alcoholic strength higher than three, with a sugar content residual average between 28 and 42 g/l. It is usually a farm or artisan made cider.
Traditional cider	The traditional cider does not have much sugar. It is of a light yellowish color. If it looks unclear, it is because it does not go through a filtering process. Its aromas range from spices to flowers with a strong taste of fresh yeast. This cider goes very well with red meats and broiled fish.
"Cidre bouché"	It is a better quality of cider. It can be "doux", "brut", "demi-sec" or traditional.

Cider

Cider fabrication process

Harvesting of the apple	The harvest begins in September and lasts three months.
Crushing and Pressing	The apples are then crushed in a press to get the must.
Filtering	The must is filtered to get rid of any residue. Some farmers will not filter the must.
Fermenting	The must is then left for fermenting in tuns or steel vats. Large producers may pasteurize their cider and add carbonic acid.
Bottling	The cider is poured into bottles. There are different types of bottles used. The best cider is usually bottled in a Champagne type of bottle. It will have a cork stopper with a wire cap.

Cider Label

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Recipes

Types of ciders

Cider fabrication process

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