Cidre

The natural process of alcoholic fermentation in apples has been known since ancient times. French-style cider comes in several varieties: “doux” (sweet), which is slightly sweet and has an alcohol content of less than 3%; “demi-sec” (semi-dry), which has an alcohol content of more than 3%; and “brut” (dry), which is more bitter and has an alcohol content of about 4%. Traditional cider is characterized by a more intense flavor and has a slight natural residual cloudiness, with an actual alcohol content exceeding 4%.

Some ciders are flavored. Corked cider is sold in Champagne-style bottles, most often 75 cl, sealed with a wire cage and a mushroom-shaped cork. Normandy cider is protected by five cider AOCs that guarantee product quality through the selection of regional apple varieties and strict control of production methods: Calvados, Calvados Pays d'Auge, Calvados Domfront, Cidre Pays d'Auge, and Pommeau de Normandie. Many of these appellations can be discovered at Eric Bordelet.