Cidre

The natural phenomenon of alcoholic fermentation in apples has been known since ancient times. French-style cider comes in different types: doux, slightly sweet, with an alcohol content of less than 3°; demi-sec, with an acquired alcohol content of over 3°; and brut, more bitter, with an alcohol content of around 4°. Traditional cider is characterized by a more intense flavor and a slight natural residual cloudiness, with an acquired alcohol content of over 4°.

Some ciders are flavored. Cidre bouché comes in a champenoise bottle, usually 75 cl, closed with a wire worm and a mushroom cap. Normandy cider is protected by five A.O.C. cidricoles, guaranteeing product quality through selection of regional apple varieties and strict management of production methods: Calvados, Calvados Pays d'Auge, Calvados Domfront, Cidre Pays d'Auge and Pommeau de Normandie. Many of these appellations are available from Eric Bordelet.