Cidre

The natural phenomenon of alcoholic fermentation in apples was discovered as far back as antiquity. French-style cider comes in different varieties: “doux” (sweet), which is slightly sweet and has an alcohol content of less than 3°; “demi-sec” (semi-dry), which has an actual 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 above 4°.

Some ciders are flavored. “Cidre bouché” 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-specific A.O.C. designations 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.