Cider

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This cider, or more correctly sparkling cider, almost overtook wine in France. The seafaring nations were looking for an alcoholic drink that would not spoil even after a long voyage. For a long time, the English preferred cider to more alcoholic wine, until the high-proof Madeira and Malaga became popular, which survived every voyage perfectly. In France, cider is mainly produced in Normandy and Brittany. There are many cider producers, particularly in the Département of Calvados in Normandy. A total of 48 apple varieties and some pear varieties are used for production, of which up to 12 from different regions are used in the blend for a wine. Depending on the ratio of sweet, bitter and sour apples, the flavour of the cider can vary, resulting in different types.

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Cider

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