This cider, or actually more correctly sparkling cider, almost overtook wine in France at one point. The seafaring nations were looking for an alcoholic drink that would not spoil even after long sailing voyages. For a long time, cider was preferred by the English to wine containing more alcohol, until the high-proof Madeira and Malaga became popular, which survived every sea voyage perfectly well. In France, cider is mainly produced in Normandy and Brittany. Especially in the Département Calvados in Normandy there are many cider producers. 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 blending for a wine. Depending on the mixing ratio of sweet, bitter and sour apples, the taste of the cider can be varied, resulting in the different types.
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