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.

Cidre - Flasche, Bembel, Bolée

There are many cider producers, particularly in the Calvados department 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 and varieties.

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