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Cider

This cider (Cider, span. Sidra, German Zider) has almost once outstripped the wine in France. The seafaring nations were looking for a drink that would not be spoiled even after long navigation. For a long time the English preferred cider to the more alcoholic wine, until the high-proof Madeira and Malaga became popular, which survived every ship voyage perfectly. Specially in the Département Calvados in Normandy there are many cider producers. A total of 48 varieties of apples and some varieties of pears are used for the production, of which up to 12 from different regions are used, so to speak, in the blend for a wine. The taste of the cider can be varied depending on the mixing ratio of the sweet, bitter and sour apples. The cider is produced quite similar to champagne.

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