I am occasionally trying the Breton cider which accompanies crepes and is traditionally served in ceramic bowls/cups. There are many local ciders here and they tend to have a smooth creamy taste in my limited tasting experience. Anyway it depends which one you try of course. I have been doing a bit of research on the production. Here is some info………………..
Until the mid-20th century, cider was the second most-consumed drink in France (after wine) but there was an increase in the popularity of beer and this then displaced cider's market share outside traditional cider-producing regions.
We have a cider press in one of our buildings. I think it was built inside as cannot see how they got it in through the tiny front door. This is a shame as would love to have it as a feature in the garden. ( will not be producing own cider yet) Not high on the list of things to do however.
Breton cider making employs the technique of keeving (from the French cuvée). In keeving, calcium chloride and a special enzyme are added to the pressed apple juice, causing protein in the juice to precipitate to the top for removal. This reduces the amount of protein available to the yeast, starving it and therefore causing the cider to finish fermenting while sugar is still available. The result is a sweeter drink at a lower alcohol level but still retaining the full flavour of the apples, without dilution.
I never knew that! Interesting , better informed yet?
Doux is a sweet cider, usually up to 3% in strength. 'Demi-Sec' is 3–5% and Cidre Brut is a strong dry cider of 5% alcohol and above. Most French ciders are sparkling
Here endeth the reading lesson on cidre for the moment. Get out there and try the tastebud test!. Breton and Normandy cider wins hands down over a Strongbow but the West Country, well I am not sure what they would have to say about French cider over their wonderful Scrumpy. There is room for more than one good cider in the world of course!
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