Definition: cider

First, a few definitions: cider, which includes perry made from pears, is the result of the fermentation of apple and pear juice. Fruit wines are based on the fermentation of fruit juices, and sometimes even vegetables, other than grapes.
Rural cider industries: derived from specific cultures and traditions, there are almost as many ciders and fruit wines as there are countries. This is both our strength and our weakness, notes Claude Bosshard. It is our strength because in our respective countries, we are not competing with more commonplace beverages, but with those that are similar to ours. Our weakness is that we find it difficult to introduce our tastes to foreign countries.
However, in 2004, the cider industry produced 10.46 million hectolitres and employed 3,280 people. This is a far cry from the consumption of beer and wine. Cider alone accounts for only 3.4% of the beer market and 7.7% of the wine market in terms of volume. Before representatives of the European Commission's Agriculture Committee, members of the cider association argued that they represent rural industry, that they contribute to maintaining the rural landscape and its character, and that they help to keep rural areas active.
Claude Bosshard believes that Cidres de France has everything to gain by campaigning within this structure. We appreciate the European and commercial technological and legislative monitoring provided by President Nick Bradstock. Given the way in which the members of the European Commission's Agriculture Committee tasted the nobility of French ciders, there may be markets to be won, particularly in Northern Europe.
Text by François Lemarchand. Ciders and Europe, extract from Ouest France, 11/05/2005.

Cider: two appellations contrôlées to enjoy
Cider is a drink produced by fermenting fresh apple must or a blend of fresh apples and perry, extracted or without the addition of water. Concentrated must may be added to the fresh must, provided that it does not exceed 50%. France now has two ciders with protected designation of origin, obtained on 19 March 1998: Cornouailles cider, for Finistère, and Pays d'Auge cider, from the departments of Calvados, Eure and Orne. The term "cambremer" may be used in a defined area of villages. Cider is generally made from apples of different varieties - bitter, bittersweet, sweet and tart. The trees can be low-stem or high-stem, corresponding to different densities of apple trees per hectare. The yield per press is regulated at 750 litres per tonne of fruit. Fermentation takes place slowly, without any addition of water. A minimum period of six weeks must be observed between the date of pressing and the date of bottling. Cider must have an actual alcohol content of over 3.5% and a carbon dioxide (CO2) content of over 3 g per litre.
Serving temperature: Château de Hauteville sweet cider, Éric Bordelet: 8°C.
In southern Normandy, in the Domfrontais region, on the borders of Mayenne and Orne, on schist and clay-loam soils, Éric Bordelet, a professional sommelier - notably at Alain Passard's restaurant - has been devoted to apples and cider since 1992. The estate's 10.5 hectares of orchards, planted with 20 varieties of apples and 14 varieties of pears, are cultivated using biodynamic methods that fully respect nature. The cider is crisp and clean, with fresh aromas of ripe, juicy apples. It is round on the palate, with superb acidity. Its freshness is thirst-quenching.
Source: Château de Hauteville.

A low-alcohol drink (3-6% ABV) obtained by fermenting apple juice, with a slight natural effervescence. Cider has a reputation as a rustic drink, often cheaper than beer. It should be noted that 95% of production is industrial, soulless, often made from apple concentrate sourced from abroad. However, artisanal cider is experiencing a renaissance, with the guarantee of production based on fruit from a particular region and well-defined varieties. Thus, southern England, Spain, Normandy and Brittany produce high-quality ciders.
An aroma from the fermentation family, reminiscent of fermented apple, which can be present in veil wines (vin jaune and sherry). For all other wines, it is a fault resulting from the oxidation of alcohol.
Webography: