Ciders from France are well known around the world as some of the best cider available. Normandy and Brittany are the two regions in France with long traditions of making cider (cidre) and perry (poiré), dating back centuries.
Most french ciders feature bittersweet apple varieties, which are lower in acid and higher in tannins. Long, cool fermentation practices traditionally used result in pronounced aromatics that are a signature of most French cider brands. French ciders range from dry to sweet just like anywhere else, but their prominent use of bittersweet apples leads many to experience the rich apple character and pronounced fruitiness of French ciders as slightly sweet, even when brut or bone dry.
French Cider translations to know:
Cidre = Cider
Poire = Perry
Cidre Brut = Dry Cider
Cidre Doux = Sweet Cider
Demi Sec = "Half Dry", as in Semi-Dry or Semi-Sweet
Cidre Fermier = Farmhouse Cider
Cidre Bouche = Traditional Cider, Wild Fermented, usually Keeved
Cidre Pays d'Auge = Cider from Auge area of Normandy
Cuvee = Blend, typically indicating a blend done post fermentation
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