French cidre (French pronunciation: [sidʁ]) is an alcoholic drink produced predominantly in Normandy and Brittany. It varies in strength from below 4% alcohol to considerably more.
Cidre de Normandie is a cider, clear or muddled alcoholic beverage made through the process of fermentation in the French region of Normandy. Ciders from Normandy are light yellow to dark orange, with a foamy head and fine bubbles throughout their liquid body.
Middle English sider, sedyr, cidre "alcoholic drink (in Biblical translations and references), cider," borrowed from Anglo-French sizre, ciser, cydre, going back to Gallo-Romance *cīsera, by metathesis form of Late Latin (Vulgate) sīcera "alcoholic drink," borrowed from Greek (Septuagint) síkera, borrowed from Hebrew shēkhār, from a ...
Domaine Dupont's classic take on a brut cidre captures the latter Normandy style to a tee: bubbly, juicy, tannic, bright, and just a touch of farmhouse funk.
Cidre Doux: with less than 3° alcohol and more than 35g sugar per litre, is light and fruity. Cidre Demi-Sec: with 3° to 4° alcohol, between 28g and 42g sugar per litre is balanced with a touch of sweetness.
Derived terms barrique à cidre (“cider barrel”) cidre d'souôs l'amet (“unfermented cider”) hèrnais à cidre (“cider dray”) ieau-d'vie d'cidre (“apple brandy, calvados”) nouvieau cidre (“cider must”) pomme à cidre (“cider apple”)
Protected Designation of Origin (PDO) and covers, as defined by the European Commission, “agricultural products and foodstuffs which are produced, processed and prepared in a given geographical area using recognized know-how” (e.g., Cidre Pays d'Auge, Cidre de Cornouaille and Sidra de Asturias).
Chez les producteurs, l'adjectif cidricole référence aussi bien à la boisson fermentée à base de pomme qu'à base de poire. Le cidre se fabrique partout où l’on trouve des pommiers qui donnent des pommes à cidre. On distingue le cidre de table et le cidre bouché de qualité supérieure.