The Holy Grail of Cider: Cidre Breton

Cider, a popular alcoholic beverage made from fermented apples whose popularity has grown tenfold over the years, with different countries across the globe developing their own unique variations. The countries that produce the most cider are typically those with a long history of apple cultivation and a strong cider-making tradition. The top cider-producing countries include the United Kingdom, France, Spain, and the United States. In the UK, cider is a quintessential part of the country's cultural heritage, with many different regional varieties available. In France, cider is often enjoyed alongside a meal, particularly in the northwestern region of Brittany. In Spain, cider is traditionally poured from a height into a glass to aerate the drink and is often paired with seafood dishes. The United States has also seen a recent surge in cider production, with many craft cider makers producing innovative and unique flavours.

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The process of making cider starts with selecting the right apples. Unlike eating apples, cider apples are usually more bitter and have a higher tannin content. Apples are typically harvested in the autumn and then washed and crushed to extract the juice of the apple. The juice is then left to ferment naturally, with the natural yeasts on the apple skins converting the sugars in the juice into alcohol. This process can take several weeks or even months, depending on the temperature and other factors. Once the fermentation process is complete, the cider is then filtered and bottled. Some ciders may undergo a secondary fermentation process, which involves adding sugar or other ingredients to create a sweeter or more complex flavour profile. Others may be aged in oak barrels or other containers to add depth and complexity to the flavour.

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Cidre Breton is a traditional cider from Brittany, a region of France well-known for its unique culture and cuisine. Like other ciders, it is made from fermented apples, but it is characterized by its distinctive flavour profile. Cidre Breton is usually made from a blend of apples, including bitter and sweet varieties. The apples are harvested in the autumn and then pressed to extract the juice. The juice is then fermented using natural yeasts, which gives it a slightly sour and tart flavour.

Cidre Breton

One of the key characteristics of Cidre Breton is its dryness. Unlike many other ciders, which are often sweetened with sugar or other additives, Cidre Breton is usually left unfiltered and unsweetened. This gives it a crisp, refreshing taste that pairs well with a wide range of foods. Cidre Breton is often enjoyed with traditional Breton dishes, such as seafood, crepes, and galettes. Another unique feature of Cidre Breton is its carbonation. Unlike many ciders, which are still or lightly carbonated, Cidre Breton is often highly carbonated. This gives it a lively, effervescent mouthfeel that adds to its refreshing character.

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Cider is full of pleasant surprises and offers an impressive range of styles and flavour profiles. Cidre Breton is a true reflection of the global Cider-making heritage and offers a unique taste experience that you don't want to miss. The Oddbins beer and cider range is certain to serve up something to complement your choices perfectly. Not sure which would best suit your palate or meal? Want to know the best beer and cider to give as a gift? Contact our helpful team for advice via Live Chat, e-mail or by calling 0800 328 23 23 for all the help you need.