Cidre
Cider: what it is, fermentation and history
Cider is fermented apple juice from Brittany and Normandy — low in alcohol, gently sparkling, dry (brut) or sweet (doux).
Cider is the natural companion to a galette. We pour cider from the Sorre family cidery in Normandy. Here is a short word on what cider is, how it is made and where it comes from.
What cider is
Cider is made by fermenting the juice of cider apples — varieties more bitter and aromatic than dessert apples. It usually runs from 2 to 5% alcohol. Brut is dry, doux is sweeter, rosé comes from red apples and poiré from pears.
How it is made — fermentation
The apples are milled and pressed into must. Wild yeasts on the fruit turn the sugar into alcohol and carbon dioxide — that gives cider its fine bubbles. Fermentation is slow and cool. In the traditional method the cider finishes fermenting in the bottle, gaining its sparkle naturally, with no added gas.
A little history
Fermented apple drink has been at home in north-west France for centuries. In Normandy and Brittany cider became part of the landscape and the identity — orchards of cider apples, a seasonal pressing, a bottle on every table. The Sorre family cidery has made cider by traditional methods since 1952; it is their cider you will find in your glass with us.
Brut suits a savoury galette, doux a sweet crêpe. We serve cider chilled, best of all from the tap.
Frequently asked
- How strong is cider?
- Usually 2 to 5% — less than beer. Which is why in Brittany it is drunk even at lunch.
- What is the difference between brut and doux?
- Residual sugar. Brut is dry and assertive, doux sweeter and softer. Demi-sec sits between them.
- Is cider gluten-free?
- Yes — it is made from apples, so it is naturally gluten-free. The perfect partner to a gluten-free galette.
- Can Sorre cider be bought to take home?
- Yes — at Saint Paul we sell Sorre cider by the bottle too, brut and doux. Just ask at the counter.
- How is cider properly served?
- Chilled to 8–10 °C. In Brittany it is traditionally drunk from a ceramic bowl called a bolée.
Rather taste than cook?
We cook galettes and crêpes and pour cider every day at Fresh Market.