cidre

Cidre is a traditional French apple-based alcoholic beverage, similar to hard cider. It is produced by fermenting crushed apples with yeast, resulting in a drink that can range from sweet to dry, depending on the variety of apples used and the fermentation process. The term "cidre" is derived from the Old French word "cidre," which means "cider."

Cidre is typically made from a blend of apple varieties, with some producers using specific types like Golden Delicious, Granny Smith, or Cox's Orange Pippin. The apples are crushed and pressed to extract the juice, which is then fermented. The fermentation process can be stopped at various stages to produce different levels of sweetness. Some cidres are aged in oak barrels, which can impart additional flavors and complexity.

Cidre is often enjoyed chilled or slightly warmed, and it pairs well with a variety of foods, including cheeses, charcuterie, and hearty dishes. It is also used in cocktails and as a base for other beverages. The production of cidre is a significant part of the agricultural and culinary heritage of France, particularly in regions like Normandy and Brittany.

In recent years, there has been a resurgence of interest in cidre, with many producers focusing on craft and artisanal methods to create unique and high-quality beverages. This has led to a greater appreciation for cidre's rich history and diverse flavors.