French cider has some long standing traditions, in fact there are those who say that the entire English tradition of cider comes from across the channel, writes Tomas Mowlam.

Post 1066 when William the Conqueror and his Norman lords had finished burning and ravaging England, they settled down to build a new kingdom.

They established Norman methods of agriculture including the apple orchards. And after a hard seasons work in the orchards and fields, it makes sense to brew something to celebrate. So don’t tell the West Country but maybe we have the French to thank for pork with apple sauce and more importantly cider.

In France it was the second most popular drink until the 1950s, before it was overtaken by beer, and it comes in several forms.

Cidre Doux is sweet and only about 3 per cent in strength, demi-sec is 3-5 per cent and cidre brut is dry and is 5 per cent or above.

True to historical form it’s produced mainly in Brittany and Normandy, and the Normans even produce Calvados, a double distilled spirit made from the cider up to 40 per cent.

Cider production is a unique craft; the types of apples used and the method of turning them into a refreshing glass of apple-ly goodness is highly localised.

The generally accepted method is to pulp the apples, layer the pulp in blocks called ‘cheeses’ between wooden slats and sacking. This stack is then weighed down until all the juice has been squeezed out.

The juice is then put into casks, and left to ferment, before being siphoned off just before fermentation consumes all sugar. Sometimes extra sugar can be added, extra carbonation, combined with other fruit flavours…the options are endless. Salut!

If you fancy hopping across the channel to taste some cider in its ‘native’ surroundings, then let P&O get you there; a crossing from Dover to Calais in a car with up to nine people starts from just £30.

Image Credit: Sunfox

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