Cider – A Magic Potion with Apple Fragrance?

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clarus.news | Gourmet & Style by Thierry Leserf

It sparkles, it smells of orchards, autumn sunshine and a small French market by the sea. Cider is this drink that looks as if someone convinced apple juice to go out on the town. A bit of foam, a bit of charm, a touch of farmyard – but with style, please.

In Brittany, cider has been considered the national drink for centuries. Kurt Tucholsky already wrote in 1925: "Brittany drinks cider." And indeed: there, the sparkling apple wine is traditionally drunk from small bowls, the bolées – gladly with crêpes, galettes and conversations that become a little more philosophical with each glass. The cultivation of cider apples came to Brittany from Spain as early as the 12th century; to this day, Brittany and Normandy shape France's cider culture.

A Drink with History – and Without Pretensions

Cider is not a new trend, but rather an old acquaintance who suddenly comes through the door again, well-groomed. Ancient authors already mentioned fermented apple beverages; later, apple wine became an everyday drink in Europe, also because clean drinking water was not always a given. France developed an entire culture from this: cider, poiré made from pears, pommeau and of course calvados – the grown-up uncle with 40 percent and an oak barrel voice.

The beautiful thing about cider: it doesn't need to explain why it's there. It's neither as ceremonial as champagne nor as serious as a great Burgundy. It simply says: "Sit down. We're drinking something fresh now."

Is Cider Healthy?

Well: it remains alcohol. Anyone who wants to turn a glass of cider into a fitness program should perhaps also go for a walk.

But compared to wine and many beers, cider scores points with its lightness. Classic French varieties often have about 2.5 to 5 percent alcohol by volume – a doux rather sweet and light, a brut drier and stronger. This makes cider often lower in alcohol than wine and often lighter than many craft beers.

In addition: cider is based on apples. Sources mention antioxidants, flavonoids, potassium, vitamin C and pectin – substances that have given apples their good reputation. One shouldn't make a medical miracle cure out of this, but as a pleasure drink with apple DNA, cider clearly has more appealing arguments than many an aperitif that looks like liquid highlighter in the glass.

Switzerland Rediscovers the Apple

In Switzerland, cider long did not have the same status as in France. Must yes, juice yes, apple cake of course – but cider? Rather a secret compartment in the beverage aisle.

This is changing. More and more Swiss producers see enormous potential in old orchards, standard fruit trees and forgotten apple varieties. Particularly exciting: vintners who transfer their feel for fermentation, acidity and balance from wine to apple.

One example is Markus Ruch from the Schaffhausen Klettgau. Together with Benjamin Oswald, he produces ciders from apples, pears and quinces – artisanally, with fine perlage and the ambition to elegantly balance acidity and residual sweetness. Switzerland has a "fruit high culture," Ruch says in essence – one just needs to make more of it.

This fits perfectly into a time when viticulture is becoming more demanding due to frost, hail and weather extremes. Standard fruit trees are robust, regionally rooted and deliver fruits with character. In short: the apple is no longer just packed lunch accessory. It wants to take the stage.

How Do You Drink Cider?

Best served chilled, but not ice-cold. Between 8 and 10 degrees, it can show what it's capable of: fruit, freshness, acidity, sometimes some tannin, sometimes a fine tart note. Those who like it Breton-style take a ceramic bowl. Those who prefer it more elegant reach for a white wine or Burgundy glass. Those who think very practically simply take the clean glass that's currently at the front of the cupboard. That's also culture.

Culinarily, cider is an astonishing all-rounder. It goes with crêpes and galettes, of course. But also with goat cheese, fish, seafood, light meat, apple desserts or an uncomplicated aperitif with good friends. Cider is like that guest who can talk to everyone and yet never annoys.

Cider Is Not a Substitute. Cider Is an Invitation.

Perhaps that's exactly its magic: cider doesn't take itself too seriously. It's not flashy, not complicated, not preachy. It sparkles, smells good, creates good mood and reminds us that pleasure doesn't always have to appear in a tuxedo. Sometimes an apple, some patience and a bit of carbonation are enough.

So: at the next aperitif, don't automatically reach for white wine. Give cider a chance. It could be the beginning of a wonderful little affair – with less alcohol, lots of character and a pleasantly fruity wink.

And anyone who feels like something related after the cider excursion: This Piquette from Hauksson Weine is described as cider made from bell apples, flavored with Pinot Noir pomace, bottle-fermented according to traditional method and recommended as a nice aperitif with 7.5% alcohol.

Sources

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