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CIDERS
– DISCOVERY –
Dominique Le Brun
of the eponymous cider works
and flavours. The specific nature of the region’s apple varieties allows
us to use the traditional process of clarifying apple must by gelling the
pectin”. This renowned technique maximises the aroma and flavour
quality of the ciders, and enjoyment for consumers.
A GREAT FIT FOR THE ZEITGEIST
Obviously, the pandemic and closure of restaurants, a growth area
for cider manufacturers, led them to fear the worst. Initially, volumes
lost in the hospitality industry were not counterbalanced by super and
hypermarkets, but they have since recovered. In fact, cider is proving
to be extremely popular with a new category of relatively young
(from 25 to 45 years old) urban enthusiasts and imbibers. Although
consumers in France are still very much drawn to wine, the trend
seems to be less entrenched abroad. “The market is faring pretty well”,
claims one producer. “If post-pandemic consumers have a yearning
to revert to simple, natural values, cider is the perfect fit for these
precepts”. Cider is most often made without any added ingredients,
just fermented apples, and has low alcohol content and calories. It is a
great drink for sharing and also pairs extremely well with local dishes
from Normandy or Brittany. Offering laid-back enjoyment, it also
works with different types of cuisine from around the world. Both in
France and internationally, these are all major plus points.
WINTER 2021 GILBERT & GAILLARD - THE FRENCH EXPERTS ON WINE 63