Sparkling apple wine

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Cider from Normandy

Cider (also sparkling cider or Apfelperlwein ) is a term for Sparkling ciders , made from different apple varieties are fermented. In the German-speaking area , the French name cider or the English name cider are also used , depending on the production method. Merriam Webster defines cider as fermented apple juice that is often fortified with carbonation through carbonation or fermentation in closed containers . The origin of the word can be traced back to the Middle English sidre as well as the Anglo-French and late Latin sicera , the Greek sikera and the Hebrew shēkhār . The German dictionary and the Duden also know the term cider for apple wine.

history

Title page of “Vinetum Britannicum” by John Worlidge, 1678

The first reports of the use of apple juice date from around 400 BC. The Greek historian Herodotus reported from a tribe in Asia Minor, in the area of ​​today's Side , which apparently operated the pressing of apples. Side is of Greek origin and means pomegranate . The place is named after the Greek mythology because Side , a daughter of Taurus , turned into a pomegranate tree after being injured by a nymph turned into a tree near the Manavgat River . The tribe described by Herodotus may have died out, but the designation of origin Side for the alcoholized apple juice drink can still be found today in cider (France), cider (Great Britain, Ireland) or Sidra (Spain). At 50 the Roman author Pliny reported about wine made from "pears and all kinds of apples". In the 1st century, a military doctor described the healing power of fruit wine.

Charlemagne, whose empire also included today's France, issued the estate ordinance " Capitulare de villis vel curtis imperii ..." that every judge should have someone among his staff who, among other things, prepare "intoxicating drinks" (beer, cider, etc.) could. The Sydre was exported to Normandy and then by the Normans to large parts of Europe. The first express mentions of the recipe can be found in writings from the 13th century. With the introduction of the press in the 13th century, local production for personal use took on larger proportions.

John Worlidge , a 17th century agronomist , advocated the making of cider over wine making in the British Isles in his best known book, Vinetum britannicum or a Treatise of Cider .

Regions where sparkling apple wine is made

As for wine , there are so-called “controlled growing regions” (Appellations d'origine contrôlées (AOC) / Denominación de origen controlada (DOC)) for cider in France and Spain. The most important designation of origin is - as for Calvados - the Norman Pays d'Auge . The appellation “Cidre de Cornouaille” from Finistère in Brittany is generally considered better. At the relevant agricultural fairs, for example the Paris Salon de l'Agriculture, the elaborates from this region almost always receive the coveted medals of the juries.

Manufacturing

Apple varieties with a high tannin content are used for production. The fermentation takes place at relatively low temperatures of 4 ° C - 15 ° C, which has a significant influence on the duration of the fermentation and thus on the aroma .

Shortly before the sugar has been completely converted by the yeast, the cider is transferred to new barrels. Most of the yeast and suspended matter remain in the old barrel. The new barrel is filled without air pockets and sealed tightly. The fermentation of the remaining sugar then creates the carbonic acid and makes the cider durable. The alcohol content can be increased by adding sugar.

The cider is ready to drink in a short time, but can also be stored in the barrel for two to four years. Some types of cider, especially in Asturias, are also made according to the “método tradicional”. Cider produced in champagne bottles after "classic bottle fermentation " is called Cidre Bouché in France . Cider is the starting product for the distillation of the calvados .

Alcohol content

The French and Belgian variants are the rather tart Cidre brut with approx. 5% and the sweet cider doux with only approx. 2.5% alcohol content.

The alcohol content of Spanish products is similar to that of French. The names are not uniform. The producers in Asturias mostly use the following classifications: Amante : Fully aromatic cider, Blanda : Low alcohol content, Cantarina : Highest quality ("encourages singing") , Dulcina : Sweet with a high proportion of residual sugar, Fecha or Machu : Dry, fully aromatic with high Alcohol content, Tierna : Bottled before fermentation is complete.

British ciders are much stronger with an alcohol content of up to 12%, but some contain less carbonic acid. The terms dry , fruity , sweet , sparkling can be combined and further graded with lightly and medium .

The South African variants are almost without exception dry and also correspond to the French 'brut' in terms of alcohol content . The classic term is dry , and the variants light , extreme and cold are also available , which indicate special cooling during the manufacturing process. The Portuguese cider is one of the sweeter variants, comparable to the doux and has around 5%. The Swedish cider is a very sweet cider. The alcohol content is 0.8%, 2.5%, 4.5% or 7.5%.

Bar

Switzerland

Cider brands such as Sommersby or Strongbow imported into Switzerland are widely consumed. During the last few years, however, local brands (especially in the craft sector) have emerged, for example from Möhl Mosterei in Eastern Switzerland or the brands of Zwitsch GmbH in the Bernese Seeland. Classic cider based on the Breton model are also produced, mainly in French-speaking Switzerland. B. in the Cidrerie Vulcain.

Germany

In the Rhine-Main area around Frankfurt am Main , the fully fermented "Ebbelwoi" ( apple wine ) is mainly produced and drunk. Various wineries also produce apple sparkling wines (“Apfelsecco”) and sparkling apple wines, some as a single-variety specialty in traditional bottle fermentation.

In Rhineland-Palatinate and Saarland, mainly in the Merzig-Wadern district and on the upper and middle Moselle, it is very common with the name Viez . Every year the “Viez-Fest” takes place in the district town of Merzig and is known and loved beyond the borders (France and Luxembourg). "Hot Viez" is very often drunk in Saarland during the cold season. Currently, there are more and more German manufacturers on the market who sell a modern variant of sparkling apple wine under the English name " Cider ".

Estonia

Similar to Finland, Siider is widespread and a popular drink in Estonia too. It is also offered mainly flavored and slightly sweet. A well-known Estonian brand is Kiss .

Finland

Siideri in the supermarket in Finland

As popular as beer in bars and pubs under the name Siideri . Also available in the 'light' version without sugar, with peach, pear, raspberry, strawberry, blueberry or vanilla flavor . Siideri is the most common alcoholic drink in Finland alongside beer. Well-known Finnish cider brands are Fizz , Golden Cap , A.Le. Coq , Sherwood and Crowmoor .

France

Breton cider cup (bret. Bolenn )

In France, cider ( Norman La Cidraie , Breton Chistr ) is mainly produced in Normandy and Brittany . Traditionally, cider is drunk from bolées (Bret. Bolennoù ) (and from moques in Normandy) - small cups or bowls.

The classic cider bouché is made with bottle fermentation. But there are also variants in which the fermentation process is stopped by sulphurisation before bottling. A specialty is the calvados made from cider . A similar drink that is fermented from a mixture of apple and pear juice is called Poiré .

As Kir Breton (Bret. Kir Breizh ) or Kir Normand , a mixed beverage from cider and Crème de Cassis denotes a blackcurrant liqueur.

A cider museum is located in Valognes .

Great Britain

Ciders from the British brand Bulmers made from different fruits, in the middle the original sparkling apple wine

Cider is particularly popular in the British Isles . Cider includes all forms of sparkling apple wine and apple wine. Cider with only a little carbon dioxide content are called "non sparkling".

“White Cider” refers to cheap, high-alcohol sparkling apple wines that are industrially produced on a large scale using water and sugar. They are very light in color. In the meantime, such a cider must also contain at least 35% apple or pear juice according to the legal regulations in order to be allowed to be sold as a cider.

There are various British cider brands, some of which are available worldwide. In British restaurants, the tap for cider belongs to the natural equipment alongside the one for beer. The best-known English brands include Bulmers , Frosty Jack's Cider, Stowford , Strongbow , Thatchers, White Star and Woodpecker. Naturally cloudy cider variants such as Old Rosie are also available in stores. Other brands such as Gwynt y Ddraig come from Wales .

In Somerset and other classic cider regions, real cider is still traditionally made in small farms or for household use, in which unpasteurized apple juice is used in contrast to pasteurized cider. This process only works with regional apple varieties in which the cider yeast required for fermentation is already present on the natural apples. The Hereford Cider Museum is located in Hereford in the former cellar building of HP Bulmer .

Ireland

A Magners Pinte glass

Well-known Irish cider brands are Druids Celtic and Bulmers. In order to avoid confusion with the English product of the same name, Bulmers is marketed outside Ireland under the Magners name .

Canada

In Canada , ice cider has been made from apples frozen on the tree since the 1990s . Perries have also been marketed under the name “pear cider” for a number of years . There are also various mixed versions of apples with pears or other fruits.

Austria

Apple cider from Austria

In Austria, cider , also known as cider , is not widely used. The traditional must is predominant here . There are production facilities for cider in the Triestingtal in Lower Austria, in Vorarlberg, Upper Austria and in southern Styria.

Poland

In Poland , the apples come Cydr mostly from the province of Lublin . However, there are also Perry made from pears or Cydr naturtüb, made from red apple, with honey or various mixed drinks with berries or lime. Both the mixed drinks and the Cydr have an alcohol content of 4.5%. Usually they are not additionally fortified with sugar. Well-known brands include Cydr Lubelski ( Ambra SA ), Dziki and Dobry Cydr .

Portugal

The Portuguese cider is available in 0.35-liter bottles in well-stocked supermarkets and is called “DeCider”.

Sweden

Cider is widely used across the country as an alternative to beer. The varieties Päron (pear) and Äpple (apple) are the most commonly consumed and are also available on tap in bars and restaurants. In the trade there are hardly any limits to the flavors: for example blueberry, elderberry, cactus / lime or wildberry flavor. Well-known brands are Herrljunga Cider, Kopparbergs , Rekorderlig , Xide and Kiviks .

The variants up to 3.5% vol. Are available in every supermarket and at petrol stations, as is usual in Sweden. The stronger variants are available in the Systembolaget .

Denmark

Danish cider is very similar to Swedish. The most common flavors are apple and pear. Well-known brands are Cult , Somersby and Tempt .

Spain

In Spain, cider is common in two regions: the Basque Country and Asturias.

The Basque Sagardo (Spanish Sidra ) is served on tap in restaurants, the Sidrerien (Spanish Sidrería , Basque Sagardotegi ). The guest orders a cider menu, a classic of Basque cuisine , the cider is included. Every guest willing to drink can go to the barrel when he shouts “Txotx!” ([ 'Tʃotʃ ]). Either the first guest to reach the keg or the host is responsible for operating the tap and filling the glasses for all guests. The season for serving on barrels is from mid-January to Easter, in the remaining months the Sagardo is served in bottles.

In Asturias there are numerous sidreries (Asturian Chigres , Spanish Sidrerías ) where the cider is served in a characteristic way - "L'escanciáu" (or Spanish El escanciado ): The waiter, called "Chigreru" or "Escanciador" , holds a glass like this deep as possible in one hand and pour the cider from a bottle with your arm raised so that it splashes onto the top of the glass. This is how the cider is decanted and its aroma develops. However, sidra splashes on the floor, which is why sawdust is often scattered, which makes the entrances to the sidreries clearly visible from afar. The guests at the table often share a glass.

South Africa

A bottle of Savanna Dry

The South African variants are available in all bottle stores, and at least one brand is part of all drink menus in restaurants. It is packaged in small bottles or cans, in which the food is served. More than a joke, one brand has established that the cider is drunk with a lemon wedge in the neck of the bottle. The well-known brands are Savanna and Hunters from the manufacturer 'Distell' and Redd's from the 'SAB Miller Group'. The Masai Cider brand has become very well known since the World Cup in South Africa .

Mixed drinks

"Snake Bite" is the name for a mixed drink made from cider, light beer (mostly lager , in Germany sometimes also pilsner ), and sometimes a shot of black currant , which gives the drink a red color.

In some restaurants there is also the " Poor Man's Black Velvet " ("black velvet of the poor man") called mixed drink made of cider and Guinness . A "Cider Black" is the UK a glass of cider with a splash of black currant syrup ( Blackcurrant ).

literature

Individual evidence

  1. ↑ cider on Merriam-Webster.com . Retrieved July 9, 2015.
  2. ↑ Cider . In: Jacob Grimm , Wilhelm Grimm : German Dictionary . Hirzel, Leipzig 1854–1961 ( woerterbuchnetz.de , University of Trier). Retrieved July 9, 2015.
  3. ↑ In Duden online even two lemmas : Zider 1 , Zider 2 ; both accessed on July 9, 2015.
  4. ↑ cider Oswald + Ruch · cider. Retrieved March 26, 2020 .
  5. ^ Dictionnaire du français de Normandie . René Lepelley. Page 101. ISBN 2-86253-150-2 . The word moque is known in the Manche and Calvados departments .
  6. ^ Dictionnaire français-normand normand-français. Page 1129. ISBN 978-235-45-80-186 . See website: normandiffusion.com ( Memento of the original dated December 18, 2014 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.normandiffusion.com
  7. ↑ http://www.cidermuseum.co.uk/ .
  8. ↑ Spanish Sidra Spiegel-Online, June 30, 2008.

Web links

Commons : Cider  - collection of images, videos and audio files
Wiktionary: Cider  - explanations of meanings, word origins, synonyms, translations