Normandy is the leading French cider apple producing region (300,000 tonnes). This is also where most cider is made: 700,000 hectoliters a year! ^.

Cider sweet or raw: what differences?

We all asked ourselves this question one day. In reality, these qualifiers depend on the sugar content in the drink. Raw cider is the least sweet, the sweetest sweet cider and the semi-dry is somewhere in between. This is the stage of fermentation of apple juice during bottling that makes the difference between a raw and sweet cider.

What to look for on the label

To choose the right bottle, you learn to decrypt the label. This one indicates if the cider is of mark, artisanal, farmer, bio ... One can also trust the indications IGP, AOP, red label which give reliable information on the mode of manufacture and the origin.

PGI (for protected geographical indication). This indication guarantees a type of cider apples processed in the region of production. It makes it possible to locate the Norman cider of the Breton ones, but also the ciders AOP.

PDO (for protected designation of origin). This distinction is attributed to a few ciders such as "Cidre Pays d'Auge" and recognizes some communes of Finistere South as the "Cidre de Cornouaille" and the red labels "Cider of tradition" and "Cider of Guillevic variety" in Brittany.

Discover in our slideshow, which cider to choose to accompany your pancakes according to the filling.