Cider
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Cider is a fermented apple beverage produced across Europe and North America, with Normandy, the Basque Country, and the American craft scene each developing distinct regional identities. Traditional Norman producers like Clos Normand and Etienne Dupont ferment indigenous bitter-sharp and bitter-sweet apple varieties using slow, cold fermentation, yielding tannin-driven, lightly effervescent expressions bottled under cork. Eric Bordelet's Poire Lauthentic shifts the category toward fermented pear, demonstrating how closely related fruit traditions share the same craft philosophy. Txerri Basque Cider introduces cherry maceration for a tart, saline-inflected character tied to Basque txakoli country traditions. South Hill String Theory represents the American artisan approach, while Golden State Cider Brut offers a drier, wine-adjacent style at an accessible entry point alongside the more complex, cellar-worthy Etienne Dupont Cidre Bouche Brut.
Description
Cider is a fermented apple beverage produced across Europe and North America, with Normandy, the Basque Country, and the American craft scene each developing distinct regional identities. Traditional Norman producers like Clos Normand and Etienne Dupont ferment indigenous bitter-sharp and bitter-sweet apple varieties using slow, cold fermentation, yielding tannin-driven, lightly effervescent expressions bottled under cork. Eric Bordelet's Poire Lauthentic shifts the category toward fermented pear, demonstrating how closely related fruit traditions share the same craft philosophy. Txerri Basque Cider introduces cherry maceration for a tart, saline-inflected character tied to Basque txakoli country traditions. South Hill String Theory represents the American artisan approach, while Golden State Cider Brut offers a drier, wine-adjacent style at an accessible entry point alongside the more complex, cellar-worthy Etienne Dupont Cidre Bouche Brut.
