Cider

Buy cider – sparkling apple wine from Brittany

Our cider comes directly from the birthplace of the genre: Val de Rance has been pressing regional apples in Brittany into distinctive cider for generations – traditionally fermented, without additives. With 2 to 5% alcohol and prices ranging from €2.95 to €8.99, cider is the most uncomplicated indulgence in our selection.

Brut or Doux – which cider suits you best?

Brut cider is tart and dry, with ripe apple fruit and fine bubbles—the perfect choice for savory dishes and those who prefer less sweetness. Doux cider remains milder and fruitier, with less alcohol—perfect as a light summer drink or with dessert. The well-balanced Demi-Sec falls somewhere in between.

What does cider go well with?

In Brittany, cider is traditionally enjoyed with a galette (a savory buckwheat crêpe) — but it also pairs well with cheese, grilled food, seafood, or simply chilled on the patio. Its low alcohol content makes it a relaxed alternative to wine and beer.

Frequently Asked Questions about Cider

What is the difference between cider, cider and apple wine?

All three are made from fermented apple juice. French cider is delicately sparkling and fruity with low alcohol content, English cider is usually still and stronger, and Hessian apple wine ("Ebbelwoi") is dry and still. Our selection focuses on Breton cider.

How do you serve cider?

Serve well chilled at 8–10 °C — traditionally served in a ceramic bowl (bolée) in Brittany, but any wide-bowled glass will do at home. It's best enjoyed the same day it's opened, otherwise it will lose its effervescence.

How much alcohol does cider contain?

Significantly less than wine: depending on the style, 2 to 5% vol. Cidre Doux is at the lower end, Cidre Brut at the upper end.

Other wine categories

red wine white wine Rose wine sparkling wine Port wine sherry Cider

Cidre online kaufen

Der Cidre ist ein Apfelschaumwein, oder auch Apfel-Sekt, der aus verschiedenen Sorten von Äpfeln vergoren wird. Cidre ist dabei die französische Bezeichnung und ist identisch mit der englischen Bezeichnung Cider, der vergorene Apfelsaft. Für die Herstellung des Cider-Getränks werden Apfelsorten mit einem hohen Tanningehalt benötigt. Die Temperatur der Fermentierung bestimmt über die Dauer und somit auch das Aroma der Cidre/Cider. Der Unterschied zwischen dem englischen und franösischem Cider/Cidre zu dem deutschen “Eppelwoi” oder Apfelwein liegt darin, dass der Cider sprudelt. Der Wein behält seine Gärkohlensäure bei. Es gilt: Je länger der Saft heranreift, desto mehr wird der Fruchtzucker in Kohlensäure und Alkohol zerlegt. Der deutsche Apfelwein wird dabei am längsten vergoren und ist somit stärker, recht herb und ohne Kohlensäure.

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