Cider

Question 1

A brut French cider would be about what ABV?

Answer 1

4.5%

Question 2

A doux French cider would be about what ABV?

Answer 2

3%

Question 3

What is “keeving”?

Answer 3

A cider-making technique where the nutrients are removed from the fermenting juice which slows fermentation and yields a sweeter, fruitier drink
- tradtl French, English styles
- pectinase enzymes may be added to encourage formation of pectin gel. Gel rises to top w trapped nutrients critical to fermentation (primarily nitrogen). The gel is skimmed off

Question 4

What is “cidre bouché”?

Answer 4

Translates to “cider under cork” - a generic term for traditional French cider that undergoes a secondary fermentation in bottle

Question 5

Spanish sidra is primarily produced in what 2 regions?

Answer 5

Basque
Asturias

Question 6

What region is responsible for the majority of Spanish cider production?

Answer 6

Asturias, 80%

Question 7

Cidre Pays d’Auge would be made up primarily of which: bitter, acidic or sweet apple varieties?

Answer 7

Min. 70% bitter (phenolic) + max. 15% acidic

Question 8

What is the minimum RS for Cidre Pays d’Auge?

Answer 8

20 g/l RS

Question 9

What is the minimum ABV for Cidre Pays d’Auge?

Answer 9

3.5% acquired, 6% potential

Question 10

What is the minimum orchard age for trees used for Cidre Pays d’Auge AC?

Answer 10

Haut Tige - 7yrs
Bas-Tige - 3yrs

Question 11

What is the minimum CO2 for Cidre Pays d’Auge AC?

Answer 11

3g/l CO2

Question 12

What type of pear is favored for production in the Domfront AOP?

Answer 12

Plant de Blanc Pear aka “white pear”
*in the final cider, min. 40% must be from white pear varieties and any non-white variety is limited to no more than 25% of the blend

Question 13

Where is the Cotentin AOP? What is made here?

Answer 13

• A naturally sparkling, unpasteurized cider produced in the La Manche department (English Channel) in NW France - made from bitter/bittersweet varieties
• AC established 2016
• 18-35g/l RS and 3.5% - 5.5% ABV OR
  >18g/l/5% ABV if Extra Brut label
• min. 1 bar atmospheric pressure

Question 14

3 cider AOP in Normandy?

Answer 14

Cotentin
Poire Domfront
Pays d’Auge

Question 15

Cider AOP in Brittany?

Answer 15

Cornouaille (Cornwall) AOP

Question 16

What is the “Grower-producer” term for French cider?

Answer 16

Cidre Fermier

Question 17

What is the traditional vessel to serve French cider in?

Answer 17

bolées - an earthenware or terracotta bowl (looks like a teacup to me)

Question 18

What is the min. ABV for Sidra de Asturias?

Answer 18

Min. 5%

Question 19

What are the 3 sweetness levels and associated RS ranges for Sidra de Asturias?

Answer 19

Dry: less than 30 g/l RS

Semi-Dry: 30 - 50 g/l RS

Sweet: 50 - 80 g/l RS

Question 20

In Asturias, what is the difference between regular Sidra and “Sidra Natural”?

Answer 20

Sidra natural is mainly still, but can have some slight effervescence provided it occurs naturally.

Regular sidra mandates a consistent bubble and allows reincorporation of CO2 from fermentation but not from any source outside of fermentation. It also always sugar syrup and must concentration.

Question 21

What is the maximum sugar level for Sidra de Asturias?

Answer 21

80g/l RS