The drink of Brittany, the ciders!!

Well, we do drink beers and have some good ones (see previous posts), and wine but not really; the original to go alone with the galettes and crêpes is the cider of Brittany. We love it and buy by the case ::)

Let me tell you a bit about them, as they can differed a bit from areas within Brittany, and we drink mostly those in the Morbihan dept 56. You can find out about the Breton ciders here: http://www.lescidresbretons.com/maison-cidricole-de-bretagne_actualite.htm

An organization especialising about those in Finistére dept 29 is here: http://www.cidref.fr/les-cidreries

And to locate a good cider distillery you can look here: http://www.lescidresbretons.com/cartographie/cartographieV2.swf

Now some background onto them:

The designation Appellation Cidre de Bretagne or Cidre Breton is a protected geographical area such as a Indication Géographique Protégée (IGP) since 2000.  According to the Union Nationale Interprofessionnelle Cidricole, the Breton ciders are characterized by a variant color from straw yellow to tainted or woody brown  according to the varietal composition and the terroir (site of cultivation of apples). Now site in renovation but you can reach when done thru here: http://www.cliaa.com/pagec.php?interpro=62

The variety Guillevic label rouge given since 2000 is done using apples of the Guillevic variety only, pure juice ,not gasified not adulterer and non pasteurized.  It is produce in my area of the Morbihan and it is with a soft acidic flavor and aromas of fresh fruit, flowers, and exotic fruits like pineapples. The body is pale yellow, with green reflects, crystalline with fine persistent bubbles.

The Breton Cider is serve in cups of terracotta shiny smooth call Bolées small bowls with handle or without and the form in cylindrical style. You have Cidre doux or sweet with less than 3 degrees alcohol, Cidre Demi-Sec or half dry with alcohol between 3-4 degrees and the Cidre Brut with alcohol of 4 degrees or more usually 5,5 degrees.

The production of fermented apples is known in Brittany since the 8C. In the 12C several varieties of apples from Spain (I started drinking the ciders of Asturias Spain !) were grafted with local varieties to improved their concentration of tannins and the conservation of ciders.  Until the end of the 19C the harvest of apples and the cider production was very loose and the price varies in the same proportions according to the harvest of apples, the offer and the quality. Brittany produces 40% of all cider consumed in France with the biggest producers located in a radius of 60 km around the city of Rennes, representing 84% of the volume in Brittany. Also, in addition, you have about 70 artisans local producers in farms that gives a different twist to this wonderful drink.

As to the production and apples we have plenty to tell, to condense here it is.

The first ciders arrive in the market early October coming from the region of Dol (Dol de Bretagne) ; the farmers from the marshes kept this tradition to collect the apples early. It is a cider doux, acidic, very nice to the taste on drinking but needs early drinking. The varieties of apples are the rouget de Dol and rouget blanc, bit apples. It was sold like table apples in England and Germany.

In Ille-et-Vilaine dept 35, was for long the biggest producer of cider apples in France; and the areas of the basins of Rennes and Vitré  still are the region with the biggest production.  The ciders here are generally light, acidic low in alcohol and nice bouquet.  The varieties are the bedan rouge aigre, marguerite and gilet rouge.  Before ,this region exported part of its apples to Germany for apple juice.

Along the valley of the Rance , and around Dinan the cru call  “de Pleudîhen” is more acidic and stronger than that of Rennes.  The varieties are  the Jeanne renard, chevalier jaune, and marie menard.  The land is more granitic, and the arable land less deeper and less rich than on the basin of Rennes given apples less stronger, fruits richer in sugar,and a density on the must higher.  The Valley of the  Rance has always been a rich region of cider apples and exported the ciders to other areas of Brittany such as Léon  and Trégor, where varieties stronger and good conservation are harvest such as the richarde, vallon, and toupie etc.

The more we go west, the more the crus are acidic and less apples to mix with. The region of Vannes is an exception.  Here is the base for the guillevic variety that only use alone a doux, acidic well perfume and average alcoholic. In the south of the Finistére dept 29, in the apple orchards of Quimperlé they mix the acidic varieties in  Clohars-Carnouët, Moëlan-sur-Mer, Pays Bigouden ,and  Fouesnant . The crus are known for their strong color and acidic taken from their varietals such as Chuero briz, c’huero ru and kermerrien. In the north of the Finistére , you have it is not much cultivated and import their apples from the east of the Côtes-d’Armor (dept 22) such as  Dinan, Plancoët, and Matignon. The basin of Fougères produces a lot of apples but do not give a cru well done.

Now we try many in the various restaurants we go to or crêperies but the ones we do buy for home and like the best are the

Distellerie de Gorvello in Sulniac, the Tradition brut, more here: http://www.distilleriedugorvello.fr/

The musée du cidre in Le Hézo but nice cider on the spot produce, more here: http://museeducidre.com/

The Cidrerie du Golfe , at Arradon, more here: http://la-cidrerie.fr/crbst_7.html

Cidrerie Nicol at Surzur, more here: https://www.cidres-nicol.bzh/

Cidrerie des Terroirs at Colpo: more here: https://www.cidreriedesterroirs.fr/

Enjoy the ciders is as local as you can get , get them while they last, traditions are important. Drink in moderation of course, but drink lol!!! Cheers and Happy week, me on vacation lol!!!!!!

ps some photos found in my hard drive.

Pluvigner Pluvigner Pluvigner Pluvigner Pluvigner

 

2 Comments to “The drink of Brittany, the ciders!!”

  1. I have tried Kir Breton and it is delicious and refreshing. To change the subject, we’ve just been to local Armagnac producer in Condom and have treated ourselves to another bottle, but hopefully this one will last until Christmas!!!! The other one we bought in October only lasted a week: it’s that good! Cheers! 🍸🍸🍸🍸

    Liked by 1 person

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