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Searched a variety of topics, but the information on the best cider varieties is too scattered.
Now you need to choose varieties of seedlings to plant in your summer cottage. (2-3 trees planned)
Actually the question:
What varieties of apples for central Russia are best suited for our business, namely for obtaining tasty and aromatic cider and then Calvados?
As far as I understand, the apple should be:
1. Fragrant
2. Juicy
3.
Ripen at about the same time
4. Better to combine sweet and sour varieties
Shotlist of the best-rated varieties in the context of cider (update as feedback arrives):
1. Antonovka
2. Striped anise (Anise gray) (puree juice, more difficult to filter)
3. Melba
Helpful hints (from the discussion on the topic):
- Pear, Anise, Autumn striped and especially Papirovka (White filling) must be removed in time at the stage when the bones begin to stain. A little late, no juice, mashed potatoes are coming.
The life hacker understands what the so popular mead and cider are made of, what they combine well with, and what you need to pay special attention to when buying.
Mead
Mead is one of the traditional Russian drinks, for the preparation of which honey, hops or yeast and water are used. The taste of mead depends on the choice of spices (ginger, cinnamon, nutmeg, cloves, red peppers, almonds) and berries (juniper, rose hips, currants, blueberries, strawberries). Veliky Novgorod, Suzdal, Tver, Kolomna near Moscow are famous for their mead.
The strength of the drink varies from 5 to 9% and depends not on the amount of alcohol, but on the aging time.
In the old days, mead was prepared without the use of yeast by long fermentation of natural ingredients. It was poured into a barrel, the lid was tarred. The exposure time took from 5 to 60 years. If the tar still seeped through the lid, then it was possible to find out that the mead was spoiled only after a long time.
In Russia, there are no uniform rules for the production of mead, there is only GOST R 52700-2006 for the production of low-alcohol drinks, which determines the maximum general requirements for the indicators of finished products. Each manufacturer prepares mead according to its specifications, but everyone is obliged to use natural components of honey, hops, spices, and not food additives that imitate them.
The alcoholic component of the drink should be obtained by fermentation of the wort, and not with the help of alcohol added to the finished drink. Otherwise, such a product can no longer be called mead.
How to choose a quality mead
Look at the label. The name should indicate that this is mead. It is good if GOST R 52700-2006 is mentioned, but this is an optional requirement.
Take a close look at the composition. Only natural ingredients should be indicated there: honey, hops, yeast, berries and spices. High-quality mead does not require preservatives and carbon dioxide, since gas saturation occurs during the fermentation process. Should not be in the composition and other alcohol, such as vodka.
Look at the light on the bottle. The color can be different, it depends on the berries and spices used in the preparation process. But in all cases, the liquid must be clear.
How to drink mead
Traditionally, mead was used as an aperitif: it was consumed in small sips before meals.Today it can be drunk with almost any food except for fish, which interrupts the aroma of mead with its smell.
In the cold season, it is allowed to heat the mead to 35–40 ° С. It is better to drink it chilled in summer.
How to make mead at home
For those who like to do everything with their own hands and want to be 100% sure of the quality of mead, we will tell you how to cook it at home.
Cider
Cider is a low-alcohol drink made from apples, the strength of which varies from 1.2 to 6%. Color, aroma and taste may vary slightly depending on the manufacturing characteristics. Cider, like wine, is divided into dry, semi-dry, semi-sweet and sweet varieties, can be carbonated and non-carbonated. Traditionally, cider is brewed in Great Britain, France, Germany, Spain. It is also popular in the Baltics and Scandinavia.
There is a legend that the first cider was made when Charlemagne sat on a bag of overripe apples. The crushed apples eventually fermented. But in fact, cider has been brewed since the days of Ancient Rome, which is why it became widespread in Europe - the former Roman colonies.
In Russia, the tradition of cider brewing is poorly developed, and not least because of the lack of raw materials.
Ordinary apples are not suitable for the production of cider, as there is too little tannin in them - a special tannin that gives the cider a tart taste. We need special varieties of apples that taste like wild ones.
There is also a pear cider called poiret, or perry. Poiret strength varies from 5 to 8%. For its preparation, pears and a small amount of apples are used (about ¹⁄₄ of the total). The taste of such cider, unlike apple cider, will be sweeter.
How to choose a quality cider
In accordance with the requirements of GOST 31820-2015, cider must be transparent, without sediment and foreign inclusions.
The composition of cider can include apples and pears, concentrated fruit juices, sugar, yeast, water, citric and sorbic acid, carbon dioxide. Ideally, the composition should contain only natural ingredients and be free of yeast. With traditional technology, cider is fermented naturally without the use of yeast.
Be sure to find out exactly where the cider is made. In the UK and a number of other countries, requirements for the composition of cider are spelled out at the legislative level. In Russia, it can also be prepared on the basis of concentrated juices. GOST 31820 gives this right to manufacturers.
The strength of the cider cannot exceed 6%. Everything above is already fruity wines.
Foreign-made ciders can have a slight sediment as they are not filtered. In foreign sideries, you can often see that the floors are covered with sawdust so that the visitors can splash the sediment from the glass onto the floor.
How to drink cider
In France, cider is drunk from tall wine or champagne glasses so that the carbon dioxide bubbles are exhaled as slowly as possible. In the UK and Germany, cider is served in beer mugs.
In Spain and France, it is believed that cider should be poured from a great height so that more bubbles are released from the drink and a foam is formed. This drink should be drunk immediately. The glass is filled to ¹⁄₄ or ¹⁄₃ and refilled as needed.
Cider goes well with pancakes, cheese, grilled meats, seafood. You need to drink it chilled.
How to check the authenticity of an excise stamp
Since March 1, 2013, mead and cider are excisable goods, which means that containers with these drinks must be sealed with an excise stamp.
We will not provide a complete list of criteria that must be met by this excise stamp, since without special equipment an ordinary buyer still does not recognize some of the signs. Those interested can look at the information on the Rosalkogolregulirovanie website.
The barcode of the brand encodes information about the alcoholic beverage - manufacturer, volume, date of issue, strength.These data are entered by the manufacturer or importer into the state EGAIS system. When alcoholic beverages arrive at retail, the seller must scan the code. The data will fall into the database of Rosalkogolregulirovanie. This way you can track the movement of each bottle from the moment of its production to the sale in a particular store.
An ordinary buyer can check the legality of alcoholic beverages and the data of the excise stamp on the official portal of the alcohol market.
Checking excise stamps on the site sometimes does not work well, so it is better to install an app for checking excise taxes on your smartphone. You will need to enter your contact information and full name, since through the application you can not only check the stamps, but also send complaints about the sale of counterfeit products to government agencies. The complaint will not be considered without your contact details.
Who would have thought that ordinary apple cider, which is so pleasant to cool off in the summer heat, is actually an old drink with centuries-old traditions and a whole bunch of original recipes. Few know that it was invented in French Normandy, after which it remained for a long time a swill for commoners. So it was until the subtlest taste and bright, rich aroma did not become a real national treasure, which is recorded in the legislative acts. Today, anyone can buy or make it on their own, without much effort and without spending much money. Let's find out what they drink apple cider with, what customs and rules are better to follow and what features this wonderful drink has.
Great cider: a variety of options
Before figuring out what the cider is drunk with, it would not hurt to figure out what it is and what signs this drink can be characterized in order to better understand exactly how it should be consumed. It bears little resemblance to its other "relatives", much lighter and more pleasant than moonshine or vodka, but at the same time not champagne or even wine. Although some consider cider to be apple wine, therefore, the rules of drinking are accepted, as in this product. This approach is incorrect, because it is completely separate from other types of alcohol, so let's sort it out together.
Interesting
Cider (from the French Cidre) is a low-alcohol drink that is obtained from apple juice by direct fermentation, without the participation of foreign agents (sugar, cultured yeast). It has been produced only from special varieties of apples with a rich tannin content for four hundred years, according to a specific recipe. Another national French drink is also made on the basis of cider - calvados, which many ignorant people call apple brandy.
Every country where cider is produced, except France, comes up with its own stories and legends of the emergence of such a drink, as well as the traditions of its use. Many decided to ascribe its origin to themselves, for example, the Spaniards believe that the drink was invented by fearless sailors who stocked up on apple juice before long voyages. During the voyage, the juice gradually turned into intoxicating swill, which amused the soul, lifted the spirits, but left the legs in perfect order, which was all the sailors needed.
The French attribute the invention of the product to Charlemagne. Allegedly, he once sat down on a bag of rotten apples and made the first cider in the world. As it really was, most likely, we will never know, therefore, it remains only to figure out what they drink and what they eat cider, so as not to get into a mess, for example, at a reception or reception. In most cases, today this product is preferred by young people of various classes, to whom exquisite wines seem overly pretentious and expensive, and beer is boring and banal.
Popular varieties
As a rule, the color of cider can range from golden to dark amber, and sometimes a slightly greenish tint appears, this is quite normal. It depends on the method of preparation, the varieties of apples used, dishes, ripening time and many other factors.What to serve with a cider will largely determine its variety and bouquet.
- Authentic French cider Kerisac will surprise everyone with its special delicacy of taste. It is no worse than the most expensive varieties of champagne, and it is sold in exactly the same bottles, it is highly carbonated, therefore it does not imply a plentiful snack, only fruits.
- The popular Spanish cider La Asturian is generally non-carbonated, and is sold directly from barrels in special establishments Sagardotegi, where it was previously produced immediately. In fact, these places were a kind of distillery. Therefore, if desired, a snack had to be brought with you, because no one cooks food at the factory. Nowadays, in such drinking places, many varieties of cheese are served with cider, as well as aromatic grilled meats.
- In English pubs, you can find Strongbow cider, which is sold alongside beer and ale. It is served with croutons fresh from the oven, all the same elite cheeses, nuts and even grilled sausages.
There are many other cider producers, including those in Russia, who also offer an excellent product at a very reasonable price. Yes, and it is customary for us to drink it easily, as a refreshing glass, drunk in one gulp. But this does not mean at all that you do not need to know what to serve with the cider, so as not to lose face in front of the guests on occasion.
Fortress and endurance
Apple cider, even made according to the same recipe, can vary significantly depending on the apple variety, production conditions and much more. An interesting feature of the drink is that the sweeter it is, the lower its degree, as opposed to, for example, wine. The drink ranges from completely dry to intensely sweet. According to the alcohol and sugar content, it can be roughly divided into several main categories.
- Dry cider has a strength of at least five percent, while it is marked with the Cidre Sec mark.
- The natural drink has a balanced sweetness and strength from three to six percent. Sold with the Cidre Doux label.
- Those products that are made with the addition of water usually have a strength of three to five percent, but they are already labeled in other words - Сidremarchand or Petitcidre.
- The purest apple cider also has the highest strength, up to 9-12%. At the same time, it will not be difficult to distinguish the marking, since it indicates a pure drink without water Cidre pur Jus.
In addition, it may differ in terms of carbonation, that is, in terms of carbon dioxide content. For example, there are sparkling, effervescent and regular cider. It is the first option that is analogous to champagne and has more than two and a half atmospheres of pressure inside the bottles.
How to drink and eat cider properly
We have already figured out the various types of cider, but most of them are not available to the average layman. However, you can make the perfect product at home, the cooking technology has already been described on our website. Let's figure out how to use this drink correctly, what dishes and cider snacks to choose and how to pour it in order to get a beautiful foam "head".
Correct glasses
Before choosing the right cider snack, you will have to figure out which mugs, glasses or glasses you need to drink it from. There are many options, you will have to choose yourself. If the rules of etiquette do not apply in your case, for example, you just want to freshen up after mowing the lawn, then there is no difference, pour the drink into a large ceramic cup or a wine glass on a stem. However, in a variety of formal cases, ignorance of the rules of etiquette can put you in an awkward position.
- In Normandy, where the drink was invented, it is customary to drink it from small wide clay mugs without a handle, more reminiscent of Central Asian bowls. They allow you to feel the full aroma of apples and enjoy every drop of cider.
- In France, it is supposed to be served exclusively in champagne glasses, but indulgences are allowed in some regions. Then the drink can be drunk from ordinary, universal wine glasses.
- In English and German pubs, apple cider is served in large beer mugs, which can be made of glass, ceramics, wood, and even metals.
We also drink this drink in different ways, and if in an expensive restaurant they serve you cider in a champagne glass, then in a pub around the corner, it will definitely be drained into an ordinary beer mug. At home, it is best to take pot-bellied wine glasses, so the aroma of the product is felt so qualitatively, and this is colossally important in cider.
How to pour
Before figuring out what to serve with the cider, you first have to pour it correctly, and this, as it turned out, is not easy at all, because it is considered a foamy drink. However, many are surprised to find that during the usual pouring from a bottle into a glass, it does not rise with a frothy cap, like beer. So what to do and how to properly pour the drink so that it justifies its definition?
- Uncork the cider bottle.
- Take the glass in one hand and the bottle in the other.
- Raise the bottle at least one meter above the glass.
- Turn the container over so that the liquid spills onto the side of the glass, and foam forms.
At the same time, the cider will be saturated with oxygen, it will become much more carbonated and refreshing in taste. The foam itself does not last long on it, therefore you need to drink the product immediately, as soon as it is poured, you can take small sips, but you can also in one gulp, etiquette allows this. Therefore, it is customary to pour about a quarter or a third of a mug, so that it is convenient to drink everything in one fell swoop. In France, there is even a special tradition about how to drink cider correctly, where one bottle is poured equally into six glasses.
The drink is usually served chilled, but not strongly, since it should correspond to a temperature of 6-12 degrees Celsius. That is, it can be kept in the refrigerator, but never in the freezer. A temperature of 11-15 degrees will best emphasize the subtle aroma and unique apple flavor of the drink.
Worth knowing
In one of the regions of France called Asturias, there is a special ritual of drinking cider. The drink is poured into six glasses, drunk in one gulp, and the leftovers from the bottom splash straight onto the pub floor covered with sawdust. It is said that mother earth thus accepts a kind of sacrifice and undertakes to keep the drinker on land and at sea. In fact, everything is much more banal, yeast sediment from unfermented fungi accumulates at the bottom of the glasses, which spoils the taste and is simply poured onto the ground.
Snack
We have already sorted out all the organizational issues, it remains to find out which cider snack will be the most suitable. This amazing drink can be drunk completely without anything, and in this version everyone will like it, fresh, sweetish and a little hoppy. The Spaniards, for example, drink it at any time of the day, while the British have it as an aperitif and a digestif. Consequently, snacks for it are quite varied.
- Dry varieties of cider, the strength of which barely reaches six percent, are perfect with river or sea fish, as well as a variety of seafood. On the coast, it is especially often served with grilled shrimp and oysters.
- The foamy drink goes well with a variety of meat delicacies, for example, with ham, prosciutto, low-fat kebabs, classic duck stew with vegetables, foie gras from goose liver.
- Various goat cheeses, camembert, feta cheese, mascarpone and others will go well with cider. Both sweetish and completely salty flavors are suitable, and even noble varieties with mold will be perfect with this sweet-fresh product.
- A good combination is cider and baked goods of various types.For example, desserts, cakes and pastries, pies and fruit salads can also be served as a snack. It will be great to seize the drink with sweets, chocolate and fruits.
At home, in Normandy, blown by all the winds, it is customary to serve cider with chuleton, such a huge piece of fresh, freshly cooked over an open fire, juicy beef, and a mix, which is a salad made of langoustines or shrimps, and sometimes cod and four types of vegetables.
Video tips on how to drink and what to serve with cider
Everyone can choose the option of drinking cider that suits him best. Fortunately, they are quite enough. If you decide to really follow etiquette and drinking rules, watch the video below, where everything is clearly and clearly told and shown.
