Farewell to the cider of our youth with a sweet taste.

The trend is towards sour cider, even without bubbles.

To impress your guests at the next pancake party, listen to Ophélie Neiman's advice on this new trend in Laurent Mariotte's show, "La Table des bons vivant".

In recent years, many winegrowers have decided to make a natural wine.

That is to say, a domain wine produced in organic farming and which is vinified without adding or removing anything.

Result?

The taste is often very sour.

A flavor that we find lately in some ciders which borrow the same codes.

But what does this imply?

And which cider to choose?

Ophélie Neiman explains everything to us on Laurent Mariotte's show,

La Table des bons vivant

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>> Find La Table des bons vivant in podcast and in replay here 

An apple story 

"First of all, to achieve such acidity in cider, you have to choose the right apple", explains Ophélie Neiman.

"For that, we often choose Biscay, Noël des champs, Germaine or René Martin. Apples that we do not know because they cannot be eaten. They are much too acidic to be tasted. alone. "

But if there are tart apples, "there are also very bitter ones which will give their structure to the cider with tannins, like in wine."

Among them is the Fréquin Rouge, a very bitter apple that falls from its tree when it is not ripe.

It must therefore be matured under a shelter for 15 days to be able to use it correctly.

Natural processes found in some ciders. 

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The ciders of Ophélie Neiman 

On this basis of the acid taste specific to natural wine as well as organic cultivation, Ophélie Neiman recommends two ciders.

"We are going to start with the Casus Belli cuvée which has no bubbles. It is an apple wine that is not at all sparkling. Here, nobody does it except Antoine Marois. It is really a pioneer. We can say that he is doing a craftsman's job and he is finishing his conversion to organic. He makes gourmet cider. " 

Another cider on which to set your sights: the Renard cuvée. "This is a very surprising cuvée because it is made with skin maceration, maceration of Pineau d'Aunis marc. For once, we are really into wine and cider", explains Ophélie Neiman. "There is a real hyphen. You will see at the aromatic level, it is much more explosive and it shows all the creativity of the cider world today. We are no longer in this kind of sweet cider. , vaguely fruity, nice, close to apple juice. " What to be surprised by this small revolution.