Everybody has heard of cider, most everybody knows that cider is made from apples.
Not entirely true. Cider can be made from any such fruit, but principally and famously apples.
But there is another fruit used in making ‘cider’, pears; but it’s not called cider, rather it is perry. Perry has been made for centuries from fermented pears, much in the same traditional manner as cider in England; or more specifically in Gloucestershire, Herefordshire and Worcestershire, and in Monmouthshire, Wales. Also in the north of France.
Perry is certainly not a new drink, Pliny made reference to it. Making Poiré in France became common after the collapse of the Roman Empire, and was taken to England with the Norman conquest.
More recently products like ‘Pear Cider’ have appeared, it is generally considered that these are pear flavoured ciders rather than perry which is made from pears.
“CAMRA defines perry and pear cider as quite different drinks, stating that “pear cider” as made by the large industrial cidermakers is merely a pear-flavoured drink, or more specifically a cider-style drink flavoured with pear concentrate, whereas “perry” should be made by traditional methods from perry pears only.” – Wikipedia
55 BC and the Romans arrived in Britain to find the people of Kent drinking cider. The invading Romans found the drink to rather pleasant and by the 9th century cider drinking was widely established in Europe.
Simple, cider is made from apples, any apples, but some produce better cider than others.
Cider is one of the drinks that is popular as ‘homemade.’
Many companies make cider.
While cider is popular throught Britain and Europe it was also transported to the USA by early immigrants.
“The flavour of cider varies. Ciders can be classified from dry to sweet. Their appearance ranges from cloudy with sediment to completely clear, and their colour ranges from light yellow through orange to brown.” – Wikipedia.
“Apple based juices with cranberry also make fine ciders; and many other fruit purées or flavourings can be used, such as grape, cherry, and raspberry.” – Wikipedia.
Made throughout Normandy, France. It is the double distillation of cider.
Suggestions for Calvados:
– Storage: very long, bottles upright without special precautions.
– As an Aperitif: on its own, over ice, or with a drop or two of water to let it release its aromas.
– For cooking: to flambé, and for sorbets and granités.
– As a digestive: Drinking temperature 20-22°C (68 to 72°F). – Domaine Dupont
Cider, being made from apples has a relatively high concentration of phenolics and is therefore considered to be helpful for preventing heart disease, cancer, and other ailments.
Cooking & Cocktails
Cider can be used instead of wine in recipes and many cocktails contain cider, or are based on cider as well as mulled wine made from cider.
Check here for some cider recipes.
Or here for cocktail & drink recipes.
Often when I sit here staring numbly at a blank screen, I have absolutely no idea what I am going to post. Some call it writers block, I call it having no idea what I am going to post. While I was undergoing this metamorphosis between having no idea and having an idea. I glanced back at some previous posts and realised that lately I have had too much stuff and not enough fizz.
So, I looked up the Great God Google “Fizz”and found this gaudy bauble staring at me.
Now that I have the image in place, I am going to discover WTF Fizz Diamond is. At the moment I have no idea.
Well, so far no luck, that was a design page.
Hmmm, next site was in Russian.
Found this: Estonian brewery Tartus new cider-based cocktail, Fizz Diamond, is to be the first brand to use Rexams glittering new Sparkle varnish on its cans.
Well, now we know about the glittery can.
And… Fizz Diamond will be available in bars, shops and clubs in Estonia, Latvia and Lithuania.
Well, that’s it. It’s a cider-based fruit drink. There appears no further product info on the web, great marketing ploy.
Blogging is such fun, not always successful, but fun. You have your “Fizz.”