Cornouaille cider

Cornouaille

What it is

The juice must come from Breton varieties — Kermerrien, Marie Ménard, Guillevic, Dous Bloc'hig among them — with at least 70% bitter or bittersweet fruit, no more than 15% sharp, and no single variety above 60% of the blend. The must needs 108 g of natural sugar per litre, because nothing may be added: that is what leaves at least 20 g per litre after the bottle fermentation. Growers around Fouesnant sought the appellation after a 1987 decree let cider makers add concentrated juice.

In the kitchen

Use it in place of white wine to open mussels or to braise pork with apples; its residual sugar catches quickly on the pan, so keep the heat moderate once it goes in.

Goes with

Buckwheat flour Andouille Pork Mussel Oyster Scallop Salted butter Apple

Same species

Apple Calvados Cotentin cider Perche cider Pays d'Auge cider Mostarda di Mantova

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