[CLASS - CIDER]
Search Term: Cider, Crémant
An Apple Cider is an alcoholic beverage obtained by the alcoholic fermentation of apple juice and having an actual alcoholic strength between 1.5 and 15% (Light / Hard Cider are generally between 1.5 - 7% abv while Strong Cider / Apple Wine are between 8 - 15% abv) Ciders can be flat (tranquille) or effervescent, either natural or carbonated. A traditional cidre bouché is a naturally effervescent cider on lees whose lees have not been removed from the bottle and has undergone fermentation in the bottle. Amber, Mistelle and Pommeau are not ciders.