Cider
Cider comes from apple and c’ is an alcoholic beverage 
The color of cider varies from pale yellow to amber with shades of gold, orange according to the soils of producion.
In assessing the qualities of a maximum cider, it is important to drink at a temperature between 8 and 10 ° because the more the temperature is low, least flavors emerge.
Traditional manufacturing
It was done in several stages
* grinding using a grinding wheel, kind of carousel consisting of 4 to 6 elements in granite, cut trough-shaped and curved, then, assembled end to end to form a single trough in a wheel which also moves granite, traversed by a wooden pole or iron is gripped with one end to a vertical axis at the center of the ring and the other end, overflow of approximately one meter from the outer part of the ride with a hook or ring which is fastened to a spreader by connecting a set of traits in animals performing the towing, usually a horse
* the marcage or maceration tank for a few hours
* mounting or formation of the root ball : stack of crushed apples and straw
* pressing
* the entonnageor kegging.
Different ciders :
The variety of ciders actually suitable beverage to accompany any meal.
Kind or cocktail, cider can be served as an aperitif.
The ciders are available in three categories :
sweet cider :
Cider is obtained enough sweet and clean taste of apple, to consume the dessert.
Hard cider :
This is the most widespread in France cider accompanying cakes and pancakes.
The semi-dry cider :
It is recommended to be accompanied with fish and crustaceans