Cider and perry: how to highlight these trendy drinks?


Great classic of the crêperies, but above all a great trend for the last few years, cider is nowadays invited as well for the aperitif as during a good meal at home. The perry is also coming back in force, and we are discovering new brands and ways to enjoy these traditional drinks.



Let's take a look at the latest trends and tasting tips to offer your customers the perfect cider to accompany their dishes and add a few drinks to their takeaway bags!



How cider has found its way back to our tables

Between the "cider" of our English neighbors, a popular drink for aperitifs that has been brought back into fashion, and the Basque cider that is much less sweet than the traditional Breton and Norman ones, the types of cider are varied and not alike. These specificities and diversified tastes have given cider a new lease on life and put it back on our tables at the beginning of the evening: as an aperitif and in cocktails, ciders take on a festive air with original flavors, such as honey, peach or ginger. And its cousin, perry, is also finding its place with its fruity and acidic notes.


This renewed interest in this drink with its rustic and traditional image is supported by new brands that play with the codes, such as Sassy, Sorre, Appie or Fils de Pomme. Dedicated fairs are emerging with the CidrExpo #2 connected from April 12, 2021 to December 2021: the naturalness, authenticity and conviviality of cider are increasingly appealing, and make it a drink for casual moments as well as for special occasions.



Cider bars are flourishing like the reputation of this drink: in Paris, the best addresses include La Cidrerie and Brutus, which use cider as the basis for their cocktails and offer a wide variety.



Les Celliers Bretons, a wholesaler forbeverages and products from la Bretagne, in the Paris region, offers a wide range of ciders, many of which are now available in mini format for takeaway.


Highlighting cider, tasting tips and pairing

We are already familiar with the two traditional types of cider, sweet cider, which is characterized by its short fermentation and its higher sugar content, and raw cider with its longer fermentation and its maximum of 28 grams of sugar per liter.



The tastes vary from one cider to another, between those that are made of picked or collected apples, of several varieties of apples or of only one. And when you add to that all the variations, such as the typical Canadian ice cider, which consists of freezing the apples during fermentation, you end up with a rather vast choice of products.



Which cider should you offer your customers to accompany their dishes?

Here are our tips for offering your take-out or home delivery customers a trendy drink that they don't always think about when ordering:



- Cider is always best enjoyed chilled, so if the bottle has had time to warm up a bit during delivery, don't hesitate to share this tip with your customers: wrap a slightly wet paper towel around the bottle and place it in the freezer. After a few minutes, the cider will be chilled and ready to drink!

- It is preferable to accompany savory dishes with an extra-brut, brut or demi-sec cider, with specificities according to the dish: for poultry and grilled meats, prefer a balanced brut or slightly acidic, for fish a balanced extra-brut, and for cold cuts or game, a raw brut.

- For desserts, sweet notes are preferred: to accompany fruit, a sweet cider with a hint of acidity, and for desserts with chocolate or cream, a sweet cider with a hint of bitterness or a perry.



Even if your customers don't necessarily think about it, they will always be delighted when you suggest a nice association with a good cider or perry! You can find all our other tips for successful take-out sales right here.



Mandatory legal notice: Alcohol abuse is dangerous for your health. Consume in moderation.