Ah, apple wine, a delightful beverage that goes by many names. When it comes to fermented apple juice, there are numerous terms used to describe this delicious concoction. Whether you're sipping on a glass of sidra in Spain, enjoying a pint of scrumpy in the English countryside, or indulging in some apfelwein in Germany, you are essentially partaking in the same drink – apple wine.
Growing up in a small town surrounded by apple orchards, I have had the pleasure of experiencing the diverse world of apple wine firsthand. One of the most common names for apple wine is cider. This term is widely used in the United States, where it is often enjoyed during the fall season, particularly in regions known for their apple production, such as New England.
In France, apple wine is commonly referred to as cidre. The French have a long-standing tradition of crafting cidre, often using specific apple varieties that lend unique flavors and aromas to the final product. I remember visiting Normandy and being captivated by the sight of vast apple orchards, knowing that they were destined to become the base for this beloved beverage.
Venturing across the English Channel, we find another popular name for apple wine – scrumpy. This term is commonly used in England, particularly in the West Country, where cider-making has a rich history. I had the pleasure of visiting a small pub in Somerset, where I tried a pint of scrumpy that had been brewed using traditional methods, resulting in a wonderfully rustic and full-bodied drink.
Heading further east, we arrive in Germany, where apple wine is known as apfelwein. This crisp and refreshing beverage is particularly popular in the region of Hesse, where it is often served in traditional apple wine taverns known as “Äppelwoi Lokale.” During a visit to Frankfurt, I had the opportunity to sample some apfelwein alongside a hearty plate of local cuisine, and the combination was simply divine.
Beyond these well-known names, there are countless regional variations and local terms for apple wine. In Spain, for example, you may come across the term sidra, which refers to the traditional cider produced in regions such as Asturias and the Basque Country. I recall a trip to Asturias, where I witnessed the unique pouring technique employed when serving sidra, with the beverage being poured from an outstretched arm to allow for aeration and enhance the flavors.
Apple wine is a beverage that transcends borders and cultures, with each region having its own name and traditions associated with it. Whether you call it cider, cidre, scrumpy, apfelwein, sidra, or any other name, the essence remains the same – a delightful fermented apple juice that brings joy to our palates. So, next time you raise a glass of apple wine, take a moment to savor the rich heritage and diverse names that accompany this delightful beverage.