We have now added cider to our range at Piccantino. Cider has a long history, and recent years have seen its popularity and quality increasing steadily. Let's take a closer look at this delicious beverage.
Cider production is relatively straightforward - fruit is pressed and then fermented, although not all ciders use fermented juice. During fermentation, yeasts convert the natural sugars in the fruit juice into alcohol. This process takes between 10 and 20 days.
Cider is made from the juice of grapes, apples or pears. Fermented juices of other fruits cannot be called ciders in Austria. The types of apples and pears used in Austria to make cider are specifically designated as cider fruits. These fruits are distinguished by their high tannin content.
Cider has a long tradition in Europe going back to Celts who primarily drank it for its properties to promote digestion. In later centuries apple cider was highly appreciated, mainly because it could be easily made. Documents from the 19th century underline the importance of this drink for the diet of the people of that time.
Today, ciders are increasingly becoming a gourmet beverage. Therefore, you can now use various criteria to assess the quality. A high-quality apple cider should be clear and without cloudiness, have a fruity aroma and natural carbonation. The alcohol content is usually between 6-8% ABV.
The variations in acidity, tannins and residual sugar result in distinctive flavours: mild, semi-mild, strong and crisp.
In Austria, large areas of land in Styria are used for apple growing where the conditions are optimal for cider production. The different varieties of apples with their different characteristics of taste and aroma are the basis for varietal ciders in several flavours, from dry to semi-dry.