Many countries continue to follow their own traditions for the manufacture and consumption of ciders and fruit wines. This cultural diversity is of undoubted benefit to our industries, and the AICV seeks to preserve this precious heritage.
In France, Spain and Belgium, cidre is mainly consumed as a less alcoholic alternative to sparkling white wines.
Furthermore, in France cidre is typically produced from bitter-sweet apples and remains firmly anchored in the country's culinary traditions, where it also accompanies meals: the best chefs have no hesitation in using cidre in their recipes.
In the North of Spain in springtime, Sidra still flows freely from oak casks newly tapped in the cider-factory cellars, where many guests get together for a meal.
Sweden started manufacturing cider only recently, but Finland has a long tradition of producing both fruit wines and ciders, which are more widely consumed than wines.
In Germany, consumption of cider or Apfelwein is highly concentrated around the Frankfurt region. The product is dry, only slightly sparkling, and competes with local white wines.
The Netherlands, Denmark and Germany have a long tradition of fruit wines, mainly produced from local fruit (blackcurrants, red currants, strawberries, …) and consumed before or after meals.