Imagine this bar scene. Customer (me in flippant mood) ‘May I have a pint of wine please?’ Response: ‘We don’t serve wine in that size measure’. I summon my best pantomime attitude and chorus ‘Oh yes you do!’
Cider is apple wine not apple beer but it is served in the same increments of imperial pint measures as beer. Consequently it is devalued by the majority of drinkers and has long had the reputation of being merely the rough stuff consumed in a white lightning flash on a park bench with the sole aim of getting blathered. And yet cider is the reason that Champagne exists. In the mid -17th century Somerset cider makers experimented by adding sugar to still cider to create bubbles through a secondary fermentation. Merchants in London were inspired to do the same to wine and lo and behold, what was hitherto seen as a fault by French vintners and known as le vin du diable, became a popular drink prized for its nittiness as fizziness was then known.