August 10, 2026 Here’s a question that is best asked over a glass of…cider: What actually makes something a cider? Many traditional producers, particularly in France and Spain, have been asking that question for years, urging EU regulators to adopt a clearer legal definition that distinguishes cider made entirely from fermented fruit juice from more … Read more
This article is an update to eCiderNews’ June 2026 coverage of the European Commission’s proposed EU cider standards. One month after eCiderNews first reported on the European Commission’s proposed cider marketing standards in “Who Gets to Define Cider? EU Draft Heads to National Representatives” ahead of the June 9 meeting, the debate has expanded well … Read more
A draft proposal that could reshape how cider and perry are defined across the European Union is scheduled for discussion by national representatives on June 9 in Belgium. The working document, prepared for a Wine & Spirit GREX meeting, outlines possible marketing standards and reserved terms for cider and perry products. While still under discussion, … Read more
What is Pommeau? Pommeau is a: fortified blend of fresh apple must (unfermented) and apple brandy (typically Calvados in Normandy or Lambig in Brittany). The unfermented apple juice and brandy are combined before fermentation, which halts the process entirely and preserves natural sweetness. By law in France, Pommeau must be aged a minimum of 18 … Read more
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