Cidre duree conservation généralement dans un délai d'un an. C’est-à-dire pendant l’année qui suit sa mise en bouteille. Car le cidre est bouché avec un bouchon liège naturel, il y a des échanges d’air possibles avec le vieillissement. Cela peut entrainer de l’oxydation et donc un gout ferreux et la perte de l’effervescence.
For optimal tasting, drink it within one month of purchase to have all the organoleptic qualities.
Whatever variety of cider you choose, be sure to meet these deadlines. This applies to the 4 major varieties of cider, more or less sweet and strong in alcohol: sweet cider, fruity and sweet, traditional cider rather dry and strong in the mouth, half-dry cider balanced and raw cider, little sweet, but sparkling.
In order to properly store a bottle of cider that has not yet been opened, place it in good conditions, i.e. a cool, dry place. Ideally, the cider should be stored in the cellar (10 to 15 °C) or in the lower part of the refrigerator before consuming it.
After 1 year, you can use cider to make vinegar.
In order to keep a bottle of cider started and to extend storage as much as possible once the cider is opened, you must refill it to avoid contact between air and cider as much as possible. Reuse the original cap and place the bottle vertically in the refrigerator. This greatly limits the development of microorganisms.
Finally, in order to take full advantage of its aromas, it is necessary to taste cider in a slightly tightened tulip glass at the top, which is half filled. This allows you to appreciate its balance, structure and harmony in the mouth depending on the types of cider and the different varieties of apples that make up it.