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University Connected Learning
France is well known for its rich wine culture, but traditional French Cidre has also been a staple of agricultural regions in Normandy and Bretagne for hundreds of years. Heirloom apple varietals, climate, terroir, production techniques, and resulting end products contribute to unique styles endemic to each region, complementing the rich food culture and local palates. Students will explore a range of ciders from French estates that have produced biodynamic and organic ciders for centuries.