Cider apple
Cider is made in several countries and can be made from any apples. Historically the flavours preferred and varieties used to produce cider have varied by region. Many of the most traditional apple varieties used for ciders come from or are derived from those from Devon, Somerset and Herefordshire in England, Normandy in France, and Asturias in Spain, and these areas are considered to have their own broad cider styles although the many exceptions make this more of a historic footnote. Normandy cider is usually naturally carbonated and clear: Asturian cider apple varieties are mainly 'sharps' or mild 'bittersweets', producing a mildly acidic cider which is customarily served by being poured from height into the glass to oxygenate it.
Quebec cider
Sparkling apple cider is crafted either by injecting carbon dioxide, in "closed vats" using the Charmat process or the traditional "champenoise" method. The result is a cider said to be "semi-sparkling" when in impregnated naturally with carbon dioxide, under low pressure (less than ), "carbonated semi-sparkling" when impregnated artificially with carbon dioxide, also under low pressure. It is "sparkling" when impregnated naturally with carbon dioxide under a pressure between and "carbonated sparkling", if artificially impregnated with carbon dioxide under of the same pressure of .