Tag Archives: France

Cider Review: Etienne Dupont Cidre Bouché Brut de Normandie Organic 2011: Tasting Journal: Cider52

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Cider: ETIENNE DUPONT CIDRE BOUCHE´ BRUT DE NORMANDIE ORGANIC 2011

Thoughts On A Bottle: Tasting Journal:

Review Note: Solo tasting. Team tasting review to follow.

In The Glass: Slight POP on opening. Pale, light medium golden with tinges of green and amber. Clear, bright, with miniscule bead, minimal mousse. Aromas of yeast, raw and cooked apple, orchard, sous bois, and tannins. Tastes of red and green apple skins, a tad meaty, band-aid, wet grass, woody, green notes, bark, slightly leathery. Sweetness – caramel, toffee, raisins, warm sugars, honey. Celery, rhubarb, herbal. Sweet and bitter notes, light tannins, not much acidity.

2nd glass: Mineral notes, wet stones. Slate-y, green, moss, deciduous trees, mown hay. Tidal flats, hint of salt, a bit floral, freesia. As bottle warms up acidity is more apparent – now showing some legs/tears. Far off hints of pine, cedar, bark. The green woody notes cut the sweet, sugar, apple, and honey.

More: Resin, freesia, honey, butter, spice.

Empty glass: Honey, wet tanned hides, damp straw. Visible sediment.

Temperature definitely affects experience of cider. As bottle warms up more flavor and aroma qualities are apparent.

Future tastings should utilize beverage thermometer to test temperature of cider being reviewed to see how variations in temperature affect how cider is experienced.

Pairings – The Tasting Lab: None.

Overall Impressions: Sweet grass. Passing pleasing bitter notes. Intriguing perfume. Damp hay and barnyard. Resin, freesia, honey, butter, salt and stones.

Cider: ETIENNE DUPONT CIDRE BOUCHE´ BRUT DE NORMANDIE ORGANIC 2011

Maker: Domaine Dupont

Origin: Normandy, France  website: www.calvados-dupont.com

Importer: B. United International, Inc. website: www.bunitedint.com

ABV: 4.5%  Bottle: 750 ml, champagne cork

Style Notes:  USDA Organic. Unfiltered and unpasteurized. Made with naturally occurring yeasts. The fermentation is controlled by successive racking. Bottled between May and April. No sulfites added.

Fruit: Apples. 100% organically grown apples of the Bisquet, Joly Rouge, Douce Coet and Binet Rouge variety.

Makers Fruit Notes: The apples and the techniques used to make the cider are in conformity with American standards relating to organic agriculture, “N.O.P. Organic”. The apples are entirely untreated.

Note: Domaine Dupont labels each bottling with vintage year.

Makers Notes on Terrior:

www.calvados-dupont.com/en/orchards

The poor soils of the Pays d’Auge region, consisting of marl and chalky marl of the Oxfordian (secondary era) limit the growth of the trees and this leads to the production of small apples. The aromatic intensity is thereby increased and the ratio of skin to pulp helps to favour the extraction of tannins. Nitrogenous fertilisers (which swell the fruit by water retention) are not used – giving priority to quality rather than yield.

From Wikipedia:

Marl: Marl or marlstone is a calcium carbonate or lime-rich mud or mudstone which contains variable amounts of clays and silt. The dominant carbonate mineral in most marls is calcite, but other carbonate minerals such as aragonitedolomite, and siderite may be present. Marl was originally an old term loosely applied to a variety of materials, most of which occur as loose, earthy deposits consisting chiefly of an intimate mixture of clay and calcium carbonate, formed under freshwater conditions; specifically an earthy substance containing 35–65% clay and 65-35% carbonate.[1]  

  1. Pettijohn (1957), p. 410.

If you have tasting notes to add please leave a comment.

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Cider52: World Cider: Sarasola Sagardoa, Isastegi Sagardo, Maley Cidre du St Bernard Cidro

Cider52: A Cider A Week. The plan: 52 weeks, 52 cider tastings, pairings, reviews, and postings.

We are focusing on American craft cider, but will continue to explore world ciders as well. Next up for February/March 2013 :

From Spain and  The Basque Country:

Sarasola Sagardoa, Astigarraga, Basque Country, Spain

Isastegi Sagardo, Basque Country, Spain

And from Italy:

Maley Cidre du St Bernard Cidro from the Valle d’Aosta region. Apples used in this cider are from Italian AND French orchards.

Tasting notes and pairings to follow.

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Cider Review: Etienne Dupont Cidre Bouché Brut de Normandie 2011: Cider52

EteinneDupont8407003885_4465493947_bCider: ETIENNE DUPONT CIDRE BOUCHE´ BRUT DE NORMANDIE 2011

Maker: Domaine Dupont

Origin: Normandy, France  website: www.calvados-dupont.com

Importer: B. United International, Inc.  website: www.bunitedint.com

ABV: 5.5%  Bottle: 750 ml, champagne cork

Style Notes: Unfiltered, unpasteurized Normandy style cider.

Fruit: Apples

Makers Fruit Notes: “Domaine Dupont uses no less than 13 different varieties of cider apple, all perfectly adapted to the Pays d’Auge terroir. Terroir consists of nutrient poor clay and marl soil, perfect for giving small fruit. The aromatic intensity is thereby increased and the ratio of skin to pulp helps to favour the extraction of tannins.”

Tasting Notes – In The Glass: Glowing soft slightly opaque amber. Yeasty, hints of leather, orange citrus, spice, vanilla, and apple custard. Frothy effervescent cream soda, Orangina quality. Smells of the orchard and barnyard.

Parings Suggestions & Flavor Compliments: Traditional buckwheat savory crêpe, a galette (David Lebovitz has a recipe here), perhaps with ham and Gruyère, maybe something a bit mushroomy and earthy. Try with a fruit and cheese, or classic tart tatin.

Our Pairings – The Tasting Lab: Paired with braise of turkey sausage, savoy cabbage and roasted root vegetables, and whole grain cranberry and citrus applesauce bread. Tartness of cranberry and the caramelized roasted roots paired well with the sweet, tart, frothy cider.

Cheesemonger’s Notes: On the softer side, the richness and truffle essence of Fromage de Meaux will balance the fruit and effervescence of the cider. Nutty aged cheeses such as Comte, Pleasant Ridge Reserve, or Cabot Clothbound Cheddar with its butterscotch undertones, will all be excellent mates as well.

Note: Domaine Dupont labels each bottling with vintage year.

Overall Impressions: Rustic, earthy, effervescent, slightly sweet, hints of leather, and lovely in the glass.

If you have tasting notes to add please leave a comment.

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Cider Review: Domaine Christian Drouin Poire Pear Cider: Cider52

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Cider: DOMAINE CHRISTIAN DROUIN POIRE Pear Cider
Maker: Domaine Christian Drouin  Origin: Rouen, France website: www.calvados-drouin.com
ABV: 4%   Bottle: 375 ml half bottle, champagne cork
Style Notes: Traditional Normandy pear cider or poire cidre, sparkling, unfiltered, unpasteurized, and bottle conditioned.
Importer: B. United International, Inc. website: www.bunitedint.com
Fruit: Pears. Plant de Blanc, Muscadet, Tricotin, Avenelle and Poire de Grise.
Makers Fruit Notes: Pear is a fruit of patience! A pear tree needs 50 years to reach its maturity but will live for more than 200 years.”
Tasting Notes: In The Glass: Clear, pale, sparkling. Perfumed, inviting, complex. Tastes of fresh pear fruit, hints of melon and citrus, natural sediments in glass, rustic with a clean pure sweetness, balanced by refreshing acidity.
Parings Suggestions & Flavor Compliments: Shellfish, Dungeness crab, oysters, poached fish, young greens, endive, artichokes, leeks, fennel, fresh herbs, citrus, rustic tarts, zabaglione and berries, fruit ices. 
Our Pairings – The Tasting Lab: We tried Poire with French pâtisserie, plum and apricot tarts, chocolate covered almonds and orange jellies. Excellent with all, especially well paired with the citrus candy- creating a delicious creamsicle flavor.
Cheesemonger’s Notes: Try Poire with young, soft, bloomy rind, double or triple cream cheeses, such as Fromager d’Affinois, St. Angel, Brillat Savarin, Cowgirl Creamery’s Mount Tam, or even a lavender and goat cheese fondue.
 
Overall Impressions: Extremely pleasing apéritif, perfect to pair with cheese or sweets. Well balanced, well structured. Elegant, festive, and refreshing, with an incredibly alluring pear perfume. 
 
If you have tasting notes to add please leave a comment.
 
 
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