If it was the summer of Rosé, let us now declare this autumn belongs to Cider!
Join us at the bar on Wednesdays from 5 - 9pm for a flight of three ciders paired with tapas for $15 per guest.
These are not your average ciders. The farmhouse style of an authentic French cider adds a complexity of flavor that plays with the natural sweetness of myriad heirloom apples while staying true to terroir.
On the Menu for November 18, 2015
Charcuterie Plate salchichon, mortadella, cheddar, apple and sliced baguette
1) Le Val de la Chèvre, Pays de Rennes, Brittany
This cider is blended from at least a dozen varieties of apples. In addition to a base of sweet and bittersweet varieties, producer Régis Tropée also uses a good proportion of tart apples which he says is important when using low levels of sulfur. Régis ferments his cider slowly at very low temperatures as he believes it allows time for the flavors in each tank to develop and also gives him time to better understand his building materials. After the cider is racked and filtered, it naturally finishes its fermentation in bottle over the course of a few months in a temperature controlled cellar.
2) Le Lieu Cheri, Pays D’Auge, Normandy
The Desfrieches have farmed in the Vallée de la Touques, part of the Pays D’Auge in Normandy, for four generations with the traditional mix of orchards and cows. Today, it is Fabrice and his son Alexandre who manage their 19 hectares of orchards, mostly apples, including some 100+ year old trees, and some pear trees. They have always made calvados but started producing cider, which is Alexandre’s responsibility, only in 2006. Although not certified organic, the Desfrieches farm traditionally, favoring biodiversity, and have done so without the use of any chemicals.
The cider is blended from up to 20 varieties of apples with a predominance of bittersweet varieties. The apples are harvested between September and December once they have fallen to the ground and the Desfrieches make two or three passes for each tree. The fermentation occurs from indigenous yeasts and after a number of rackings and a light filtration, the cider is bottled without the addition of more yeast. It finishes its fermentation in bottle, in a cool cellar (50 ̊F) over the course of 4 to 6 months.
3) Etienne Dupont, Pays d'Auge, Normandy
Cidre Bouché is created using the traditional method of the Pays d'Auge. In fact, "cidre bouché" is a generic term for traditional cider, meaning literally "cider under cork". Full of fruit and freshness, the taste reveals the aromas of apples and citrus with finesse.
The orchard's nutrient poor clay and marl soil is perfect for giving small fruit. The producer uses a blend of 80% bittersweet apples and 20% acid apples that are harvested from October to November. Once poured, a string of bubbles keeps on rising in the glass and the cider reveals a slightly hazy yellow color tinged with orange. You'll find a slight deposit at the bottom of the bottle from natural processing. This is a powerful and complex cider from Normandy, with aromas of cooked apple, tart tatin, caramel and a suggestion of leather.