It is Autumn so I am tired of tomatoes and am now inspired by apples and pears. The majority of apples and pears for America are grown in the Pacific Northwest. The majority of apples and pears in France are grown in Normandy and I would hope most Americans know where this is. Cider is one of the best values and underated beverages out there. I am now quite fond of the ciders produced by Eric Bordelet in Normandy.
Inspired by the late Didier Dagueneau, a champion of biodynamics and master of sauvignon blanc, Sommelier Eric Bordelet left his job at a Parisian Michelin 3-Star Restaurant to pursue his family heritage of orchards and cider in Normandy. In the early 1990's he began applying biodynamic practices to about 15 hectares of apples and pears he farms. Some sections of the orchards have 40-50 year old trees. There are about twenty different varieties apples and about 15 of pear all ranging from savory to sweet. Eric Bordelet Website Click Here
The fruit is allowed to cure or dehydrate for about 4-5 weeks before it is pressed. The result is some of the best and most complex cider I have ever tasted. There are several different bottlings from dry to off dry and the more expensive ones are probably made with the fruit from the older parts of the orchards. With apple, pear, caramel, hay, & honey like notes it is lower in alcohol and lightly effervescent. I could drink it all day with Brie cheese.
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