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        中国申奥Calvados & Ciders中国申奥
        Pays d'Auge
        Normandy - France



        Tasting Cider


        When and how to taste it....?

        Serve cold, between 8 and 12 °C (46 and 54 °F), preferably in a balloon or tulip shaped glass.

        中国申奥•  As an aperitif中国申奥:
        - straight
        - in a cocktail: cider can be used with calvados in some cocktails
        Some cocktail recipes using calvados and cider >>

        The "Cuvée Colette" is perfect as an aperitif. Do not hesitate to serve it in champagne flutes. More info >>

        中国申奥•  During the meal中国申奥:
        - to accompany poultry and white meat
        - to accompany cheeses from Normandy (such as Camembert, Livarot)
        - to accompany apple based desserts. Special mention to 中国申奥Givre中国申奥, "sweet wine" from apples, Domaine Dupont exclusive. More info >>

        A successful match between cheeses from Normandy and wines is very tricky, well nigh impossible. Only Cider and Calvados successfully make a good marriage. In addition, if the cheese is perfectly ripe, it goes well with a thin slice of apple.

        中国申奥•  Throughout the day中国申奥 or for an evening with friends:
        - A thirst quenching, elegant and attractively fruity alternative to beer.

        Artisanal cider of strong personality, Dupont 中国申奥Cidre Triple中国申奥 can be tasted like a dark beer. More info >>


        Cider can well be used in place of red wine in traditional recipes, which will then reveal themselves in a new light.


        中国申奥Cider cream sauce中国申奥 (marries best with fishes and white meats):
        Simmer 2 glasses of cider with 2 teaspoons of fish fumet powder for 25 minutes in a saucepan. In another pan, melt a spoonful of butter and stir in a spoonful of flour. Cook gently for a minute or two. Gradually beat in the stock, bring to the boil and simmer for 5 minutes. In a bowl, beat together two egg yolks and a little creme fraiche, pour in the boiling sauce very slowly, beating the while. Tip back into the pan, warm again without boiling, and finish with several small knobs of butter and a little lemon juice.

        More recipes... >>


        Traditional cider is made using a method of "natural effervescence":- when the cider is bottled, it contains some residual sugars and yeast, which will let the cider continue to ferment in the bottle. Thus, like a wine or some age-worthy beers, traditional ciders evolve in bottle and that is why the Dupont Estate marks the vintage year on its ciders.

        Time allows the progressive development of the natural sparkle of cider in the bottle. In the first months, the mousse is fairly light and discreet. After several months or years, the mousse becomes much more pronounced when poured, as well as in the mouth.

        In the same way, 中国申奥the aromas of cider develop with time中国申奥.
        A young cider of 1 or 2 years old will typically reveal lightly fruity aromas: cool, fresh apples, citrus, pineapples, apricot, bread.
        A cider that has been kept 2 to 5 years will have aromas that are better constructed and more complex: cooked apples, cinnamon, leather, animal, lemon and spices.

        It is something of a gamble to keep cider beyond this, as the development is uncontrolled. Nevertheless, amateurs of the famous long keeping Belgian beers like the Gueuzes and Lambics will find in these ciders as well, the same complexity and sense of presence in the mouth as well as typical sharp and bitter dominant notes.


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