Check out some new Etienne Dupont Cider
Apple "sweet wine"
This non sparkling "sweet wine" from apples, low in alcohol, has unique aromatic richness and sweetness. Domaine Dupont exclusive. Givre won a prize at the Innovative Food from Normandy competition.
Varieties: 90% of bittersweet apples and10% of acid apples
Alcohol content: 6.9% vol.
Techniques used:
The cider ferments in stainless steel vats. If calvados is made by double distillation (high temperature extraction), Givre is made by cooling the cider to very low temperature. At these temperatures, crystals of ice form. They are separated from the liquid, which is thereby enriched with sugar, alcohol and body. Eight stages of chilling are needed in order to obtain Givre.
Tasting Notes:
Eyes: Brilliant, amber mahogany.
Nose: Baked apple, Tart tatin, caramel.
Mouth: Intense, very sweet. Aromas of Tart tatin and sharp apples. Finishes fresh.
Suggestions:
- Storage: Keep the bottles upright or lying down in a cool cellar (8 to 12°C, 46 to 54°F ). Givre keeps a long time. After opening, keep cold and drink within a week to avoid any trace of oxidation.
- Serve chilled as an aperitif or with the dessert. May be served in a wine chilling bucket. Givre will go very well with many desserts especially those based on apple. But it will also go well with foie gras.
Etienne Dupont Cidre Triple...$12.99
Unusual artisanal Cider
Cidre Triple is created using a selection of bitter apples, inspired by the techniques used to make the famous long keeping dark beers. Its bitterness and fruit flavours, its alcohol strength and fine amber colour all combine to make Cidre Triple an unusual artisanal product of strong and individual personality. An must to offer to lovers of small scale specialist beers, full of character.
Varieties: 100% of bittersweet apples
Main variety: Mettais
Alcohol content: 10% vol.
This non sparkling "sweet wine" from apples, low in alcohol, has unique aromatic richness and sweetness. Domaine Dupont exclusive. Givre won a prize at the Innovative Food from Normandy competition.
Varieties: 90% of bittersweet apples and10% of acid apples
Alcohol content: 6.9% vol.
Techniques used:
The cider ferments in stainless steel vats. If calvados is made by double distillation (high temperature extraction), Givre is made by cooling the cider to very low temperature. At these temperatures, crystals of ice form. They are separated from the liquid, which is thereby enriched with sugar, alcohol and body. Eight stages of chilling are needed in order to obtain Givre.
Tasting Notes:
Eyes: Brilliant, amber mahogany.
Nose: Baked apple, Tart tatin, caramel.
Mouth: Intense, very sweet. Aromas of Tart tatin and sharp apples. Finishes fresh.
Suggestions:
- Storage: Keep the bottles upright or lying down in a cool cellar (8 to 12°C, 46 to 54°F ). Givre keeps a long time. After opening, keep cold and drink within a week to avoid any trace of oxidation.
- Serve chilled as an aperitif or with the dessert. May be served in a wine chilling bucket. Givre will go very well with many desserts especially those based on apple. But it will also go well with foie gras.
Etienne Dupont Cidre Triple...$12.99
Cidre Triple is created using a selection of bitter apples, inspired by the techniques used to make the famous long keeping dark beers. Its bitterness and fruit flavours, its alcohol strength and fine amber colour all combine to make Cidre Triple an unusual artisanal product of strong and individual personality. An must to offer to lovers of small scale specialist beers, full of character.
Varieties: 100% of bittersweet apples
Main variety: Mettais
Alcohol content: 10% vol.
Techniques used:
Triple fermentation from a selection of bitter apples. After the first fermentation of the natural sugars, an addition of extra sugar allows a second fermentation to take place, giving 10% vol. The third fermentation takes place in the bottle to give the mousse. Bottled: the December of the year following harvesting.
Tasting Notes:
Eyes: Amber mahogany colour. Hazy, fine mousse.
Nose: Dry, tannic, hints of chicory.
Mouth: Hints of chicory and licorice. Bitter and astringent, long.
Suggestions:
- Storage: Keep the bottles upright. Keeps several years in good conditions.
- Treat like a beer. Goes well with cold meats, charcuterie, cheeses, endive salads and sauerkraut.
- This cider is neither filtered nor pasteurised. For that reason, some deposit may appear on the bottom of the bottle.
Varieties: 80% of bittersweet apples and 20% of acid apples
Alcohol content: 5 % vol.
Techniques used: Controlled fermentation in stainless steel vats. Indigenous yeasts. Stabilization of the cider is sought by carrying out successive racking. The fermentation is controlled by successive racking. The cider is bottled unpasteurized between March and April. Density
Triple fermentation from a selection of bitter apples. After the first fermentation of the natural sugars, an addition of extra sugar allows a second fermentation to take place, giving 10% vol. The third fermentation takes place in the bottle to give the mousse. Bottled: the December of the year following harvesting.
Tasting Notes:
Eyes: Amber mahogany colour. Hazy, fine mousse.
Nose: Dry, tannic, hints of chicory.
Mouth: Hints of chicory and licorice. Bitter and astringent, long.
Suggestions:
- Storage: Keep the bottles upright. Keeps several years in good conditions.
- Treat like a beer. Goes well with cold meats, charcuterie, cheeses, endive salads and sauerkraut.
- This cider is neither filtered nor pasteurised. For that reason, some deposit may appear on the bottom of the bottle.
2012 Etienne Dupont Cidre Bouche Brut de Normande...$11.99 / 750ml
Cidre Bouché is created using the traditional method of the Pays d'Auge. Full of fruit and freshness, the taste reveals the aromas of apples and citrus with finesse ("cidre bouché" is a generic term for traditional cider, literally "cider under cork").Varieties: 80% of bittersweet apples and 20% of acid apples
Alcohol content: 5 % vol.
Techniques used: Controlled fermentation in stainless steel vats. Indigenous yeasts. Stabilization of the cider is sought by carrying out successive racking. The fermentation is controlled by successive racking. The cider is bottled unpasteurized between March and April. Density
The "Champagne" of Cider
Etienne Dupont Cuvee Colette....$23.99 / 750ml
Cuvée Colette is a cider made following the "méthode traditionnelle" (traditional method) of making sparkling wines. Refined and elegant, it makes an excellent drink as an aperitif.
Varieties: 75% of acid apples and 25% of bittersweet apples
Alcohol content: 6.9 % vol.
Techniques used: Controlled fermentation in stainless steel vats. Indigenous yeasts. The fermentation is controlled by successive racking. Bottle conditioning takes place using selected yeasts. The lees break down and are re-absorbed by autolysis, which gives the cider structure and roundness. The deposit remaining in the bottle is removed by disgorging. The cider made in this way is clear and without deposit. Bottled in the spring. Fermentation on the lees takes place for at least six months before disgorging.
Etienne Dupont Pommeau...$25.99 / 750ml
Felicitous marriage between Calvados and freshly pressed tannin-rich apple juice, Pommeau combines power, sweetness and gentleness.
Varieties: Bittersweet apples, majority of Binet Rouge
Alcohol content: 17% vol.
Techniques used: Pommeau is produced by blending Calvados d'Appellation d'Origine Controlee, aged at least one year, and apple must. Apple must is the juice obtained just after pressing before fermentation begins. The mixture is obtained by successive additions of eau-de-vie. The respective quantities of must and Calvados are calculated in such a way as to obtain an alcoholic strength of 18%. After aging, the final percentage is 17%.
Aging: Aged in oak and bottled after about 30 months .
Varieties: 75% of acid apples and 25% of bittersweet apples
Alcohol content: 6.9 % vol.
Techniques used: Controlled fermentation in stainless steel vats. Indigenous yeasts. The fermentation is controlled by successive racking. Bottle conditioning takes place using selected yeasts. The lees break down and are re-absorbed by autolysis, which gives the cider structure and roundness. The deposit remaining in the bottle is removed by disgorging. The cider made in this way is clear and without deposit. Bottled in the spring. Fermentation on the lees takes place for at least six months before disgorging.
Etienne Dupont Pommeau...$25.99 / 750ml
Varieties: Bittersweet apples, majority of Binet Rouge
Alcohol content: 17% vol.
Techniques used: Pommeau is produced by blending Calvados d'Appellation d'Origine Controlee, aged at least one year, and apple must. Apple must is the juice obtained just after pressing before fermentation begins. The mixture is obtained by successive additions of eau-de-vie. The respective quantities of must and Calvados are calculated in such a way as to obtain an alcoholic strength of 18%. After aging, the final percentage is 17%.
Aging: Aged in oak and bottled after about 30 months .
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