2006 Etienne Dupont Bouche Brut de Normandie

Dupont makes several different ciders, but I've only had the organic one and the "normale." It's instructive to taste the normale side-by-side with the organic. The organic bottle is more interesting, even though I believe they are fermented in the same way. In any event, delicious stuff, and I see you had a nicely aged bottle of it. Dupont claims that their cider may age up to five years.
 
originally posted by Lou A.:
Dupont makes several different ciders, but I've only had the organic one and the "normale." It's instructive to taste the normale side-by-side with the organic. The organic bottle is more interesting, even though I believe they are fermented in the same way. In any event, delicious stuff, and I see you had a nicely aged bottle of it. Dupont claims that their cider may age up to five years.
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Of all things my local Buy Rite Wines has a pretty complete selection of Dupont Ciders (of course they also have Pepiere and Brun so I guess I shouldn't be surprised). They had this in half bottle so that was the sole basis for my choice but I'll go back for the organic version.
 
originally posted by francois_olivier:
Hi jay
What's the price in US of this ( or bordelet cider ) ?
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Bordelet is about 12 bucks or so. DuPont a hair more. The Reserve DuPont was out here in WA for about $20 last year.
 
originally posted by BJ:
Way too clean and not enough skank. That's what cidre's all about.
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Hmmm. I don't find Dupont particularly skanky, and I have a lower tolerance for skank/brett/mercaptans/whatever in my cidre than in (for example) my Mourvedre. I agree that Bordelet is much less interesting.
 
originally posted by robert ames:
anyone had the duchy de longueville? i find it compelling in a 'whole apple' sort of way.
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We used to see several types of Duche de Longueville in the market, nice fruity style, less intense and complex than Dupont. Reasonably priced, like $5-7 a bottle. But they seem to have lost California distribution.

I should mention another excellent cidre I had recently - Domaine du Manoir de Montreuil Cidre Pays d'Auge (Michel Giard)- aggressive if fairly fine mousse, forced the cork out as soon as the basket was off, holds a head briefly; nice yeasty appley aroma; medium body, still fruity, demi-sec style, finishes with barely bitter apple skin flavor. Very tasty with quinoa and sweet potato "risotto", pork loin rolled in szechuan pepper and cardamom, sauteed apples.
 
The whole cidre scene in the US is really depressing. The Dupont is middling. You really have to just go to Normandy and Brittany and just drink the shit. It's a whole new world. Pasteurization fucks everything up.

My memory is that Rovani gave Bordelet 92 points.
 
originally posted by BJ:
Pasteurization fucks everything up.

My memory is that Rovani gave Bordelet 92 points.
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Doesn't any cidre with RS need to be pasteurized though? I think a little RS can do many cidres some good.

I'm about 78 on that 92.
 
The whole cider scene in the US is very exciting, actually, at least in Western New England. But to your point, cider is local, non-fetishizable beverage. Just be in place, drink it and enjoy.
 
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