Cory Cartwright
Cory Cartwright
I recommend all of you read Charles Neal's excellent piece on Norman ciders in the newest Art of Eating. that is all.
Cider
- Thread starter Cory Cartwright
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kirk wallace
kirk wallace
I agree. I read it the other night; made me so very, very thirsty. Parched, even.
Cory Cartwright
Cory Cartwright
Parched is a good word. I wish it were used more.
Cory Cartwright
Cory Cartwright
2 things: It's a very hard sell, and as far as I know some of it falls under FDA rules and is banned from importation.
Michael Lewis
Michael Lewis
I have not read the article, so if this is mentioned, forgive me, but does anyone have any experience with Eric Bordelet's ciders? Envoyer was selling some of these last year and I think I picked up a couple but haven't opened them yet. The Poire Granit is made from 300-year-old pear trees.
Tom Glasgow
Thomas W Glasgow
Try the Wine Temperance board.
Michael Lewis
Michael Lewis
Interesting. The impression I got from the Envoyer offer was quite the opposite (farms organically and biodynamically, wants people to appreciate the ability of cidre to express terroir, etc.). Of course, I have no personal basis for judging either way (not having tasted it yet), so perhaps you are right.
They've been available in the SF Bay Area for at least the past ten years (Beaune Imports). There were three, two from apples and the pear IIRC. I found the Poire Granit the most interesting but all were of limited appeal to others in my circle. They appear during the holiday season and yes they seem to have been a hard sell. I aged the 2002 for a few years and it did show some nice development. My experience is that people appreciate them as curiosities and of limited usefulness. On a number of occasions bottles I would bring to dinners etc would attract little attention and I would end up being the only one drinking it. I haven't bought any for a while now.
kirk wallace
kirk wallace
The article discusses Bordelet in some depth. It also says that he is farming biodynamically, having statred out organic. Polaner is listed as his NY importer. The author seems quite fond of Bordelet's cider. There is a nice quotation from Bordelet on his "obsessive" cleaning measures to avoid Brett. (There goes the funk ....)
scottreiner
scott reiner
I quite enjoy the bordelet ciders. I am no cider expert, but they are mighty tasty with great acid, especially the pear.
Michael Dashe
Michael Dashe
I know a great producer of cider in my wife's town in Brittany, and am flying off to the town next week. I'm thinking of bringing some samples back and letting the folks at Terroir try them, so if you happen to visit Terroir on Aug 10th or 11th, they may have some samples to taste. (This of course is news to them--Dagan and Luc, are you there?)
My experience bringing back artisinal ciders is that they don't last very long (only six months or so) before going downhill. This can present some challenges for the enterprising importer, but I'm thinking of taking a whack at it if I can generate enough interest in it. I'll post here if I can get some interesting stuff back into the country.....
Mike
My experience bringing back artisinal ciders is that they don't last very long (only six months or so) before going downhill. This can present some challenges for the enterprising importer, but I'm thinking of taking a whack at it if I can generate enough interest in it. I'll post here if I can get some interesting stuff back into the country.....
Mike
Nice Mike, sound great. And that's the rub on the Bordelet, it is certainly sound just not all that interesting. As mentioned in an earlier thread some of the Dupont, especially the reserve, are much more to my liking, but still do not compare with what I had on a visit to Normandy.
Ian Fitzsimmons
Ian Fitzsimmons
I just read Pollan's Botany of Desire and enjoyed its revision of the popular Johnny Appleseed tale. Apparently, up to Prohibition, apples were grown in the U.S. predominantly in order to ferment them into cider.
Who leads the charge for the U.S. in artisinal cider and apple-derived distilled spirits?
Who leads the charge for the U.S. in artisinal cider and apple-derived distilled spirits?
Jeff Grossman
Jeff Grossman
Johnny Appleseed gave a simple appearance but he was a very good businessman. He made quite a good living selling orchards to frontier settlements, exactly for the purpose of making hard cider.