Easter ciders


Easter is not just only the celebration of a religious chapter, but let’s say that it is also quite symbolic for everyone as a marker to a new season: springtime.

With spring, Easter is coming and with the opening of the season we tend to change the approach of our way of drinking ciders and looking for something lighter and more frivolous.

Pairing ciders with an Easter meal though, it’s not easy at all. Sometimes it may result quite challenging and intimidating. But whether it is a big Sunday lunch or a simple brunch, I’m here to help to take away that pressure you have, to find out which cider is the best to impress your friends. No eggs-cuses!

Bubbles are always a beautiful way to start celebrations, and this cider in particular is definitely the answer to your doubts.
Saveur de Pommier Bio Cidre Prestige is an organic cider made according to the traditional champagne method with a second fermentation in the bottle.

The apples used for the production of Saveur de Pommier are sourced from organic orchards situated on hilly landscapes with calcareous and clay soil on the south part of the Champagne area (this type of soil’s composition will add a distinctive mineral touch and freshness in the final cider).
More specifically, this region is called “Pays d’Othe” where cider’s production is part of historic tradition, dating back to the 16th century. Here the vastness of apples is huge, counting 40 different varieties of local cider apples.
Ferme d’Hotte, who’s producing Saveur de Pommier, has been making cider in a small town called Eaux-Puiseau for the last thirty years.

Saveur de Pommier is a beautiful fresh cider with refined bubbles. The reason for the elegant petillance is because after a fermentation of 3 to 4 months, once the ciders are bottled, a second fermentation is taking place.
On the nose you can find a nice bouquet of white flowers, blossoms, and ripe apples. Though, I would recommend you to leave it open for a while (a couple of minutes) in the glass to let the cider open up and express all its best.
A dry cider with sweet apple, peach, blossom, slightly smoky and mineral (little bit of tannin) on the palate, refreshing acidity, crunchy mousse with a pleasant yeasty long finish. Definitely reminiscent of springtime!

It is a cider that is complementary with food in general, a food-friendly cider.

I personally find it ideal for brunch or aperitifs with cold cuts, oysters but also delicious to have during the meal with fruit de mer in general, lobster, pasteitje with mushrooms or minced meat.

Hey, I am not leaving you without a second ace up on your sleeve!

If you feel in the mood to stick with ciders, another recommendation of mine would be to finish off the Easter brunch with another interesting, sparkling pink cider to match with your dessert.

From France we’re moving to Kent, “the garden of England”, where this rosé cider from Jake’s Orchard is produced using three different types of apples: Cox, Egremont Russet and Bramley. Trust me, it won’t disappoint you at all.

Like the Saveur de Pommier, this rosé is made using Champagne yeasts, following the traditional method. But right after the second fermentation in the bottle, the cider is finished off with a dosage of strawberry and blackcurrant to give a refreshing sweetness that you’re really looking for after a substantial, long lunch.

This medium sweet cider expresses red fruits, ripe strawberry, white flowers, roses and apples notes that are also found on the palate, as well as stone fruits with peachy notes, citrus, blackcurrant and a luscious creamy, lingering (with a subtle bitterish touch) aftertaste.

So, whatever you’re going to drink for the coming weekend, I wish you a Happy Easter!

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