There are countless ciders and poirés that offer a tasty alternative to the standard Easter bubbles with an extensive Easter breakfast or Easter brunch. And the great thing: the lower alcohol percentage makes artisan cider or poiré extra suitable for this. Our Easter tips:
This Cidre Mont Blanc is made from multiple varieties of apples and according to local custom a little bit of pear juice is added to give the cider some extra tannin and bouquet. This is Maley's wineiest cider; a dry cider with a refined mousse. The cider is made according to the classic 'Methode Ancestrale' and is fermented twice. The first fermentation takes place with natural yeasts that come from the apples themselves. The second fermentation is done with wine yeast and a little bit of cider vermouth is added. This cider goes well with egg salads, cheese and ham, as well as asparagus and dishes with creamy buttery sauces.
Les Bulles Ardennaises Poiré € 9.20The Cidrerie Lalobbe in the town of the same name has been in operation since the mid-nineties. The seven cider orchards are run by Étienne and Blandinne Capitaine. They market their products under the name Les Bulles Ardennaises.
The Poiré from Les Bulles Ardennaises is a light yellow, fresh sour, slightly sweet poiré with a nice balance between the pear sour and the slightly sweet. Made from 100% fermented pear juice on Lalobbe's farm.
Delicious with fresh lunch salads or as an aperitif on a summer (afternoon) day.
Three good friends tasting the local ciders while on holiday in the UK: that's where Ramborn's story begins. During the tasting, the friends shared stories about their parents and grandparents, who used local apples to produce their own cider. This is how the idea arose to create a
Rezha Baktali writes a nice article about Calvados in De Telegraaf of January 12, 2022. He travels to Normandy to learn more about the special drink. And that suits me well: 'For me this year it will be a glass of calvados!' Read the entire article here and see which delicious ones
The sparkling wine: originally considered a failed project, today a festive and popular drink. Did you know that these bubbles are not always added afterwards, but can also be created by natural fermentation? This method is also called 'pétilant naturel' or 'pét-nat' by makers. This method involves bottling the
