A delightful déviation to the cider and poiré of Normandy

A delightful déviation to the cider and poiré of Normandy.

Thanks to a family gift! Some of the family were on holiday in Normandy a month or two ago and came back with cider and poiré bought from two local farmers, a very enjoyable gift indeed! 

Ferme du Bénété Cidre Fermier Demi-sec 5.5%, 750ml 

This farmhouse cider from Normandy has a deep orange colour, a murky one. It has a natural effervescence so be careful when removing the cork (treat it like a champagne and you or anyone close by won’t get a black eye).

It is fresh and amazingly delicious, round and fruity and bubbly and semi-dry.  Yann Borey, selling this at a local market, had nothing but praise for Irish cider but not too many producers here make anything like this beauty.

This  “is our raw farm cider.…”. “This powerful cider, derived from the assembly of 4 of our apple varieties (Bisquet, Clos Renaux, Douce Coet, Marie Ménard), will perfectly accompany your meals. To be served fresh.”

He produces it in Russy, Normandy, at the the Bénété Farm, a farm dedicated to the manufacture of cider products. They are in conversion to organic farming with the end of conversion scheduled for next year.

Pacory “Le Doyen” Poiré Domfront (AOP) 4 ABV%, 750ml 

Outstanding!

A lighter gold colour, fountains of bubbles rising through the clear liquid. Bread-y and fruity in the aromas, some funky notes too. Light bodied and effervescent, round and ample and refreshing, this Perry is a very good one.

They say: “..beverage is 4% alcohol and goes down easily for an everyday treat or mixing in cocktails.  The sweetness is balanced with acidity.  Enjoy!” By the way, poiré has been called the Champagne of Normandy, because of its bubbles and pretty golden colour. The producers say it is the perfect accompaniment to every course from aperitif through to dessert. 

A farmhouse in Normandy

"The Doyen comes from the last manual picking under our century-old white plant pear trees. Harvested and selected fruits can be compared to late harvest, mature pears. The Doyen produced in the tradition of the Gromaux terroir, is a rich pear, charming and complex, inherited from the savoir-faire of our ancestors."

Pear cider (known in France as poiré) has been produced in Normandy for the local markets for hundreds of years.  In the 11th century, pear trees were already planted in Normandy when cider-making apples arrived from Spain, apparently from the Basque country.  Then, in the 1990s, a handful of producers decided to work together to promote poiré and to protect the local landscape.  The Domfront area is home to orchards that are unique in Europe, with more than 100,000 pear trees, close to 100 varieties, and an average annual production of 25,000 tonnes of pears that will go to produce pear cider.  

An AOC was formed in 2002 that protects the quality of the product. AOP/AOC means that production is in accordance with specified criteria and so is a guarantee of both origin and quality. They only use specified varieties of poiré pears, among them the “Plant de Blanc” that gives Poiré Domfront AOP its particular character and the fruit is collected at maturity after falling from the tree rather than being picked.

Links to explore:

Domfront AOP: https://poire-domfront.fr/en/

Cider route: https://en.normandie-tourisme.fr/the-cider-route/

Tronquay Poiré Bouché Fermier Michel Renee, 4% ABV

Michel Renee is based at Tronquay in Normandy, close to Bayeux and its famous tapestry, also close to the D-Day laying beaches. Here he makes everything from plain juice to Calvados from his apples and, from pears, produces this Poiré. The cellar is located in the heart of the Calvados de Normandie appellation area and his parents have always grown apple trees here. 

This cider pours a light straw with a big white head that doesn’t last kissing time.  It is a bit on the hazy side but not so much that you don’t see the fountains of small bubbles crowd towards the top. Aromas are of the orchard. And the palate is a thing of beauty, a gorgeous burst of flavour from the fruit warmed by the summer sun, the finish quite dry and refreshing. 

Tronquay “Terre Mer” Cidre Bouché Fermier Cuvée Portaise  Michel Renee, 4% ABV

This farmhouse cider from Normandy has a mid gold orange colour. It is clear so you can see the many bubbles rising. Again the flavour is full and typical, the finish refreshing and dry. Another fine example of the craft in these parts.

Tronquay Cidre Bouché Fermier Brut Michel Renee, 4.5% ABV

Lovely gold colour in this one and streams of bubbles rising up. Aromas probably more apple-y than the previous one, the Terre Mer. No shortage of flavour here either but this is classed as brut and the fact that it is very dry tones down the flavour a bit. But, on a hot day, after a bout of physical work or play, this is the one you’ll reach for.

Cidre Bouché ("cider with a cork") is made entirely from apple juice. A maceration before pressing removes bitter tannins. A still cider is placed in a Champagne-style bottle and a second fermentation is initiated to add natural sparkle. Other styles may add carbon dioxide to create the fizz. - from Wine Searcher. All my six bottles came with a champagne style cork but not all were marked Bouché.