Eric Bordelet Sidre Brut

Bonjour. Un kilo des pommes, sil vous plait.

Some time ago, I was given a bottle of posh French cider, by my colleague, who’s boyfriend works in a nice restaurant. Merci beaucoup, Wes!Eric Bordellet

I decided this was a good time to write about a French cider, since some mentals in Paris decided that their god was upset that someone was drawing cartoons of him, and went on a rampage. It seems odd that anyone would put all their faith in a god who is so self-conscious and short tempered. I’d like to propose we all have a cider in the name of peace.

I’ve said it before, you don’t get a violent cider drinker. In fact, I bet God is a cider drinker. To get into the mood, I decide to have a bit of a French theme tonight and, while the cider is chilling, I pop out to Sainsbury’s to get a baguette and some fromage. I try to remember anything from French lessons at school, unfortunately I used to found the teacher dull and I wondered what was the point, France was so far away–in those days, I thought Scotland was exotic!

Eric Bordellet shoot

Stereotypically, for the photo shoot, I include a bulb of garlic, and a mini Eiffel tower on top of a phrase book, in the background. Popping out the cork, (it’s like a fine champagne), the cider is a warm golden colour, with a natural sparkle. Sacre bleu! Le bouquet is rich and sweet and cinder-toffee but the aftertaste changes. It smells more powerful than I expected and the taste is drier than the French ciders I’ve previously had. C’est bon, j’aime. That’s French for, ‘It’s nice, I like’.

It has un peu bitterness, a bit like a dessert apple cider, a Golden Delicious sitting in an orchard in the warm, late summer sun in a beret, nonchalantly smoking a cigarette. Ou est la syndicate d’initiative?

The Port Salut cheese is nice on the warm baguette, but it’s a bit too mild for this cider. One of those dodgy old mouldy cheeses would be a better partner for this Gallic brute. I avoid munching through the bulb of garlic. This 5.5% dry sidre is made by Eric Bordellet, who used to be pictured on his website with his head between the legs of a tree, to the sound of Super Mario-style music. Thankfully it’s recently been tastefully redesigned. The site tells me he used to be a sommelier, and has produced ciders and perries since 1992. Based in Normandy, he grows a range of apple and pear varieties, and pays as much attention to cider making as one would to creating a fine wine. Good man. You can find Eric Bordellet ciders in the UK, via Le Caves de Pyrene.

Let’s see if I can translate this stuff on the back of the bottle… ‘Fruity flavours are produced from the living land and rocks by guys anxious to please our senses and for our good health’. Oui, I’m sure that’s what it means

Verdict:4/5

A well-rounded cider, with a touch of class. Mange touts

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