Le Pere Jules Cidre de Normandie Brut (Dry Apple Cider 750ml)

Jules Desfrièches (aka "Le Pere Jules" or "Father Jules") began producing Calvados in Saint Desir, just outside Lisieux in the early 20th century. Before then, he had learned the art of cider-making from his grandparents. When he returned from the war in 1919, he pressed and sold his first bottle of cider, a sideline which has since grown to over 100,000 bottles per year. Nowadays, Jules' great-grandson, Guillaume runs the cidrerie, working exclusively with estate-grown fruit. Out of 250 acres, 100 are planted with apple trees and 25 with pears. The farm follows organic principles, and cows roam freely on the property, providing natural fertiliser.

For the 'Cidre de Normandie', twenty different types of apple are employed, achieving a balance between sweet, bitter and acidic varieties. An extended fermentation results in a “brut” style, finished by a light filtration. After bottling the cider naturally develops the fine bubbles that it's become famous for, while retaining aromas of Granny Smith apple and hints of nutmeg, and slightly riper flavours - think crisp Johnathan apple, spice and a touch of apple crumble. The acidity makes for an extremely refreshing drink, but don't over chill it or you'll lose some of its character.

Norman gastronomes have long known cider works brilliantly with a surprising variety of dishes. Consider the classic match of roast pork with crackling and apple sauce, braised pork or rabbit deglazed with cider or roast duck served with red cabbage and apples. Goats cheeses, especially chevre styles work particularly well. Slightly sweeter styles of cider, such as those produced from pears will accompany desserts like apple pie, tarte tartin, or quince flavoured ice cream.