Leon Desfrieches et Fils Le Pere Jules Pays d'Auge Poire Bouche Semi-Dry Pear Cider (750ml)

The cider market in Australia is dominated by large-volume brands produced on an industrial scale by multinational beer companies. All that is changing as quality European examples reach our shores. Few realise what a wonderful history cider has in many European cultures. Texts mention events such as Louis XI's ban on the production of beer, to use the barley to ease a famine stricken population. Farmers subsequently looked for alternative palliatives, and so a passion for cider was born. The Normans popularised cider after their conquest of England in 1066, and Spaniard Guillaume Dusus brought new apple varieties to Normandy in the 16th Century. With him, improvements in fermentation techniques led to better quality. Later, to curb the dominance of imported brandy, cider was distilled, transforming into the divine spirit we know as Calvados! (Apple Brandy).

European cider frequently distinguishes those producers at the high end of the passion scale. The ciders of Leon Despiches et Fils are a case in point, being wonderful expressions from Saint Desir, just outside Lisieux in the heart of Pays d'Auge. Organically grown pears are sourced from trees between seventy five and one hundred years old and include 35% Poire Verte de Manerbe, 35% Poire de Blanc and 30% Poire de Grise. Lightly filtered with a fine natural bubble, the style is described as semi-sweet with lovely freshness and finesse making an excellent match with seafood. 4% Alc./Vol.

Other reviews... Clear pale gold colored pour. Heavy carbonation. Moderate wild and funky aroma. Moderate to strong juicy pear flavor that has a hint of horse blanket. Light bodied. Moderate acidity. - cognacexpert.com

Food matches: 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.