Region: Normandy Cider, France
Varietal: Perry Pears
Tasting Notes: A perry pear is gritty, tannic and acidic, which makes it somewhat similar to a cider apple. But that is where the similarities end. Perry pear tannins tend to be rounder than those found in cider apples, and the pears used for perry have less malic acid than cider apples, resulting in a beverage that is less tart and more delicate. The Daufresne Poiré offers clear, sparkling and persistent effervescence and aromas. Tastes of fresh pear fruit, hints of melon and citrus, natural sediments in glass, rustic with a clean pure sweetness, balanced by refreshing acidity
Pairing: Normandy ciders are well suited to hearty French cooking – that is, French country or farm-style food like stews, meats with sauces, and charcuterie. Since meat is a staple of the Norman diet, any dish containing beef, poultry, lamb, pork, or duck is sure to be a crowd pleaser when paired with cider. Camembert and Camembert-style cheeses are the outstanding pairings but Cheddar and other English territorial cheeses such as Cheshire and Caerphilly, semi-hard cheeses like Gruyère, Beaufort and Appenzeller are all good. Leek quiche is a wonderful vegetarian option. This Flamiche Aux Poireaux (Leek Tart) by Patricia Wells is the classic rich and creamy French style and serves as a great addition to the brunch table!
About: Normandy cider is found in export markets around the world (as are those of its neighbour Brittany). Depending on the designation, it may be made from apples only, or a combination of apples and pears, all locally grown. Colors can range from pale yellow to rosé, with the latter made from pink-fleshed apples.
Poiré (Perry) is made from pears only; it differs from generic pear cider in several respects. It's made from designated varieties grown in Normandy, rather than familiar table varieties, imported juice or concentrate. Pears are thought to have been grown here even before apple trees were cultivated. The Poiré beverage is known to date back at least as far as the fourth century. The region is home to countless orchards, and many of the cider apple varieties used around the world originated here. Tourists near the city of Caen can take an official 40 kilometer Cider Route visiting cideries in the Pays d'Auge subregion.
Cidery Description: Located in the heart of the Pays d’Auge, at the gates of Lisieux, we can discover the area of 5 D, with its cider house at the foot of the orchards hills, formerly called the Pré des Vignes, in reference to the vines formerly exploited on this parcel. It is this beautiful south-facing exhibition that prompted Philippe Daufresne to plant his orchard in the 60s, instead of the old vines, for the production of his cider and calvados. For 4 years, retirement requires, the domain was taken over by Ghislaine Davy, who is resolutely committed to a quality and elegance approach. To develop the different cider products, 150 tons of apples are brewed each year on the estate.
The apples come from the orchards of the cider house but also from the different orchards around, which multiplies all the varieties used: Germaine, Blangy cemetery, red binet, bisquet, St Martin, Christmas fields, President descourt, windmill, mettais, rambault, and many others… In order to give each product a balanced aromatic bouquet, the varieties are carefully selected to find the right balance between the freshness of tart apples, the delicacy of sweet apples, and the corpus of bitter apples. The Daufrresne cider is a must at the tables of the Côte Fleurie. Well known to the Parisian resort clientele, he is regularly awarded at the Paris General Competition, with this latest gold medal at the Paris 2017 general competition.
