Pays d'Auge cider

Pays d’Auge

What it is

Every cuvée blends at least three varieties, 70% or more of the fruit bitter or bittersweet — Domaine, Moulin à vent and Groin d'âne among them — from musts with a natural density of at least 1050. The grated pulp must macerate before pressing: the oxidation reproduces what the old stone apple mills and long pressings did, and gives the golden-to-orange colour. Young, the bottle-fermented cider smells of fruit and fresh butter; with age it turns towards leather.

In the kitchen

Its acidity is low, which is why it suits the cream sauces of the Auge: brown chicken or pork, pour in the cider, reduce by half, then stir in crème fraîche off the heat.

Goes with

Pont-l'Évêque Livarot Camembert Chicken Pork Crème fraîche Apple Calvados

Same species

Apple Calvados Cornouaille cider Cotentin cider Perche cider Mostarda di Mantova

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