Clean, fresh, light and crisp
Cider doesn’t just mean a can of Bulmers in the park or stealing a 2l bottle of Liden Village from Lidl. Cider can be just as complex as wine and the perfect aperitif or food accompaniment. Eric Bordelet was a former Sommelier at 3-Star Michelin Arpège in Paris. It was Didier Dagueneau, a Loire Valley legend, who convinced him to make a food-friendly cider. Eric refurbished his family’s 15 hectare orchard in Northern Normandy. The orchard, which has trees aged almost 300 years old, has 20 different varieties of apples and 15 varieties of pear. Eric’s Sidre is bone dry and pairs great with charcuterie and cheese. It’s also only 7.5% so is the perfect breakfast wine.