French Cider Tasting

During the month of February, the Oak Barrel in Sydney held a series in-store Cider Sessions on Fridays, with tastings of various local and international ciders. Four French ciders were on taste, each markedly different from Australian ciders that Sydney has embraced this summer.

Le Père Jules Poiré (4%) is made from unpasteurised blended pears that are harvested by hand and crushed as soon as possible. Pale amber colour, fruity on the nose, it is a sweeter style of cider which goes well with desserts such as a tarte tatin.

Cidre Traditionnel d’Anneville (4.5%) comes from Normandy and is made by Ciderie d’Anneville from approximately 60 different types of apples. Mid amber colour, this is a very dry cider that is slightly astringent on the finish. Palates which are accustomed to the sweeter taste of cider are likely to find it an acquired taste. This is a cider that complements hard cheese.

French Cider

Le Père Jules Brut, Cidre Bouché (5%) is an unpasteurised apple cider made by the same family for 100 years. The pulp is macerated for several hours which intensifies the flavour and aroma. Cloudy, a little resinous on the nose, the fruit is more prevalent but it has a very dry finish and lingers on the palate like some Retsina wines.

Cidre de Cornouailles (5.5% ) from Brittany is also an unpasteurised apple cider which has a natural effervescence. Sweeter on the nose with more fruit yet still considered semi-dry, it shows more complexity and is a very pleasant cider to drink.