This is the Nouvelle Vague, Eric Bordelet’s easy drinking summer French Cider. July in France is a pretty special time of year. While Paris is buzzing with tourists, the countryside is shining with fields of yellow sunflowers. The mountains have 176 hard men and their bikes battling up an Alp through crowds and orange smoke.
Suddenly the 14th of July rolls around, Bastille Day, it’s France’s national day. No doubt the champagne will be flowing but in certain corners, Cider will be being poured. When I think of quality French Cider there is one name that comes to mind: Eric Bordelet
Fruit Ciders have been a growing segment of the cider market for a few years now. Much to the horror of Cider purists. While I tend to agree with them, there is a strong argument if people are drinking crappy fruit ciders why shouldn’t the craft Cidermakers get in there and show them how it’s done right.
Quinces are the often-forgotten member of the pomme family, you may have only heard of it in the quince paste form next to the brie on the cheese board. Pagan Cider has a history with apples combined with extra fruity bits in ciders. The Pagan Quince Cider is the latest in their lineup.
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