Wine anecdotes<\/p>\n
Let's talk about the special cider made from an ancestral blend of 25 apple varieties with different sugar levels, acidity levels and tannin levels using the traditional method. The conscientious manual work and the ongoing conversion of the 16 hectares of orchards to organic and biodynamic cultivation contribute to the uniqueness of this brew. After the natural fermentation and the targeted blending of the apple juices, this cider is given a dozen months of access to yeast and flavour.<\/p>\n
Friardel, not only a Norman locality but also the name and place of origin of this particular plantation in the Calvados region, takes its roots in limestone, while its foothills are embedded in clay and flint. The surface presents silt and blue flint. Benoit Lesuffleur, a worthy descendant of the grandfathers who took over this plantation in the 1960s, is continually replacing the old-growth trees, with great emphasis on preserving the older halves.<\/p>\n
The cider blend consists of 50% of tart apple varieties such as Mettais and Fr\u00e8quin, 35% of bittersweet varieties such as Bedan, Binet rouge and Bisquet, and 15% of sour varieties such as Rambeau and Ren\u00e9 Martin. After prudent hand cultivation, this wine was bottled on 15 January 2019 and disgorged on 28 June 2021.<\/p>\n
Consider the warm, deep orange hue that equals amber, enlivened by a lively mousseux. The 2018 Friardel invites enjoyment with its aroma of tart apple, apple juice and peel underlined by hints of fermented tobacco, grapefruit peel and some hops, as well as pine resin and smoky notes.<\/p>\n
On the palate, the cider presents itself with a fine sweet roundness that permeates tart tones and combines harmoniously with resinous and subtly bitter notes. Its mousseux gives freshness to the silky fine drink. The apple notes appear clear and unadulterated in its clean juice, all on a solid but skilfully integrated tannic foundation.<\/p>\n
Food recommendation:
\nImagine a slow-cooked guinea fowl served with malt manioc chips and a portion of fried, spicy plantains. Or try crispy pork belly accompanied by a blob of apple sauce. For cheese lovers, muffins with goat cheese, finished with walnuts and yellow beetroot, would be a charming option. <\/p>\n
Alternatively, a smoked trout fillet with green salad and a nutty hazelnut vinaigrette could be a perfect treat for the palate. Silky smooth blue cheese complemented by a salty hint of pistachios and sweet grapes could also be a delightful accompaniment. For a sweet finish, a classic apple strudel with vanilla sauce is recommended.<\/p>","protected":false},"excerpt":{"rendered":"