Eric Bordelet Sidre Doux Tendre 750ml

In 1992, Eric Bordelet, a sommelier who trained in some of Paris’ top restaurants, returned to southern Normandy to take over his family’s estate and orchards. With the encouragement of his close friend, the iconic vigneron Didier Dageneau of Pouilly-sur-Loire, he began producing artisanal ciders from apples and pears—ciders without equal that draw closer comparisons to fine, vintage wine than to beer. Over the years, he has revolutionized the cider industry by bringing it into restaurants, high-end wine shops and export markets around the world. He uses the old French spelling for cider,“Sydre” and “Sidre,” to name his bottlings.

Although sweet in comparison with the Brut, off-dry would be the appropriate description for this beauty. There is just enough residual sugar to round out the cider on the palate to make this a remarkable drink for aperitifs, or light meals. This cider is produced from the same vats as the Brut, with the difference being that a small amount of residual sugar is left in while the former is fermented dry.