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As well as rejuvenate the category, Xavier wants to help promote his home region and protect its cider inheritance. “We wanted to launch something that could help to revitalise the Norman economy. The wine economy is massive and we’d like to do the same now for cidre. We saw that a lot of apple producers were destroying orchards,” he said. Innovative production methods The family owned Biddenden estate in Kent was originally a 40-acre apple orchard, before the family pivoted to winemaking in the 1960’s. Biddenden’s wines have gone from strength to strength, but the estate’s cider production is also noteworthy. Made using the traditional method of fermentation as used for Champagne and Biddenden’s sparkling wine, its range of vintage ciders are always a treat. This 2018 vintage is a dry, fruity and sophisticated cider made using a blend of Kentish Cox and Bramley apples that give a delightful sweetness and freshness. This is a cider with which to toast an event, or enjoy as an early evening aperitif. Also available in a smart presentation box, why not give it as a gift to the cider-lover in your life?
Sassy Organic Cidre 4% 12x330ml Bottles - Majestic Wine Sassy Organic Cidre 4% 12x330ml Bottles - Majestic Wine
You don't have permission to access "http://www.laithwaites.co.uk/product/Other-Cider/Maison+SASSY+Brut+Cider+(33cl)-NV/4081020?" on this server. Recommended by Milton Keynes Assist Mgr and my word absolutely fabulous! So much flavour.a Tad sweet ? Best served well chilled. Light on alcohol . Just lovely! Made from 100 % organic Normandy cider apples (5 varieties) grown and harvested near the Chateau de Sassy.But attitudes are changing in England too, with companies like Cider is Wine or the Fine Cider Company insisting that cider should be made like wine and enjoyed as such. Better quality ciders are increasingly available in pubs and restaurants, and people are waking up to the joys of real, whole fruit cider. Sassy is a great place to start if you want to know what the fuss is about. He describes production as “very artisan.” He uses fruit from trees planted in loam soils which apparently creates a “nice acidity” with low yields, they only plant 150 trees per hectare compared with the normal 600, and he waits eight years for the trees to mature before using the apples. The ciders are made from a combination of his own orchards and bought-in fruit from ten local farmers. Remember to upvote any favourites and comment below if your beloved booze brand has wrongly been left off the list. This South-East Asian inspired cider has been specially crafted to be enjoyed with Asian foods. Using a blend of culinary apples to create a balance between sweetness and tartness, it pairs well with rich foods and chilli. Bittersweet apples have been included in the mix too, to complement meat-based dishes, allowing a spectrum of spices to shine across Asian cuisine. With an ABV of 4.8% and a taste of luscious, fresh apples in each moreish mouthful, this is a crisp, clear and uncomplicated cider to enjoy with your favourite Asian meal. We tried it with a Pakistani lamb dish, but it would also be the perfect accompaniment to a Pad Thai or Katsu Curry.
Maison Sassy
Don't wait in! We'll drop you a text the day of your expected delivery by 4pm and let you know a 2 hour delivery window Xavier D’Audiffret Pasquier (left) and Pierre-Emmanuel Racine-Jourden in the grounds of the Chateau de Sassy Changing the image of cider Special Delivery Requests? Let us know if we need instructions for where to find your house or want us to leave your wine in the shed! The D’Audiffret Pasquier family are cider aristocracy, as you’d expect with such a magnificent name. They have been making cider and Calvados in Normandy since the 19th century. But Xavier’s (I’m going to break convention by using his Christian name as saying D’Audiffret Pasquier over and over again just looks too unwieldy) business has only been going since 2014 and is completely independent.Sassy in France blends traditional Norman techniques with modern flavour profiles and marketing to make an authentic cider with a twist. We meet the man with cider flowing through his veins, Xavier D’ Audiffret Pasquier. Kopparberg, it is not real cider. It’s more like hard seltzer than a cider,” Xavier complained. At the same time he recognises that though much of what people drink isn’t great quality, the cider market in Britain is ten times the size of France. Low apple ciders “make cider popular. It’s not a good product, but people like it,” he admits. To make the cider, the team uses a pneumatic Champagne press that works gently so it doesn’t introduce any harsh tannins into the juice. His ciders are lower in alcohol than the Norman average, beginning at 2.5% ABV for the Le Vertueux and going up to 5.2% ABV for the L’Inimitable . He puts this low alcohol down to shorter fermentation times which they cut short by chilling to leave a little residual sugar. The ciders are then bottled and carbonated.
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