Size: 750 ml
Pear Varietals: Around 30 varieties of pear (bitter, sweet, and acidic) with rustic names which change according to the village or valley where they grow.
"I wanted to apply what I'd learned about enology to cider making" - Eric Bordelet
Pairing Ideas: Thirst quenching semi-dry perry, which depending on the year is more or less pale, fresh, and fruity (4%). Ideal for an aperitif, with seafood and cheese.
The Producer: Eric Bordelet is a legend in the wine world. The mentorship to back up his talent. In 1992, Eric Bordelet, a sommelier 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 more relative 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 worldwide. He uses the old French spelling for cider, “Sydre” and “Sidre,” to name his bottlings.