LE PÈRE JULES Pommeau De Normandie 5 Years

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LE PÈRE JULES! Pommeau de Normandie 5 years old " Story In 1919, Jules Desfrieches, having just come back from World War I, pressed and sold his first bottle of cider. Four years later, he made his first distillation and developed a Calvados and Pommeau range. In 1949, his son Leon Desfrieches took over and renamed the cider house ’Le Père Jules’ in honor of his father. Later on, Leon’s son joined the family business, followed by his own son, Guillaume. " Property Located in the heart of Pays d’Auge which is the best cru in Normandy, Le Père Jules spreads over 250 acres of land, of which 100 are planted with apple trees and 25 with pear trees. The family has developed an environment-friendly philosophy and follow organic growing principles. A hundred cows live freely on the property and provide natural fertilizer. Apple varieties Mettais, Rambaud, Domaine, Frequin" Technical info Pommeau de Normandie is a blend of apple must and Calvados from Pays d’Auge that has been aged for a year in oak barrels. It is then aged in barrels for a minimum of 5 years, where it develops a harmonious taste. " Apple must is made with the greatest care from selected high stalk orchards. From October onwards, each variety of apples is harvested seperately, then pressed, to produce the juice, otherwise known as must. " " Tasting Notes Mahogany clear and brilliant." Nose: Powerful and refined. Nuances of plum, crystallized citrus fruits opening out to aromas of nuts (almond and hazel)." Mouth: Supple and gentle attack. Good long-lasting mouthfeel. Aromas of tarte tatin with hints of grilled hazelnut. " " Food pairing suggestions Perfect as an ape#ritif, Pommeau is best served chilled. An ideal companion to foie gras, melon and desserts. Used in cooking for deglazing, its aromas will uplift dishes such as scallops or white meats. " " Accolade Great Lakes International Cider & Perry Competition 2016 – Gold medal « Highly Commended » Normandy French Libaon - www.frenchlibaon.com .

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BOOKS FOR CIDER MAKING Claude Jolicoeur 197 Aberdeen Québec, Québec, Canada, G1R 2C9 Tel. (418) 524-6833 E-mail [email protected] After now 10 years of cider making and collecting books on the subject, I thought I could share these books and my opinion on them with the NAFEX community. The first book I got on the subject, and the one I still consider the most useful is by Annie Proulx and Lew Nichols, 1980, Garden Way Publishing: "Sweet & Hard Cider - Making it, Using it & Enjoying it", 188 pages. It contains pretty much everything one has to know to start with this extremely enjoyable activity: basic procedures, recipes, notes on orcharding and cider apples. It is simple enough for the beginner, yet complete enough for the more experienced cider maker to browse through it again and again. It is the book I recommend to anyone who ask me for something on the subject. I know there is now a new edition of this book, but I haven’t seen it yet. Another one that was written with the same objectives is Jo Deal’s "Making Cider", published by G.W. Kent inc. in 1985, 94 pages. This one is a bit strange because although it is published in the USA, it’s essentially a British book: almost all the cider varieties mentioned are English and the sources mentioned are also in England. Personally, I don’t find this book as useful and complete as the one from Proulx and Nichols. Now, we will get into books that are more specialized.
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