Outaouais, a land of flavors, offers numerous opportunities to pair its artisanal ciders with local products. The region’s cider makers take pride in showcasing the terroir by crafting ciders that reflect the diversity of apples grown in our area.
Cider, an age-old beverage, results from knowledge passed down through generations. Its production requires patience and expertise. In Outaouais, cider makers honour traditional methods while innovating to create unique products.
From Apple to Glass
The production of cider is a complex process that unfolds in several stages:
- Harvesting: Cider apples are picked at optimal ripeness to ensure maximum flavour. The harvest period usually lasts several weeks and runs from late August to October. The apple’s maturity directly impacts the cider’s taste. Apples harvested too early or too late will result in lower-quality cider.
- Grinding and Pressing: Once harvested, the apples are quickly washed and crushed to extract the juice. This step can take place throughout the harvest period. Effective grinding is essential for high-quality cider. If the apples are not crushed enough, some juice will be lost during pressing. Conversely, overgrinding can extract too many tannins, making the cider bitter.
- Fermentation: The must is placed in tanks where natural or added yeasts transform sugars into alcohol and carbon dioxide. This is when apple juice turns into cider. Fermentation duration can vary from a few weeks to several months, depending on the desired cider style. Some ciders require aging in tanks or bottles to develop their aromas and complexity.
- Clarification: The cider is then clarified to remove suspended particles and achieve a clear liquid. Clarification is a delicate process requiring skill. The choice of clarification method depends on the cider maker’s goals and the type of cider they wish to produce.
- Bottling: Finally, the cider is bottled, labelled, and ready to be enjoyed.
Michel Merleau’s Journey
Michel Merleau, owner of Verger et Cidrerie Merleau in the Outaouais region, entered the apple world later in life.
“I retired from the municipal world in 2017, after four years as prefect and over 30 years as a senior manager. Apples became my retirement project. I planted my first apple tree in 2000 on my land in Bouchette. My Lobo apple tree turned into an orchard, and the orchard grew into a cidery. My ultimate goal? To make an apple brandy as good as a Norman Calvados! I’m getting there!”
Pairings for Every Taste
Outaouais ciders pair beautifully with various foods, depending on their style and character:
- Dry and Fruity Ciders: Perfect with savoury dishes such as seafood, white meats, mixed salads, and pressed cheeses.
- Sweet and Indulgent Ciders: Ideal for desserts, soft cheeses with bloomy rinds, or spicy dishes to balance the palate.
- Sparkling Ciders: Great as an aperitif, they also pair well with light dishes and salads.
- Ice Ciders: Their high sugar and aroma concentration make them an exceptional digestif, best enjoyed with blue cheeses, dark chocolate desserts, or rich pastries.
Hosting a Cider Tasting at Home
Want to share your love of cider with friends and family? Here are some tips for a successful tasting:
- Choose Your Ciders: Select a variety of ciders to offer a diverse range of flavours that can pair with different foods.
- Prepare the Glasses: Use wine glasses to fully appreciate the cider’s aromas and colour.
- Plan Pairings: Serve small pieces of bread, crackers, cheeses, and fruits to complement and highlight the cider’s flavours.
- Blind Tasting: For a fun experience, organize a blind tasting. Have guests note their impressions before revealing the cider names.
- Tasting Tips: Encourage guests to observe the cider’s colour, smell the aromas, savour the flavours, and take note of their sensations.
Outaouais cider is a true discovery for lovers of authentic flavors. Don’t hesitate—explore these exceptional products today!