Eric Bordelet, Poire Cidre Normandy Recipe

Chill the bottle. Place the Eric Bordelet Poire Cidre in the refrigerator for at least 2–4 hours before serving, ideally overnight, to reach 6–8°C (43–46°F). Do not freeze; the cider is best well-chilled but not icy.

Select appropriate glassware: use a tulip-style cider glass, white wine glass, or a stemmed flute to concentrate aromatics and capture bubbles. If glassware is slightly warm, rinse briefly with a small splash (about 30 ml) of very cold spring water then discard to cool the glass and remove odors.

If you prefer a very slightly diluted chill, add 3–4 ice cubes to a rocks glass. For classic service, do not add ice — pour chilled cider into the pre-chilled glass.

Open carefully: hold the bottle at a 45° angle and remove the cork or cap slowly to control any effervescence. Aim to open over a sink or cloth to catch any overflow.

Pour technique: tilt the glass and pour gently down the side to preserve mousse (fine bubbles). Fill glasses about two-thirds full (120–150 ml per serving) so aromatics can concentrate above the liquid.

Prepare garnish

Thinly slice half a ripe pear into 3–4 thin slices. If using lemon zest, use a microplane or peeler to take a small strip (about 1 tsp) of zest, avoiding the bitter white pith. Gently slap the thyme sprig between your palms to release aromatics.

Dress the glass: after pouring, rest one thin pear slice on the rim or float it on the cider surface for an elegant presentation. Optionally, rub the lemon zest around the glass rim or drop the zest into the glass for a subtle citrus lift. Lay the thyme sprig across the rim or lightly nest it in the glass so its aroma complements the pear notes.

Bring accompaniments to serving temperature: take soft cheeses out of the refrigerator 20–30 minutes ahead to soften; arrange cured meats, toasted bread slices, and nuts on a small board. This ensures flavors and textures match the cider’s aromatic profile.

Serve portions: allocate about 30–40 g soft cheese and 2–3 slices of bread per person alongside a few slices of cured meat and a small handful (1–2 tbsp) of nuts. The pear cider’s acidity and fruitiness beautifully balance rich cheese and savory cured meats.

Taste guidance: sip the cider first to note pear, floral and mineral notes. Alternate small bites of cheese or ham with sips to experience contrasts — the cider will refresh the palate and highlight fruit-forward nuances.