321: Cider Styles with Eric Bordelet

French Cider Tour with Eric Bordelet

Reservations for the Normandy and Brittany Cider Tour have been extended to June 15, 2022. Find the trip itinerary and reservation link at https://ciderchat.com/france-cider-tour

At the Cidery with Eric Bordelet

In this episode we hear about techniques and classifications of cider made by the well known French cidermaker Eric Bordelet, during a previous French Cider Tour in 2018.

Eric Bordelet tshirt w:Didier Dagueneau — Eric Bordelet t-shirt w:Didier Dagueneau on Front

This chat takes off with Eric talking about the difference between apples and pears and that it is critical to watch the PH of Pears when fermenting. This clip is taken from a longer clip that is part of a bonus audio available to all at the Cider Chat Patreon Page.

Steps from crushing to blending
Collage – a French winemaking term that he uses to fine the juice and cider
Bentonite – a clay used in fining – the clay dust binds with the heavy juice particles and they drop to the bottom and are removed
Transitioning a family business
Temperature control in cidermaking
Instead of bentonite clay for fining the cider Eric uses porcelain filtration system
Controlling the speed of fermentation – how to extend fermentation if the outside temperature is fluctuating.
Eric use of words to explain his products – for instance “gastronomic”
- he makes two kinds of ciders gastronomic and Bretagne which he explains in this episode. He will make a Cidre Doux (a sweet cider) with a variety of apples
- The gastronomy cuvee Eric use a wide variety of apples and uses the same proportion or percentage of apple (or pears for his poire) each year. This way you can compare the vintage from year to year. The weather will make each vintage unique. He uses his own palate to decide how it will be and “does not leave the choice to others”
Stopped fermentation
Separating cider to make different blends