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Raoul SALAMA, juillet - août 2009. LA REVUE DES VINS DE FRANCE, FRANCE. |
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Jean-Michel LELIGNY, juillet 2009. AU FIL DE LA NORMANDIE, FRANCE. |
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Eric ASIMOV, décembre 2008 THE NEW YORK TIMES, UNITED STATES. |
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Jason WILSON, octobre 2008 THE WASHINGTON POST, UNITED STATES. |
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Martine NOUET, mai 2007. LA REVUE DES VINS DE FRANCE, FRANCE. |
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F Paul PACULT, Mars 2008. F PAUL PACULT'S SPIRIT JOURNAL, UNITED STATES. |
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Marianne JOHNSEN, Juin 2007. DAGBLADET, NORWAY |
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Suzanne BERGLUND-KRANTZ, Mai 2008. LIVETS GODA, SWEDEN |
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Rumiko KUZE & Akiko OKAMURA, Décembre 2004 HARPER'S BAZAAR, JAPAN |
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Heinfried TACKE, juin 2008 DRINKS, GERMANY |
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"C'est toute la palette aromatique des Saint-Martin, des Mettais ou des Domaine Frequin qu'Etienne Dupont veut faire passer dans son calvados. Et il y réussit superbement, préférant à la complexité des arômes de vieillissement la fraîcheur et l'intensité des parfums fruités" Martine NOUET "Eau de vie Le guide" Extracts |
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Calvados 1977 45%: " Distillé dans un petit alambic, vieilli dans des foudres de 1200 litres, ce calvados a conservé une étonnante vigueur. Non réduit, non filtré à froid, il exhale des notes de fruits confits (agrume, coing) avec une explosion d'épices en bouche. Complexe, il se révèle pâtissier sur le temps. Splendide" Calvados 1969 41%:" Le nez confirme l'age avec de fortes notes de rancio: sous-bois (mousse, champignon, humus) cui teinté de notes animales (sueur de cheval, gibier). La bouche est puissante avec de la fraîcheur. En finale, on trouve de la réglisse et des notes grillées (et une note de pain d'épice dans le verre vide). C'est vraiment une grande eau de vie".Martine NOUET "La Revue des Vins de France", France, mai 2007 |
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Calvados plus de 20 ans: " A la fois doux et intense avec des arômes de fruits secs et floraux. Doux, rond, concentré et intense. Bel équilibre entre le fruit et le bois. Couleur Acajou." In Good Company Vin& Barjournalen, Sweden, 11 août 2006 |
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Domaine Dupont Calvados Fine Réserve:" Old sauternes / yellow-gold color; sediment-free clarity. Smells first of marginaly sour apple and is light, pleasing tart, and slightly spiced; the sour apple turns a bit riper following further air contact and becomes more like apple strudel / apple pastry than fresh apples; a good bouquet. Palate entry is smooth, sweet/sour, astringent and keenly apple like; midpalate highlight the apple peel nearly as much as the apple pulp and is now gently sweet. Composed, slightly sweet, and delicate in the finish. A very charming and evolve Fine calvados that is contstantly growing and expanding with time. Genuinely lovely. Highly Recommended: 4/5". Domaine Dupont Calvados Vieille Réserve : " Amber/ burnished gold / maize color; excellent purity. Offers moderately toasted / baked aromas of baked apple, lemon peel, and oak resins; top-drawer notes of apple butter and apple sauce dominate the second stage of sniffing which aromatically carries the essence of aple from start to finish. Palate entry is delightfuly spiced (vanilla, nutmeg) like spiced apple fresh out of the oven; midpalate showcases the baked spiced apple theme to the max, making the taste profile zesty, ripe, fruity / citrusy, and pastry-like. Finshes with an added dash of spice and oiliness (buttery-type oil). Luscious, period. Highest Recommandation: 5/5". F Paul PACULT's Spirit Journal, USA, mars 2008 |
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Cidre Bouché: It was one of my favorite ciders, a 2007 Brut de Normandie Cidre Bouché from Etienne Dupont, a great producer from Calvados country who sells his unfiltered, unpasteurized ciders in cork-topped 750-milliliter bottles, which are generally under $10. The cider had just a touch of welcome funk to it, a bit of a wet wool aroma that I felt contributed complexity, and while the cider tasted dry because it was so well balanced, it also had a bit of apple-like sweetness to it — a kabinett cider! I thought with its combination of kabinett sweetness and Champagne bubbles, it went perfectly with the Indian food. And only 5.5 percent alcohol. Eric ASIMOV, The New York Times, USA december 2008 |
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All Ciders: The first cider sampled was the Cidre Organique Etienne Dupont, which retails for $12 a 750-milliliter bottle. Organic and unfiltered, it reminded me of Belgium ale with its earthy, tart flavors. The nose is powerful and complex with a nice balance between bitterness and acidity. This could go with many other dishes besides Indian food. Right now I am craving mac-n-cheese with slivers of gamey proscuitto. I’ll get back to you on that. The next bottle also retails for $12, but is decidedly different. The Cidre Bouché seems to have a little more carbonation and definitely less yeast. Consider this a “user friendly” cider if you get my drift, with a little more acid and a cleaner finish. Both of these ciders are about four percent alcohol, so one or two at lunch won’t kill you. Again, this one could pair with many food items, but now I am going for dessert with a warm slice of apple pie and melted cheddar cheese. My taste buds really perked up with the next cider, their Cidre Dupont Reserve. Definitely more bang for the buck, $21 a 750-milliliter bottle. After fermentation, this cider is transferred into barrels containing Calvados that have just been emptied. It will slowly continue fermenting and maturing for six months. This process gives the cider much more complexity and a touch more alcohol, bringing it to 7.5 percent. I’ll just drink this by itself, thank you. Now for my favorite: the Cuvée Colette. This cider is put through a secondary fermentation, like Champagne called Méthode Champenoise. I won’t go into this right now, but if you like sparking wine, you will most likely enjoy this cider. It is clean and crisp, with a little more acid than I expected. Delicate and fresh, it would be excellent compliment to a soft cheese such as Camembert or Pierre Robert. It comes at price though, $28 bottle. Sandy GLEEB, The Weekly Volcano, USA, mai 2008 |
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