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Manoir d'Apreval Pommeau de Normandie

Other White Blends from France
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    Winemaker Notes

    "In Normandy, people mix Calvados and apple juice and call it pommeau. Now, Manoir d'Apreval, a producer near Honfleur, France, is bottling a blend of one-third Calvados and two-thirds apple juice that has been aged in oak for five years. The result is a dark amber drink with a rich burnt-caramel-apple flavor. It is relatively low in alcohol (16.5 percent) and is best served chilled as an aperitif or dessert wine." - New York Times

    Critical Acclaim

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    Manoir d'Apreval

    Manoir d'Apreval

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    Manoir d'Apreval, France
    The manoir d' Apreval is a family estate situated just outside Honfleur on the border of the Auge area, and the Cote de Grace coastline so familiar to the impressionists Eugène Boudin and Claude Monet, and the composer Erik Sati...For nearly one hundred years, ciders and calvados are made here according to traditional methods. The twenty-five hectare orchard is home to the region's most typical apple trees: Bergerie de Villerville, Coquerelle, Saint martin, Noël des champs... Over twenty varieties of apples -sharp, bitter-sweet, sweet and sour- provide the wealth of rich aromas and flavours that go into our ciders.

    Nearly synonymous with fine wine and all things epicurean, France has a culture of wine production and consumption that is deeply rooted in tradition. Many of the world’s most beloved grape varieties originated here, as did the concept of “terroir”—the notion that regions and vineyards convey a sense of place that is reflected in the resulting wine. Accordingly, most French wine is labeled by geographical location, rather than grape variety, which can be confusing to the general consumer, who can benefit from a general working knowledge of the major appellations. Some of the greatest wine regions in the world can be found here, including Bordeaux, Burgundy, the Rhône, and Champagne, but each part of the country has its own specialties and strengths.

    Pinot Noir and Chardonnay, always unblended, are the king and queen of Burgundy, producing elegant red and white wines with great acidity, the finest examples of which can age for decades and command astoundingly high auction prices. The same varieties, along with Pinot Meunier, are used in Champagne. Of comparable renown is Bordeaux, focused on bold, structured red wines that are almost always blends of some combination of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. The primary white varieties of Bordeaux are Sauvignon Blanc and Sémillon. The Rhône Valley is responsible for monovarietal Syrah in the north, while in the south it is generally blended with Grenache and Mourvèdre. White Rhône varieties include Marsanne, Roussane, and Viognier. Most of these varieties are planted throughout the country and beyond, extending their influence into both the Old and New Worlds.

    Other White Blends

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    With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    EPCMDAPDN_0 Item# 61619