Fruity, floral and fizzy- from perry and cider to moscato and champagne, here are the perfect boozes for Shrove Tuesday
Eric Bordelet Poire Granit, Normandy, France 2018( from PS18. 99, the Solent Cellar, Hedonism, the Butchery Ltd E1 and SE2 3) For years, I exclusively drank cider when in a crepe eatery. This was much the same’ when in Rome’ logic that had me exclusively drinking sake when I had sushi, or jasmine tea in Chinatown. Such has been the thunder in skill cider in recent years, nonetheless, that beloveds have been taking slots formerly allocated to wine. A wording such as Oliver’s Bottle Conditioned Cider( PS7. 80, 75 cl) for example, is every bit as intriguingly multi-layered as a bottle-fermented sparkling wine( if, at 5.3% abv, much lower in alcohol ). On Tuesday, though, that original crepe-cider association will come into its own- or, at least, a perry-pancake combination in the form of Normandy cider master Eric Bordelet’s exquisitely, quite, racy start from centuries-old pear orchards.
GD Vajra Moscato d’Asti, Piedmont, Italy 2019( from PS13. 50, Vinvm, the Fine Wine Company, Toscanaccio) If I “re gonna have to” take the crepe-with-cider thing to its extreme on Shrove Tuesday, I’d pour a Breton cider alongside piles of pancakes with lemon and carbohydrate. Something like Cidre Kerisac Doux NV( from PS5. 25, 75 cl, Joseph Barnes Wines, Drinkswell ), a gorgeously apple-fleshy style from orchards simply north of Nantes with an easygoing sweetness and just 2.5% abv( the fermenting is stopped before all the sugar is turned to alcohol ). I’d be just as happy, nonetheless, with a drinking produced in a same state from grapes. Moscato d’Asti is an easy-to-make, easy-to-drink sideline for winemakers in Piedmont whose period position it is to produce some of the world’s most serious pinks in Barolo or Barbaresco. GD Vajra’s version is one of the best: a joy-of-spring riot of floral fragrances and sweet foaminess.
Read more: theguardian.com
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