What's New in August
Cider: The Beverage of Tomorrow, Today
Here at De Maison Selections we have a long heritage of research and development of the latest in vinogastrological technologies. After years of tireless research in the field and laboratory our skilled tasteologists are proud to announce their latest discovery: the beverage of tomorrow, today: cider.
Made from an exotic fruit called an apple, cider is produced by extracting fluid from the fruit. This fluid is then fermented by exposure to native yeasts in specially constructed vessels, often made from either seasoned wood or stainless steel. The resulting beverage is then bottled for easy transportation and consumption.
The newest of our ciders hail from Irouléguy in France’s Basque Country and is produced by Bitxinxo Aphaule at his family’s Bordatto Extaldea in Jaux. We have two ciders available from this Extaldea (Basque for “Domaine”). The first is named Basa Jaun after the great innovator of Basque mythology who taught farming and animal husbandry to humans. This hearty and acidic cider is produced from a blend of 15 different varietals of apples and is bottled unfiltered. The second cider is called Txala Parta after the Basque music-playing and communication device. This sparkling cider is produced from the Avisa apple, fermented in 300L wooden barrels, and aged for 6 month before bottling. Both of these ciders are available now.
Our tasteologists’ work doesn’t end in the field. They’ve been hard at work in the laboratory to bring you these tasty concoctions made from “The Beverage of Tomorrow, Today.”
Palmetto Apple Ale
by De Maison Selections in Chapel Hill, NC
6 oz Trabanco Cosecha Propia
6 oz Blenheim’s Ginger Ale
Combine ingredients over ice and stir.
To Your Health (First Place, 2010 Cider Concoction Contest)
by Mindy C. of Toro Bravo in Portland, OR
2 oz Isastegi Sagardo
2 oz Pimms No. 1
2 oz Apple Cordial*
Fresh Squeezed Lemon Juice
Combine Pimms No. 1, apple cordial, splash of lemon juice, and splash of simple syrup. Shake and pour into a 16 oz glass. Top with Isastegi Sagardo and garnish with an apple twist.
6 Apples (pealed, de-seeded and chopped)
1/2 cup Honey
1/4 cup Fresh Squeezed Lemon Juice
1/2 cup Lairds Applejack Liqueur
2 cups Water
3 Cinnamon Sticks
Combine all ingredients in a saucepan and bring to a boil over high heat and then simmer for 3 minutes before removing from heat. Remove cinnamon sticks and blend the mixture on high for 3 minutes. Filter through a chinois and allow mixture to cool before use/storage.
2011 Cocktail Contest: Sweet Wines of Jerez
In the Press
From International Wine Cellar
Josh Raynolds reviewed our rosés from Clos Cibonne and Gurrutxaga for the International Wine Cellar. Follow the links to find the reviews on our website or visit WineAccess to find the full reviews.
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