|
B. United International Inc. >
Producers >
France >
Domaine Familial Etienne Dupont |
Publisher:
Bites on Today
Date Published:
10/03/2012
Description / Excerpt:
"Confession: During my freshman year of college, I fell for Woodchuck’s hard cider. It was syrupy sweet, sublimely fizzy and always available (even when I couldn’t buy it myself). But it was a short-lived love affair. By sophomore year my taste-buds had matured and it was time to move on. It’s not you, it’s me, I said to my green bottle of grown-up apple juice one night.
It wasn’t until a few years later, dining with my parents at a restaurant only they could afford, that I discovered just how wrong I was. One sip of a Dupont apple cider and I knew. What I wanted had been there all along — a subtly sweet, dry-like-my-favorite-white-wine cider with enough complexity to keep me coming back for more. I just hadn't known where to look..."
Credits:
Danika Fears, Today, NBC
URL:
http://bites.today.com/_news/2012/10/03/14162930-not-your-grannys-apple-cider-craft-varieties-make-a-comeback
Publisher:
Los Angeles Times Magazine
Date Published:
02/13/2012
Description / Excerpt:
"When it comes to grouping wine into flights—wines consumed in a particular order—Maxwell Leer, the former wine director of the Bazaar by José Andrés, is like an explorer eager to take an expeditionary force on a journey of discovery. Here, he has assembled a flight of five fortified wines..."
Credits:
LA Times Magazine
URL:
http://www.latimesmagazine.com/2012/02/fortified-wine.html
Publisher:
New York Times
Date Published:
11/15/2010
Description / Excerpt:
"YOU might say I’ve developed a good case of cider-for-brains. That can happen this time of year, when the scent of a roaring fire and the sound of leaves crunching underfoot prompts a Pavlovian desire for all manifestations of the apple.
"Perhaps I’m overplaying the seasonal card here. The truth is, cider is a wonderful, overlooked beverage pretty much year round. The apple harvest is an autumn phenomenon, but cider — hard cider, as apple juice fermented into an alcoholic beverage is often called in the United States — is available any season. A piercingly pure, dry cider can be a beautifully refreshing summer treat..."
Credits:
Eric Asimov
URL:
http://www.nytimes.com/2010/11/17/dining/17pour.html?_r=1
|
|
| Picture: Dupont apples |
|
