We spent last weekend with some friends in Calvados in Normandy to see some of the 70th anniversary D-Day commemorations and to enjoy some good food and wine and of course some really good cider.
We paid a visit to the Château de Cannon and farm which is situated 20 kms or so just south east of Caen. The Cidre Fermier Biologique of Hervé et Héloïse De Mezerac is superb. It has fine bubbles and has a taste reminiscent of Champagne. Their Champoiré or perry is also superb. And , of course they make Calvados and Pommeau. Pommeau is a type of fortified cider; Calvados is used for the fortification to around 18% alcohol. My wife and I do not drink much Calvados or Pommeau but we do use it for cooking.
Cider is a good alternative to wine if you do not want to drink a stronger alcoholic beverage and I find that it goes well with the cuisine of Calvados. I like it with shellfish, pancakes and of course pork. Cheese is better with wine , however.
It is worth paying a visit to Château de Canon as the farm uses organic farming techniques as well as the vineyard. The sheep looked particularly healthy and they seem to leave the lambs with their mothers for longer than they would on a non-organic farm.
http://www.bienvenue-a-la-ferme.com/normandie/produits-de-la-ferme/ferme-ferme-du-chateau-de-canon-2661-146789
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