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Eric Bordelet : Sidre Brut Tendre
Normandie - White Wine -Eric Bordelet Sidre Brut Tendre is an off-dry cider produced in southern Normandy, on the borders of Mayenne and Orne. Positioned between the sweeter Sidre Tendre and the drier Sidre Brut, it is fundamentally about balance: ripe fruit, restrained natural sweetness, refreshing acidity and enough texture to accompany an entire meal. A former sommelier, Eric Bordelet approaches cider with a winemaker's mindset, from organic and biodynamic orchard management to fruit selection and careful control of fermentation.
Sidre Brut Tendre: tasting notes
Colour: bright golden to amber yellow with fine, gentle bubbles.
Nose: expressive and pure, led by ripe and fresh apple with nuances of apple skin, sweet spice and subtle floral notes.
Palate: supple and fruit-driven on entry before lively acidity brings freshness and definition. Natural sweetness remains restrained and is balanced by acidity and the gentle bitterness of traditional cider apples. Fine bubbles lead into a clean, refreshing finish.
A blend of numerous traditional cider apples
Sidre Brut Tendre is made from a broad blend of traditional cider apple varieties. Eric Bordelet works with around thirty varieties selected according to their different characteristics: bitter apples provide structure and tannins, sweeter varieties contribute flesh and roundness, while high-acid apples bring freshness and aromatic lift. This diversity allows Bordelet to build the cider's balance much like a winemaker constructs a blend.
Ancestral fermentation with no added sugar
The fruit is harvested by hand and selected according to ripeness before being blended, coarsely crushed and gently pressed. After settling and racking, the juice undergoes a slow fermentation in tank followed by fermentation in bottle. Its delicate sparkle comes from the sugars naturally present in the apples, without added sucrose. Careful management of fermentation preserves a small amount of natural fructose, creating the characteristic off-dry balance of Brut Tendre.
An off-dry cider designed for the table
Serve Sidre Brut Tendre at around 8-10°C. More versatile than either a very dry or distinctly sweet cider, it pairs beautifully with buckwheat galettes, roast poultry, boudin blanc, terrines, roast pork, mushrooms and young Camembert. Its gentle sweetness also works particularly well with mildly sweet-and-savoury dishes. As Eric Bordelet suggests, this is a cider capable of accompanying an entire meal.
12bouteilles recommendation
Brut Tendre is perhaps the best introduction to Eric Bordelet's cider range for anyone seeking balance rather than an emphatically dry or sweet style. Fresher and more precise than Sidre Tendre yet rounder and more fruit-driven than Sidre Brut, it has enough substance for the table while remaining exceptionally refreshing. Serve it in a white-wine glass rather than a flute to reveal the full expression of its apple aromas.
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Product Details
Eric Bordelet : Sidre Brut Tendre
Country:
France
Area:
Normandie
Varietals:
Apple
Dress:
bright golden colour
Bouquet:
expressive aromas of ripe apple
Palate:
generous yet refreshing, combining crisp acidity with ripe orchard fruit
Food & Wine:
Pre-dinner drink
Temperature:
8-10°
FAQ – Eric Bordelet Sidre Brut Tendre
What is the difference between Sidre Brut Tendre and Sidre Tendre?
The two ciders share the same overall philosophy but have different levels of sweetness. Sidre Tendre retains more natural sweetness and focuses more strongly on ripe fruit, making it particularly suitable for desserts and pastries. Brut Tendre undergoes further fermentation, leaving less residual sugar and greater freshness, which makes it considerably more versatile at the table.
What is the difference between Sidre Brut Tendre and Sidre Brut?
Brut Tendre is off-dry, whereas Sidre Brut is distinctly drier, sharper and more acidic. Brut Tendre retains some natural fruit sugar, giving it greater roundness and fruit expression. Sidre Brut focuses more strongly on tension and freshness and is particularly well suited to charcuterie, poultry and offal.
Why does Eric Bordelet call it “Brut Tendre”?
The name accurately describes its style: a compromise between the dryness of a brut cider and the softer character of a tendre. The estate classifies it as semi-dry or off-dry, with relatively little residual sweetness. Its natural acidity nevertheless makes the finish taste considerably drier than the residual sugar level might suggest.
Is Sidre Brut Tendre sweet?
It retains natural residual sugar and is technically an off-dry cider. One technical sheet gives approximately 36 g/L of residual sugar. However, the naturally high acidity of the small traditional cider apples balances this sweetness, meaning that the cider can taste surprisingly dry on the palate.
Does Sidre Brut Tendre contain added sugar?
No sucrose is added to create its sweetness or sparkle. Eric Bordelet works with the fructose naturally present in the apples. The ancestral fermentation process is carefully managed to retain varying levels of natural fruit sugar according to the desired style of each cuvée.
What food pairs well with Eric Bordelet Sidre Brut Tendre?
It is one of the estate's most versatile ciders. Try it with buckwheat galettes, roast poultry, boudin blanc, terrines, mushrooms, pork or Camembert. Its balance between gentle sweetness and acidity also works well with mildly sweet-and-savoury dishes, allowing Brut Tendre to accompany virtually an entire meal.
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Other wines and vintages available
Eric Bordelet : Sidre Brut Tendre
Conditionnement:
Bottle (75cl)
Quantity
In Stock
Available in
- Bottle (75cl)
- 9.90€ / bottle