“Since it’s not a wine but a cider, I hesitated before putting this product in the guide. However, it would be a shame to deprive our readers of such a noble product, especially at this price.”
Jean-Louis Doucet, Les Meilleurs Vins de 10 à 30$, 2010.
Jean-Louis Doucet, Les Meilleurs Vins de 10 à 30$, 2010.
“The first up: Dégel récolte 07, made by Face Cachée de la Pomme in Hemmingford, Quebec. This semidry cider, considered the embodiment of an apple’s essence, offers up a slight bitterness that combines with sharp acidity to balance the forbidden fruit’s natural sweetness. After an intense burst in the mouth, the cider’s tanginess is tempered by the saltiness of the cheese. All in all, a delicious combination!”
Jean-François Pelcha & Patricia Morin, Avalanche Magazine, Aut. 2008.
Jean-François Pelcha & Patricia Morin, Avalanche Magazine, Aut. 2008.
“Consider […] the nectarous and satiny-smooth Dégel […] All, without exception, are the quintessence of Québec
apple products.”
François Chartier, Dr Botrytis & Mr Cinerea..., web 2006.
apple products.”
François Chartier, Dr Botrytis & Mr Cinerea..., web 2006.
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Autumn harvest. Blend of McIntosh (80%) and Spartan (20%) apples. |
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Pale yellow. Clear and bright color. |
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Expressive and floral (apple blossoms and honey), which combines ripe apple and olfactory accents of minerality. |
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Fruity, crisp and very fresh. Slightly bitter. Full-bodied, Dégel offers a long-lasting, clean finish. |
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Perfect as an aperitif or accompanied with Sushi, ham, white meat, raclette, soft cheese (goat) or semi-soft cheese (ex.: Barre à Boulard). |
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Serve cold. |
11 % alc./vol. |
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Available format:
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When spring is on the horizon, we harvest the remaining sugar trapped in the ice (after the late extraction for Neige Première ice cider). Next follows the fermentation process at a low temperature in stainless steel tanks, which lasts six to seven months.
TECH SHEET - Degel 2006 (PDF)
TECH SHEET - Degel 2005 (PDF)