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Yummy Holiday Trio

With this trio of premium beverages, pair every course of your holiday meals with a unique and delicious beverage.  Includes Pierre Huet Pommeau de Normandie,  Kystin Chestnut Apple Cider and Kystin Secrèt Ice Cider.  

Start the day's festivities with Pommeau de Normandie as an aperitif over ice or as a base for holiday cocktails. Then serve the delectable Kystin Chestnut Apple cider with your turkey, stuffing, and sweet potato holiday meal. And finally, move on to enjoy the Kystin Secrèt Ice Cider for dessert with your apple or pumpkin pie. 

Or simply appreciate any of them any time during the day's festivities.  Three 750ml bottles.

Pierre Huet Pommeau de Normandie - a luscious blend of Calvados (brandy distilled from apple cider) and fresh apple juice - blended and aged in a French Oak cask for 4 years.  Rich apple aromas that quickly give way to tastes of almond, honey, cherry, and dried fruit on the palate. 18% alc.vol

Kystin Chestnut Apple cider (organic) - a rare blend of organic apples and organic chestnuts co-fermented into a flavorful cider to accompany your Thanksgiving or Christmas dinner.  Flavors of candied chestnut, cocoa, and intense florals. 4% alc/vol

Kystin Secrèt Ice Cider - A delectable cider made from cider apples frozen on the tree, pressed, and fermented into the perfect dessert accompaniment.  A garnet amber color warms up your senses before you experience the heavenly flavors of baked apple, dried cherry, dried mango, and a fleeting hint of ripe banana. 10% alc/vol

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Dom Ruinart Blanc De Blancs Extra Brut Champagne With Second Skin

Ruinart Champagne

750 ml | 12% ABV
Champagne

CÉPAGES GRAPE VARIETIES & TERROIRS
Dom Ruinart Blanc de Blancs 2010 is made exclusively from Grand Cru chardonnays, 90% of which are grown on the Côte des Blancs (Le Mesnil-sur-Oger, Avize, Chouilly and Cramant) and 10% on the Montagne de Reims (Sillery). This iconic grape variety reflects the rich diversity of terroirs in the Champagne region and is present in all Maison Ruinart’s cuvées.

MAJOR OENOLOGICAL TURNING POINT
As part of its quest for excellence, the Maison works to enhance the Dom Ruinart ageing process and give its cuvées greater depth. Cellar Master Frédéric Panaïotis and his team decided to reintroduce the traditional cork drawing technique technique of ageing the wine under cork. This elegant material preserves aromatic freshness throughout the ageing process and replaces metal caps.

A choice that also involves the return of a century-old gesture: manual disgorgement. Upon tasting, the wine reveals an aromatic complexity with a freshness enhanced by a hint of bitterness.

TASTING NOTES

COLOUR
At first glance, the champagne looks golden yellow, with light greenish hues and a fine, persistent sparkle.

THE NOSE
The first nose reveals a powdery, floral and mineral note evoking the chypre universe of perfumery. The second nose brings together toasted and spicy notes such as nutmeg mace, roasted hazelnut and almond, and a hint of coffee.

PALATE
Fig leaf aromas mingle with notes of black tea and fresh spices in the mouth. A lingering fresh finish is elevated by an elegant bitterness.

PAIRING SUGGESTIONS
Resident chef Valérie Radou and cellar master Frédéric Panaïotis recommend pairing this cuvée with spicy roast dishes such as Black Pork tenderloin, or with smoked or grilled fish or seafood such as smoked blue lobster.

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