Understanding Acers: Four Styles, A Thousand Ways to Enjoy Them

When you hear maple wine, do you immediately think of a sweet, almost syrupy wine reserved for dessert? Think again. Just like grape wine, maple comes in a multitude of styles, from the driest and refreshing to the most syrupy and intense. Yet this diversity remains little-known, and many people miss out on a surprising discovery simply because they expect a maple product—a very sweet one.

Imagine for a moment that you're served a glass of fresh, balanced white wine, without being told that it's made from maple. Would you be able to guess? During our tastings, we've found that the answer is often no! A dry acer, containing almost no residual sugars, doesn't really taste of maple. As with wine, it's all a question of the winemaking method, the balance of sweetness, tannins, and acidity.

So, how do you find your way around? Why doesn't one acer look like another? And above all, how do you choose the one that suits your palate and the perfect occasion? Let's dive into the fascinating world of these unique maple "wines" and discover why maple has much more to offer than you might think...

Four types of acers, four distinct experiences

Just like wines made from grapes, acers come in a multitude of styles depending on their winemaking method. Here's a selection of four major acer families and their equivalents in the wine world.

1. Dried acers – The elegance and freshness of great whites

These acers are vinified to approximate dry and balanced white wines, highlighting the finesse of maple without overpowering sweetness. They surprise those expecting a sweet wine and are perfect for a gourmet meal. Dry acers offer beautiful acidity, a silky texture, and delicate aromas that sometimes evoke citrus or pear. They are particularly appreciated with seafood, grilled fish, goat cheese, or light vegetarian dishes. These are ideal acers for lovers of dry, taut white wines, curious to discover an unexpected facet of maple wine.

2. Sweet acers – For lovers of sweet wines and digestifs

Closer to the traditional image of maple wines, these acers are reminiscent of dessert wines or fortified wines like Port. Their richness in residual sugars highlights frank aromas of maple, caramel, and candied fruit. They have a full and velvety palate, with delicious notes of honey, prune, and spices. Some are even fortified, like fortified wines. They evoke references such as vin doux naturel, Pinot des Charentes, or white Port. These acers pair perfectly with foie gras, maple- or dried-fruit-based desserts, or even a platter of mature cheeses. They particularly appeal to lovers of sweet wines and fans of sweet digestifs with enveloping textures.

La Ferme du Loup's Sével Doux is among the least sweet in its category. For this sweet acer, a balance between sweetness and acidity was sought, which allows for a lighter tasting experience. It is more reminiscent of a sweet or late harvest Jurançon, a Monbazillac, or a Rivesaltes. This tasting acer contains a very small dose of sulfites, which allows it to be stored in the refrigerator for a good month.

3. Natural acers (sparkling or still) – For lovers of lively and surprising wines

Still relatively uncommon but growing rapidly, these acers are part of the natural wine trend, with vinification without added sulfites and sometimes incorporating fruit maceration. Some are sparkling, produced using the ancestral method, like natural sparkling wines. They are distinguished by their liveliness and evolving aromas, which can range from fresh fruit to more complex fermentation notes. Visually, they can be slightly cloudy, a sign of their lively and unfiltered nature. They are often compared to pet'nats, natural Beaujolais nouveaux, or orange wines. These acers are perfect for accompanying exotic dishes, artisanal charcuterie, tapas, or as a festive aperitif. They attract lovers of natural wines, craft beers, and raw products that evolve over time. Blind tasting, our Pet'nat Fruits and Wild Flowers is deceptive and can easily be mistaken for a so-called "traditional" sparkling wine because it's really focused on freshness and not sugar. This means connoisseurs won't expect it to come from maple. It may be reminiscent of Crémant d'Alsace but still retains a uniqueness that can't be found anywhere else in the world.

4. Maceration Acers – An aromatic and bold approach

This category includes acers made by prolonged maceration of the fruit or by infusion of aromatics, giving more complex and textured profiles. They evoke maceration wines (oranges), which derive their tannic structure from prolonged contact with the grape skins, or vermouths, enriched with herbs and spices.

Without sulfites, filtration, or fining, our Sével amber is similar to certain natural wines, a little rustic and "funky." It is produced from the maceration of sea buckthorn, chokeberry, and sweet clover. Sea buckthorn berries bring acidity to the must. Chokeberry berries provide tannin, allowing for a more robust acer experience than most white wines. Dry and aromatic, this acer is ideal with a chicken curry or a gourmet raclette.

La ferme du loup's bitter Sével is the only maple vermouth. Produced from the maceration of fourteen herbs and plants from our land, including wormwood, raspberry, marshmallow, and yarrow, it develops intense aromas and a slight bitterness that makes it perfect for mixology. The combination creates a unique bouquet, making this semi-dry acer a gourmet aperitif with a well-balanced bitterness. These acers pair well with spicy dishes, hard cheeses, or can be enjoyed in cocktails, like a revisited Negroni. They appeal to lovers of wines with more assertive textures and those seeking new aromatic experiences.

How to choose the right Acer?

With so many different acers, it can be difficult to know where to start. Contrary to popular belief, not all acers are sweet, and a quick glance at the bottle isn't always enough to tell their flavor profile. This is where the sommelier's role becomes essential.

The sommelier's personalized approach

A good sommelier doesn't just recite technical specifications. Their role is to guide each taster according to their personal preferences. The first question they ask is often the simplest and most revealing: Do you prefer dry or sweet wines?

If you like fresh, mineral white wines, a dry acer will probably be your best option.
If you are a fan of Pinot des Charentes, ice wine or sweet digestifs, a sweet acer will be more suitable.
If you are looking for a more lively wine, with sometimes more rustic and fermented notes, natural acers (sparkling or not) are an avenue to explore.
If you enjoy orange wines, vermouths, or cocktails with complex flavors, a macerated acer can be a surprising discovery.

During tastings, an interesting approach is not to immediately reveal that it is a maple wine. This allows curious visitors to judge the product without preconceptions. Many people, convinced that they don't like sweet wines, are pleasantly surprised by a dry maple wine whose origin they would never have suspected.

Choose according to the occasion

Just as we don't drink a vintage champagne in the same circumstances as a Beaujolais nouveau, each acer finds its place depending on the moment and the desired pairing.

For a gourmet meal , a dry acer will enhance seafood, fine fish or delicate cheeses.
For a dessert or a digestif , a sweet acer will go wonderfully with a nut tart, foie gras or intense dark chocolate.
For a festive aperitif , a natural or sparkling acer will bring a touch of originality and freshness.
For a more daring experience , a macerated acer can be enjoyed on its own or incorporated into a sophisticated cocktail.

The right acer is therefore not simply a matter of personal taste, but also of matching the moment and the desired experience. A skilled sommelier will guide each taster to the acer that best suits them, sometimes taking them out of their usual routines to experience an unexpected discovery.

Conclusion: Rediscovering maple, one glass at a time

Acer is much more than just “maple wine.” It comes in a range of styles as varied as traditional wines, adapting to every palate and every occasion. Yet, too often, it is still perceived as a purely sweet product, reserved for desserts. However, experience proves that those who dare to break away from this preconceived notion make unexpected discoveries.

This is the whole point of tasting and the role of the sommelier: to guide each wine lover towards an acer that truly suits them, taking into account their preferences and the context of consumption. Just as you don't drink a Crémant d'Alsace at the same time as a port or a natural wine, each acer has its ideal moment. Whether you're a fan of dry and fresh wines, captivating sweet wines, natural bubbles or complex macerations, there's an acer made for you. The only way to discover it? Taste, be curious and let yourself be surprised. So, why not swap your next glass of wine for an acer that might just challenge your expectations?