A short guide to pairing wines from La ferme du loup
Maple wines from La ferme du loup: little-known allies of culinary pleasures
For some people, choosing a wine to accompany a dish can seem intimidating. Maple wines, for example, are still relatively unknown and can cause some apprehension. However, they are true gems for gourmets. For others, the word "maple" naturally brings to mind sugar. They are then pleasantly surprised during a tasting. Indeed, while many of our wines are completely dry, the sweet ones present a beautiful balance between sweetness and acidity, which interests both lovers of Madeira wines and those who are less accustomed to them.
The winemaking process used for most of the wines at La Ferme du Loup involves macerating local fruits, flowers, or herbs and leaving them in contact with maple must. Maceration extracts the wine's tannins, aromas, and color. We strive to structure our wines and give them complexity. This gives them an intense color, supple tannins, and an aromatic complexity that pairs perfectly with a wide variety of dishes.
Although maple wines are little known to the general public, they are already found on many gourmet tables. They offer a unique taste experience and can be a real revelation for wine and tableware lovers. Our wines, relatively positioned in specialized niches, need to be tasted to replace imagination with experience. It's an opportunity to step out of your comfort zone and explore Quebec's creativity and terroir. You'll find perfect allies for all the pleasures of the table.
Most of our wines are lively, almost crisp, a reflection of our Nordic identity. They generally pair well with buttery, fatty, and savory dishes. For a more balanced pairing, delicate dishes are recommended. Produced locally, they will happily accompany all meals and local dishes. Don't hesitate to experiment to get to know our wines, and to share your favorite pairings with us!
The sweet Sével is a good aperitif and remains very digestible, as it is less sweet than its product category. Served at the end of a meal, it should be accompanied by a not-too-sweet dessert. Our sparkling wines, on the other hand, benefit from being chilled for two to three hours in the refrigerator. You should take them out ten to 20 minutes before serving.
Inspired Pet'Nat
Our sparkling wines are inspired by the ancestral method. This method, unlike the so-called traditional or champagne method, consists of bottling the wine before the end of its natural fermentation. The process ends with a prise de mousse, that is to say, the sugars that ferment in the bottles form the much sought-after bubbles. The Quebec climate is ideal for working with this type of product, and we use the weather to our advantage to limit and facilitate interventions. To guarantee the quality of our drink, we use a closed tank that only lets a little gas escape, which allows the many natural compounds released during fermentation (ethanol, glycerols, acids, esters) to mix and produce a unique and delicious taste. The bottles are then refrigerated for a few months. A significant deposit forms in the bottle. We then seek clarity for the wine. Shaking the bottle and turning it upside down allows the sediment to collect in the neck, which will be eliminated during the next disgorging operation.
Disgorging on the fly
We have chosen not to use fining agents that accelerate the clarification of wines. We still like our wines to present themselves in their best light. This is why we use the disgorging technique, dear to our friends in Champagne. Disgorging is a crucial moment in the life of the wine. It has taken the time to properly absorb its lees, to mature without any external disturbance. It has also filled up with carbon dioxide, the pressure is at its maximum. It is under the effect of this pressure that the deposits that cloud the wine will be expelled. Disgorging on the fly consists of opening the bottles manually, one by one, holding the bottle upside down and opening it sharply while uprighting it so that the pressure forces the deposits out without losing too much wine. We then fill the bottle with an adjusted quantity of wine to compensate for the loss of liquid. The bottle takes advantage of this moment to take on a good dose of oxygen which will contribute to the evolution of the aromatic qualities of the wine. Our customers also expect a slight sediment to reform in the bottle to display its natural style without fining, filtration or sulfites.
What food and wine pairings go well with a Natural Sparkling Wine?
Our three sparkling wines are versatile. They can be enjoyed on their own as an aperitif or paired with various dishes. We love them with seafood or oysters. The wine's effervescence and refreshing acidity perfectly complement the delicate flavor of oysters. They are equally appreciated with sushi or sashimi: With their dry character and lively acidity, they bring freshness and a touch of effervescence to these delicate dishes.
They are often served with fresh cheeses: a classic with fresh goat cheese or a more adventurous one with a freshly baked cheddar. The wine's effervescence balances the creamy texture of the cheese and refreshes the palate. If you're serving at the table, treat your guests to poultry dishes such as roast chicken or turkey. Their slight sweetness contrasts with the meat, and their acidity balances the richness of the flavors. At the end of a meal, our wines are best served with light desserts such as fresh fruit, fruit tarts, or cream-based desserts. Their natural sweetness and fruity aromas provide a beautiful harmony with sweet flavors.
The Sévels range: sweet wine and maceration wines
La Ferme du Loup's Sévels are also wines made from maple sap fermentation. They are sweet or macerated. Sweet Sével is inspired by natural sweet wines. They are without mutage; that is, no alcohol is added. Its residual sugar is kept to the minimum required for sweet wines, giving it a nice balance between acidity and sweetness. It is aged in stainless steel to maintain its characteristic freshness. Amber Sével is a rather dry macerated wine with a nice acidity and roundness on the palate. Its structure and freshness allow for original pairings. It is called amber, in reference to the color of maple syrup but also in honor of the first known macerated wines, the amber wines of Georgia (amber wines).
The rich and complex flavors of mild Sével make it the perfect partner for foie gras, our classic. Combining the creamy texture of foie gras with the candied fruit and caramel aromas of the wine creates a delicious harmony. What about blue-veined cheeses, such as Roquefort or Bleu d'Élizabeth? The combination of the intense flavors of the cheese and the sweetness of the wine creates a harmonious balance. Chocolate desserts are a superb companion for Sévels. Their notes of candied fruit and caramel pair well with the rich, intense flavors of chocolate. Don't hesitate to add walnuts, figs, or prunes to your dessert to enhance the flavors.
Sével Ambré, on the other hand, can be paired with spicy Mediterranean dishes, such as Moroccan tagine or spicy Catalan dishes. The complex flavors and fruity aromas provide a nice counterpoint to the spice and warmth of the dishes.
