Les vins d'érable de la Ferme du loup

A short guide to pairing wines from La ferme du loup


For some people, the choice of wine to accompany a dish can seem daunting. Thus maple wines, still little known, can cause some apprehension. Yet they are real gems for gourmets.

For others, as soon as you say the word maple, sugar naturally comes to mind. They are then pleasantly surprised during a tasting. Indeed, if many of our wines are completely dry, those that are sweet have a good balance between sweetness and acidity, which interests both lovers of maderized wines and people who are less accustomed to them.

The vinification process used for most of the wines at La ferme du loup consists of macerating fruits, flowers or herbs from the region and leaving them in contact with the maple must. Maceration thus makes it possible to extract the tannins, aromas and color of the wine.

We seek to structure our wines, to give them complexity. This gives them an intense color, soft tannins and an aromatic complexity that goes 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 lovers of wine and tableware.

Types of products relatively positioned in specialized niches, our wines need to be tasted to replace imagination with experience. It's an opportunity to get out of your comfort zone and explore Quebec's creativity and terroir. You will find the perfect allies for all the pleasures of the table.

A short guide to pairing wines from La ferme du loup

Most of our wines are lively, almost crunchy, a reflection of our nordicity. They usually go well with buttery, fatty and savory dishes. For a fairer pairing, delicate dishes are to be recommended. Produced from here, they will happily accompany all meals and dishes from here. Don't hesitate to experiment with our wines, and let us know your favorite pairings!

Sweet Sével goes well as an aperitif and remains very digestible, because it is less sweet than its category of products. Served at the end of a meal, it should be served with a dessert that is not too sweet.

Our sparkling wines benefit from being chilled for two to three hours in the refrigerator. You just have to take them out ten to 20 minutes before the service.


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 prize de mousse, that is to say that the sugars which 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 lets out only a little gas, 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 chilled for a few months. A large deposit forms in the bottle. We are therefore looking for clarity for the wine. The riddling of the bottle and its tipping (upside down), collects the sediment in the neck which will be eliminated during the next disgorging operation.

Disgorging on the fly

We have chosen not to use glues which accelerate the clarification of wines. We still like our wines to present themselves in their best light. This is why we use the technique of disgorging, dear to our friends from Champagne.

Disgorging is a crucial moment in the life of the wine. It took the time to eat its lees well, to mature without any disturbance from the outside. He 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, straightening it so that the pressure releases the deposit without losing too much wine.

We then fill the bottle with an adjusted amount of wine to compensate for the loss of liquid. The bottle takes advantage of this moment to take in a good dose of oxygen which will contribute to the evolution of the aromatic qualities of the wine.

Our customers also expect a slight deposit to reform in the bottle in order to display its natural style without fining, without filtration and without sulphites.

What food-wine pairings for a Natural Sparkling?

Our three sparkling wines are versatile. They can be enjoyed alone as an aperitif or accompanied by different dishes.

We love them with seafood or oysters. The effervescence of the wine and its refreshing acidity perfectly complement the delicate flavor of the 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 presented with fresh cheeses: a classic with fresh goat cheese or more daring with a daily fresh cheddar. The effervescence of the wine balances the creamy texture of the cheese and refreshes the palate.

If you go to the table, delight your guests with 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 benefit from being served with light desserts such as fresh fruit, fruit tarts or cream-based desserts. Their natural sweetness and fruity aromas bring a beautiful harmony with the sweet flavors.


The sévels of La ferme du loup are also wines made from the fermentation of maple sap. They are sweet or macerated.

SÉVEL DOUX is inspired by natural sweet wines. They are mutage-free; 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 keep this characteristic freshness.

Sével ambré is a rather dry maceration wine with a nice acidity and roundness in the mouth. 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 maceration wines, the amber wines of Georgia ( amber Wines ) .

The rich and complex flavors of SÉVEL DOUX make it the ideal partner for foie gras , our great classic. The combination of the creamy texture of foie gras and 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 cheese and the sweetness of wine creates a harmonious balance.

We could not do withoutchocolate desserts which are superb companions for Sévels. Their notes of candied fruit and caramel go well with the rich and intense flavors of chocolate. Feel free to add nuts, figs or prunes to your dessert to enhance the flavors.

For its part, Sével Ambré can be associated with spicy Mediterranean dishes, such as the Moroccan tagine or the spicy dishes of Catalan cuisine. The complex flavors and fruity aromas provide a nice counterpart to the spice and warmth of the dishes.

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