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 gladly accompany all the local specialities. Don't hesitate to experiment to get to know our wines, and let us know your favorite pairings! 
Sével Doux goes well as an aperitif and remains easily digestible, as it is less sweet than other products in its category. Served at the end of a meal, it goes wonderfully with a low-sugar dessert. 
Our sparkling wines benefit from being chilled for two to three hours in the refrigerator. You should take them out ten to twenty minutes before the service.
Pet'nats, maple wines
La ferme du loup's pet'nats are sparkling wines made from the fermentation of concentrated maple sap. The vinification process creates fine, innovative and unique maple syrup wines.
Pet'nat wild fruits and flowers
Maple sap-based sparkling wine, inspired by the ancestral method. Pellicular maceration of wild fruits and flowers. Aged in stainless steel vats and disgorged on the fly.
Lively and fresh, dry and floral (violet). It goes well with artisanal charcuterie, oysters, smoked salmon. Festive, can be drunk very well as an aperitif, accompanied by puff pastries or quiches. At mealtime, goes well with fatty and salty dishes, such as roast pork in the backbone, a dish popular with Quebecers.
Pet'nat rhubarb
Maple sap-based sparkling wine, inspired by the ancestral method. Local rhubarb maceration. Aged in stainless steel vats.
Lively, dry and aromatic (rhubarb). Versatile, as an aperitif, picnic or to accompany a light meal. Goes well with foie gras and blue cheeses or semi-soft cheeses. Goes well with white meats such as free-range chicken, or fatty fish such as trout or salmon from our rivers.
Pet’nat pink
Maple sap-based sparkling wine, inspired by the ancestral method. Maceration of rosebuds and wild plums. Aged in stainless steel vats.
Lively, dry and floral (pink). Versatile, as an aperitif, picnic or to accompany a light meal. Goes well with grilled fish. Also available for dessert. Its sharp acidity and floral flavors make it a wine that can showcase a wide range of dishes. This dry wine goes well with summer grills.
Maple syrup
The sévels of La ferme du loup are still wines, made from the fermentation of maple sap. Residual sugar is kept to the minimum required for sweet wines, giving them a nice balance between acidity and sweetness.
sweet sevel
Sweet aperitif made from maple sap. Raised in stainless steel vats, light filtration.
The purest expression of a maple wine. Fine and balanced, reminiscent of green apple. Goes well with foie gras, roasted nuts and dried apricots. Once opened, keeps refrigerated for several weeks. Wine for laying down, also improves over the years by developing a more complex and rounder taste, reminiscent of brioche or tarte tatin.
Bitter sevel, wild herbs and spices
Bitter aperitif made from maple sap inspired by artisanal vermouths. Raised in stainless steel vats, light filtration.
Slight bitterness in the mouth. Has a warm and herbaceous side. Can be served on its own over ice, or in a cocktail. Revisit your Martinis, Old Fashioned, Negroni and Sour with this amazing touch of maple!
Amber sevel, maceration 21 days
Maceration sap, amber. Aged in stainless steel vats. Sulphite free.
Nice acidity and roundness in the mouth. It can be offered as an aperitif for lovers of wines with character, but it goes even better with a meal. Its structure and freshness allow for original pairings. It goes wonderfully with a cheese fondue (more classic) or with world cuisines and spicy or sweet and savory dishes (Moroccan, Asian cuisine, Indian curry dishes).
Let your creativity flow!
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"Maple Old Fashioned"
The Maple Old Fashioned is a tasty and balanced cocktail, with a maple finish that pairs perfectly with the flavor of a bitters.
It is ideal for autumn evenings or to accompany a meal. Do not hesitate to vary the ingredients or the dosages according to your tastes.
Ingredients :
- 2 oz sweet Sével
- 1/2 oz maple syrup
- 3 drops of Angostura bitters
- 1 slice of lemon
Preparation :
In a mixing glass, add the maple syrup and the drops of bitters.
Add the Sével Doux and stir well.
Add crushed ice to the glass.
Garnish with a lemon wedge and serve immediately.
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Laurentian Fizz
The Laurentian Fizz is a refreshing and aromatic cocktail,
with notes of craft gin, wild thyme, spruce and maple that blend perfectly. It is ideal for summer evenings or to accompany a meal. Do not hesitate to vary the ingredients or the dosages according to your tastesIngredients :
- 2 oz craft gin
- 1 oz Labrador tea infusion
- 1/2 oz lime juice
- 1/2 oz coniferous maple syrup
- Thyme infusion
Finish filling the glass with a maple PetNat, wild thyme leaves or Labrador tea to garnish.
Preparation :
In a shaker, mix the gin, tea syrup, lemon juice
lime, conifer syrup and wild thyme tea syrup.Add ice and shake vigorously for about
10 seconds.Pour the mixture into a highball glass filled with ice.
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Quebec forest bitters
Here is a recipe for making homemade bitters using ingredients from the Laurentian Forest.
It can be used in many cocktails, such as in an Old
Fashioned or a Manhattan.Ingredients :
- 2 tablespoons of cedar leaves
- 4 tablespoons of gentian leaves or ground pepper
sichuan easier to find - 2 tablespoons of blackcurrant leaves
- 6 tablespoons citrus zest (try strawberries
green if you can!) - 2 tablespoons of cinnamon
- 2 tablespoons crushed cloves
- 2 tablespoons of fresh ginger
- 2 tablespoons allspice powder
- 2 cups 40% alcohol (like vodka or gin)
- 2 cups coniferous maple syrup
Preparation :
In a large glass jar, combine all the ingredients
dry.Add alcohol and maple syrup. Mix well.
Close the jar and leave to macerate in a dark place
for 4 to 6 weeks, stirring the mixture occasionally.Strain the mixture through a sieve or coffee filter
to remove solids.Pour the liqueur into clean glass bottles and
dark.Your homemade bitters are now ready to use!
