Our vineyard is a forest
In Quebec, if cultivating the forest is natural, cultivating the vines is not as much. The vine suffers from the cold in winter, freezes late in spring or too early in autumn. Maples, on the other hand, have been growing for millennia without human intervention or pesticides. Also, our own vineyard is nothing but a forest: a natural ecosystem, the maple grove.
Rather than using grape sugar, maple sugar is simply vinified to produce maple wines. The result is a unique product in the world. Traditional winemaking methods are borrowed to express the richness of this new terroir.
Whether for dry, light, sparkling, sweet or slightly maderized wines, each bottle is the result of an ecosystem that we respect and a passion for maple trees and their environment. This symbiosis of nature and technology offers wine lovers a unique taste experience, thanks to exclusive products from Quebec.
These products designed for the arts of the table aim to bring the joy of discovery, the pride of contributing to the development of our region, and above all, the opportunity for many shared pleasures.
CHARACTERISTICS OF MAPLE WINES
When you taste a maple wine for the first time, you are often confronted with your own system of convictions, emotions and knowledge. We can try to compare with other wines, or look for the taste of maple syrup. However, maple wines have their own character and their own personality: products with surprising flavors.
During tastings, many claim to detect notes of apple, which is not surprising since the malic acid, present in the apple, is also found in the maple.
While winemakers often seek to convert malic acid to lactic acid to add sweetness to their wines, maple wine producers need more acidity in their must. This is why, as far as the cellar is concerned, the pellicular maceration of fruits from the region helps to structure the wine and give it more freshness and crispness. It thus avoids the production of a maple wine that is too soft, whereas we prefer it to be more nervous.
For some types of maple wines, maceration is crucial. It allows you to perfect your taste experience, whether dry, light, effervescent, sweet or slightly maderized. Because compared to grapes, vinified maple could lack tannins and length in the mouth. This approach allows a more complex result, making it possible to better accompany your meals.
The dry wines of La ferme du loup (without residual sugars) have a rather floral attack and a light bouquet, while the sweet wines have a bouquet of green apples and a distinctive roundness in the mouth.
"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.
- 2 oz sweet Sével
- 1/2 oz maple syrup
- 3 drops of Angostura bitters
- 1 slice of lemon
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.
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 tastes
- 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.
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
Pour the mixture into a highball glass filled with ice.
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.
- 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
In a large glass jar, combine all the ingredients
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
Your homemade bitters are now ready to use!