In honour of the apple, in all its forms
Several varieties of apple are available throughout the year. An apple is perfect as a snack and recipes using apples are unlimited. So, what can we do with apples?
Here are some suggestions, but be careful, not all of them are eatable.
In fall, take advantage of the abundance of apples to make a potpourri that will add a pleasant fragrance to the entire house. Mix dried apple slices with cinnamon sticks, whole cloves, and crushed rosemary; let it age for few weeks.
Make a wreath using dried apple slices. String them together on a curved copper wire and decorate with different kinds of raffia.
For romantic evenings, use apples to make unique candleholders. Cut off the top of an apple and then core it. Brush the inside with lemon juice. Insert a candle and decorate with small fruits.
Perfect for satisfying your sweet tooth, taffy apples are easy to make and will remind you of your childhood! During colder fall evenings, warm yourself with an apple grog. It’s easy to make. Simply boil unpasteurized apple juice and enjoy. For an alcoholic version, add a few drops of rum or, why not…cider!
Rougemont’s Red Passion
In fall, Rougemont, the “Apple Capital” of the world, has something to make you jump with joy. With the “Weekends Gourmands” spread over five weekends through September and October, Rougemont invites everyone to take part in a whole host of scheduled activities honouring the apple. Taste the culinary creations from the Montérégie’s talented chefs, or watch as they demonstrate their impressive skills, all in a festive and fun atmosphere. Take advantage of this opportunity to stock up on apples and great recipes for the year!
Rougemont, simply irresistible!
With almost 35% of Québec’s production, it is not surprising to learn that Rougemont is THE apple region of the province. The “Apple Capital” offers a wide range of apple varieties as well as numerous inviting activities. The region is among the most richly productive areas of Montérégie. It was around 1930 that the first roadside stands made their appearance in Rougemont. Since then, the region has continued to expand thanks to the know-how, expertise and determination of the many dedicated artisans.
Rougemont has close to 40 apple producers and four cideries. There are more than 500,000 apple trees in Rougemont that annually produce more than 18 million apples each fall. This is what satisfies Québecers who eat, on average, 12 kg of apples per year!
Cider is “in”
Thanks to the bold and innovative artisans of the area, cider is now a major product of Québec, becoming an icon among our regional products.
There’s no doubt that cider can easily seduce the finest gourmet palates when incorporated into their favorite recipes. Did you ever think about reinventing the traditional wine and cheese party? For your next get-together, why not treat your guests to a “cider and cheese” party? For a sangria sure to get people talking, be daring and add cider instead of wine... and to be even more bold, concoct a granité with ice cider. Cider also adds an excellent touch of flavour to dressings, terrines and jellies. Use cider to deglaze your sauces.
Various apple varieties make for diverse ciders
Cider is an innovating product. In fact, there are unquestionably more cider flavour variations possible than there are producers/artisans to create them. We can, however, define the different types of ciders by the fermentation method employed, the alcohol content and the type of apples used.
A light cider is extracted from crushed apples allowed to ferment with yeast in a steel vat or barrel. The resulting cider is non-effervescent and can be dry or sweet.
It is called “light” if the alcohol content is lower than or equal to 7%.
As you can guess, a cider with an alcohol content of more than 7% qualifies as a strong cider.
Be careful, though! A higher-alcohol content cider, from 13 to 20%, is an apéritif cider.
A sparkling cider is a light cider and differs by its effervescence. To make sparkling cider, a light cider is fermented a second time. Cider producers use two different methods to create the sparkling effect. It can be achieved in the bottle (traditional method) or in a closed vat (Charmat method).
Ice cider, a Québec invention, is uniquely specific to our region; only our climate permits its production. Québec is a pioneer in the manufacture of ice cider.
Apple mistelle is a juice or “apple must” infused with alcohol or cider brandy that stops the fermentation process. The finished product contains between 15 and 20% alcohol.
Source : Les cidriculteurs artisans du Québec
Cider and food pairing suggestions
There exists a wide variety of ciders. It’s easy to match a good cider from the Montérégie with a nice meal shared with friends and family.
Source : Association des cidriculteurs artisans du Québec
A wonderful showcase for Montérégie cider producers
As a pioneer in the production of cider in Québec, the Montérégie annually produces approximately 60 innovative and distinctive ciders. Cider producers of the region have gained an exceptional expertise that can be seen in their distintive, quality products. Year to year, the Montérégie’s ciders are distinguished at the international level, giving cider producers from the area a fabulous showcase on the world stage.
Along the same line, the Société des alcools du Québec (SAQ) has been instrumental in giving Québec cider producers a helping hand with marketing their product. The growing popularity of cider with consumers contributed to the desire of suppliers to make cider more readily accessible. Last June, SAQ branches set up Cidres du Québec in-store placards permitting customers to easily find the Québec ciders.
In the fall, the Apple sweet-talks the Montérégie
Our featured products
- Summer getaways
- Maple, from the old sugar paddle to the fork
- The Cider Route
- Say I do in Montérégie
- Events and business meetings
- In the fall, the Apple sweet-talks the Montérégie
- The wine route
Keep up-to-date with Montérégie?s latest news.