I love my life. On a semi-regular basis I am invited to a cool restaurant where I have the opportunity to try tasty beverages presented by a winemaker, brewer or other craftsman. If I am lucky and all the conditions are ripe for the perfect storm, I will find myself sitting next to a handsome Frenchman drinking artisanal ciders and noshing on Indian food. Yes, life is good.



There is a lot of talk out there about pairing wine with food (duh) and even beer, but what about cider? With our weather becoming unseasonably warm, why not consider an ice-cold cider to compliment your meal? Jérôme Dupont, cider maker from Domaine Familial Louis Dupont, would be happy to give you many reasons aside from cider’s thirst quenching properties.



We chose to sample his ciders at Bombay Bistro on Sixth Avenue. Even though these are dry ciders, their backbone is still decidedly fruity and bold — a perfect compliment to the spicy flavors of Indian food. There is enough acid to cut through the rich textures of the butter chicken, but not too much as to mask the delicate cheese in the Matar Paneer.



The apples they use are the same as those they use to make Calvados (a distilled brandy made from apples) from a small region of Normandy: the Pays d’Auge. The soils of the Pays d’Auge are clay-like and marly. As those soils are very poor, they restrict the growth of the trees. The apples themselves are similar to crab apples, nothing you would want to make a pie out of, but maybe throw at your drunken neighbor at 3 a.m.



The first cider sampled was the Cidre Organique Etienne Dupont, which retails for $12 a 750-milliliter bottle. Organic and unfiltered, it reminded me of Belgium ale with its earthy, tart flavors. The nose is powerful and complex with a nice balance between bitterness and acidity. This could go with many other dishes besides Indian food. Right now I am craving mac-n-cheese with slivers of gamey proscuitto. I’ll get back to you on that.



The next bottle also retails for $12, but is decidedly different. The Cidre Bouch seems to have a little more carbonation and definitely less yeast. Consider this a “user friendly” cider if you get my drift, with a little more acid and a cleaner finish. Both of these ciders are about four percent alcohol, so one or two at lunch won’t kill you. Again, this one could pair with many food items, but now I am going for dessert with a warm slice of apple pie and melted cheddar cheese.



My taste buds really perked up with the next cider, their Cidre Dupont Reserve. Definitely more bang for the buck, $21 a 750-milliliter bottle. After fermentation, this cider is transferred into barrels containing Calvados that have just been emptied. It will slowly continue fermenting and maturing for six months. This process gives the cider much more complexity and a touch more alcohol, bringing it to 7.5 percent. I’ll just drink this by itself, thank you.



Now for my favorite: the Cuvée Colette. This cider is put through a secondary fermentation, like Champagne called Méthode Champenoise. I won’t go into this right now, but if you like sparking wine, you will most likely enjoy this cider. It is clean and crisp, with a little more acid than I expected. Delicate and fresh, it would be excellent compliment to a soft cheese such as Camembert or Pierre Robert. It comes at price though, $28 bottle.



Now you may not be able to find these exact ciders in your grocery store, but there are others available. I understand South Hill Tacoma Boys carries a few of these and perhaps Top Foods. Let’s bug Pat at Met Market or Donna at Tacoma Boys. When we drink, will they listen?



Eat out, Tacoma. We need your love.