ELABORATION : Varieties used : Plants de Blanc, Fosset, Poire de Cloche, Mordouet
Our Poiré is made in the respect of artisanal process making methods : first the pears are picked up to the right maturation manually or mechanically washed crushed the pulp is put into a vat open air to release its aroma the pulp is then pressed clarification of the most slow alcoholic fermentation (1 to 3 months) bottling storage in refrigerated cellars (10 to 12°C)
TASTING : Beautiful pale yellow colour, thin bubbles.
Smelling : very fruity
The Poiré must be consumed fresh (between 8 and 10°C) and preferably in « ballon » or « tulipe » glasses.
SERVING SUGGESTION : Poiré is a sweet and refreshing product. It is usually served : as an aperitif alone or as a “kir normand” (with Crème de Cassis). with fruit desserts as the apple pie (ideally with sweet fruits).
PRESERVATION : With optimal preservation conditions (around 10°C and upright stocking), the Poiré can be kept between 1 and 2 years.
