Pommeau
Pommeau is an aperitif or digestif from Normandy . Pommeau is made from freshly squeezed apple juice that has been prevented from fermenting by adding young calvados . This preserves the full apple aroma, fruit sweetness and pleasant acidity.
Raised for an appellation in 1991 , 30 apple varieties may be used, the selection of which determines the aroma. A barrel storage for at least 14 months is required.
The appellations Pommeau de Bretagne and Pommeau de Normandie exist .
Pommeau is usually drunk cool as an aperitif . Pommeau is also particularly suitable for desserts with apple, chocolate or melon.
Pommeau has an alcohol content of 17 % by volume .
literature
- André Dominé (Ed.): French specialties . Könemann, Cologne 2004, ISBN 3-8331-1048-1 , p. 117 ( Culinaria ).
Web links
Commons : Pommeau - collection of images, videos and audio files
