When and how to taste it ...?
Serve cold, between 8 and 12 °C (46 and 54 °F), in a wine or port glass.
As a general rule, Pommeau can be matched and tasted like a port.
• During the meal:
- to accompany melon
- to accompany foie gras
- to accompany sweet and sour and Asian dishes
- to accompany cheeses from Normandy (Camembert etc) and blue cheeses
- to accompany desserts based on apple or chocolate.
No wine can rival a Pommeau or a Calvados as a match for an apple dessert.
Pommeau Sauce: Melt butter and sugar in a pan without letting it colour. Add water and pommeau. Bring to the boil and remove immediately from the heat.
Deglazing with Pommeau : When the food is cooked, tip the Calvados into the pan while it is still very hot, stirring/shaking to combine the Calvados with the cooking residues. Pour hot over the cooked food. Serve at once. Pommeau being a bit sweeter than Calvados, adding a touch of cider vinegar could give a better balance.
Recipes with pommeau: oysters, scallops, rabbit, monkfish, veal, guinea fowl etc.
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