Calvados & Ciders
Pays d'Auge
Normandy - France

Dupont Family estate

Calvados Dupont

Dégustation du Pommeau

Tasting Pommeau

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.

•  As an aperitif :
- straight
- in a cocktail: pommeau can be used with calvados in some cocktails
Cocktail Le NormandMore cocktail recipes containing pommeau >>

•  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 in cooking Pommeau in cooking

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.

Recipes... >>

14430 Victot-Pontfol - France
Tel.: +33 (0)231.632.424   -   Fax: +33 (0)231.631.476   -   Email:
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