Pommeau
Pommeau is a alcoholic drink produced in France. It is made by blending unfermented cider and apple brandy. The result is a beverage with an alcohol content of approximately 17% by volume. Pommeau is typically consumed as an aperitif, but it can also be used in cooking or paired with certain foods.
History[edit | edit source]
The production of Pommeau started in the 1970s in the Normandy and Brittany regions of France. It was initially made by farmers for personal consumption, but it has since become a commercial product. The drink was granted Appellation d'Origine Contrôlée (AOC) status in 1991, which means that only cider and brandy from certain regions can be used to make Pommeau.
Production[edit | edit source]
Pommeau is made by mixing two-thirds apple cider must (unfermented apple juice) with one-third of one-year-old Calvados. The mixture is then aged in oak barrels for a minimum of 14 months. The aging process allows the flavors to meld together and gives the Pommeau its characteristic smoothness and complexity.
Consumption[edit | edit source]
Pommeau is typically served chilled and can be enjoyed as an aperitif. It is also commonly paired with foie gras, blue cheese, and desserts such as apple tart. In addition, Pommeau can be used in cooking, particularly in dishes that feature pork or poultry.
See also[edit | edit source]
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