Christian Drouin Poiré Cidre 750ML

Name: Christian Drouin Poiré Cidre 750ML | Bine & Vine
Brand: Cider
Price: 19.99 USD
Availability: OutOfStock

$19.99

Christian Drouin Poiré Cidre

Perry is a traditional Normandy drink characterized by its lightness and elegance.

Its production process is partly similar to that of cider, but unlike apples, pears do not keep well and must be pressed very quickly after being picked. Pear trees are large and can live up to 300 years.

They only produce a real harvest after about 30 years. The most commonly used varieties are “Plant de Blanc,” “Muscadet,” “Tricotin,” “Avenelle,” and “Poire de grise.”

The natural foaming of perry in the bottle is the source of its fine bubbles. Supported by a pleasant acidity, perry is both refreshing and festive.

Perry is best drunk chilled in a flute. It is enjoyed as an aperitif, but it also goes perfectly with seafood, salads, steamed fish, fresh goat’s cheese or even sorbet.

Out of stock

Category: Cider Tags: Cider, Dry Cider, Etienne Dupont, France, French, Normandy, pears, Perry

Christian Drouin Poiré Cidre

Unfiltered & Unpasteurized

Pear is a fruit of patience! A pear tree needs 50 years to reach its maturity but will live for more than 200 years.

Its typical lightness and elegance make Christian Drouin Poire a traditional drink in the Normandy. Its fine bubbles are naturally produced in the bottle. With its delicate marriage of crips acidity and discreet sweetness Poire is both refreshing and festive.

You will enjoy Christian Drouin Poire served chilled in a champagne flute, as an aperitif. It also goes beautifully with salad {artichoke, endive} shellfish {e.g. oysters}, terrines, steamed fish, goat cheese and fruit sorbet.

Production:
Plant de Blanc is the most important varietals in our blend (about 60%). It is ripe quite early around September of each year.

Avenelle and Poire de Grise are more acidic. They mature later in the season {around November}. After being picked the pears are being quickly crushed. They will go through a small maceration (a few hours) before being pressed.

The complex pear juice is then settled and racked before the natural fermentation starts. Fermentation takes around 5 to 8 weeks. When density reached 1023, we cool down the juice and filter it slightly to stop the fermentation. We then have to fine the poir√© (to maintain colour and astringency), rack it again and finally bottle it.

The ‚Äúprise de mousse‚Äù takes about 6 weeks.

4% ABV