Pommeau de Normandie AOC
Cider apple must and Calvados from the estate, blended then aged together in oak barrels. The definitive Norman aperitif: fruity, sweet, yet structured.
- Strength
- 17% vol
- Serving
- 8-10°C
- Size
- 50cl
- Label
- AOC · organic
- Organic since 1967
- AOC Pommeau de Normandie
- Direct from the producer
Alcohol abuse is dangerous for your health. Enjoy in moderation.
Pommeau de Normandie is a blend of unfermented cider apple must and Calvados, roughly two-thirds must to one-third brandy. The alcohol in the Calvados halts the must's fermentation, a process called mutage: the apple's natural sugar stays in the bottle.
The blend then ages in oak barrels for at least 14 months. The Pommeau de Normandie AOC, granted in 1991, governs the origin of the apples, the production area and the ageing period. Strength sits between 16 and 18% vol, halfway between a cider and a Calvados. It is Normandy's cousin to Pineau des Charentes or Floc de Gascogne.
Our must comes from the Valambray orchard: 15 heritage cider apple varieties, grown organically since 1967. The Calvados used for the mutage is distilled on the estate. Ageing takes place in Limousin oak barrels, in the same cellar as Le Songe and Thor Aïe. Our cellar master follows each batch: tasting, sampling, adjusting. Bottled after a minimum of 24 months.
Storage: unopened, it keeps for several years. Once opened, refrigerate; aromas stay intact for 3 to 4 months.
- Colour
- Golden amber, deepened by the years spent in barrel.
- Nose
- Baked apple, honey, brandy, stewed fruit, brioche.
- Palate
- Sweet, long. The Calvados structure is balanced by the must: the brandy is present without dominating.
- Finish
- Long, on apple and honey.
Pommeau is above all an aperitif. Serve it chilled, between 8 and 10°C, in a tulip glass. Drink it neat, in place of a white port or a Floc, or mixed into a cocktail.
In summer, the Pocito (Pommeau, lemon, tonic) is the season's Norman aperitif. See the Pocito recipe.
Pommeau also works well in cooking. Here are our two favourite recipes: warm oysters with Pommeau and scallops with Pommeau.
Food pairings
- Aperitif (served chilled). Chilled Pommeau, in place of a white port or a Floc de Gascogne: less sweet than a Sauternes, more Norman than a Pineau.
- Torchon foie gras. The sweetness of the Pommeau meets the richness of the foie gras, and the Calvados lengthens the finish. Serve very chilled.
- Cavaillon melon. In place of a port. The fruitiness lands well, without weighing down a summer starter.
- Roquefort. A classic sweet-and-salty pairing: the Calvados backbone holds up against the salt and bite of the blue cheese.
- Apple desserts (Tarte Tatin). Apple on apple. The Pommeau extends the caramelisation and adds length.
Payment
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Shipping
Your order is handed to the carrier within 5 business days.
Delivery
Colissimo delivery in 2 to 3 days within mainland France. For shipping outside France, request an export quote.
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