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.
澳洲新闻网• During the meal澳洲新闻网:
- 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.
澳洲新闻网Pommeau Sauce: 澳洲新闻网 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.
澳洲新闻网 Deglazing with Pommeau 澳洲新闻网: 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.