Ciders - AOC Pommeau de Bretagne
AOR Lambig - Apple juice
AOR Lambig - Apple juice
Alcohol abuse is dangerous for your health, consume with moderation.
AOC « Pommeau de Bretagne »
Historical background :
The cider production in Brittany is an old tradition just as the distillation. It is therefore quite naturally that the producers tried to marry the two products to obtain an aperitif.
It is only in the years 1970-1980, under the impulse of Mister Chort-Mutel, a Normand producer, that the rules of the Pommeau elaboration were going to be defined.
For their part, the Cornouaillais producers gathered within the CIDREF were going to launch as early as 1982, a vast research program with the ADRIA of Quimper and in collaboration with the INRA of Rheu, in order to typify and to characterize the Pommeau of Brittany.
These researches undertaken from 1982 to 1987 maked it possible to select the best varieties of cider apples suitable to elaborate the Pommeau, to refine the elaboration method and to define outlines of a schedule of conditions.
Elaboration :
Born from a subtle mixture of cider apple must from AOC Cornouaille area with the Breton cider brandy also called Lambig in Cornouaille, aged at least 14 months in oak barrel, this tasty aperitif titrates between 16 and 18°.
Just like the “Cornouaille” AOC, the decree of May 31 1997 relating to the label of controlled origin "Pommeau de Bretagne" regulates its production all along its development from the orchard to its approval before launch on the market.
Advices of the wine waiter :
The Pommeau de Bretagne is characterized by its amber color. According to its age, it lets express himself flavours of candied fruits, prunes or dry fruits, hazelnut and honey.
Traditionally served for aperitif, the ideal temperature to appreciate all the flavours is of 8 to 10°C. During the meal, the Pommeau de Bretagne also harmoniously accompanies a fatty liver (foie gras), hot oysters or melon. With the dessert, it matches with happiness an apple pie. In cooking, it improves many receipts.
A receipt among others :
The quail with the pommeau:
or 4 persons: 4 quails, dry grapes (soaked one hour in cold water), Pommeau, salt, pepper.
Brown your quails gently in your casserole. Pour the Pommeau and singe. Add the grapes (drained). Let cook 50 minutes. Serve with apple.
The producers : (Click on a producer to see its card)
