Slightly
inspired by Hendrik Thoma's new Wine Blog "Wein am Limit" I most certainly had to give this
pear juice a chance. Personally I am not so much into Cider, but this stuff
bewitched me with its overwhelming qualities right from the first sip. Eric
Bordelet, a once well known sommelier, created this Poiré Granit from pears of very
old trees (up to 300 years old) in the South of Normandy. His apples (approx. 20
varietals) and pears (approx. 15 varietals) were cultivated according to
bio-dynamic principles, were hand picked and were dehydrated for 3 to 5 weeks
before pressing. Natural fermentation, gently low alcohol (in this case 3,5% Vol.) and a clear "Non" to chaptalisation are self-evident
for Bordelet. Enough! Now, Wine! …Um … Poiré of course:
