Pommeau de Bretagne is a apple-brandy-cider, from Brittany, France that remains the wild richness taste from the apples. The ideal temperature to appreciate all the aromas is traditionally 8 to 10 ° when it is served as an aperitif, .
It also works wonders with foie gras, oysters, and the heart of a melon. You can also let it accompanie desserts, or maybe even lends itself to many recipes.
Production of apple cider
Pommeau de Bretagne from Manoir du Kinkiz is made with cider apples harvested from selected orchards. Only a few florets are selected – from the 325 local varieties – for the production of Pommeau de Bretagne.
The tasty apple juice is then blended with Brittany cider brandy, before it is aging in oak barrels between 24 and 36 months of duration which is well beyond the statutory 14 months.
It acquires all the apples flavours, ammend the beautiful amber color and gives it an authentic unique character with the Brittany brandy, to be a complete and unique apple cider.
Awards
Gold Medal
Concours Général Agricole – Agricultural Show
Paris 2006
Paris 2005
Bronze Medal
Bronze Medal for the “pommeau” in more than 3 years in the Regional Agricultural Competition (Concours Régional Agricole)
Recipes
Apple fruit sabayon with Pommeau de Bretagne
Ingredients
6 apples
3 egg yolks
50 g heavy cream
40 g sugar
5 cl Pommeau de Bretagne AOC
10 g butter
- Peel the potatoes and fry them with butter
- For the sabayon (dessert sauce), put yolks, sugar, cream and Pommeau de Bretagne to be heated in a double boiler, whisk until ribbon stage.
- Arrange apples and sabayon on the plate, and put it in the oven 3-4 minutes.
- Use a torch to gratins the sabayon dessert sauce, and serve with a glass of Pommeau de Bretagne
AOC – Appellation d’Origine Contrôlée
The term “Pommeau de Bretagne AOC” is protected by Appellation d’Origine Contrôlée since 31 May, 1997, detailing who may use this term, and how the Apple Cider should be produced.