If you haven’t tried a poiré or perry, you owe it to yourself to seek on out. Be sure to get the real deal, not one of the more common American pear ciders. These are most commonly labeled as “pear ciders.” In actuality, these are apple ciders flavored with dessert/culinary pear juice. While they can be quite nice, they don’t really resemble a true poiré or perry. For one, they’re made from 100% pear juice. And like their apple counterparts, pears come in culinary and cider varieties.
Perry/Poiré pears are virtually inedible due to their extreme amount of tannins. The rarity of these beverages is well-earned. The trees are slow to grow and mature and susceptible to various diseases. The pears themselves are hard to handle with a narrow ripeness window and a unique set of characteristics that make them a challenge to ferment. For all these reasons, it’s no wonder that people in the know about perries and poirés are so devoted to them. I count myself amongst them.
Christian Drouin, known for the Calvados (Norman apple brandy), also produces excellent cidres and poirés. This is the Poiré.
Appearance: Blonde with a light haze.
Aroma: Apricots, pears, mineral notes, white wine, peaches, stone fruit.
Taste: Mild tannin, medium acidity, mild astringency.
Overall Impression: Christian Drouin’s Poiré is elegant with a medium long finish. It almost feels a bit more bold than many of the poirés I’ve had and is certainly one to keep an eye out for. Be warned, it’s a sparkler and that cork will come out fast if you’re not paying special attention to it.
CO2 Levels: Sparkling
Geography: Pay d’Auge, Normandie
Pears: Plant de blanc, Muscadet, Tricotin, Avenelle, Poire de Gris
Availability: Nationally where ciders from B. United International are sold.
You can read my other reviews of Christian Drouin products at my page dedicated to them.