Poiré is a traditional French drink made in Normandy by fermenting pear must.
It is made from several pear varieties such as Plant de Blanc, Muscadet, Avenelle and Poire de Grise. Quickly pressed right after picking. The pear must ferments naturally for 5 to 8 weeks. Poiré is bottled in the middle of the fermentation process. Fermentation then continues inside the bottle: sugar is converted to alcohol with natural production of carbonation with resulting bubbles.
Colour: Very clear color with golden hues.
Aroma: The nose is delicate with notes of pear and citrus hints.
Taste: The mouth is refreshingly both fruity and dry.
Serving suggestions: Poiré is a light, elegant and refreshing drink that can be enjoyed as an aperitif.
Try it with seafood (excellent with oysters), salads or steamed fish. Also a great match for fruit sorbet and fresh strawberries!
The Calvados brand Comte Louis de Lauriston was founded to put an end to illegal distillation in the Domfront region of Normandy. The story is both interesting… and very, very French. Domfront’s hilly and wooded landscape is made for shady distillation, and if you were clever, you could easily evade the customs officer. For many years, the apple brandy was illegally produced in the dead of night, but one fateful day in 1962, a group of overzealous officers braved the night’s blizzard and caught a larger group of distillers and calva smugglers red-handed. Before an hour had passed, a good dozen neighbors had arrived at the scene of the crime, for word had spread quickly, and the customs officers were not popular in Domfront. The poor customs officers were cornered, blinded by the headlights of the furious farmers’ tractors and Citroën 2CVs. One of those present feared that the situation would escalate out of control, and he sent for the general secretary of the local farmers’ union, the good Comte Louis de Lauriston. Count Lauriston was a reasonable man, and after a long negotiation, it was decided that the customs officers should drop the charges on condition that a cellar was built as an official warehouse, where the calvados could be stored and sold in accordance with the law. Count Lauriston himself undertook the task, and the warehouse was named Chais du Verger Normand.
Since 1962, local farmers have supplied calvados to Chais du Verger Normand, from where it was sold under the Comte Louis de Lauriston brand. Even today, you have old vintage Calvados from the time when it was created under the cover of darkness. Since 1992, the brand has belonged to another well-known Calvados house, Christian Drouin.
Since Comte Louis de Lauriston belongs to the Calvados Domfrontais appellation, it must contain a minimum of 30% pears, which gives it a very special character. The juice ferments in large, open wooden vats over several months, and the distillation takes place in a column still. The storage still takes place in the cellar from 1962, where the spirit is stored in old, well-used casks, which do not overpower the fine apple and pear fruit.
