Cider 101: What is Pommeau?

What is Pommeau?

Pommeau is an apéritif made by blending unfermented apple juice with apple brandy. The mixture is then aged in oak barrels, typically for at least 2 years (and often longer). The high percentage of alcohol from the apple brandy prevents the fresh juice from fermenting, and thus the beverage retains a considerable level of sweetness. The prolonged aging results in a rich melding of complex flavors from the cider juice blend, warmth from the brandy, and complexities from the barrel.

Pommeau is intense yet smooth, and delicious to the point of divine. We've poured pommeau at many cider festivals, and it's always a crowd favorite. Naturally sweet, cider enthusiasts who prefer sweeter ciders tend to love pommeau; but because of the complexity of the apple varieties used, Pommeau equally appeals to cider drinkers who generally prefer drier ciders, despite its sweetness. 

Serving Pommeau: Pommeau typically has an alcohol by volume in the 16-18% range, and is best enjoyed an ounce or two at a time at cellar temperatures. Stored at cellar temperatures or refrigerated, even an open bottle of Pommeau will age well and can be enjoyed slowly over time. We've had bottles opened for over a year that still tasted great. Realistically, it's too delicious to last that long! Pommeau is often served as an apéritif, or alongside cheese, dark chocolate, or apple-based desserts. It makes for a wonderful standalone dessert as well. Pommeau has a natural appeal during the fall season commonly associated with apple harvests. Its sip-ability makes for a great way to imbibe on the cold and dark nights of fall and winter, but don't miss out on the opportunity to share a bottle with friends on a summer evening (we like to pass one around the campfire with friends & family).

Traditional French Cider, Pommeau de Normandie, and Pommeau de Bretagne: Traditionally, Pommeau was first made throughout Northwestern France, primarily in Normandy and Brittany. France has one of the oldest histories of cider making in the world. The French bittersweet apple varieties commonly used in French cider, with their high tannins and low acidity, make for an exquisite juice for use in Pommeau. 

In France, agricultural products are labeled with an A.O.C. (appellation d'origine contrôlée), which serves as a formal designation that a product meets the geographic requirements (terroir) and the traditional farming or production practices. This will be found on many traditional French Pommeau labels and descriptions as either A.O.C. Pommeau de Normandie (Normandy), or Pommeau de Bretagne (Brittany). Notably, Calvados is apple brandy made in Normandy and carries a similar A.O.C. Many descriptions of Pommeau will reference Calvados in place of apple brandy, which is most appropriate for any description of traditional Pommeau. Similarly Lambig, which is the apple brandy equivalent in France's Brittany region. 

Many cidermakers around the U.S. and world are now making their own Pommeau. Not all are labeled as Pommeau and may be referenced as Apple Dessert Wine, Apple Mistelle, or Fortified Apple Wine.

If all this sounds too delicious to pass up, we have a great selection of Pommeau and other fortified cider products from around the U.S. and from France available - check those out here: where to buy pommeau.