Description
| About: Natural fermentation of Willamette Valley invasive seedling pears begins with a brief open fermentation on pulp. Followed by a slow fermentation over many months | ABV: 6.5% |
| Where: Eugene, Oregon | Sweetness: Dry |
|
Flavor Notes: pear skin, honeysuckle, orange blossom, fruit leather |
Tannins: High |
| Suggested Pairings: salty and/or nutty cheese (such as Manchego), arugula pear salad, paella, cheesecake | Acidity: Medium |
