Williams Christ Pear Juice
The Williams Christ (Pyrus communis) variety of pear is named after the London nurseryman Richard Williams. We obtain our pears from friend-ly fruit farmers. When fully ripe it imparts a sweet, delicate spiciness.
|With meat and fish:
|Chicken & turkey, freshwater fish, Pork, Veal
|sweet , velvety soft
The nose emerges with an intense aroma of yellow, juicy and ripe Williams pears and their buttery flesh. Its bouquet is underscored by notes of English roses, rosehips and creamy blossom-honey, with a hint of lemon balm. On the palate, the juice shows a subtle, sweet impression, while a restrained acidity gives the juice its smooth flavour and creamy texture. The juice has no tannins; this once more underlines its delicate, pleasant and generous nature, giving a pleasant glow to the yellow fruit aromas of the finish. Mixed 1:1 with a vibrant sparkling water, the juice becomes less opulent in texture, and the fine herbaceous notes in the bouquet come to the fore. Serve alongside German classics like pears with beans & ham, or chi-cken fricassee with capers, mushrooms and peas – but also with mild, soft goat cheese or a more restrained blue cheese like gorgonzola dolce. Stimulating as well with Vegan dishes like red beets au gratin topped with pears, walnuts and cashew-cheese. The delicate and finely aromatic juice combines very well with freshwater fish such as arctic char with dilled cucumbers, or a lightly smoked eel with goose liver – but would pair equally well with delicate milk-fed veal, or a dish of young and tender goat.