Constantinople Quince Nectar
Time of harvest mid-October 
Serving temperature 10 – 12°C 
Recommended dishes Fish, Crustaceans, veal, chicken & turkey, French cuisine Origin
Thanks to its varied aroma, the quince, an almost for-gotten variety of fruit, is celebrating a triumphant return to haute cuisine. Today our fruit varieties – Constanti-nople quinces (apple quinces) and individual varieties of Portuguese pear quinces – are more flavorful than ever.
| Cuisine: | French cuisine |
| With meat and fish: | Chicken & turkey, Crustacean and seafood, freshwater fish, Saltwater fish, Veal |
| Colour: | light |
| Juice style: | dry, harmoniously |
Expertise
The juice shines brilliant and golden yellow in the glass. The bouquet is very complex and presents aromas of ripe lemons, candied ginger, ripe pears and a hint of jasmine, anise, le-mon balm and freshly cut grass. On the palate it shows a subtle sweet-ness that ends in a pleasantly tart and dry finish, thanks to fresh acidity and fine tannins. In leaving a subtly salty component and aromas of quince, jasmine and mint acts long after. A complex and medium weighty food companion. The juice should be drunk pure. If you mix it 1: 1 with boiling water, then the bouquet is reserved, the sweetness occurs even further into the background. On the palate, the aromas of ripe lemons and white flowers are emphasized. You can drink it to fine fish dishes such as fried perch on mustard sauce and stewed cucumber, to fine meat dishes such as boiled beef or Saltimbocca with Parma ham and sage.
Romana Echensperger Master of Wine