Pomegranate Juice (BIO)
Time of harvest September / October 
Serving temperature 10 – 12°C 
Recommended dishes appetizers, mild cheese, pasta, veal, poultry, saltwater fish Origin
The pomegranate (Punica granatum), also called “paradi-se apple” in Germany, grows on trees that are more than 100 years old and reach a height of 5 to 8 metres. Up to 400 seeds containing valuable nutrients can be found in a single piece of fruit. We process the pomegranate gently into 100% pure unfiltered juice.
| Cuisine: | German classics |
| With meat and fish: | Chicken & turkey, Duck & goose, Game, Saltwater fish |
| Goes with: | Appetizers, Mild cheeses, Mushrooms |
| Colour: | dark |
| Juice style: | characterful, delicately tart, dry |
Expertise
The juice is a muted garnet red colour with slightly elevated viscosity. The bouquet initially offers up restrained aromas of tart red fruit such as pomegranate, blood orange, sour cherry and damson. These are paired with notes of black tea, pepper and mint. The juice is pleasantly dry and light, offering fresh acidity with delicate tannin bite. The finish strikes a balance between delicately tart fruitiness, juicy acidity and a silky tannin structure, rounded off with a touch of saltiness. This is a refined, dry juice which could replace not overly heavy red wines thanks to its delicate tannin structure and light body. Mix the juice 1:1 with sparkling water for a less sweet and even lighter, fruitier drink. A sparkling pomegranate spritzer is an excellent companion to intensely aromatic cold cuts and hams such as Prosciutto di Parma or Mortadella. Drunk straight, it goes perfectly with a variety of pasta dishes such as the classic spaghetti bolognese as well as with relatively strong-flavoured meat dishes such veal Milanese, or grilled saltwater fish such as red mul-let or mackerel. It would also pair seamlessly with delicate poultry dishes such as poulard with truffles or pan-fried, lightly smoked duck breast.
Romana Echensperger Master of Wine