I have an Anjou Pear wine (from Jack's site) that I bottled last year and we
opened one and it turned out really nice! Questions is what would you serve
with it! It's just a tiny bit off dry,
and I'm no expert but it think it may have gone through ML fermentation
because it has that buttery feel to it. It really is very good!

Louise )
Otterburn Park, Quebec

Congratulations. I have always intended to make pear wine but just never
got around to it.

Ray

"Weez" > wrote in message
...
> I have an Anjou Pear wine (from Jack's site) that I bottled last year and
we
> opened one and it turned out really nice! Questions is what would you
serve
> with it! It's just a tiny bit off dry,
> and I'm no expert but it think it may have gone through ML fermentation
> because it has that buttery feel to it. It really is very good!
>
> Louise )
> Otterburn Park, Quebec
>
>
>

I love the combination of pears and blue cheese. www.epicurious.com has a
recipe for an upscale version of macaroni and cheese that uses blue cheese,
and it's incredible if you like blue cheese. If not, I'll bet it would be
good with pork, maybe even barbecued. You could even serve pork and have
the macaroni with blue cheese as a side dish.

"Weez" > wrote in message
...
> I have an Anjou Pear wine (from Jack's site) that I bottled last year and
we
> opened one and it turned out really nice! Questions is what would you
serve
> with it! It's just a tiny bit off dry,
> and I'm no expert but it think it may have gone through ML fermentation
> because it has that buttery feel to it. It really is very good!
>
> Louise )
> Otterburn Park, Quebec
>
>
>