#33 – Red Anjou Pear

Bottled (24) 375ml and (8) 750ml (from 5 gallons) at 16% ABV on 16.June.2013.

This turned out much better than #16 Pear, partially because I finished to taste and didn’t leave it bone-dry, but I think partly because I used Red Anjou pears this time.  It currently has a pinkish color to it; however, I suspect this will probably precipitate out over time.

Like its predecessor, this pairs well with gorgonzola or other blue cheeses…

Update 14 August 2014 — As suspected, most (but  not all) of that pinkish color to it has precipitated out.  Sedimentation, however, is actually quite minimal, considering I didn’t use bentonite clay…  This wine was quite popular, I depleted my stocks quite quickly, if I remember correctly!