- Perlé de groseille (redcurrant aperitif)

The Perlé was created in 1985 by Cathy and Hubert Delobel, inspired by the regional tradition of making "fruit wine". Today, their two sons Romain and Martin are carrying on the tradition. They have just obtained the Terroirs Hauts-de-France approval for their "Perlé de Groseilles". 
The fruit is fermented (as is done with grapes) to obtain a natural creation of alcohol (11.5°) and fine bubbles. No flavouring, colouring or wine is added in order to preserve the natural fruitiness and to achieve a good balance.
Perlé de Groseilles has a beautiful bright ruby red colour. On the nose and in the mouth, we find the great qualities of the redcurrant: a light fruitiness and a very fine acidity which persists in the mouth.  
Perlé de Groseille is best drunk chilled as an aperitif. It goes perfectly with smoked fish toast, fish rillettes, white meat terrines and savoury biscuits. It goes well with foie gras.
The visit of the production site is particularly interesting...  
Alcohol abuse is dangerous for your health. Drink in moderation.