Last night’s dinner was shepherd’s lamb and green chile sausage in Rao’s Marinara Sauce, seasoned with granulted garlic, onion powder, garlic pepper, and Herbes de Provence, on Rustichella di Abruzzo Cannolochini pasta. The pasta was very much enjoyed with a 2001 Chave Hermitage - fill a 1/4 inch below the capsule, cork only slightly colored; good. rich dark cherry, dark currant, and blackberry fruit in nose and flavors, adequate acidity; with a long, rich dark fruit finish. Then for dessert we each had a glass of Banfi Grappa di Montalcino with a shared half of an almost ripe Bosc pear.
Drinking California Chard from 1985 and Chave from 2001 in the same week. You’re blowing my mind!
We only have 2001 Chave Hermitages, both Red and White.
What do you consider ripe? I tend to like my pears when they still have a bit of crunch, but I know other people like them quite soft. As I am preparing to explore the world of pears, I could use some guidance.
TIA.
We like our pears with a little bit of texture, but fully ripe inerior. These didn’t have a really ripe interior.
I think you and I like our pears the same way.
Just had a Seckel pear. I love the size of the pear – a perfect amount for a nice sized snack, but not so big that you’re full; the pear equivalent of a .375ml bottle of wine.
I had a Seckel the other day that wasn’t ripe enough and tasted a little flat. This Seckel was so ripe that the juices starting flowing when I bit into it. I love the juiciness and the size. It had a mild sweetness – a little less sugar than I expected. Two quibbles. First, it wasn’t “peary” enough. I like very concentrated flavors in my fruits. This tasted like it had essence of pear, rather than a deep pear taste. Second, the skin imparts a slightly unpleasant taste and it’s also thicker than I’d like. Perhaps that the drawback of a smaller fruit - the skin to flesh ratio is off.
All in all, a pear I’d eat again, but mostly due to the size of it, not the flavor.
I like my pears so ripe that they melt in your mouth like butter. Not much worse than an under-ripe pear IMO.
Did I ask you?
![[wink.gif]](/uploads/db3686/original/2X/0/04707e6a7bbb03e0153e349d8a9270d30e1e9525.gif "wink"){kind=small}
If giving unsolicited opinions was verboten on this forum, we would have just made it to 10 posts this week rather than 1,000,000. 
Let me clarify: you’re the apple guy. Bill is the pear guy. When I have apple questions, I’ll go to you, pear questions go to Bill. And for general questions about cooking, cookies, adequate acidity and overall awesomeness, I’ll defer to Dick.
And did you make it to Mariano’s yet? Was at Jewel a couple days ago and was surprised to see that they also carried Opal apples.
Thanks.
Anything for the Pear King of Texas.