Pear Wine 101: How to Make, Serve, and Enjoy Pear Wine

Pear wine, a delightful indulgence, is known for its delicate, fruity notes and the intriguing depth of flavor it brings to the table. Often overlooked in the realm of fruit wines, pear wine recipes, with their unique character, can indeed compete with the more mainstream options such as apple and grape wines.

In this article we will provide you a quick overview on pear wine as well as providing you with a pear wine recipe you can use to make your own at home…

Pear Wine Basics

History and Origin

Pear wine’s origins can be traced back to ancient times when civilizations first began experimenting with fermentation. Like many other fruit wines, pear wine began as a way for people to preserve the abundance of their seasonal harvest. In parts of Asia and Europe, where pears were grown in abundance, the fruit became a natural choice for winemaking.

Historically, France has been one of the leading countries in pear wine production, specifically in the Normandy region, where the tradition of creating “Poiré,” an effervescent pear cider, is a heritage. Asian countries like China and Korea also have a rich tradition of making pear wines and liqueurs.

Pear Wine vs. Other Fruit Wines

Pear wine holds its own against other fruit wines by offering a distinct flavor profile. While apple wines may have a robust, crisp flavor and grape wines can range from sweet to dry with tannic complexity, pear wine is notable for its softer, more delicate nuances.

While the sweetness level can vary in pear wine, it generally has a mellow fruitiness with a subtle tartness that can balance the overall taste. The pear’s naturally high water content also contributes to a lighter body, making it an excellent choice for those who prefer a less overpowering fruit wine.

Basic Overview of Making Pear Wine

Preparation: Start by washing and coring your pears. It’s unnecessary to peel them. Cut the pears into chunks and then mash them to release the juices. You can use a fruit press or a potato masher.

Fermentation: Transfer the mashed pears into a fermenting vessel and add water, sugar, and wine yeast. Stir the mixture daily for about a week, allowing the yeast to interact with the sugar and pears, kickstarting the fermentation.

Straining and Secondary Fermentation: After a week, strain the mixture to remove the solid pieces and transfer the liquid to a secondary fermentation vessel, like a carboy. Attach an airlock and let it ferment for several months.

Racking: This process involves transferring the wine to another container, leaving the sediment behind. Racking helps to clear the wine and should be done a few times throughout the maturation process.

Bottling: After the wine has cleared and matured (usually around one year), it’s time to bottle it. Use a siphon to transfer the wine to sterilized wine bottles and cork them.

Aging: Pear wine, like other wines, benefits from some aging. Even though you might be tempted to taste your creation immediately, let the bottled wine age for at least three months before you crack open the first bottle.

Pear Wine Recipe

Making pear wine at home can be a rewarding endeavor. Below is a detailed recipe with step-by-step instructions to guide you through the process. This recipe is designed to make approximately 5 gallons of pear wine, which is roughly the equivalent of 25 standard 750ml wine bottles. The exact yield may vary slightly depending on factors such as the juice content of your pears and the amount of wine left behind during the racking process.


20 lbs of ripe pears
10 lbs of granulated sugar
5 gallons of water
1 packet of wine yeast (like Montrachet or Champagne yeast)
2.5 teaspoons of acid blend
1.25 teaspoons of pectic enzyme
1.25 teaspoons of yeast nutrient (or yeast nutrient substitute)
5 crushed Campden tablets
Optional: 1 lb of raisins for additional body and complexity


Clean Your Equipment: Start by ensuring all your equipment is sterilized. This includes your fermenter, airlock, stirring spoon, and anything else that will come into contact with your wine. You can use a home-brewing sanitizer or dilute bleach solution, but remember to rinse thoroughly.

Prepare the Pears: Wash your pears thoroughly to remove any dirt or pesticides. Core and cut them into chunks, but there’s no need to peel them. The skins will contribute to the flavor and color of your wine.

Primary Fermentation:

Mash the Pears: Mash the pears using a fruit press or a potato masher. Try to extract as much juice as possible, but don’t worry if it’s not perfectly clear; the pulp will be removed later.

Mix the Ingredients: In your fermenter, combine the mashed pears, sugar, acid blend, pectic enzyme, yeast nutrient, and optional raisins. Stir well until the sugar is completely dissolved.

Add Water and Campden Tablets: Pour in enough water to make five gallons and add the crushed Campden tablets. These tablets will kill off any wild yeast or bacteria, ensuring your wine yeast can do its job without competition. Stir the mixture well.

Let it Sit: Cover the mixture and let it sit for 24 hours. This allows time for the Campden tablets to do their work.

Add the Yeast: Sprinkle the wine yeast over the top of the mixture. Don’t stir it in – the yeast will naturally sink and begin the fermentation process.

Cover and Wait: Cover your fermenter and fit it with an airlock. The mixture should start to ferment within a day or two, and you’ll see bubbles passing through the airlock. Let this continue for about a week, stirring daily to ensure all the ingredients are well combined.

Secondary Fermentation:

Strain the Mixture: After about a week, the vigorous fermentation should have calmed down. Now it’s time to strain the mixture. Use a fine-mesh bag or cheesecloth to remove the solids, squeezing gently to extract as much juice as possible.

Transfer to a Secondary Fermenter: Pour the strained juice into a glass carboy or another suitable secondary fermenter. Top up with a little water if necessary to leave only a small air space at the top.

Attach the Airlock: Fit the carboy with an airlock and move it to a cool, dark place where it can ferment undisturbed. Leave it for about a month.

Racking and Bottling:

Rack the Wine: After a month, it’s time to rack the wine. This process involves siphoning the wine into another clean, sterile container, leaving the sediment behind.

Age the Wine: Return the airlock and let the wine age for another two to three months, then rack it again. You should notice the wine becoming clearer each time you rack it. Repeat this process every two to three months until the wine is clear and no more sediment forms at the bottom of the carboy.

Bottle the Wine: Once the pear wine is clear and stable, it’s time to bottle it. Using a siphon, carefully transfer the wine into sterilized wine bottles, leaving about an inch of airspace at the top of each bottle. Cork the bottles using a wine corker.

Age the Bottled Wine: For best results, allow the pear wine to age in the bottle for at least three months before tasting. This will allow the flavors to mellow and integrate, resulting in a smoother, more enjoyable wine.

Pear Wine Recipe Notes:

Remember, winemaking is as much an art as it is a science. Feel free to tweak this recipe to suit your taste. You might want to adjust the amount of sugar for a sweeter or drier wine, add additional fruits or spices for flavor, or try different types of yeast to see how they affect the final product.

Be patient. While it’s possible to drink your pear wine as soon as it’s clear, it will improve significantly with age. If you can resist the temptation, try letting it age for a year or more – you won’t be disappointed!

Choosing Pears

The key to a great pear wine is, unsurprisingly, the choice of pears. While you can use any variety, some types lend themselves better to winemaking. Bartlett pears, with their sweet and juicy profile, are a popular choice. Anjou pears, both red and green, offer a slightly tangier flavor that can add complexity to your wine.

Remember to select fully ripe pears for your wine. Ripeness is critical as it determines the sugar content, which in turn affects the fermentation process and the final alcohol content of your wine. However, avoid overripe or rotten fruit as it can negatively impact the taste.

Additional Ingredients and Variations

Pear wine can be a great canvas for creativity. Adding different ingredients to your pear wine can enhance its flavor profile and make it even more unique. Spices such as cinnamon or cloves can give your pear wine a warm, festive twist. Adding a handful of raisins to the fermenting vessel can enhance the body and complexity of your pear wine.

You could also consider blending different varieties of pears to create a more complex flavor profile. Alternatively, try a blend of pear and another fruit, like apple or peach, to add an additional layer of flavor.

Yeast Nutrient and Its Role

In winemaking, yeast is the crucial agent that converts the sugar in your fruit into alcohol, creating wine. However, yeast needs more than just sugar to thrive; it requires a range of nutrients to carry out fermentation effectively. This is where yeast nutrient comes into play.

Yeast nutrient is a blend of vitamins, minerals, and micronutrients that help ensure a healthy, complete fermentation. It’s particularly useful in fruit wines, like pear wine, where the natural nutrient content might not be as high as in grape wines.

Adding yeast nutrient to your pear wine will help prevent stuck fermentation (where fermentation unexpectedly stops) and can contribute to a better-tasting final product.

Frequently Asked Questions

What is pear wine called?

In many cultures, pear wine is simply called “pear wine.” However, in France, sparkling pear wine is known as “Poiré,” and in East Asia, you might hear it referred to as “li” or “nashi wine.”

What does pear wine taste like?

Pear wine has a delicate, fruity flavor. It tends to be softer and more subtle than other fruit wines, with a pleasant sweetness balanced by slight tartness. The exact taste can vary based on the type of pears used and the specific winemaking process.

Is pear wine sweet?

Pear wine is typically on the sweeter side due to the natural sugars in the fruit. However, the sweetness can be adjusted during the winemaking process, and some pear wines are made to be drier.

Should pear wine be chilled?

Yes, pear wine is best served chilled. It makes a delightful aperitif on a hot summer day, but it’s also an excellent choice for any occasion where a light, refreshing drink is desired.

What percent of alcohol is pear wine?

The alcohol content of pear wine can vary depending on the fermentation process, but it typically ranges between 10-12%.

What do you eat with pear wine?

Pear wine pairs wonderfully with a variety of foods. It’s excellent with light salads, creamy cheeses, seafood, and poultry dishes. Due to its delicate flavor, it can also complement spicy foods by providing a sweet counterbalance.

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