Tempera
Tempera Pear
Tempera Pear
Regular price
23,00 €
Regular price
Sale price
23,00 €
Unit price
per
Taxes included.
France
Red fruit juice, black tea, pepper, honey, oak chip infusion
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Aromate Tempera Pyra is a vibrantly expressive and quite "wine-like" non-alcoholic beverage: it is dominated by black and red fruits – cherries, blackcurrants, blueberries – permeated by the tannic quality of black tea, smoky and woody (oak) notes, and a distinct black pepper spice. On the palate, it is structured, with an unexpectedly strong textural "backbone": the fruitiness provides roundness, the tea and spices contribute dryness and tension, while the smoky and woody nuances create a long, warm, slightly spicy finish. This is more of a gastronomic, non-alcoholic beverage than a simple alternative to juice – created to accompany rich, characterful dishes.
About the manufacturer
Mauro Colagreco is an Argentinian-born, world-renowned chef, best known as the founder and head chef of the restaurant Mirazur (Menton, France). For several years, Mirazur has been awarded 3 Michelin stars and in 2023, it took first place on "The World's 50 Best Restaurants" list. Colagreco's cuisine is characterized by an extremely creative approach to taste, an understanding of local ingredients, and gastronomic intuition – his cooking combines sea, mountains, aromas, and textures in a way that few culinary artists manage to achieve.
Arielle Bove is his business partner and co-creator in the development of the Tempera project. She is a sommelier and wine expert with extensive experience in natural products, fermentation, and aroma balances. Bove combines her knowledge with Colagreco's creativity, so their joint work focuses not only on creating high-end restaurant menus but also on developing alternative gourmet beverages, such as the Tempera line, which expands the boundaries of food and drink pairing. Mauro Colagreco and Arielle Bove's approach is not just about making drinks – their goal is to create taste experiences that function as taste architecture, an expressive narrative, and an emotional connection to the moment of eating and drinking. The Tempera project is a synthesis of culinary and beverages, where the drink is born from a taste concept, rather than solely from the fermentation process.