"It's a Perry..."

It sparkles...it has a nice astringency...it has a nice residual sweetness (off dry), but don't call this a cider.  Perry has a category all to its own and should not be confused with a Cider (which denotes an appple base).  A Perry is an alcoholic beverage made from fermented pears.  It has been common for centuries in England, especially Gloucestershire, Herefordshire and Worcestershire as well as parts of South Wales and France, especially Anjou and Normandy.

Traditionally Perry is made in a very similar way that Cider is made; fruit is picked, crushed and pressed.  Wild yeasts found on the fruits skin is used to begin fermentation.  Unlike Ciders, Perrys must be left to sit for a critical period to mature after picking and the pomace must be left to stand after the initial crushing to lose tanins.  After initial fermentation, the Perry undergoes a secondary malolactic fermentation while maturing.

Perrys will often have a higher level of sugar than Ciders, including unfermentable sugars like sorbitol, which can give the finished drink a residual sweetness.  Typically they will also have a higher astringency than their counterparts.

During my last visit to NYC, we had lunch at Roberta's in Brooklyn.  They were offering a Perry by the glass.  That day was quite warm and an off-dry Perry is just what I wanted to cool down with.  This one did not disappoint...it was Poire Authentique by Eric Bordelet.  It had wonderful poached pear aromas, with hints of cinnamon and nutmeg and just a kiss of lime on the palate.  The finish was long and astringent and made me pine for more!  Like a cider these are naturally gluten free and very enjoyable as aperitifs and would even do nicely with a poached pear at the end of dinner!

These are not easy to find, but well worth seeking out!

Cheers!

http://www.ericbordelet.com/