27E. Traditional Perry

Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. Many “perry pears” are nearly inedible.

Aroma/Flavor

There is a pear character, but not obviously fruity. It tends toward that of a young white wine. Some slight bitterness.

Appearance

Slightly cloudy to clear. Generally quite pale.

Mouthfeel

Relatively full, moderate to high tannin apparent as astringency.

Overall Impression

Tannic. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults.

Comments

Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (medium or sweet). Variety of pear(s) used must be stated.

Varieties

Butt, Gin, Huffcap, Blakeney Red, etc.

Vital Statistics

Commercial Examples

[France]

• Bordelet Poire Authentique and Poire Granit
• Christian Drouin Poire

[UK]

• Gwatkin Blakeney Red Perry
• Oliver’s Blakeney Red Perry and Herefordshire Dry Perry