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 due to high tannins; some are also quite hard. Perry pears may contain substantial amounts of sorbitol, a non-fermentable sweet-tasting compound. Hence a perry can be completely dry (no residual sugar) yet taste sweet.

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 and ropy/oily characters are serious faults.

Comments
Note that a “dry” perry may give an impression of sweetness due to sorbitol in the pears, and perception of sorbitol as “sweet” is highly variable from one person to the next. Hence entrants should specify sweetness according to actual residual sugar amount, and judges must be aware that they might perceive more sweetness than how the perry was entered.

Entry Instructions
Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST state variety of pear(s) used if known.

Varieties
Butt, Gin, Brandy, Barland, Blakeney Red, Thorn, Moorcroft, etc.

Vital Statistics
OG: 1.050 – 1.070 FG: 1.000 – 1.020 ABV: 5 – 9%