A mildly fruity, fuller-bodied perry made from culinary (table) pears, usually semi-dry to semi-sweet. Lower in tannin and rounder than traditional perry, with a gentle fermented-pear character. Typically 5–8% ABV.
In the glass
Origin
Perry — fermented pear juice — has long been made in the pear-growing regions of England and France, but the common version uses ordinary table pears rather than the tannic ‘perry pears’ of the old traditions, giving a softer, more approachable drink that has spread with the modern cider-and-perry revival.
Notes
The everyday, table-pear counterpart to traditional (heirloom) perry: less tannic, more straightforwardly fruity. Like all perry, a bone-dry example can taste faintly sweet because pear sorbitol tastes sweet but doesn’t ferment.
Defining examples
Æppeltreow Perry·Seattle Cider Perry·Snowdrift Semi-Dry Perry·Uncle John’s Perry