14 culturecheesemag.com DRINKS WITH CHEESE 202 3
Perry
C R A F T C I D E R H A S S E E N
a revival in America—it's time for perry's star
turn. All three of the commonly found styles
are a hit with cheese. Traditional perry—the
kind Napoleon enjoyed—is made f rom bitter
pears with tough, speckled skins and may be
either sparkling or still. "Think of a semi-dry
white wine, but half the alcohol," says Charles
McGonegal of Wisconsin's ÆppelTreow
Winery & Distillery. "Floral nose, distinctly pear-
ish, but not f resh Bartlett pear. Maybe lemony.
A tiny hint of vinegar." Fruitier and more floral
than its traditional cousin, modern perry is
typically created f rom less acidic Bartlett
and Bosc pears (in combination or alone)—
the sweeter f ruits sold at the supermarket.
Producers tend to leave more residual sugar
in these brews to suit present-day palates.
Similar to dessert wine, super-sweet,
high-alcohol dessert perry boasts notes of
juicy Bartlett pear, apricot, and spiced apple.
Traditional Perry
CHARLES MARTELL AND
SON LTD. STINKING BISHOP +
ÆppelTreow Orchard Oriole Perry
Modern Perry
LIVELY RUN DAIRY
CAYUGA BLUE +
ACE Perry Cider
ROGUE CREAMERY
OREGONZOLA +
Once Upon A Tree The Wonder
C H R I S A L L S O P, C heese+ 2 017
L I V E LY R U N
G O A T D A I R Y
C AY U G A B L U E
PHOTO:
Pears:
Picture
Partners,
Adobe
Stock;
Cheese:
Evi
Abeler
