Beverage
Sparkling Perry
A tier
Sparkling perry takes traditional (or at least pear) ferment and gives it a deliberate mousse—bottle condition, tank, or a rustic farmhouse hiss. The best are dry, floral, and fine-beaded, closer to a modest sparkling wine than to perry pop. Cheap sparkling perry is sweet and coarse. Serve it very cold as an aperitif. Do not cook it down; the perfume dies and the sugar remains. A sparkling dessert-pear cider is not this leaf unless the fruit and the dryness say perry.
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Characteristics
Preparations
Traits
History
Anjou and Norman poiré makers bottled a sparkling perry with a corked habit.
Tank-method sparkling perry and pear cider filled British party shelves.
Craft traditional-method sparkling perry reappeared from Three Counties orchards.
Dry sparkling perry was poured as an alternative aperitif to cheap prosecco.