To come into this discussion again, I totally agree that perry is supreme
but it is interesting that in modern supermarkets much of it is marketed as
cider made from pears and the word 'perry' takes a secondary place if at
----- Original Message -----
From: "Andy Holland" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Monday, September 22, 2008 4:41 PM
Subject: Re: [BRITARCH] Apples/Cider
Whilst I like a drop of a good dry cider (don't like sweet cider much)
and agree we should support our local producers as much as possible
(even if that sounds suspiciously like an invented excuse to consume
lots of cider!) I make the following humble plea.....
The diversity of apple varieties is great and is now being supported
again as your more discerning drinker has seen the light and now
supports British cider. But... pear varieties for making good Perry have
dwindled as orchards go out of use and the varieties die out. Once they
are gone there is no replacing them!
And a truly good dry Perry can knock all but the best Champagne into a
You can even get an OK perry in most supermarkets now - and the even the
Bulmers one is reasonable.
From: British archaeology discussion list
[mailto:[log in to unmask]] On Behalf Of Andy Norfolk
Sent: 22 September 2008 15:01
To: [log in to unmask]
Subject: Re: Apples/Cider
> And crab apples, in my experience, make much better crab apple jelly
> than cider.
But they do make quite good wine.
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