Description
The Gloucestershire Cider and Gloucestershire Perry PGI are made either from apple juice for cider or pear juice for the Perry. Cider is made by fermenting cider apples together with up to 25% Perry pear juice. Perry on the other hand is made by fermenting Perry pear juice with up to 25% cider apple juice.
Production Area
Gloucestershire Cider and Gloucestershire Perry PGI are made in the county of Gloucestershire in the South West of England.
Production Method
The fruit is selected and pressed to make juice and the sugar content and acidity are adjusted as required. The juice is fermented naturally or with the addition of yeast for a minimum period of three months. The Cider or Perry are then decanted and left to mature for up to six months. Lastly they are either filtered or clarified. Cider is centrifuged before clarification.
Appearance and Flavour
Gloucestershire Cider PGI has a strong flavour of apples with a balanced taste of sweetness and bitterness. Gloucestershire Perry PGI has a slightly floral flavour and is sweeter than the cider.
History
The origins of Gloucestershire Cider and Gloucestershire Perry PGI date back four centuries. In fact it was in the 17th century that the apples and pears which grew in the area began to be used to produce these famous drinks.
Gastronomy
Gloucestershire Cider and Gloucestershire Perry PGI should be stored in a cool dry place, away from sources of light and heat. They are usually drunk cold and go very well with any type of cheese but particularly with the more delicately flavoured ones.
Marketing
These drinks are sold in glass bottles as either Gloucestershire Cider PGI or Gloucestershire Perry PGI.
Distinctive Features
The characteristic fruity aroma and bitter taste of Gloucestershire Cider and Gloucestershire Perry PGI are owed to the traditional production method which has been handed down through the generations together with the excellent quality of the locally grown apples and pears.
