Description
The Herefordshire Cider and Herefordshire Perry PGI are made from either 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
Herefordshire Cider and Herefordshire Perry PGI are produced in the county of Herefordshire in the West Midlands 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 filtered, centrifuged and possibly clarified.
Appearance and Flavour
Herefordshire Cider PGI has an intense apple flavour, marked astringency and a well balanced taste between sweetness and bitterness. Herefordshire Perry PGI is light in colour with a slightly floral aroma and the astringency is softened by a residual sweetness.
History
The origins of Herefordshire Cider and Herefordshire Perry PGI are linked to the ancient tradition of cider making in the region where the apples and pears that grow here have been used for centuries for the production of these delicious drinks.
Gastronomy
Herefordshire Cider and Herefordshire 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 Herefordshire Cider PGI or Herefordshire Perry PGI.
Distinctive Features
Herefordshire Cider and Herefordshire Perry PGI are produced in the county of Herefordshire from the traditional locally grown apples and pears which give the product its typical bitter taste and fruity aroma.
