Description
The Worcestershire Cider and Worcestershire 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
Worcestershire Cider and Worcestershire Perry PGI are produced in the county of Worcestershire in the West Midlands of England.
Production Method
The fruit is selected and pressed to make juice and the sugar content and acidity is 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
Worcestershire Cider PGI has a strong aroma of apples and a flavour balanced between sweetness and bitterness. Worcestershire Perry PGI has a slightly floral aroma and has a sweeter taste than cider.
History
The origins of Worcestershire Cider and Worcestershire Perry PGI are closely linked to the traditional growing of apples and pears in this area of England.
Gastronomy
Worcestershire Cider and Worcestershire Perry PGI are best 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 Worcestershire Cider PGI or Worcestershire Perry PGI.
Distinctive Features
The distinctive fruity aroma and bitter taste of Worcestershire Cider and Worcestershire Perry PGI is owed to traditional production methods which have been handed down through the generations together with the high quality of the locally grown apples and pears.
