Over time, as you try new ciders and perrys in pubs, taps and festivals you build a picture of what you do or don’t enjoy drinking. To understand why your palate responds in the way it does it’s important to learn more about the specific features and characteristics of cider and perry.
James Finch, AKA the Cider Critic, has put together this enthusiast’s guide to some of the slightly more complex terms and descriptors that you can use to unlock a more informed cider and perry drinking experience.
There are two main constituents of apples that dominate a cider; ‘Acid’ and ‘Tannin’
Acid, in the form of Malic Acid, is present in all apples to varying degrees.
Tannins, which are compounds mainly present in the skins — impart bitter and astringent characteristics to the cider.
Cider Apples, specific varieties of apples grown purely for making cider that are either ‘‘Bittersweet’’ (high tannin, low acid) or ‘Bittersharp’ (high tannin, high acid). In the main, they are too bitter to eat.
Culinary Apples, which are traditionally used in cooking are low in tannin but high in acid so considered ‘sharp’ (for example Bramley).
Dessert Apples, which are those you normally buy to eat. Very low in tannin, and low in acid, so generally considered ‘Sweet’.
Crab Apples, very small, frequently found in the wild are very acidic but also have some tannin.
Perry Pears, which are mainly very small and very astringent (mouth drying).
Dessert Pears, are much milder eating and cooking pear varieties.
James Finch
James Finch
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