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Re: [nafex] Re: Big 4 Commercial Pears

At 05:54 PM 11/19/2000 -0800, Joe wrote:
>A note to Lucky: the astringent pear you described might be a
>perry (fermented pear juice) pear.  Blenders will throw in all kinds of
>pears that taste nasty by themselves.  Astringency adds body to the
>final drink and the tannin molecules are the backbone that the aroma
>components latch ahold of....or that is what the wine lovers tell me.

Could be, Joe, but I'm somewhat skeptical that home orchardists here in 
western KY would have been planting perry pears 60-100 years ago, but who's 
to say?

>                                                      -Joe Hecksel
>                                                       Eaton Rapids,
>Never take investment advice from a man with two first names.

Lucky Pittman
USDA Zone 6
Hopkinsville, KY

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