I’d like to recommend this excellent new book by the outstanding Adam Wells, which has recently been released. It gives a great overview of the history of perry, how it is made and a commentary on its current state in the UK and around the world.
It’s an intriguing drink that faces many challenges in the marketplace but it feels like it is on the up and the quality of the product has never been better.
There are so many parallels between perry and wine and some of the brilliant perries being released these days from the likes of Little Pomona, Ross Cider and Tom Oliver ( and they are all just in Herefordshire! ) are worth considering as excellent alternatives to a glass of fizz or white wine.