I found this bottle of craft perry or poiré artisan on a greengrocer’s stall in an ordinary produce market in Lille, north of France. The stallholder was very keen to inform me about the perry, explaining that it was made on a farm somewhere next to the English Channel, and that perry goes very well with good food especially seafood and poultry and is in fact even nicer than cider.
The perry was indeed very tasty and refreshing, with a real taste of perry pears and a complexity that increased as it warmed up a little.
It turns out that Theo Capelle is a cider maker distillery in Normandy and describes the perry thus:
As an aperitif or dessert, and for special occasions, Théo Capelle has selected for you a fruity Perry, sparkling and refreshing.
Perry is obtained from perry pears, notably the “plant de blanc”. Plant de Blanc is a local perry pear variety which is a required constituent at at least 40% for the Appellation Control for Domfront Perry.
