Traditional perries couple with common perries to form the the “standard” perry category composed of fermented beverages made primarily or entirely from pear juice (the only allowable adjunct is a bit of sugar to achieve an appropriate starting gravity). All perries should present a white-winelike mouthfeel and notable acidity in the flavor, though the drink ranges in sugars (some are dry, some are quite sweet), carbonation (they can be still or sparkling), and pear qualities (some present almost overt pear characteristics; others, less so). Separating traditional and common perries is fruit selection: While the common variety is crafted with “culinary” or “table” pears, traditional perries feature fruit grown specifically for perry-making—“perry pears” are practically inedible. Traditional perries are pale and not obviously fruity; they’re slightly bitter with tannic, medium sweetness.