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Perry: Quiz

  
  
  

Question 1: Another similar brand of light perry is Lambrini, manufactured in ________ by Halewood International, and marketed under the slogan "Lambrini Girls Just Wanna Have Fun".
PrestonManchesterGlasgowLiverpool

Question 2: Perry from Gloucestershire, Herefordshire and Worcestershire made from traditional recipes now forms a ________ Protected Geographical Indication.
European ParliamentEuropean UnionGermanyDenmark

Question 3: Perry pears are higher in tannin and acid than eating or cooking pears, and are generally smaller; the majority of perry pear varieties in the UK originate from the counties of ________, Herefordshire and Worcestershire in the west of England.
Stroud, GloucestershireBristolSouth GloucestershireGloucestershire

Question 4: [3] It was marketed principally as a woman's drink and sold in miniature Champagne-style bottles, at a time when wine was not commonly available in UK ________; the drink was for many years a strong seller.
Alcoholic beverageBar (establishment)BeerPublic house

Question 5: Out of the Pear Orchard and Into the Glass from ________
National Public RadioFox Sports RadioRadio DisneyESPN Radio

Question 6: Perry has been common for centuries in Britain, particularly in the Three Counties of Gloucestershire, Herefordshire and Worcestershire, and in parts of south Wales; and France, especially Normandy and ________.
RoussillonGasconyAnjouAvignon

Question 7: It is similar to ________, in that it is made using a similar process and often has a similar alcoholic content, up to 8.5% alcohol by volume.
AbsintheWineAlcoholic beverageCider

Question 8: The principal differences between perry and cider are that pears must be left for a critical period to mature after picking, and the pomace must be left to stand after initial crushing to lose ________, a process analogous to wine maceration.
TanninGallic acidEllagic acidProanthocyanidin

Question 9: Perry pears often have higher levels of sugar than cider apples, including unfermentable sugars such as ________, which can give the finished drink a residual sweetness.
BetazoleMagnesium sulfateBentiromideSorbitol

Question 10: Traditional perry making is broadly similar to traditional cider making, in that the fruit is picked, crushed to make pomace, and pressed to extract the juice, which is then fermented using the wild ________ found on the fruit's skin.
FungusYeastBacteriaMicroorganism
















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