Re: [nafex] Re: Big 4 Commercial Pears

["Lon J. Rombough" <lonrom@hevanet.com>]

That might have been an old seedling rootstock that grew up.  I've found
such seedlings here that are quite old.  Fruit is Bartlett-like enough to
strongly suggest it's a Bartlett offspring, but quite astringent.
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>From: Lucky Pittman <Lucky.Pittman@murraystate.edu>
>To: nafex@egroups.com
>Subject: Re: [nafex] Re: Big 4 Commercial Pears
>Date: Sun, Nov 19, 2000, 3:22 PM
>

>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,
>>Michigan
>>
>>
>>Never take investment advice from a man with two first names.
>>
>>
>
>Lucky Pittman
>USDA Zone 6
>Hopkinsville, KY
>
>
>
>
>
>

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