Querry? A Getrunkenexperiment.
Label Art Notes:
The label was designed by Chuck House, based on a free-hand drawing by Randall Grahm, who, while sitting at the table with Chuck, attempted to show him more or less how he was thinking about the label design. The cider is shipped with two variant labels—a white and a black background—with the theoretical outcome of receiving any combination of the two.
What might a blend of apple, pear, and quince taste like naturally fermented (with indigenous yeast)? Result (not surprisingly): The heady suggestion of pineapple quince; the pungent, dusky perfume of pear; and the earthy succulence of apple.
62% PEARS (Seckel, Beurre Hardy (aka
French Butter Pear), Bartlett, Forelle)
36% APPLES (Jonagold, Golden Delicious,
Gala, Autumn Greeting, Cripps Pink,
McIntosh, Pink Pearl, Gala Crab,
2% QUINCE (Roseacea, Pineapple)
We milled the quince and suspended the fruit in muslin bags, as if it were a tisane of quince. This cider was fermented at an extremely cold temperature.
Crisp in acidity and just off-dry with an unmistakable quinciness, Querry is the perfect accompaniment to, well, essentially everything. It is composed of virtually everything, but most significantly: 62% pear, 36% apple, 2% quince, malic acid, and sulfur dioxide.
Food Pairing Notes
Excellent with charcuterie, Asian food, (especially
sushi), seafood, poultry and a well-selected cheese
course—fare as humble as meat pie or as elegant as
lobster. Querry pears with virtually everything.