Best Yeast for a Perry ?

Some friends of ours have a very prolific pear tree and had borrowed a cider press, so last night for very little work I scored 5 gal of fresh pressed pear cider. When I got home we strained/ filtered and pitched 5 crushed camden tabs. My question is what would be the best yeast for a traditional Perry ? I was thinking Nottingham or possibly a white wine type yeast ? What would you do ? And would you add sugar or honey to give it an extra kick or leave it natural & mellow.

Jens

I used Notty in mine, but I think that something like a D-47 could be extremely good as well. With the D-47, you could even add some honey to it, and end up with a very crisp sparkling drink that would just cut right through a hot summer day!