However, food products are constantly being improved so their ingredients and the other information we publish here, including details of their nutritional content and allergy advice, is liable to change. There is a Cider Museum in Nava, and this is where the cider festival is held every year in July.We have done everything we can to ensure that the information we provide about all of the products listed on our website is accurate and up to date. Good brands of Sidra include Gaitero and Fanjul The objective is to “break” the cider in the glass, giving it a quick injection of air bubbles, and you should drink the cider immediately after pouring it. With a straight back and a serious expression on the face, the escanciador pours the cider from about 2 feet up in the air into the special glass, without missing and hitting the floor (which is what will happen when you try to do this!). A trained “escanciador”, or cider server, take’s the bottle with the right hand and lifts the arm above the head. The most fun part of cider tasting is being served your drink. The cider houses where this delicious drink is produced are called “llagars” and a few of them can be visited. Popular all over Spain, but less so in Asturias as locals tend to prefer the definite article! Serving the CiderĬider bars in Asturias are called a “Chigre”, whereas in the rest of Spain they are called a “Sidreria”. However, it is inexpensive and usually keeps longer than its artisanal counterpart. It is fermented in large-scale stainless steel tanks and although pleasant as an aperitif, lacks the finesse and favor of an authentically made Sidra natural. Sparkling ciders are usually quite sweet as sugar is added during the production process. It is best consumed young, making it the perfect drink to enjoy alone or with various tapas dishes. A good Asturian cider should have a strong, sharp flavor and good acidity. “Sidra” is also effervescent due to the natural yeasts present. The alcohol content varies but is usually about 5-6 %, similar to beer. After pressing the apples, they ferment naturally in chestnut barrels for about 5 months before bottling. A skilled cider maker will blend the juice of different apples – sour crab apples and sweeter varieties for example – to attain the perfect balance of richness of fruit and acidity. The ripe apples are washed and diced, softened in water and then pressed. The fermentation process for Sidra natural is relatively straightforward. Natural cider is usually made in small-scale operations and is fermented without any additional additives. Traditionally, a distinction is made in Spain between Sidra Natural and Sidra Gasificada. Today, Asturias produces more than 80% of the total production in Spain and consumption in the region runs at over 50 liters per person, each year. The first mention of cider production comes from the Greek Geographer and visitor to Spain, Strabo, who noted during the 1st century B.C that “the Asturians have a drink they call Zythos, made from fermented apple juice.” Many centuries later, by the mid-1800s cider was an important part of the Asturian economy and there were over 250 apple presses across the region. It is one of Spain’s greatest gastronomic pleasures, just waiting to be enjoyed by discerning visitors.Ĭider is a central part of the local history and folklore – its enjoyment has been part of the Asturian culture for many centuries. In addition to its natural homeland in Asturias, cider also has quite a popular following in the neighboring Basque country, particularly in the province of Gipuzkoa, around gorgeous San Sebastian! The Basques are very fond of drinking cider straight from chestnut barrels, which works fantastically well with their variety of pintxos (Basque tapas). In Asturias, the main centers of production and apple orchards are around the towns of Nava and Villaviciosa, and also close to the city of Gijòn. Cider, called Sidra in Spanish, is produced all over the north of Spain, mainly in Asturias.
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