Asturian Cider

Cider or sidra is the drink of choice for many Asturians.  Situated in the far north of Spain the region gets the full brunt of the Atlantic Ocean and is is too cold and wet for wine production.  So being the resourceful people that they are, they make cider.

Sidrerias or cider bars, are common place in the country side and towns and like the Irish pub are a place to gather with family and friends.  The cider is billed as Sidra Natural.  It is made from apples harvested from the Asturian orchards and has no added ingredients.  Just pressed juice, natural yeast and time.  It a perfect accompaniment to the local cheeses and served cold better than any beer for quenching your thirst on a hot day.  The ritual of pouring it from above your head to aerate it is best left to the expert bar staff and waiters.  You're served about an inch of cider in a glass, which you knock back.  You then wait for the waiter to come back and refill your glass.  Self pouring can be frowned upon.  Any cider left in the glass at the refill stage is thrown away, make sure you finish your drink!

Where French cidre is rich and creamy this is not.  This is sharp and cutting, and wonderfully refreshing. It bears no resemblance to sweet commercial cider and is all the better for it.  If you can track some down, put it in the fridge to chill and pour in to a clean glass with no ice.  Be careful with your floors and have a spill bucket handy. Salud!!