Cider, or sidra as it is known in Spain, holds a special place in the hearts of many Spaniards. While wine may be the more famous alcoholic beverage in the country, cider has its own devoted following, particularly in the regions of Asturias and the Basque Country.
In Asturias, cider is celebrated and deeply ingrained in the local culture. The region's unique climate, with its combination of mild temperatures and high humidity, provides the perfect conditions for apple trees to flourish. As a result, Asturias has a long tradition of apple cultivation and cider production.
The cider produced in Asturias is known as Sidra Natural, or natural cider. It is a traditional style of cider that is often made using a blend of local apple varieties, each contributing its own unique flavors and characteristics to the final product. The apples are typically handpicked and pressed to extract the juice, which is then fermented using wild yeasts. This natural fermentation process gives Sidra Natural its distinctive tart and slightly funky taste.
What makes Sidra Natural truly special is the way it is poured and enjoyed. In Asturias, sidrerías, or cider houses, are popular gathering places where locals and visitors alike come together to enjoy this beloved beverage. The cider is poured from a height, known as escanciar, to aerate the liquid and release its aromas. This pouring technique requires skill and adds a sense of theatrics to the cider-drinking experience.
Moving on to the Basque Country, the traditional cider of this region is called Sagardoa. Like Sidra Natural, Sagardoa is made from locally grown apples and follows a similar natural fermentation process. However, there are some slight differences in the production methods and flavor profiles between the two.
Sagardoa is often characterized by its dry and slightly acidic taste, with less emphasis on the funky flavors found in Sidra Natural. The Basque Country, with its rolling hills and fertile soil, provides an ideal environment for apple orchards, and many Basque families have their own cider apple trees.
In the Basque Country, cider is not only enjoyed in traditional cider houses but also during the annual cider season, which typically runs from January to April. During this time, cider houses open their doors to the public, offering a unique opportunity to witness cider production firsthand and sample the freshly fermented Sagardoa straight from the barrel.
Both Sidra Natural and Sagardoa have a rich history and cultural significance in their respective regions. They are not just beverages but symbols of tradition, community, and celebration. Whether you find yourself in Asturias or the Basque Country, I highly recommend immersing yourself in the cider-drinking experience, as it offers a unique insight into the local culture and flavors of Spain.
To summarize, the cider popular in Spain includes Sidra Natural in Asturias and Sagardoa in the Basque Country. These traditional ciders are made using locally grown apples and undergo a natural fermentation process. Each region has its own unique cider culture, with Asturias known for its escanciar pouring technique and Basque Country for its annual cider season. Both ciders offer a taste of tradition and a wonderful way to experience the flavors of Spain.