Ciders in Spain come in a variety of styles and flavors, each with its own unique characteristics. While the concept of cider may be more commonly associated with countries like Ireland and the United Kingdom, Spain has a long and rich tradition of cider production.
One of the most well-known types of Spanish cider is the Asturian cider, also known as Sidra Asturiana. This cider comes from the region of Asturias, located in the north of Spain. Asturian cider is known for its dry and tart taste, and it is typically still (non-sparkling) rather than carbonated. It is made primarily from locally grown apples and is often served in traditional sidrerías, or cider houses, where it is poured from a height to aerate and enhance its flavors.
Another popular variety of Spanish cider is Basque cider, or Sidra Vasca. This cider hails from the Basque Country, which spans both Spain and France. Basque cider is also dry and still, with a slightly more acidic taste compared to Asturian cider. It is typically made from a blend of local apple varieties and is often enjoyed alongside traditional Basque pintxos, or small tapas-style dishes.
Aside from Asturian and Basque cider, there are also cider-producing regions in other parts of Spain, such as Galicia, Catalonia, and the Valencian Community. Each region has its own unique cider-making traditions and apple varieties, resulting in ciders with distinct flavors and profiles.
In Galicia, for example, the cider known as Sidra de Galicia is made using a mix of local apple varieties, including the prized acidic and aromatic “Reinetas” apples. Galician cider is typically more aromatic and fruity compared to Asturian and Basque ciders, with a slightly sweeter taste.
Cider production in Catalonia is centered around the region of Girona, where the cider known as Sidra de Girona is produced. Catalan cider is often made using a combination of apples and pears, resulting in a slightly different flavor profile compared to other Spanish ciders. It is usually still and can vary in sweetness levels.
In the Valencian Community, the region of Sagunto is known for its cider production. Valencian cider, or Sidra Valenciana, is typically made from a mix of local apple varieties, including the acidic “Blanquilla” and “Poma Rajada” apples. It is usually still and has a tart and refreshing taste.
The ciders in Spain offer a diverse range of flavors and styles, from the dry and tart Asturian cider to the aromatic and fruity Galician cider. Each region has its own cider-making traditions and local apple varieties, resulting in unique and distinct ciders that are worth exploring and experiencing. So, whether you prefer a still or sparkling cider, sweet or dry, Spain has a cider to suit every palate.