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That's a very interesting article, @mspath. Thanks for sharing it.This BBC article by Mike MacEacheran dated 14 July 2022 describes the past and present importance of apples, traditional architecture and historic manufacturing of cider in Basque culture.
How a drink fuelled a sea-faring people
Cider is a staple in the Spain's Basque Country, and its fascinating story goes hand in hand with the Basque desire to conquer the seas.
www.bbc.com
Not quite the same as visiting a proper sagardotegi though!If you walk the Norte, you will find cider ... or it will find you
There are certainly places in Basque Country where one could find cider, but when we were there we were more interested in their local wines and pintxos. When we continued west and into Asturia where apples are more widely grown, we found it more often. I remember our first real tasting was in Ribadesella along the Norte. Also found it easily in Oviedo, along the Primitivo. Sometimes you'll see a ceramic container with a spout on the outside tables so diners can pour their own. I love how the cider is poured from on high--to aerate/add oxygen. I don't usually keep track of restaurants, but this wonderful place I photographed was along the Calle Jovellanos -- a short street in the center of town that is packed with siderias -- in Oviedo.Does anyone know of any cidrerie around the Camino. They are quite a culinary adventure and I would love to have dinner in one
There are some good ones in Galacia , where they make my favorite on tap cider.Does anyone know of any cidrerie around the Camino. They are quite a culinary adventure and I would love to have dinner in one
There was this place in Oviedo I had dinner, but forgot name. Hope my attempt to attach the photos works.There are certainly places in Basque Country where one could find cider, but when we were there we were more interested in their local wines and pintxos. When we continued west and into Asturia where apples are more widely grown, we found it more often. I remember our first real tasting was in Ribadesella along the Norte. Also found it easily in Oviedo, along the Primitivo. Sometimes you'll see a ceramic container with a spout on the outside tables so diners can pour their own. I love how the cider is poured from on high--to aerate/add oxygen. I don't usually keep track of restaurants, but this wonderful place I photographed was along the Calle Jovellanos -- a short street in the center of town that is packed with siderias -- in Oviedo.
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If doing the Camino Norte just before you enter Villaviciosa you see Cideria El Gaitero. We booked a tour and made it on time to take it. It was great.Does anyone know of any cidrerie around the Camino. They are quite a culinary adventure and I would love to have dinner in one
Usually quite dry and sharp. And almost flat - very little carbon dioxide. Hence the elaborate aeration practices. Not like most commercial ciders here in the UKCan anyone describe the taste of the cider. Is it sweet, sour or dry?
The cidra natural I tried was vinergry sour and dry. Peg hated it; I thought it okay but preferred the sweeter more carbonated stuff like back home (the hard cider). The sweeter stuff is, I think, in smaller bottles with metal caps. Cidra natural in bigger bottles with cork stoppers. The stoppers may be cut by the server to restrict the size of the opening to make it easier to pour from high up to add aeration to weaker natural carbonation. It is cheap enough to give it a try even if you don't think you will like it because the server's first pour is entertainment worth the price.Can anyone describe the taste of the cider. Is it sweet, sour or dry?
Those types of cider, whether Spanish or French, will be very variable in flavour -- though the best of them are hands down better than any industrially produced carbonated ones. They will have better flavour, better texture, and just better everything, really. And you can't tell the difference by looks alone -- some of the best ciders are clear, and some others of the best are cloudy.The cidra natural I tried was vinergry sour and dry. Peg hated it; I thought it okay but preferred the sweeter more carbonated stuff like back home (the hard cider). The sweeter stuff is, I think, in smaller bottles with metal caps. Cidra natural in bigger bottles with cork stoppers.
Me neither, and don't think I can be converted.Because I'm not really a cider person,
I love proper dry cider. If there is a decent crop on the couple of small trees in my garden then I make my own in the autumn. I have a crabapple that produces really large fruit too which adds an extra bit of bite. Not vast amounts but about 8 gallons this year. If His Majesty's officials were not quite so keen on stopping it I'd love to have a bash at a Welsh Calvados equivalent!@JabbaPappa, @Camino Chrissy you don’t have to like the stuff but please join me in mourning it’s passing
I agree, but try the on tap Galacia cider completely different and deliciousWe had dinner and cider in Ribadesella on the Norte; a fun night, but I'm not particularly fond of cider. I think of it as being rather sour and dry.
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