Asturias, Spain
Asturian natural cider (sidra natural) is still, sour, and completely without carbonation — the complete opposite of commercial cider. It is poured from height (the escanciado) to aerate and develop its volatile aromatics, producing a moment of foam that must be drunk immediately. The pouring arm extends the bottle above head height; the glass is held at knee height; the stream falls 60-80cm. This is not performance. The aeration genuinely transforms the flavour: the oxidised, sour, complex character of the cider opens up in the stream of air. Drunk without this technique, sidra tastes flat and acidic. With it, the apple esters emerge, the mouthfeel brightens, and the sourness integrates.
Pour from maximum height without looking — experienced escanciadoras pour blind behind their back. Pour only 3-4cm in the glass — drink immediately before it flattens (within 20 seconds). Traditional service is round: one glass passed between the table, refilled by order. The glass is always partly clear — tradition dictates a small amount of cider is always in the glass.
The great sidrerías of Asturias (Gijón, Oviedo) serve a fixed menu built around the cider's character: bean soup, cachopo, Cabrales cheese. The apple varieties used in Asturian sidra include Raxao, Durona de Tresali, and Clarina — different from the bitter-sharp Basque varieties. Asturian sidra has DOP status. Pair exclusively with Asturian food — the tradition is inseparable from the region.
Pouring too much — it goes flat before it can be drunk. Drinking slowly — sidra has a 15-20 second window at its best. Chilling too cold — sidra should be 10-12°C, not refrigerator temperature.
The Food of Spain by Claudia Roden