Do you love juicy, funky cider as much as I do? If so, you need to plan a trip to Asturias in Northern Spain. Sidra (hard cider) has been made and consumed here since the 8th century. Asturias produces about 80% of Spanish cider, anywhere from 20-30 million liters annually, so why haven't you heard of it yet?
I'd have never known the delight of this part of Spain were it not for Scott, a good friend, world traveler and fellow sidra enthusiast. Scott, who is a constant promoter of the region, has spent much time there and many years living in Spain. One trip-or taste of sidra- and you will easily see the culinary value here. I had a more than memorable trip there a few years past and will visit again this summer. So, more on sidra definitely to come, but for now I offer up this primer.
Asturian Sidra (cider) is tart, dry and tastes of ripe apples. This cider has funk and you will either love it or you won't! A born companion to pungent blue cheese or heavily smoked chorizo, Sidra is a complex beverage which reminds me a bit of old Champagne, with crisp mineral notes and that aforementioned funk. I said it was funky, right?
I'd have never known the delight of this part of Spain were it not for Scott, a good friend, world traveler and fellow sidra enthusiast. Scott, who is a constant promoter of the region, has spent much time there and many years living in Spain. One trip-or taste of sidra- and you will easily see the culinary value here. I had a more than memorable trip there a few years past and will visit again this summer. So, more on sidra definitely to come, but for now I offer up this primer.
Asturian Sidra (cider) is tart, dry and tastes of ripe apples. This cider has funk and you will either love it or you won't! A born companion to pungent blue cheese or heavily smoked chorizo, Sidra is a complex beverage which reminds me a bit of old Champagne, with crisp mineral notes and that aforementioned funk. I said it was funky, right?
Asturias is a narrow and oft overlooked strip of land situated between the better known Galicia to the West and the Basque Country to the East. This area is not only home to fine sidra, but also to beautiful coastline (and pristine seafood) and the dramatic Picos de Europa mountains. The food here is assertive and begging to be washed down with copious amounts of sidra.
One of the most famous culinary exports of the region is the delightfully piquant Arenas de Cabrales blue cheese. With it's deep blue veins and a creamy texture, blue cheese lovers will delight in this one. Made with either solely cows milk or the more traditional mix of cow, goat and sheeps milk, to be named Arenas de Cabrales, all the milk must be from Asturias. We have had this cheese in Asturias when it has been so ripe it completely numbs your mouth. All the more reason to drink gallons of sidra! Somewhere between 4 and 6% alcohol, sidra can and will be drunk all night.