Sidra (Cider)

Cider production in Spain started in about 1629 when apple trees from America were introduced into Spain. There had been cider made before but only on a small scale. Also it was prohibited by Franco and apple orchards were abandoned as people looked for industrial work. Production boomed again in the eighties, and today you can drink Natural Cider directly from the big barrels, "kupelas” between January and April or May but you can get it in bottles as well.

In Spain, the production of natural "hard" ciders takes place mostly in the north: Asturias, Galicia and Basque country. The climate here is ideal for apple growing; mild, wet summers and mild winters.

How to Drink Sidra is a bit of a art from as you need to throw the cider. Now this is not as easy or as hard as you might think. There are a few rules to follow but what you get is a clean sharp drink that is very good .

You have to drink the whole bottle at one sitting it oxidizes quickly and becomes flat. You want it cool but not cold.

A small amount of cider should be poured into a narrow glass from a height of around 30 cm or three feet away. This aerates the cider, enhancing the bouquet and the natural carbonation, and is called "throwing" the Cider, then it should be consumed at once.

Now do not worry if it look a little cloudy it is supposed to , it is rather like scrumpy that you get down in the south west but with a lot more theatre as you pour it .