Sidra is the regional drink of Asturias in northern Spain. In this cool northern region there are few local wines, thus the tradition of hard apple cider. Across Asturias are sidrerias or cider bars where you can order a glass of cider poured directly from a keg or bottle.

The preferred method of serving sidra is to hold the bottle high above your head and pour a stream into a special sidra glass. Your bottle of mildly alcoholic sidra must be enjoyed in one sitting, since fresh sidra oxidizes rapidly once exposed to air.  (more info)

Sidra is the regional drink of Asturias in northern Spain. In this cool northern region there are few local wines, thus the tradition of hard apple cider. Across Asturias are sidrerias or cider bars where you can order a glass of cider poured directly from a keg or bottle.

The preferred method of serving sidra is to hold the bottle high above your head and pour a stream into a special sidra glass. Your bottle of mildly alcoholic sidra must be enjoyed in one sitting, since fresh sidra oxidizes rapidly once exposed to air.

Here we offer the authentic glass for enjoying sidra. Each one is 4.5 inches tall and slightly tapered. Sadly we do not offer true fresh sidra at La Tienda yet, since it is very perishable. Your best bet is to look for a local hard cider in your area. Meanwhile we will keep looking for a source for this classic Asturian cider.

These famous clear cider glasses also grace the pintxos tapas bars of the fabulous beach town of San Sebastián further east on the Bay of Biscay.

The streets in the old town are flooded with food lovers and gourmets every evening pressing into tiny bars, all of which serve the sidra in these glasses. Sometimes the popularity of the bar is such that the sidra in glasses is carried out to the cobble stoned street in front of the café, to satisfy the thirst of patiently waiting guests.

While cider no doubt has more than 2000 years history in Spain, glass mugs and other containers to serve cider are relatively new -- no more than 100 years.

The first made of glass came from Gijón, in Cantabria. These early glasses were very thick and heavy, weighing about 16 ½ ounces, with a capacity to hold a little over a pint of cider.

In recent years modern cider glasses have been significantly reduced in weight and thickness. The ones we have for you weigh just over 2 ounces), and are perfectly shaped for the proper escanciado pouring.

There is a distinctive way to serve the cider. In Spanish it is called ‘escanciado de la sidra’. All agree that a proper escanciado is best achieved at full arms length!
When we talk about the art of pouring cider into a glass (escanciado), one must be aware that natural cider has three main different analytical stages: espalme, aguante y pegue, all integral parts of the process called escanciado.

Espalme is the ‘head’ – the diffusion of the foam once the cider is poured into the glass. A good espalme disappears quickly from the surface of the cider.

Aguante is the carbonation that is in suspension in the cider while it is being consumed. It is this infusion of carbon dioxide that causes the cider to appear opaque. The cider must have a moderate aguante in order to realize the fullness of its flavor.

Pegue refers to a thin coating of the fine foam that remains on the side of the glass right after a glass of cider has been consumed.

Before the use of glass, wooden “zapicas” or “peyu”s were traditionally used in Asturias. These were conical shaped and no doubt awkward. We still see Zapicas hanging from the ceilings of many bars and taverns in Asturias, even today.

With the passage of time, wooden Zapicas were replaced by terra cotta “Xarres”. However, neither the Zapica nor the Xarre allowed for the “escanciado”, special dispensing of the cider.
  (less info)