{"id":46562,"date":"2023-11-20T09:46:15","date_gmt":"2023-11-20T14:46:15","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=46562"},"modified":"2024-09-18T10:33:34","modified_gmt":"2024-09-18T14:33:34","slug":"how-to-drink-and-pair-sidra-like-a-spaniard","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/how-to-drink-and-pair-sidra-like-a-spaniard\/","title":{"rendered":"How to Drink and Pair Sidra Like a Spaniard"},"content":{"rendered":"\n

Why Asturians Throw Their Cider\u2014And the Best Cheeses to Throw Alongside It<\/strong><\/p>\n\n\n\n

In a breezy wind-swept corner of northwest Spain, you\u2019ll find yourself encountering peculiar statues. In these larger-than-life figures cast in bronze, a man grips an upside- down bottle high over his head, pointed toward a glass in the other hand, which he holds just below his hip. This figure, found in the Asturian cities of Oviedo, Mieres, and Gij\u00f3n, is \u201cthrowing\u201d cider\u2014or sidra, as they call it in Spain.<\/p>\n\n\n\n

The practice, known as escanciar, is meant to carbonate the still beverage, and it dates back to the eleventh century (when, presumably, SodaStreams were in low supply and champagne fermentation methods were a few centuries away). Technically speaking, the long fall into the wall (never the bottom) of the glass volatizes acetic acid, the compound responsible for the drink\u2019s characteristic sour flavor. Theatrically speaking, it is quite dramatic\u2014bartenders at El Quijote, an Iberian restaurant in New York\u2019s Hotel Chelsea, have taken to \u201cthrowing\u201d cocktails as a nod to the suspenseful methods of their countrymen.<\/p>\n\n\n\n

Spanish sidras are thrown in both the Asturias and Basque regions, and Spaniards often express a strong preference between the sour, fruity nature of sidras from the former and the earthy, tannic quality of those from the latter. That said, there\u2019s no contest when it comes to output: Asturias is responsible for 80 percent of the country\u2019s cider production. Their sidras were awarded PDO status in 2003, stipulating specific production methods and apple varietals that must be used to label a product \u201cAsturian Sidra Natural.\u201d <\/p>\n\n\n\n

On the production side, this means fermenting apple juice in stainless steel or chestnut barrels to near dryness. On the farm side, it means that juice must come from very specific apples grown only in Asturias and picked at peak ripeness (overripe apples produce a cider that is oily and dense\u2014\u201cfilado\u201d en Espa\u00f1ol). These apples, not suitable for eating, include sharp\/bitter breeds like Blanquina, Lim\u00f3n Mont\u00e9s, Te\u00f3rica, Raxao, Xuanina, Clara, and Regona, as well as sweet cultivars like the Verdialona and Ernestina.<\/p>\n\n\n\n

Though not stipulated by the PDO, throwing is an essential part of the process, too. You want to achieve a very thin stream, pour in only a little at a time, and refill often. It\u2019s not easy, but it is <\/em>worth it. (Reader, I practiced in the shower.)<\/p>\n\n\n\n

To understand how to pair this unique drink with cheese, I spoke to Rachel Freier, ACS CCP, founder of social curd community the Cheese Club, former Murray\u2019s monger, and self-proclaimed sidra obsessive. \u201cI like to compare sidra to a vinaigrette when I pair it,\u201d she says, calling attention to the drink\u2019s acetic and sour profile. She recommends serving it with anything you\u2019d have with vinaigrette, notably fatty dishes like shellfish and steak.<\/p>\n\n\n\n

\u201cIt has a cleansing quality to it [that\u2019s great] for rich foods.\u201d She also says throwing is absolutely indispensable to bringing out the nuanced flavors and textures of sidra, advising tipplers to always \u201cpour it long and short!\u201d Read on for a few of our favorite Asturian sidras to pour from on high, and the cheeses to enjoy with them.<\/p>\n\n\n\n

Sidra Natural Riestra<\/a> + Cabrales<\/a>
Origin: Asturias, Spain
Milk: Raw cow, goat, and sheep<\/em><\/p>\n\n\n\n

Aged in famed Asturian natural caves that impart spice and funk, Cabrales is a natural neighbor to Asturian sidra. Freier calls it \u201cone of the best terroir pairings I\u2019ve had,\u201d which she attributes to the peppery blue and acetic sidra softening each other\u2019s hard edges to arrive at a surprising harmony. This sidra, full of bovine funk and forest-floor warmth, can stand up to the Cabrales heat.<\/p>\n\n\n\n

Fanjul Sidra Natura<\/a>l + Lively Run Goat Dairy Cayuga Blue<\/a>
Origin: Interlaken, N.Y.
Milk: Pasteurized goat<\/em><\/p>\n\n\n\n

Hailing from the Finger Lakes\u2019 esteemed cider region, ACS winner Cayuga Blue is a bit less intense than Cabrales but still full of savory mushroom flavors. Pair with Fanjul\u2019s hazy, unfiltered sidra to bring out its mild notes of banana and citrus.<\/p>\n\n\n\n

Viuda de Angelon Sidra Brut<\/a> + Four Fat Fowl St. Stephen<\/a>
Origin: Stephentown, N.Y. <\/em>
Milk: Pasteurized cow<\/em><\/p>\n\n\n\n

The Asturian Sidra, PDO allows for Sidra Natural Espumosa\u2014ciders that undergo tank or secondary fermentation for guaranteed bubbles\u2014and the fizz in Viuda de Angelon\u2019s comes with amber hues and a nose that\u2019s all barnyard. Use it to wash down a stick-to-your-ribs soft cheese like this fudgy triple creme from Four Fat Fowl.<\/p>\n\n\n\n

Sidra Natural Viuda de Angelon \/ Ciders of Spain Apple Blossom Buzz<\/a> + Rey Silo Rojo<\/a>
Origin: Asturias, Spain <\/em>
Milk: Raw cow<\/em><\/p>\n\n\n\n

Aged underground along the banks of Asturias’ Nal\u00f3n river, Rojo is a firm surface-ripened pyramid made in the style of one of Spain\u2019s oldest cheeses, Afuega\u2019l pitu. Yeasty and bright, it\u2019s an excellent match for Apple Blossom Buzz\u2014a semi-dry sparkling cider that\u2019s sweetened with honey from bees that pollinate the very orchards where Viuda de Angelon grows their apples.<\/p>\n","protected":false},"excerpt":{"rendered":"

Why Asturians Throw Their Cider\u2014And the Best Cheeses to Throw Alongside It<\/p>\n","protected":false},"author":114,"featured_media":46574,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[2777],"tags":[2320,6813,19440,21492,34415],"coauthors":[21812],"class_list":["post-46562","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-drinks-with-cheese","tag-cheese-pairing","tag-cider","tag-cider-and-cheese","tag-drinks-with-cheese","tag-sidra"],"acf":[],"yoast_head":"\nHow to Drink and Pair Sidra Like a Spaniard - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/how-to-drink-and-pair-sidra-like-a-spaniard\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to Drink and Pair Sidra Like a Spaniard\" \/>\n<meta property=\"og:description\" content=\"Why Asturians Throw Their Cider\u2014And the Best Cheeses to Throw Alongside It\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/how-to-drink-and-pair-sidra-like-a-spaniard\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2023-11-20T14:46:15+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-09-18T14:33:34+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2023\/11\/2023Entertaining_DrinksWithCheese_Sidra_PC-Celia_Adobe-Stock.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"1067\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Linni Kral\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Linni Kral\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/how-to-drink-and-pair-sidra-like-a-spaniard\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/how-to-drink-and-pair-sidra-like-a-spaniard\/\",\"name\":\"How to Drink and Pair Sidra Like a Spaniard - 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