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Carlos We open the melon (or rather, the apple). Surely the best-known cider is that of Asturias , although anyone who has lived or traveled through the Basque Country will have discovered that this drink is not lacking in the lunches and dinners of the natives. Accompanied by delicacies or as a drink to have a drink with friends, if there is a common element that characterizes what is made in both autonomous communities, it is that it is natural . We are not going to say which is better because, as the saying goes, “the colors depend on the taste”; Furthermore, they are something like cousins-sisters. Yes, we will bring the focus closer to discover the personality of each cider and learn about some related tourist-gastronomic proposals. We do it at a time when the harvest of the apples that will give body to next year's wines is ending and with the help of their respective Regulatory Councils of the Protected Designations of Origin (PDO) “Cider of Asturias” and “ Euskal Sagardoa (Basque Country Cider)”.
What apples are used to make cider? cider Natural cider. by barmalini Cider is not made with a specific variety (not two, not three). In the case of Asturias, the DOP Sidra D'Asturies has authorized 76 different varieties in which there are 9 technological groups: sweet, sweet-bitter, bitter, semi-acid, semi-acid-bitter, bitter-semi-acid, acid, acid-bitter Colombia Mobile Number List and bitter-acid, among which acidity predominates . The manager of the DOP, Daniel Ruiz, points out that “the most planted are Raxao, Regona and Durona de Tresali, De la Riega, Xuanina, Verdialona, Blanquina, Collaos and Solarina, which account for up to 80%.” In the Basque case, up to 106 native varieties are used , although the main ones are 24, which range in the acidic, bitter and acid-bitter range : Errezila, Goikoetxe, Txalaka, Urtebi Haundi, Frantzes Sagarra, Bostkantoi, Haritza, Azpeiti Sagarra , Manttoni, Ibarra, Gezamiña, Urdin, Mozoloa, Patzuloa, Mikatza, Udare Marroi, Txori Sagarra, Moko, Limoi, Merabi, Mokote, Urtebete, Urtebi Txiki and Saltxipi. In any case, the coordinator of the Basque DOP, Unai Agirre, clarifies that “each cider house has its mixture” and it is usual for them to use “about 15 varieties.
The cider figures Tree made with cider bottles in Gijón Tree made with cider bottles in Gijón. By josemiguelsangar Let's put the cider figures on the table. Production is quite similar: in Asturias, about 5 million liters of cider are produced annually in the 32 registered cider presses (which is the name given to the cider houses where it is made here). Currently, there are 950 hectares registered in the DOP, 376 coachmen and 780 plots. About 5 million liters of cider are produced annually in Asturias In the Basque Country, the DOP has about 500 registered hectares, 250 apple producers (most of them small) and there are 50 cider factories that make the drink. The majority, 45, are in Guipúzcoa (where 85% of the apple trees are found), while Vizcaya has 3 and Álava another 2 (the DOP does not include the rest of the historical territories of the Basque Country, Navarra and the French Basque Country) . As the apple trees alternate years of high-low production, the liters fluctuate annually between 1.5 and 5 million.
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發表於 2024-2-29 13:10:59
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