Artt As promised the friend who in the past post said on the subject of cider, here I leave him and you all information "minimal" on the Natural Cider Asturiana, which differs greatly from the known cider achampanada that leads the world accompanied by all Christmas ... relation to cider and especially natural cider (Asturias) the Wikipedia, with its unbeatable wisdom says that:
"Cider is an alcoholic beverage low alcohol made from fermented juice of apples. This is a very common beverage all over the world and in Europe is in many countries: Germany, France (Brittany and Normandy), Spain (Asturias, Cantabria, Galicia, Basque Country and Navarra, as well as several regions of Castilla y León), Italy (Piedmont), Ireland, Scotland and England. In America, is found in areas of different countries: in Mexico took place in cities and Zacatlán Huejotzingo in the state of Puebla, in Argentina the cider is located in the provinces of Rio Black, San Juan and Santa Fe; in Paraguay consume very common on the eve of Christmas and New Year, in Chile, with the name apple chicha chicha is consumed throughout the South, particularly in the provinces of Valdivia, Osorno, Llanquihue and Chiloe U.S. occurs primarily in New England and upstate New York. "
also our friend Wikipedia says:
" Because of their uniqueness must distinguish natural cider sparkling cider. In general, while in the north of Spain is consumed mostly natural cider, the rest of the world gets used to eating sparkling cider (which looks more like the champagne or beer). "
And here we are in Asturias, northern Spain, where the cider, just a friendly establishment healthy drink it is a symbol of identity that Asturian (real and adoptive like me) are proud, we stand and we like to disclose.
goes on the Wikipedia:
"In Asturias, and following the creation on November 12, 2002 of Denomination Protected Origin (DOP) "Cider of Asturias" is used exclusively varieties native apple (Raxa, Xuanín ... plus up to 22 already in 2010 will be added etc.) recognized by the Regulatory Board.
bitter apples rather than by their lack of training ensures a low sugar alcohol during fermentation ... making cider a very low alcohol drink, adding:
"The traditional production process: After the summer is collected stacks apple cider presses. The apple press, about 5 months left to ferment in Asturias is poured to avoid defects in the same and bottled. The action of pressing the block is called "mayar" in Asturias. One of the main differences is that in Asturias cider is "racking" process by which qualitatively improves the quality of cider. The location where the press and cider is made is called winery on Asturian "sore." The cider is stored in large tanks. Formerly the deposits were made of wood and were buried in ships or "won" a hill adjacent to the village where they produced. Thus cider could be stored until the following summer in top condition. Currently using large chilled stainless steel tanks. In Asturias, these deposits are called "pipe" or "barrel."
" In Asturias - Wikipedia says and it is true - natural cider is often served from the bottle, drop the spray bottle against the side of the cup so that the impact with the same oxygen (this action is called traditionally "pour" but also referred to as "cast" or "throw" a culín (or bum) cider ).
also do not drink the entire contents of the vessel ("bum" or "culín") but left a little to clean drinking at the end of the vessel who have touched his lips. This is because typically, in an Asturian cider house uses each group of friends who share a single vessel. In addition, the Asturian mythology says that the sediment of culín strip, to return to the earth that gives elle. It is noteworthy that the bottle of cider (which should give four to six culinos) do not drink its contents, if you leave the bottom of it, because the cider is not filtered or clarified the or take away the dregs and the rest of alcoholic beverages. That is why before uncorking the bottle, it usually stir briefly, to disperse the possible grounds. "
Exit celebration Asturias called The Xiringüelu or Xiringüelo, is a pilgrimage in which everything revolves around cider and held the first or second Sunday in August at the Prado called salcea located on the banks of the River splashing Nalón Peñaullán village and other Council of Pravia. The last weekend of August takes place in Gijón the Natural Cider Festival in which all year is beating the world record for simultaneous pouring. Is declared regional tourist interest. Another important festival dedicated to this drink is the Apple Cider Festival de Nava, a town which is called cider town for its large number of wineries. This festival is held the second weekend in July and has been declared national tourist interest, plus Nava also has the Cider Museum where you can see the whole process of making this drink. "
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