Off topic: "hard cider" from the Basque Country
Thread poster: Maria Luisa Duarte

Maria Luisa Duarte  Identity Verified
Spain
Local time: 10:36
English to Portuguese
+ ...
Jan 15, 2006

There is a very old tradition of cider drinking amongst Basque people with cider houses remaining popular in villages around the Basque Country.
Although cider is drunk throughout the year the "sidrerías " only open to the public from the end of January up until the end of April.

Basque cider is made from 70 per cent acid apples, 15 per cent bitter and 15 per cent sweet apples.

Cider drinking starts when the owner of the "sidrería" uncorks one of the enormous barrels lining a cellar wall and a thin, golden stream of cider shoots across the room. Before the liquid hits the floor, a glass has been expertly positioned to catch it.

Once the glass is a third full, the holder moves away allowing another to take his place; around a dozen people excitedly await their turn.
The more experienced mainly older men, do all this without spilling a drop; the first timers tend to splash the cider over the floor and often come away with only a mouthful. But as a new barrel is opened every ten minutes, there's plenty of chance to practise, as one can drink all the cider one can take, straight from a kupela (keg).

If you are used to English cider, you are in for a shock. This is nothing like it. Flat, acidic and very appley, this sidra 'burns' the mouth yet leaves you wanting more, and the rustic food which accompanies it complements it perfectly.

The evening starts with a yellow half moon of tortilla de bacalao (salt cod omelette). The saltiness of this dish calls for more drink, which is then balanced by the melting sweetness of our next course, a plate of bacalao con pimientos (soft cod steaks piled with sweet green peppers).

Salt and drink - it must be one of the most pleasurable and benign vicious circles to be caught in.

An enormous, succulent T-bone steak, or chuleta, cooked over charcoal and seasoned simply with salt, is the highlight of the meal.

Membrillo (quince jelly), cheese, walnuts round off the meal.

http://en.wikipedia.org/wiki/Cider

http://www.sidreria.info/en_sidranatural.htm

http://www.sagardotegiak.com/sidrerias/akarregi/en_akarregi.htm

Besitos

Maria Luisa Duarte


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xxxPuicz  Identity Verified
Local time: 10:36
Swedish to English
Basque cider Jan 15, 2006

Most interesting Maria Luisa!
Sounds like a good venue for a powwow....


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Maria Luisa Duarte  Identity Verified
Spain
Local time: 10:36
English to Portuguese
+ ...
TOPIC STARTER
powwow in Sidreria Jan 15, 2006

Puicz wrote:

Most interesting Maria Luisa!
Sounds like a good venue for a powwow....


Why not! let's organize one in this part of the Country!

MLD


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xxxPuicz  Identity Verified
Local time: 10:36
Swedish to English
Cider country powwow Jan 15, 2006

Maria Luisa Duarte wrote:
Why not! let's organize one in this part of the Country!









Sometime between late February and middle of April?

[Edited at 2006-01-15 18:13]

[Edited at 2006-01-15 18:14]

[Edited at 2006-01-15 18:19]


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Helene Diu  Identity Verified
France
Local time: 10:36
Member (2004)
English to French
Hey, where were you last April, guys? Jan 16, 2006

As for a small number of us, we were eating a chuleta and drinking sidra! I wouldn't mind doing it again...

Helene


http://www.proz.com/?sp=event/powwow_reports_view&powwow_id=635


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xxxPuicz  Identity Verified
Local time: 10:36
Swedish to English
Taking side(r)s Jan 17, 2006

I'm sure there would be a good crowd willing to come in April for an event like this!
Optimistically,
Mike


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Heinrich Pesch  Identity Verified
Finland
Local time: 11:36
Member (2003)
Finnish to German
+ ...
Do they bottle it? Jan 17, 2006

Would like to order such stuff online. Any link?
Rather than jumping around the keg I'd like to drink it at home.
Regards
Heinrich


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