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Sarasola Sagardoa |
Unfiltered & Unpasteurized
Sarasola Sagardoa is a traditional Basque cider from a cider house located in the apple growing hills of Astigarraga.
Pouring & Serving: Since Basque cider is “natural” and not sparkling the cider is poured by holding the bottle up high above the head and pouring into a glass that is held just below waiste level. Pouring from elevation allows the cidre to pick up some natural carbonation when it hits the glass.
Basque Cider History & Tradition:
Source: Wikipedia
Link: http://en.wikipedia.org/wiki/Sagardotegi
Most Basque cider, as indeed most cider varieties in Spain, is called "natural" because unlike many other European varieties it is still, not sparkling. It normally contains 4-6% alcohol and is served directly from the barrel in a sagardotegi.
The more recent traditions surrounding the sagardotegis hail back to the time when buyers interested in purchasing cider from a particular maker would bring along food for the tasting as it is considered best when taken with a meal.
This soon evolved into gastronomical tradition with the sagardotegis becoming a cross between a grill and a cider house. In a traditional sagardotegi, three courses are taken:
* starter: a cod omelette or cod with peppers
* main: a steak
* desert: cheese (often Idiazabal cheese), quince and nuts
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Picture: Sarasola Sagardoa 750mL bottle label.
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