At any rate you can drink cider anywhere, and often abounds in festivals and pilgrimages, country walks and events of all kinds that are held outdoors.
It is known that taking excessive culinos can reach a certain drunkenness, light or substantial, because despite its limited degree cider has the necessary spark so that, animated with the conversation and the bustle of the glass circulating from hand to hand, we reach a high degree of harmony with the environment and the observations of our members. They also come, if you appreciate, the typical exaltation of friendship, some popular song ... If there is bagpipes in between, much better knows the cider and better is passed.
Apart from being a friend of cocktail parties and festive fun, cider is a Special seasoning for many regional recipes, and also a unique companion at the table. There are a good number of Asturian dishes that without it lose their reason for being.
It is in certain cider houses of unbeatable atmosphere and loaded to the brim where we often stumble upon the slyness that often accompanies these popular gatherings. Everything is full of people, green bottles, corks, sawdust on the floor, trays with nécoras, barnacles or potato omelette. On the walls there are often hanging signs with the odd legendary slogan attributed to cider, and to those who drink it, magical powers or, at least, the gift of joy:
The one who muddied two pucheres
stayed with an Easter,
falatible and gayasperu,
without headquarters no week.
And do not think: what alone
enriquez to the one that faga,
give gift to the one who does not have
and horros and cases lifts.
Properties of cider
In addition to serving as a perfect stimulant for the meeting between friends and the most delicious meals, a good number of virtues in the field of health are attributed to cider, since in its proper measure it is one of the most natural diuretics, it is also said that it serves to favor the control of cholesterol and coronary diseases.
History of cider and Denomination of Origin
If we did a little history We would see that cider is not a minor matter. The cultivation of the apple tree in Asturias goes back to the time of the Astures, although it is certain that the terms pomar or pumares have their origin in the Roman epoch. Throughout the Middle Ages, there is a constant mention of the term pomares, as well as dicotations apple, apple, pumares, pomiferous, etc, all names that, with its extension, did not give more specific importance to the apple in Asturias, which was soon known outside its natural territory. From the Middle Ages to the present day, the apple is leading a continuous expansion of cultivation, displacing other fruit trees, such as citrus and some cereals, whose cultivation was basic in the region until the 19th century.
In recent years the cultivation has improved a lot, with the insitu study of the problems that affect the native apple tree and with aids and subsidies for lost fund for the farmers that want to dedicate themselves to this activity.
The last impulse given to cider, goes through the debate of turning it into a product with denomination of origin. For this purpose, recently all the bottles present a labeling of the producer that guarantees a higher quality. You can also learn a little more about the history of cider, approach its virtues, experience its consumption and recreate the environment of the windlass in the Museum of the Cider of Nava, town that also turns out to be one of the largest cider centers of the Principality.
Si quieres buy Cider from Asturias in this link you have a great variety.
Dictionary of cider
>Culete, culín: Amount of cider that is poured and eaten at one time.
>Chigre: Bar where cider is sold mainly. Spanish: cider house
>Scand: Throw the cider from above so that when it falls on the edge of the glass it manifests in its amplitude all the organoleptic qualities.
>Espalmar: Scarce permanence in the time of the foam when the cider is poured.
>Make vasu: Enough presence of carbon in the cider that gives more "life" to break in the glass.
>Wound: Local where the cider is made. Press used to obtain the must.
>Mayar: Crush the apple to facilitate the extraction of the must during the pressing in the wound.
>Palu: Set of organoleptic qualities (color, aroma, flavor ...) that define a cider in particular.
>Stick: When drinking, the cider covers the walls of the glass with a thin curtain of bubbles. The smaller these are of better quality is the cider.
>Pipa: Coffer where fermentation and cider is made. Espichar a barrel or a pipe is to practice a small hole to be able to taste the liquid and, thus, decide the optimal moment of bottling. It is also used as equivalent to 450 liters.
Festivities that surround cider
>Festival of Natural Cider in Nava: 2º weekend of July.
>Party of Natural Cider in Gijón: mid-August.
>Apple Festival in Villaviciosa: month of October.
>Cider Festival in La Felguera, coinciding with the Feasts of San Pedro.
>Cider Festival in Avilés
>International Fair of Nava Cider (FISNAVA) It takes place every two years, during the month of July.
>Gastronomic Days of Dishes to the Cider in Nava: it is celebrated at the beginning of the month of May.
If you want to know the world of cider thoroughly, we recommend you to take a tour of the Cider Museum, located in the town of Nava, and that offers a wide view of all the stages of Asturian cider making.