Basque Cider

In my first post I said I'd blog about cider (because of the whole apples thing) when we have lost interest in the blog and posting goes stagnant. I also said to check back in the middle of August as that was my prediction. Turns out I have the gift of prophecy. Here's the post about cider in Spain.

Cider has been made on the shores of the good old Iberian peninsula for some time now and has it's bearings deep in Basque Country. Asturias produces up to 80% of Spain's cider as well as consuming up to 54 litres per person a year. Another region of note is Gipuzkoa. During the Spanish civil war most apple orchards where abandoned and cider production almost became none existent except for the Gipuzkoa region. It was only until the 1980's that the production and celebration of cider came back successfully. The town of Usurbil started a day festival called Sagardo Eguna which promotes the drinking of cider and now special event is held in several towns throughout Basque Country.

There is an art to pouring the cider. The bottle of preferably one year old cider is held above the head and poured into the glass that you hold as low down as you can. It's a messy affair but necessary to oxygenate the cider and produce bubbles.

These guys have taken it further but this may very well have been a three o'clock in the morning idea.

This area also has a regional dish called Fabada made from mixed sausages, pork and butter beans. I may give it a try.

Here's something to tie it all up. Xabi Alonso comes from Basque Country.

He's famous for somethings as well.