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Cider, wine and waters of Asturias

The cider is the Asturian traditional drink and one of its signs of gastronomic identity. Made from fermented apple juice, it has been elaborated in small presses (cellars) in an artisan way from immemorial time. This great tradition was transformed during the 20th century into a modern sider industry with modern presses endowed with all the technological advances, such as the systems of temperature control, pressing and filtrate, bottling plants, etc. All combined with the traditional method of elaboration produces a drink of low alcoholic graduation in three different varieties.

• The natural cider (not filtered) that is drunk after being poured “escanciada”(making the jet of cider fall against the lateral of a special glass made of very fine cristal ) it is the typical drink to be sampled with a group of friends accompanied by any type of appetizer or informal food.
• The cider of new expression (subjected to a process of filtrate) is an elegant drink that serves as a perfect accompaniment to appetizers, birds, fish and shellfish.
• The foamy cider is a traditional cider subjected to a second fermentation following the method champenoise method, it is ideal to drink with fish, shellfish and any type of desserts or sweets.

As a complement of the cider, in Asturias are elaborated different of varieties of apple liquors, distilled of apple, juices, liquors and marmalades of different fruits and vinegars made from apple.

The cultivation of the vine and the elaboration of wines have been traditional in the Western area of Asturias since the Middle Ages. Nevertheless from the middle of the 19th century the activity decayed until the end of the 20th century. In 1997 the Association of Producers and Elaborators of the Wine of Cangas, was constituted with the backing of the Administration, beginning a modernization process of the vineyards and formation of the vine growers. This tradition has been recovered, has obtained the IGP and the first harvests of white and red wines have received numerous praises from the part of the national and international critics.

The mineral water is another of the drinks that enjoys a great tradition in Asturias. Numerous springs exist which produce waters with different organoleptic qualities and in some cases, they serve as raw materials for the production of aromatized waters and with flavors of fruits.