Pouring cider or Sidra the asturian way in Northern Spain
How to Drink Sidra (Cider) * You must drink the whole bottle at one sitting. Cider oxidizes quickly and becomes flat. * The ideal temperature is between 10-14 degrees centigrade, cool but not cold. * A "gulp" or small amount of cider should be poured into a narrow glass from a height of around 30 cm or three feet. This aerates the cider, enhancing the bouquet and the natural carbonation, and is called "throwing" the Cider, which produces the gas Spaniards call "estrella" (star). The correct way of Throwing the Cider. * This should be consumed at once. * If there are dregs, you can consume them or dump them out on the floor (some siderias have special drains for this--that's why a sideria is separate from the bar in most establishments offering both.) In La Sideria (Cider Bar) * You order a cider, which usually comes in a 750 ml bottle like a bottle of wine. * The waiter will open the bottle, then probably go to a special "pouring station" where he will pour a glass and bring it to you. * You will repeat this (sometimes having to nod at the glass when you want another) until you've had enough or the bottle is down to the dregs. * Some places will just set a bucket at the side of your table without offering further assistance beyond uncorking the cider. You're on your own with the pour if this happens. * This experience will set you back a couple of Euros.
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