I-Asturian Cider - iSidra Asturiana

I-Sidra (noma i- cider ) yisiphuzo sendabuko se- Asturias . Yenziwe ngama-apula asekhulile endaweni e-Asturias futhi yenziwe lapha kusukela ezikhathini zasendulo. I-Sidra ibhekwa ngokuthi "iwayini" lesifunda. AmaRoma abiza ngokuthi "pomaria" futhi ama-Arabhu abiza ngokuthi "siserio." Manje ikhiqizwa ngaphansi kweDemocratic Origin. Inokuqukethwe okuphansi kotshwala (4-6%) futhi iyathandwa kuwo wonke iSpain.

Izinhlobo kanye noCider Ukwenza Inqubo

Kunezinhlobo ezingaphezu kuka-30 zama-apula asetshenziselwa ukuhweba e-Asturias, kodwa ezinye zezinhlobonhlobo kuphela ezifanele ukuvutha ngaphakathi kwe- sidra .

Njengabanini be-winemakers, abakhiqizi be-cider kumele basebenzise amakhono abo ukuze bahlanganise ama-apula omuncu omuncu ngezinhlobo ezinomsoco noma ezibabayo, ukukhiqiza ukuxuba okulinganiselayo kanye ne-cider okumnandi. I-Sidra Asturiana iyisiphuzo esiphundu , i-musty ne-tart, kodwa isiphuzo esincane esiphundu, esiphelele ukujabulela phakathi nezinsuku ezifudumele zasehlobo.

Inqubo yokwenza i-cider ilula. Okokuqala, izithelo zihlanjululwa futhi ziqoshiwe. Okulandelayo, ithambile emanzini futhi icindezelwe. Ama-apula afihliwe anikezwa izinkomo. Ijusi le-apula livutha emabhoreni kuze kutholakale okungenani u-4.5% wokuqukethwe utshwala. I- sidra ishiywa ukuvuthwa cishe izinyanga ezingu-6 ngesikhathi sokuwa nobusika. I-carbonation kuphela e-cider yiyo eyenzeka ngokwemvelo ngesikhathi sokuvuthwa kwama-apula.

Ukuphi Nendlela Yokuphuza Cider e-Asturias

I-Espichas noma " ukuthokoza okuthoma " kuyisiko e-Asturias lapho abangane, umndeni, kanye nomakhelwane babuthana khona ukuze "banambithe" i- sidra ngenkathi usavutha emiphongolweni.

Lezi zinhlobo zemihlangano yinto ejabulisayo lapho kunamahhashi, isobho, isinkwa kanye ne-Cabrales ushizi ngenkathi wonke umuntu ephuza i-cider ngqo emgqonyeni! Cishe ngoFebruwari noma ngo-March, i-cider ibhalwa ngamabhodlela ebhodini lamnyama.

I-Cider ivame ukudayiswa ezindaweni ezibizwa ngokuthi i- sidrerias , lapho i-bartender isebenza khona nge-drider.

Ephethe ingilazi enkulu, rustic ngakwesinye isandla kanye nebhodlela le-cider kwelinye, iphakamisa ibhodlela ngaphezulu kwekhanda layo bese ivumela i-cider chilled ukuthi ingene egalazini, ikhiqize kancane i-foam kusuka ku-carbonation. Le ndlela yokuthululela ibizwa ngokuthi i- escanciar ngesiSpanishi futhi kuthiwa iyadingeka ukuze kuvezwe ukunambitheka okungcono kunazo zonke. Ngaphezu kwalokho, ingilazi enkulu, ebanzi kakhulu ayigculwanga, kodwa kuphela amasentimitha amabili noma ama-cider amabili athululelwa esibukweni. Umkhuba uthi kufanele udakwe ngokushesha futhi akufanele uvunyelwe ukuma.