Sarasola Sagardoa

Style: Basque Cider
Sarasola Sagardotegi, Astigarraga, Spain

Unfiltered & Unpasteurized

Sarasola Sagardoa is a traditional Basque cider from a cider house located in the apple growing hills of Astigarraga.

Pouring & Serving: Since Basque cider is “natural” and not sparkling the cider is poured by holding the bottle up high above the head and pouring into a glass that is held just below waiste level. Pouring from elevation allows the cidre to pick up some natural carbonation when it hits the glass.

Basque Cider History & Tradition:
Source: Wikipedia
Link: http://en.wikipedia.org/wiki/Sagardotegi

Most Basque cider, as indeed most cider varieties in Spain, is called "natural" because unlike many other European varieties it is still, not sparkling. It normally contains 4-6% alcohol and is served directly from the barrel in a sagardotegi.

The more recent traditions surrounding the sagardotegis hail back to the time when buyers interested in purchasing cider from a particular maker would bring along food for the tasting as it is considered best when taken with a meal.

This soon evolved into gastronomical tradition with the sagardotegis becoming a cross between a grill and a cider house. In a traditional sagardotegi, three courses are taken:

* starter: a cod omelette or cod with peppers
* main: a steak
* desert: cheese (often Idiazabal cheese), quince and nuts

Sarasola Sagardoa
Alc./Vol.: 6.0


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