Sidra Natural Herminio
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[[File:Sidra Herminio main.jpg| | [[File:Sidra Herminio main.jpg|1000px|frameless|left]] | ||
{{Infobox Cider | {{Infobox Cider | ||
| cider_name = | | cider_name = | ||
| cider_label = Sidra Herminio label.jpg | | cider_label = Sidra Herminio label.jpg | ||
| cider_label-alt = Sidra Herminio label | | cider_label-alt = Sidra Herminio label | ||
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| cider_ratebeer = https://www.ratebeer.com/beer/herminio-sidra-natural/78581/ | | cider_ratebeer = https://www.ratebeer.com/beer/herminio-sidra-natural/78581/ | ||
| cider_images = <gallery> | | cider_images = <gallery> | ||
bottle.jpg | Bottle | Sidra Herminio bottle.jpg | Bottle | ||
</gallery> | </gallery> | ||
}} | }} | ||
Latest revision as of 20:52, 17 June 2023
The llagar calls this a frank and balanced cider, and I am inclined to agree. It is straightforward, on the dry side, and very pleasant to drink. I have designs on using this in a cocktail recipe in the future because of its green olive aspect and superior tannins.
Appearance
Asturians put great stock in the proper appearance and presentation of the cider. Perhaps more so than anywhere else I’ve ever drunk cider. For that reason, there is a well-developed vocabulary in Asturias for describing the visual aspects of sidra natural.
| Color | Pale Yellow (04 SRM) |
| Clarity | Hazy |
| Espalme | Panizal: lively carbon dioxide, well balanced |
| Pegue | Good bubbles, considerable legs |
Mouthfeel
Mouthfeel refers to the physical sensations (as opposed to the aromas and flavors) of the cider. It refers to textures that touch the tongue, roof of the mouth, teeth, throat, and to some extent, the aftertaste sensations.
| Body | Medium |
| Sensation | Lively carbonation and a drying, chalky finish. |
| Finish | Long (30+ Seconds) |
| Balance | Fechu: A full bodied cider with high alcohol content and a strong flavor |
Aromas & Flavors
Sidra natural has a set of basic aromas and flavors that, to one degree or another, all examples exhibit. Here I rate the relative strength of those basic flavors, and afterwards discuss any additional flavor or aroma components that are noteworthy.
| Alcohol | Alma: Balanced alcohol |
| Apple Flavors | Balanced apple flavors |
| Acetic Flavors | Machu: A very full bodied cider with much more acetic notes and very little sweetness. |
| Astringent Flavors | Agrín: Strong, dry, cider. |
Tasting Notes
Some very tannic notes like olive pits.
About Cider Tasting
This evaluation standard is my own. It is not created or endorsed by any official body in Asturias or elsewhere. I designed it based on the work of the Brewer’s Association and the work of Travis Robert Alexander & Brianna L. Ewing Valliere of the Washington State University Center for Sustainable Agriculture and Natural Resources. It is also informed by the traditional vocabulary used to describe cider in Asturias. You can read more about my methodology, my standard for evaluating Asturian cider, and the descriptive lexicon I use.
