Sidra JR Tradicional
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{{Infobox Cider | {{Infobox Cider | ||
| cider_name = | | cider_name = | ||
| cider_label = Sidra JR Tradicional label.png | | cider_label = Sidra JR Tradicional label.png | ||
| cider_label-alt = Sidra JR Tradicional label | | cider_label-alt = Sidra JR Tradicional label | ||
Latest revision as of 17:25, 17 June 2023
A simple, direct cider. Very fresh tasting, and well balanced. Very apple-y and with a long dry finish. Very easy to drink a lot of.
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 | Cloudy |
| Espalme | Panizal: lively carbon dioxide, well balanced |
| Pegue | Impressive amounts of bubbles that stick around for a long time. The adherence to the glass is like beer “Brussels Lace” |
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 | Full |
| Sensation | Mouth-coating, almost creamy |
| Finish | Medium (15-30 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 | Secante: refreshingly dry and stimulating to the palate. |
Tasting Notes
There are barnyard aromas here, almost as if there was Brettanomyces involved. For what it is worth, it is not present as a flavor. The palate is very apple oriented, with strong flavors of apple wood and green apples.
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.
