Sidra Natural Trabanco
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{{Infobox Cider | {{Infobox Cider | ||
| cider_name = | | cider_name = | ||
| cider_label = Sidra Trabanco label.png | | cider_label = Sidra Trabanco label.png | ||
| cider_label-alt = Sidra Trabanco label | | cider_label-alt = Sidra Trabanco label | ||
Latest revision as of 21:59, 17 June 2023
This is the cider most people think of when they think of Asturian cider. Made from a mixture of apples from all over Europe, and designed to be as baseline as possible. I would consider this the minimum standard for an Asturian cider. Think of this as the Heineken of Asturian ciders.
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 | Tiny bubble that dissapear quickly. Little to no adherance/legs fade fast |
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 | Full, thick mouthfeel |
| Finish | Short (0-15 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 | Apple forward |
| 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
Some herbal aromas, giving way to a deeply winey apple aroma. Some salty hints in the flavor, along with a ton of sour fruit flavors.
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.
