Sidra Natural Riestra
[[Category:{{{cider_type}}}]]
Sidra Natural Sidra Riestra is a hard-working, down to earth, man of the people type of cider. Produced in vast quantities, to quench the insatiable thirst of Asturians for their signature beverage. It is also reliably available throughout Asturias, at most major groceries, and almost every small shop. It is one of the three most common ciders you’ll find in Asturias, and with good reason.
Not all cider making is artisanal production in tiny llagares on idyllic farms. There certainly is much of that, and for sure there are cult producers. However, the demand in Asturias is enormous. There is a need for large scale cider making. Asturias alone is responsible for Spain being the number six country in raw cider consumption, and per capita consumes more cider than anywhere else in the world, by a very large margin. Here, multiple million-liter or more producers exist, and yet Asturias continues to consume more cider than it produces.
That is where producers like Sidra Riestra are so important. By developing reliable, typical (in a good way) ciders that are produced at scale, they fill the market with imminently drinkable cider any Asturian can be proud of.
Sidra Natural Riestra is a perfect example of this type of cider. When I want to drink cider outside, in the sun, with some friends, some food, and some conversation, I want a reliable cider. This is that cider.
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.
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 | |
| Clarity | |
| Espalme | |
| Pegue |
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'Bold text | |
| Sensation | |
| Finish | |
| Balance |
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 | |
| Apple Flavors | |
| Acetic Flavors | |
| Astringent Flavors |
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 | |
| Apple Flavors | |
| Acetic Flavors | |
| Astringent Flavors |
Tasting Notes
This is my favorite type of cider profile: juicy, and more than a little tangy. It moves quickly from mildly sweet to smacking your taste buds around a little, and gets you salivating for more before the aftertaste has even faded.
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.
