Cider Evaluation
From Eating Asturias, the Encyclopedia of Asturian Gastronomy
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 | ( SRM) |
| 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 | |
| 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 |
