Sidra Trabanco Selección
This is Trabanco’s DOP offering. It is much more restrained than other of their offerings, and slightly on the sweeter side. For those who are put off by the acetic, almost vinegary, flavor of many natural ciders, this will be a nice midpoint between your standard sidra natural and a sweetened fizzy cider. I highly recommend drinking this one alone in order to appreciate it fully, as the more delicate notes can get obscured by foods.
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 | Straw (03 SRM) |
| Clarity | Hazy |
| Espalme | Panizal: lively carbon dioxide, well balanced |
| Pegue | medium sized lingering bubbles, fine lacing |
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 | Slightly viscous |
| Finish | Medium (15-30 Seconds) |
| Balance | Finu: a cider that is "clean", "clear", and "balanced" - The ideal cider flavor profile |
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 | Blandu: Faintly alcoholic |
| Apple Flavors | Balanced apple flavors |
| Acetic Flavors | Pleasant balanced acetic qualities |
| Astringent Flavors | Agrín: Strong, dry, cider. |
Tasting Notes
Very delicate floral aromas. Citrus aftertaste. Low acidity, and a hint of green fruit. Funky and musty.
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.
