Sidra Natural Roza
This is, if we are to judge by the awards won, the reference for the Nava style of cider making. I personally would call it the best sidra natural in Asturias. It is available only directly from the llagar, and in sidrerías throughout Asturias. Indeed, many Asturians who fancy themselves the cider cognoscenti, go out of their way to drink only at establishments carrying this cider - a distinction very very few ciders can claim. One of the last ciders in Asturias to be matured only in chestnut barrels, the woody notes come through in the depth of body.
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 (4 SRM)|
|Espalme||Panizal: lively carbon dioxide, well balanced|
|Pegue||good legs, many tiny bubbles that last and last|
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.
|Sensation||Very lively on the tongue|
|Finish||Long (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||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.|
Very apple forward, with a lovely apple peel musty scent on opening the bottle. Very chewy mouthfeel, with tons of green apple notes and a tannic backbone enhanced by the woody notes from the chestnut barrels. A long, dry, mouthwatering finish.
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.