EUSKAL SAGARDOA
There are no known data for determining the origin of the apple and cider in the Basque Country. However, it is true that cider has been one of the most usual drinks in Basque farmhouses for centuries. The oldest documents and mentions are included in the extensive book "The Cider" by Jose Uria Irastorza.
There are several theories on the introduction of the apple in our territory. Some point towards it being introduced from Africa. A more wide spread idea is that it was the Arabs who brought the apple for the first time, others think that it is the result of the migration of birds transporting apple pips from far off Eastern lands and some say that the Basques learnt the art of producing cider from the Romans. However, some people say that the apple appears in the Basque territory spontaneously. Therefore, there are several and very different theories on the origin of the apple, and so, on cider production in our country. To demonstrate this, here are a few examples to get an idea of the origin and age of this tree in our territory.
CIDER MAKING PROCESS
Cider harvest begins around late September up to early October, with the collecting and selection of the apple. The gathering and reception of the apple doesn’t end up to halfway through November, which is when they receive the later apple varieties.
With the apple in the cider house, we begin the transformation of the prime material into the so precious liquid through the smashing and its later pressing. The obtained juice from the pressing machine is deposited in barrels, which will end in cider after the fermentation processes.
Finally, the cider will be tasted from the barrel in txotx season from January up to late April and in bottle through all the year.
HOW TO ENJOY BASQUE CIDER
It is recommended to keep the natural cider in a cool place, at about 14-15ºC. At temperatures that are too high or too low, the cider can lose its properties sooner.
To consume the Basque natural cider, it is recommended to cool it in the refrigerator and take it out 5 minutes before consumption. The ideal temperature to taste it is between 10-13ºC.
We open the bottle and to serve the cider, we can use the pourer cork that some bottles have or attach a traditional pourer to it.
We serve the cider at about 15 cm. from the glass, and a little less than the wine glass. We can consume the cider both in a fine and long glass or in a wine glass. The first choice will help us to enjoy a quicker drink, since by pouring it we will have the natural carbon from the cider. In the second one, we will better appreciate the aromas of the product and by serving it at a shorter distance, we will be able to enjoy a more leisurely drink.
