We're back from
Sicer, the quality Cider* exhibition in Asturia (Spain). It was an experience out of this world.
Yes, I'm talking about cider. That cider should ever come to be associated with the word
quality is perhaps the most baffling element regarding a drink once known affectionately as
tramp juice. I had expected a lot, but my pants were beaten off. There are no known limits how cider can taste.
Of course there was the rough Asturian Sidra Natural, which is served at every corner in this area (
see here how Asturian cider has to be poured that it develops its full potential).
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Also the other well know cider regions, the Normandy and south west England sent ardent representatives of this old trade. But the colour came from countries like Japan, Mexico, U.S. of A., Italy, Germany, Switzerland, and Canada.
The most flabbergasting discovery came from Quebec were they have developed
Cidre de Glace (literally
ice cider). In this case, the apples are naturally frozen either before or after harvest. It was hard to believe that this elixir is based on apples.
And yes, we were in Spain, and yes, they know how to to raise your expectation regarding stupendous dinners.
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One should never miss the opportunity to mingle with people who are absolutely passionate about what they do.
* Just to make things clear. The British term cider is what Americans call hard cider. American cider is what the British call apple juice. I use cider in the British manner.