Pouring cider in the traditional way is a nearly ritualistic technique, especially in regions like Asturias and the Basque Country. But beyond being just a way to pour the drink, this method has a key purpose that influences its taste, aroma, and drinking experience. Below, we explain why this pouring method is essential to enjoy good cider.
1. Aeration and Release of Aromas
The act of pouring cider from a certain height (usually with the arm extended) causes the liquid to come into contact with the air, creating a light foam and bubbles. This process, similar to a wine steward’s technique, helps to:
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Release the aromas: Natural cider is a living drink, and when aerated, its fruity and sharp notes become more pronounced.
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Soften the taste: The natural fizz balances out, reducing harsh sharpness and giving a rounder mouthfeel.
2. Removal of Dregs and Sediments
Natural cider often has sediments at the bottom of the bottle due to its fermentation. When poured this way:
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The dregs stay in the bottle, as the stream is cut off before they fall into the glass.
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A cleaner and clearer cider is obtained, improving its texture.
3. Tradition and Sensory Experience
This pouring method is not just a technique, but a social and cultural act:
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Shared ritual: In cider houses, the pourer ("escanciador" or "txotx") serves cider to several diners, creating a moment of fellowship.
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Freshness at once: The poured cider is drunk in one gulp ("culín") to enjoy it at its best foam and temperature.
4. Difference Between Poured Cider and Normally Poured Cider
If cider is served without this pouring method:
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It loses its sparkle and may taste flatter.
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The aromas are not activated the same way, giving a less intense experience.
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Sediments may reach the glass, affecting its clarity.
