CIDER FROM ASTURIAS, FREE OF HANG-UPS/ La sidra de Asturias, sin complejos

Juan Luis García, born in Murcia and Asturian by adoption for the last 10 years, is a national reference in the world of sommeliers. Sumiller Murcia – as he is known on social networks – holds the title of Best Sommelier of Spain in 2021 and is a true pommelier (cider expert) who works at Casa Marcial, an Asturian restaurant with two Michelin stars.

Juan Luis García, murciano de nacimiento y asturiano de adopción desde hace 10 años, es un referente nacional en el mundo de la sumillería. Sumiller Murcia- como se le conoce en redes sociales- ostenta el título de Mejor Sumiller de España en 2021 y es un auténtico pommelier (experto en sidra) que desempeña su labor en Casa Marcial, restaurante asturiano poseedor de 2 estrellas Michelín.

A student of Mathematics, his interest in the world of wine and its pairings was awakened in 2003 and, self-taught, he learned the ins and outs of the world of cider. An ancestral drink that he has been passionate about since 2012, when he decided to move to Asturias and that, in his own words, «is a product that adapts to any circumstance».

Estudiante de Matemáticas, su gusanillo por el mundo del vino y sus maridajes se despertó en 2003 y, de manera autodidacta, conoció sus entresijos y los amplió al mundo de la sidra. Bebida ancestral que le apasiona desde 2012, cuando decidió trasladarse a Asturias y que, en sus propias palabras, “es un producto que se adapta a cualquier circunstancia”.

So he showed it in the masterclass given on 22nd November at the CIFP (Integrated Centre for Professional Hotel and Catering Training) in Gijón, which I had the privilege of attending thanks to his personal invitation. It was a very enriching experience that he has captured in the following PowerPoint presentation I will share with you below.

Así lo demostró en la clase magistral que ofreció el 22 de noviembre en el CIFP (Centro Integrado de Formación Profesional de Hostelería) de Gijón, a la que tuve el privilegio de asistir gracias a su invitación personal. Una experiencia muy enriquecedora que ha plasmado en la siguiente presentación de PowerPoint que les doy a conocer a continuación.

Sommelier Rte. Casa Marcial 2**.
Sommelier of the Year 2020 in the Verema Awards 2021
Best Sommelier IWC Awards Spain 2019
World Champion IV Sherry Cup 2011
I Juli Soler Award 2017 VII Copa Jerez

TABLE CIDER OR NEW EXPRESSION/ NATURAL SPARKLING CIDER

The cider produced in Asturias following certain traditional processes and fulfilling specific conditions is known as Protected Designation of Origin “Cider from Asturias”.

APPLE VARIETIES

Blanquina

-Technology group: Acid

-Vigor: High to very high

-Sensitivity to fungi: Low

-Flowering: Quite late

-Ripening: 3rd decade of October

-Production: High

-Total acidity (g/l H2SO4): 4,70

-Total phenols (g/l tannic acid): 0,80

Collaos

-Technology group: Semi-acid

-Vigor: Medium to low

-Sensitivity to fungi: Medium

-Flowering: Late

-Ripening: 3rd decade of November

-Production: Good production level

-Total acidity (g/l H2SO4): 4,90

-Total Phenols (g/l tannic acid): 1,00

De la Riega

-Technology group: Semi-acid

-Vigor: Low – medium

-Sensitivity to fungi: Low

-Flowering period: Intermediate – late

-Ripening: 1st decade of November -Ripening: 1st decade of November

-Production: Good production level

-Total acidity (g/l H2SO4): 4,30

-Total phenols (g/l tannic acid): 0,90

Durona de Tresali

-Technological group: Slightly bitter acidic

-Vigor: Medium to high

-Sensitivity to fungi: Very low

-Flowering: Very late

-Ripening: 3rd decade of November

-Production: Good production level

-Total acidity (g/l H2SO4): 4,90

-Total phenols (g/l tannic acid): 1.30

Raxao

-Technology group: Acid

-Vigor: High to very high

-Sensitivity to fungi: Very low to medium

-Flowering: Very late

-Ripening: 1st fortnight of November -Production: Good production level

-Production: Good production level

-Total acidity (g/l H2SO4): 5,30

-Total phenols (g/l tannic acid): 0,80

Regona

-Technological group: Bitter acid

-Vigor: High

-Sensitivity to fungi: Medium to low

-Flowering: Very late

-Ripening: 3rd decade of November

-Production: Good production level

-Total acidity (g/l H2SO4): 7,10

-Total Phenols (g/l tannic acid): 1.30

Panquerina

-Technology group: Semi-acid

-Vigor: Medium to low

-Sensitivity to fungi: High – medium

-Flowering: Intermediate – late

-Ripening: 2nd decade of October -Ripening: 2nd decade of October

-Production: Good production level

-Total acidity (g/l H2SO4): 4,30

-Total phenols (g/l tannic acid): 1,20

Perico

Technology group: Semi-acid

-Vigor: High

-Sensitivity to fungi: Medium – low

-Flowering: Very late

-Ripening: 2nd decade of November

-Production: Medium

-Total acidity (g/l H2SO4): 3,90

-Total Phenols (g/l tannic acid): 1.10

Verdialona

-Technology group: Sweet

-Vigor: Medium

-Sensitivity to fungus: Low

-Flowering: Quite late

-Ripening: 2nd -3rd decade of November

-Production: Good production level

-Total acidity (g/l H2SO4): 2,70

-Total phenols (g/l tannic acid): 0,80

POMARINA

From El Gaitero Group cider mil (Villaviciosa). Made according to traditional procedure, with a mixture of suitable varieties (Durona de Tresali, De La Riega, Raxao, Regona and Verdialona) from their own orchads, which are under the Protected Designation of Origin ‘Sidra de Asturias’. Prior to pressing, the pulp is subjected to a cold maceration for 12 hours to obtain a must rich in aromatic compounds and more complex in terms of structure. After a slow fermentation at low temperatures in stainless steel tanks, it is clarified and stabilised by tangential filtration (cold, to avoid losing the endogenous carbon dioxide) and bottled. This type of cider is ideal for those times or places where it is not possible to pour natural cider as it is drunk in a white wine glass.

From El Gobernador cider mill (Villaviciosa). Based on a careful selection of home-grown varieties of Durona Tresali apples, subjected to a traditional, non-exhaustive pressing controlled fermentation and a slow maturation process, we obtain this smooth, aromatic and balanced cider with a small amount of endogenous carbonic dioxide that gives it its final freshness.

GRANVAS METHOD

To make sparkling natural cider using the Charmat or granvas method cider we start from a clarified base cider, which is racked into a pressure vessel which also contains the tirage liqueur. The second fermentation takes place in this tank, after which it is filtered and bottled.

From Trabanco cider mill (Gijon). Poma Áurea is the first brut nature made from Asturian apples developed byTrabanco and under the Protected Denomination of Origin (PDO) «Sidra de Asturias». Trabanco’s new brut nature is the result of a careful selection of the raw material. For its production, they only use two traditional Asturian varieties, Regona and Raxao, which are fermented at low temperature for several months in traditional chestnut wooden casks.

From El Gaitero Group cider mill (Villaviciosa). Made according to traditional procedure, with a mixture of suitable varieties (Durona de Tresali, Raxao, De la Riega, Verdialona and Regona), from their own orchads under the Protected Designation of Origin ‘Sidra de Asturias’. Prior to pressing, the pulp is subjected to a cold maceration for 12 hours, resulting in a must rich in aromatic compounds and more complex in structure. After a slow fermentation at low temperatures in stainless steel tanks it is stabilised by tangential filtration. Carbonation is carried out following the second fermentation in pressurised tanks (the «Charmat» method) using yeasts selected in their cellars. Once fermentation is complete, cider undergoes filtration and isobaric bottling, so as not to lose the characteristicc endogenous carbonic of their cider.

From El Gaitero cider mill (Villaviciosa). Made according to the traditional method, with a mixture of suitable varieties (De La Riega, Perico, Durona de Tresali and Raxao), from their own orchads under the Designation of Origin «Sidra de Asturias». Prior to pressing, the pulp undergoes cold maceration for 12 hours to obtain a must rich in aromatic compounds and more complex in terms of its structure. After a slow fermentation at low temperatures in stainless steel tanks, it is clarified and stabilised by tangential filtration. Carbonation is carried out following the second fermentation in pressurised tanks («Charmat» method) selected in their cellars. Once fermentation is complete, cider undergoes filtration and isobaric bottling, so as not to lose the characteristic endogenous carbonic of their cider.

CHAMPANOISE METHOD

In the traditional or champenoise method, we start with a clarified cider base to which we add the tirage liqueur (sugar and yeast) before bottling. The cider undergoes the second fermentation in ‘rimas’ (cages with a capacity of about 500 bottles) for several months, after which the cider complete its ageing in racks. Here the bottles are tilted until they are in an almost vertical position, with the sediment produced during fermentation accumulated in the neck. Finally, the disgorging is carried out, process which consists of freezing the bottle neck with the sediment and then opening it. The pressure inside the bottle expels the ice together with a small quantity of liquid, which is recovered by adding the expedition liqueur.

From Fran cider mill (Lugones, Siero). Traditional method of second fermentation in the bottle. Once the alcoholic and malolactic fermentations are completed, the cider is stabilised by filtration and then the second fermentation in the bottle starts by inoculating their own yeasts. Aged for at least 7 months from Durona de Tresali and Regona apple varieties.

From Quelo cider mill (Tiñana, Siero). Straw yellow colour, with greenish iridescence. Intense brightness and good acidity. Very fine and persistent bubbles, which hold the crown well. Clean aroma, with floral notes. In the mouth it is very smooth and silky, with a long ripe apple aftertaste. Champenoise method, 10 months on the lees. Made from Regona and Durona de Tresali varieties.

From El Gobernador cider mill (Villaviciosa). Brut nature with fine, persistent bubbles, fruity aromas and hints of green apple and a fresh acidity on the palate. Champenoise method (second fermentation in the bottle), in the style of the French «grand cru». 11months of ageing in racks. Regona, Raxao and Blanquina varieties from San Justo orchads.

From El Gaitero Group cider mill (Villaviciosa). Made according to traditional process, with a mixture of suitable varieties (Durona de Tresali, Collaos, Verdialona, Raxao, Regona), from their own orchads, which are under the Protected Designation Origin “Sidra de Asturias”. Prior to pressing, the pulp is subjected to a cold maceration for 12 hours to obtain a must rich in aromatic compounds and more complex in structure. After a slow fermentation at low temperatures in stainless steel tanks, it stabilised by tangential filtration. Carbonation is carried out following the second fermentation by the traditional Champenoise method, using yeasts selected in their cellars. Once this second fermentation is completed and after at least 11 months of maturation, they proceed to the disgorging process using the cider itself as the expedition liqueur.

From Viuda de Angelon cider mill (Nava). A cider from a single orchad called  ‘Monga’ with 24 months of bottle fermentation from Raxao, Verdialona, Panquerina and Perico apple varieties.

It is paradoxical that professional and highly qualified people from outside Asturias defend so vehemently our cultural heritage and its importance worldwide. Much to learn.

Resulta paradójico que gente profesional y muy cualificada de fuera de Asturias defienda de forma tan vehemente nuestro patrimonio cultural y su importancia a nivel mundial. Mucho que aprender.

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