Sidra

Sidra is the Spanish term for cider, a fermented beverage made from apple juice. In Spain, sidra has a long tradition, especially in the Atlantic regions of Asturias and the Basque Country, where production methods and serving practices are distinctive. The drink is produced in several styles and can range from dry to sweet, and from still to heavily carbonated.

Apple varieties used vary from bittersweet to sweet, chosen to balance tannins and acidity. Juice is pressed, fermented with yeast, and the resulting alcohol level typically falls around 4–6%. In Asturias and nearby regions, sidra is often fermented in large wooden barrels or tanks and may be cloudy due to minimal filtration. There is sidra natural, which is lightly cloudy and naturally carbonated, and espumosa or sparkling varieties produced with additional fizz.

A traditional Asturian practice called escanciado involves pouring sidra from a height into a glass to aerate the beverage and release aroma. Glasses are small and held low; the pour is usually performed by a server, or the host, to a guest. The ritual is a social event and is accompanied by regional foods.

Sidra pairs with seafood and hearty dishes common on the Atlantic coast, such as cod prepared with cider (bacalao a la sidra) and chorizo. Beyond Spain, cider traditions exist worldwide, and the Spanish term sidra is used in some Latin American contexts to refer to cider as well. Sidra remains a cultural hallmark of certain communities and constitutes an important agricultural product in apple-growing regions.