ciderpouring

Ciderpouring is the act of pouring cider from a bottle, can, or cask into a drinking vessel, with attention to temperature, aroma, carbonation, and head. It covers everyday serving practices as well as traditional or ceremonial pouring in cider cultures.

In general, the pouring approach depends on the cider style. For still or lightly sparkling cider, a gentle pour with the glass tilted helps minimize foam and preserve clarity. For sparkling or highly carbonated cider, the glass is often angled and the liquid is poured along the side to keep bubbles intact and avoid excessive foam. Some servers stop the pour after about two-thirds of the glass to allow a modest head to form and to release aromas before completing the fill. Temperature also matters: cooler temperatures preserve carbonation for sparkling ciders, while still ciders are typically served slightly warmer to enhance aroma.

Regional variations exist. In Asturias and related cider traditions, the escanciar sidra technique involves a high, arcing pour from a bottle into a glass held low, producing a lively froth and extensive aeration. This ceremonial method emphasizes aroma and mouthfeel and is a defining feature of sidra service in cider towns.

Glassware and serving context vary by style. Common choices include tulip or stemmed goblets for aroma-rich pours, and tumblers for casual matches. Serving temperatures commonly range from roughly 4–8°C for sparkling ciders and 6–12°C for still ciders. Proper ciderpouring enhances aroma, texture, and overall drinking experience.