English translation assisted by automated tools; Asturian terms are preserved.
The word cider brings together drinks with different profiles and methods. The useful question is not which one is authentic, but how it was made, what balance it seeks and how it should be served.
Traditional natural cider
It is fermented from apple must and preserves carbon dioxide of endogenous origin. It usually appears without intense filtration and develops its best expression when poured. It is dry, fresh and can show acidity, bitterness and fermentative notes in very different balances.
Natural filtered or table cider
Part of the tradition of natural cider, but is stabilized and filtered to offer a clean appearance and direct serving in the glass. It does not need pouring. The term 'new expression' is used commercially for some products of this profile, although it is advisable to always read the specific category on the label.
Natural sparkling cider
It obtains its bubble through a second fermentation, in the bottle or in a pressurized tank. It may indicate brut nature, brut, semi-dry or other sugar levels. It is served cold in a glass, without pouring, to preserve the bubble and appreciate its development.
Sweet cider, ice and contemporary proposals
Sweet cider is the freshly pressed must before fermentation is complete; In Asturias it is especially linked to autumn. Ice ciders concentrate the must by freezing and seek intensity and sweetness. There are also flavored or experimental ciders, which must clearly explain their category and ingredients.
- Does it run out? Only when the style demands it, especially the traditional natural one.
- Does it have a bubble? It can be endogenous and fleeting or come from a second fermentation.
- Is it sweet? Look at the category and producer information; color is not enough.
Sources and further reading
This guide synthesizes institutional and educational sources. Follow the original links for technical criteria, regulations and updates.
