basque sidra is still a rarity in ontario
Sidrería Astarbe Sagardotegia has been making cider since 1563 using ancient apple varieties like Astarbe (named after the family) and Mendiola (named after the farmhouse where the cidery is). These traditional Basque sidras (“cider” in Spanish) are bottle conditioned for three months before release, giving nuanced flavour and developed structure.
Basque sidra is still a rarity in Ontario, and we’re proud to add Astarbe to our portfolio. These sidras are a fabulous pairing where other ciders don’t compare—shellfish, dry-aged steak, hard cheeses and stews.
distinguishing itself
Astarbe is part of the the newly established cider DO Euskal Sagardoa, meaning the cider is strictly made from Basque fruit (many large cideries outsource from other parts of Spain, France and Poland for cheaper apples), developing a regional style with cideries like Isastegi.
Astarbe is, “Distinguishing itself from the sea of classically made ciders [by] working with heritage apples grafted onto wild rootstock, working toward organic farming and experimenting with higher-end ciders made in the Champagne method, to excellent results,” said Punch Drink. These ciders are popular in Sweden, the Netherlands and Japan, and we know Ontario sidra fans will love them too.
Make sure you’re throwing your sidra properly, only pouring a couple sips at a time for optimal flavour and texture.
