Virtue Cider Debuts A New Spanish-Style Cider

By Chuck Sudo in Food on Jul 16, 2013 9:20PM

Photo credit: Chuck Sudo/Chicagoist

Spain’s relationship with cider dates back to the 11th century, when farmers began planting apple trees instead of grapes during a time when the España Verde region’s climate was unfavorable to winemaking. Today the Asturias and Basque regions of Spain are noted for their sidra, which are complex in character and high in tartness and acidity.

It was with a nod to Spain that Virtue Cider offered a sneak preview of their newest cider, Sidra de Nava, Monday night at Tavernita. This latest cider from Greg Hall and company has a lemony flavor and nose, strong acidity, heavy in tannins and a dry finish. Sidra de Nava is only slightly carbonated—many Spanish are still and are decanted using a dramatic long pour technique in order to open their flavor profiles wide. The dryness and acidity make Sidra de Nava tailor-made for summer drinking and as a pairing with fatty foods, as the acid cuts right through the fat of meats.

Virtue Cider’s Sidra de Nava will be making its way to select bars and restaurants across Chicago in the upcoming weeks.