What is the origin of cider in Spain?

Cider has deep historical roots in Spain, especially in northern regions like Asturias and the Basque Country, where its production is an integral part of the local cultural identity.

Its origin dates back to pre-Roman times, when wild apples were already being fermented. Over the centuries, the tradition was consolidated, and production methods were refined, leading to the natural cider we know today.

In Asturias, drinking cider has become a true ritual, with the pouring technique ("escanciado") as a central element. This method aerates the cider, enhancing its flavor and aroma.

Today, cider remains a very popular beverage during celebrations, family meals, and local festivals. It has also grown in popularity throughout the rest of Spain and abroad as a refreshing, light, and authentically Spanish alternative. 

What dishes pair best with cider?

Cider is a surprisingly versatile drink that pairs beautifully with a wide variety of dishes. Its acidity and freshness make it the perfect match for cured cheeses, especially those from Asturias, as well as Iberian cured meats and cold tapas.

Natural cider pairs wonderfully with baked fish, Galician-style octopus, or traditional dishes like Asturian fabada. On the other hand, sweet or sparkling cider is ideal for desserts such as apple pie or quesada, thanks to its more fruity profile.

You can also pair it with nuts or gourmet preserves available at Gastronomic Spain, creating a complete and unique gastronomic experience. Whether it's for a casual meal or a traditional regional menu, cider adds an authentic and distinctive touch to any table.