Cider country

Trip Start Jul 27, 2006
Trip End Sep 20, 2006

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Friday, August 11, 2006

Oviedo played out of its boots. I didn't have high expectations for it and it impressed me sufficiently so that I stuck around for a second night. I was also thrilled not to have to resort to the backup plan and sleep in the bus station. Door number 7 proved to be the lucky one this time. It only took a couple of hours and I secured myself the best room I've had so far this trip!

One of Asturias's exports is apples, hence cider shops (sidrerķas) abound. These are fascinating bars with plenty of atmosphere, noise and, of course, bottles of the good stuff. The cider pouring is a process in itself and not something to be taken lightly. The theory is that an aerated cider tastes better and the purpose of pouring from on high is to instil the fizz. See attached pictures. (If you view as a slide show you won't get the comments that come with the pictures.) Once your cider has been poured you are expected to down it immediately in order to appreciate the taste. Calamari and cider make a great combination!

That it's a fairly strong drink and that it's only served by the bottle combine to leave you light headed rather quickly.
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