Brighten up your fall menu with warm-weather tapas pairings from sunny Spain. These sidras range from deeply traditional dry farmhouse choices to lighter, more modern canned options that are perfect for sipping on the nearest beach or back porch.
If you’ve seen the elaborate (and somewhat tricky) sidra pour that puts many feet of distance between the bottle and glass in order to aerate the cider, rest assured that it’s recommended with just one of these ciders. If you’ve not tried it before, practice with a water bottle rather than spilling too much of the good stuff.
A traditional cider from an Asturian cidery nearly a century old, Trabanco Sidra Natural is a lightly sparkling cider that benefits from a traditional Spanish cider pour — holding the bottle as high as you can comfortably manage while still having the cider land in your glass. This aeration process increases effervescence and mellows out the rich funk by making the light, green apple flavor pop. Paired with a classic “meat and potatoes” dish from Emilio’s Tapas in Hillside, Illinois, this simple dish is sure to impress and lighten the mood.
Cazuela de Chorizos à la Sidra
2 tablespoons olive oil
1 pound dry-cured Spanish chorizo, cut in ½-inch slices
1 ½ pounds russet potatoes, peeled and cut into 1-inch cubes
3 ½ cups Trabanco Sidra Natural
¾ teaspoon salt
Black pepper, to taste
In a large saucepan set over medium heat, warm the oil. Add the sliced chorizo and sauté for about 8 minutes, until rich color develops. Add the potatoes and cook, stirring, for 5 minutes, then pour in the cider and add the salt. Cook at a low boil, uncovered, until the potatoes are cooked through and the cider has reduced to a thick sauce, about 20 minutes. Season to taste with black pepper, then transfer to a 10-inch terra cotta cazuela or shallow casserole dish. Serve hot or at room temperature.