This is the first in a short series of posts about Basque cider following a recent trip. At this time of year thousands of people visit the Sidrerias or cider houses especially at weekends to drink the fresh cider straight from the barrel and to eat the traditional Basque cider meal.
Visitors are encouraged to get up from their benches and tables as often as they like to pour a small glass of cider from a height so that it aerates and froths in the glass, tasting wonderful. All three barrels contained the same cider but some people felt the need to keep checking this fact by tasting them all on each visit.
Hondarribia is a medieval walled town very near the border with France, and the Sidreria is outside the city walls down by the harbour and slipway where the small boats and tenders are kept. The cider, sidra natural or Sagardoa as it is known in the Basque language is a very good one.
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