Cider

Oviedo produces more than 45 million liters of cider per year, elevating it from a typical drink to something more akin to a ritual of consumption. The way it’s poured is unique in all the world. The bottle is held high in the air and the wide glass down low, at a slight tilt. Upon pouring the sherry cascades into the glass. Expert pourers don’t lose a drop.

Ovieda’s cuisine often uses sherry in its traditional dishes, such as sherry-cooked chorizo sausage or sherry hake. Our pubs and cider—bars – even entire neighborhoods dedicated to gastronomy, such as Gascona, the “Cider Boulevard,” – live, breathe and earn their living off of sherry. There are three DOP sherries: natural, which is poured in the traditional way, ‘new expression’ and sparkling. There are four further types made here as well: sweet (or, “del duerno)”, ecological, iced and brut.