Enjoying an evenings eating and drinking in a cyderhouse just outside San Sebastian in Northern Spain. There's a traditional meal of cod omelette, cod and green peppers, a large rare steak, followed by cheese, quince jelly and walnuts to finish. Oh, and as much of the local cyder as you want, served the Basque way - 'jetted' out of huge barrels to be caught in large thin walled glasses. The aim is to aerate the cyder which rounds the relatively high acidity. Best drunk in part glassfulls, but lots of them!...
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