Cider je n\u00edzkoalkoholick\u00fd (3\u00b0 a\u017e 8\u00b0) alkoholick\u00fd n\u00e1poj vyroben\u00fd z fermentovan\u00e9 jable\u010dn\u00e9 \u0161\u0165\u00e1vy. Tento n\u00e1poj je roz\u0161\u00ed\u0159en po cel\u00e9m sv\u011bt\u011b: vyr\u00e1b\u00ed se v N\u011bmecku, Francii (Calvados), \u0160pan\u011blsku (Asturie, Navarra a Baskicko), It\u00e1lii (Piemont), Irsku, Skotsku, Anglii, Severn\u00ed a Ji\u017en\u00ed Americe. Tento \u010dl\u00e1nek bude v\u011bnov\u00e1n v\u00fdhradn\u011b \u0161pan\u011blsk\u00e9mu cideru, jeho historii a vlastnostem v\u00fdroby.<\/p>\n
Slovo \u201ecider\u201c poch\u00e1z\u00ed z \u0159eck\u00e9ho slova \u201esikera\u201c (latinsk\u00e1 verze \u2013 \u201esicera\u201c), kter\u00e9 se v Asturii nejprve p\u0159em\u011bnilo na \u201esizra\u201c, pot\u00e9 na \u201esidre\u201c a pot\u00e9 na \u201esidra\u201c, na kter\u00e9 jsme zvykl\u00ed. A\u010dkoli neexistuj\u00ed \u017e\u00e1dn\u00e9 p\u0159esn\u00e9 historick\u00e9 informace o p\u016fvodu jable\u010dn\u00e9ho mo\u0161tu, n\u011bkte\u0159\u00ed historici nazna\u010duj\u00ed, \u017ee vznikl v dob\u00e1ch starov\u011bk\u00e9ho Egypta a starov\u011bk\u00e9ho \u0158ecka. N\u011bkolik odkaz\u016f na Pyrenejsk\u00fd poloostrov a jablka v d\u00edlech Plinia Star\u0161\u00edho nazna\u010duje, \u017ee jable\u010dn\u00fd mo\u0161t existoval na \u00fazem\u00ed modern\u00ed Asturie je\u0161t\u011b p\u0159ed \u0159\u00edmskou invaz\u00ed. Muzejn\u00ed sb\u00edrka katedr\u00e1ly San Salvador v Oviedu obsahuje z\u00e1v\u011b\u0165 Ega Fakila z roku 793, kter\u00e1 mimo jin\u00e9 zmi\u0148uje vinice a jable\u010dn\u00e9 sady pro v\u00fdrobu mo\u0161tu a mo\u0161tu. Dokumenty o zalo\u017een\u00ed kl\u00e1\u0161tera San Vicente, kolem kter\u00e9ho nakonec vyrostlo m\u011bsto Oviedo, zmi\u0148uj\u00ed i jablo\u0148ov\u00e9 sady. Je zaj\u00edmav\u00e9, \u017ee prvn\u00ed rozhodnut\u00ed m\u011bstsk\u00e9 rady Ovieda v 16. stolet\u00ed ohledn\u011b jable\u010dn\u00e9ho mo\u0161tu regulovala maxim\u00e1ln\u00ed povolenou cenu. A o n\u011bco pozd\u011bji byl vyd\u00e1n z\u00e1kaz prodeje mo\u0161tu bez povolen\u00ed magistr\u00e1tu. Cider ve \u0160pan\u011blsku je nejv\u00edce uzn\u00e1v\u00e1n v severn\u00edch oblastech, zejm\u00e9na v Asturii a Baskicku, kde je pova\u017eov\u00e1n za ned\u00edlnou sou\u010d\u00e1st m\u00edstn\u00ed kultury a folkl\u00f3ru. Od 17. stolet\u00ed si jable\u010dn\u00fd mo\u0161t za\u010dal rychle z\u00edsk\u00e1vat na popularit\u011b v obc\u00edch Villaviciosa, Colunga a Nava a v 19. stolet\u00ed se stal nejobl\u00edben\u011bj\u0161\u00edm n\u00e1pojem v cel\u00e9 Asturii. N\u00e1r\u016fst v\u00fdroby zna\u010dn\u011b napomohl i prudk\u00fd hospod\u00e1\u0159sk\u00fd vzestup v 18. stolet\u00ed prov\u00e1zen\u00fd rozvojem pr\u016fmyslu, obchodu a popula\u010dn\u00edm r\u016fstem. Objevily se mechanick\u00e9 lisy a pasterizace umo\u017enila zlep\u0161it kvalitu a trvanlivost n\u00e1poje. Krom\u011b toho v\u00fdvoj metod \u0159\u00edzen\u00e9 fermentace umo\u017enil v\u00fdrobu stabiln\u011bj\u0161\u00edch cider\u016f s vyv\u00e1\u017eenou chut\u00ed. Pro m\u011b\u0159en\u00ed objemu vyroben\u00e9ho cideru se pou\u017e\u00edv\u00e1 speci\u00e1ln\u00ed jednotka \u2013 \u201epipa\u201c (ze \u0161pan\u011bl\u0161tiny pipa). Mimochodem, to je tak\u00e9 n\u00e1zev pro d\u00fdmku ve \u0161pan\u011bl\u0161tin\u011b. Ale \u201epipa\u201c ve vztahu k cideru znamen\u00e1 ka\u0161tanov\u00fd sud o objemu 450 litr\u016f. V 17. stolet\u00ed dos\u00e1hla produkce cideru ve Villaviciose 6000 t\u011bchto sud\u016f a cena jednoho sudu byla 12 real\u016f. P\u0159i p\u0159epo\u010dtu na modern\u00ed eura (samoz\u0159ejm\u011b velmi zhruba) by cena byla 25-50 eur. Astursk\u00e1 vina\u0159stv\u00ed dnes nad\u00e1le pou\u017e\u00edvaj\u00ed ka\u0161tanov\u00e9 sudy, z nich\u017e nejv\u011bt\u0161\u00ed m\u00e1 kapacitu 30 000 litr\u016f. V sousedn\u00edm Baskicku sah\u00e1 historie v\u00fdroby cideru tak\u00e9 po stalet\u00ed. Cider byl hlavn\u00edm n\u00e1pojem baskick\u00fdch n\u00e1mo\u0159n\u00edk\u016f: nekazil se, d\u00edky fermentaci si zachoval vitam\u00edny a slou\u017eil jako v\u00fdborn\u00e1 prevence proti kurd\u011bj\u00edm. Lod\u011b byly nalo\u017eeny dostate\u010dn\u00fdm mno\u017estv\u00edm sud\u016f jable\u010dn\u00e9ho mo\u0161tu, aby poskytly 2-3 litry denn\u011b pro ka\u017ed\u00e9ho \u010dlena pos\u00e1dky. Aktivn\u011b se vyv\u00e1\u017eel i cider ze severu \u0160pan\u011blska: z Gijonu odj\u00ed\u017ed\u011bly lod\u011b s ciderem do Andalusie, Ji\u017en\u00ed Ameriky a Indie.<\/p>\n
S mo\u0161tem je spojeno mnoho p\u00edsn\u00ed, legend, m\u011bstsk\u00fdch pov\u011bst\u00ed, p\u0159\u00edslov\u00ed a r\u010den\u00ed. Zde je jedna z legend:<\/p>\n
\u0158\u00edk\u00e1 se, \u017ee jednoho dne bezzub\u00fd sta\u0159ec, kter\u00e9mu l\u00e9ka\u0159 p\u0159edepsal jablka, p\u0159i\u0161el s n\u00e1padem rozma\u010dkat je v d\u0159ev\u011bn\u00e9 misce a sn\u00edst du\u017einu. Sta\u0159ec si v\u0161ak v\u0161iml, \u017ee na dn\u011b misky z\u016fstala \u0161\u0165\u00e1va, kterou hltav\u011b vypil do posledn\u00ed kapky v domn\u011bn\u00ed, \u017ee pr\u00e1v\u011b v n\u00ed jsou soust\u0159ed\u011bny v\u0161echny l\u00e9\u010div\u00e9 vlastnosti. V\u00fdsledky byly vynikaj\u00edc\u00ed: n\u00e1poj mu vyl\u00e9\u010dil \u017ealudek, pro\u010distil mysl, zbyst\u0159il inteligenci a obnovil energii. Nen\u00ed divu, \u017ee sta\u0159\u00edk se na tomto n\u00e1poji brzy stal z\u00e1visl\u00fdm. A jeho spoluob\u010dan\u00e9 ho n\u00e1sledovali. B\u011bhem let se n\u00e1poj stal tak popul\u00e1rn\u00edm, \u017ee pout\u011b z nejvzd\u00e1len\u011bj\u0161\u00edch m\u00edst p\u0159isp\u011bly k rozkv\u011btu regionu, kter\u00e9mu se za\u010dalo \u0159\u00edkat Villaviciosa ("\u00farodn\u00e1 vesnice") a m\u00edsto, kde se vyr\u00e1b\u011bly misky a poh\u00e1ry na v\u00fdrobu a pit\u00ed mo\u0161tu, se naz\u00fdvalo Tazones (od "Taz\u00f3n" – poh\u00e1r bez ou\u0161ka).<\/em><\/p><\/blockquote>\n
M\u00edstn\u00ed p\u0159\u00edslov\u00ed \u201eEl asturianu pierde los dientes por beber la sidra fr\u00edo y comer les casta\u00f1es calientes\u201c (Asturian ztr\u00e1c\u00ed zuby, kdy\u017e pije studen\u00fd cider a j\u00ed hork\u00e9 ka\u0161tany) p\u0159\u00edmo varuje, \u017ee konzumace studen\u00fdch a tepl\u00fdch j\u00eddel z\u00e1rove\u0148 zub\u016fm \u0161kod\u00ed. Nebo tady je dal\u0161\u00ed: "A\u00f1u de sidra, a\u00f1u de engarradielles" (Rok mo\u0161tu je rokem boj\u016f), co\u017e je t\u0159eba ch\u00e1pat jako "Dobr\u00fd rok sklizn\u011b a hojnost mo\u0161tu vede k opilosti a rva\u010dk\u00e1m."<\/p>\n
L\u00e1hev cideru<\/h2>\n
P\u0159ed vyn\u00e1lezem l\u00e1hve na uchov\u00e1v\u00e1n\u00ed mo\u0161tu se n\u00e1poj nal\u00e9val p\u0159\u00edmo ze sud\u016f do d\u017eb\u00e1n\u016f nebo speci\u00e1ln\u00edch hrnk\u016f s v\u00fdlevkou \u2013 sapik\u016f. Sou\u010dasn\u00e9 st\u00e1\u010den\u00ed cideru v Asturii je napodoben\u00edm zp\u016fsobu, jak\u00fdm se d\u0159\u00edve nal\u00e9val ze sudu. L\u00e1hev Xix\u00f3n se objevila v roce 1844 a byla s\u00e9riov\u011b vyr\u00e1b\u011bna pomoc\u00ed \u017eelezn\u00fdch forem v roce 1880. Od t\u00e9 doby a\u017e do dne\u0161n\u00edch dn\u016f se tvar samotn\u00e9 l\u00e1hve i jej\u00ed rozm\u011bry zm\u011bnily doslova o p\u00e1r milimetr\u016f. A uvnit\u0159 je stejn\u00fdch nem\u011bnn\u00fdch 700 kubick\u00fdch centimetr\u016f jable\u010dn\u00e9ho nektaru. Tmav\u011b smaragdov\u011b zelen\u00e9 sklo poskytuje ochranu p\u0159ed UV z\u00e1\u0159en\u00edm a \u00fazk\u00e9 hrdlo umo\u017e\u0148uje cideru proudit v optim\u00e1ln\u00ed k\u0159ivce. Zaj\u00edmav\u00e9 je, \u017ee klasick\u00e9 lahve Xix\u00f3n lze nejen recyklovat, ale i mnohokr\u00e1t znovu pou\u017e\u00edt, a proto ani dnes nen\u00ed neobvykl\u00e9, \u017ee se v provozu setk\u00e1te s lahvemi ze \u0161edes\u00e1t\u00fdch a sedmdes\u00e1t\u00fdch let minul\u00e9ho stolet\u00ed a dokonce i s lahvemi s vyryt\u00fdmi n\u00e1zvy.<\/p>\n
Jak se vyr\u00e1b\u00ed cider ve \u0160pan\u011blsku<\/h2>\n
Jablka se skl\u00edzej\u00ed v obdob\u00ed jejich optim\u00e1ln\u00ed zralosti, obvykle od konce z\u00e1\u0159\u00ed do poloviny listopadu, podle odr\u016fdy. V\u00fdrobn\u00ed proces proto za\u010d\u00edn\u00e1 v \u201epumarad\u011b\u201c \u2013 jable\u010dn\u00e9m sadu. Pot\u00e9, po dokon\u010den\u00ed deseti v\u00fdrobn\u00edch f\u00e1z\u00ed, je dal\u0161\u00ed sez\u00f3na pova\u017eov\u00e1na za dokon\u010denou. Sklizen\u00e1 jablka se sb\u00edraj\u00ed, p\u0159ev\u00e1\u017eej\u00ed na m\u00edsto v\u00fdroby, kde se promyj\u00ed vodou, pot\u00e9 se drt\u00ed v drti\u010di a lisuj\u00ed k extrakci mo\u0161tu. Mladina se nech\u00e1 kvasit n\u011bkolik m\u011bs\u00edc\u016f p\u0159i n\u00edzk\u00e9 teplot\u011b, aby n\u00e1poj neztr\u00e1cel oxid uhli\u010dit\u00fd. B\u011bhem prvn\u00edch dvou t\u00fddn\u016f proch\u00e1z\u00ed mladina prim\u00e1rn\u00edm kva\u0161en\u00edm, naz\u00fdvan\u00fdm tak\u00e9 alkoholov\u00e9 kva\u0161en\u00ed, b\u011bhem kter\u00e9ho se cukr p\u0159em\u011bn\u00ed na alkohol. D\u00e1le se ve f\u00e1zi fermentace cider odd\u011bl\u00ed od fermenta\u010dn\u00edho sedimentu, aby se zajistila dostate\u010dn\u00e1 fyzik\u00e1ln\u011b-chemick\u00e1 a mikrobiologick\u00e1 stabilita n\u00e1poje. Mo\u0161t se pak nech\u00e1v\u00e1 zr\u00e1t v sudech, ne nutn\u011b d\u0159ev\u011bn\u00fdch, jako je Hojn\u011b pou\u017e\u00edvan\u00e9 jsou tak\u00e9 nerezov\u00e9 sudy. Dal\u0161\u00ed f\u00e1z\u00ed v\u00fdroby je st\u00e1\u010den\u00ed a z\u00e1tkov\u00e1n\u00ed cideru. A kone\u010dn\u011b druh\u00e1 fermentace v lahv\u00edch, kter\u00e1 je pro p\u0159\u00edrodn\u00ed perliv\u00fd cider nezbytn\u00e1, je kone\u010dnou f\u00e1z\u00ed. P\u0159i cestov\u00e1n\u00ed po severn\u00edm \u0160pan\u011blsku m\u016f\u017eete narazit na \u201eledov\u00fd cider\u201c \u2013 Sidra de Hielo. Jedn\u00e1 se o speci\u00e1ln\u00ed odr\u016fdu, kter\u00e1 se vyr\u00e1b\u00ed kva\u0161en\u00edm \u0161\u0165\u00e1vy z mra\u017een\u00fdch jablek nebo samotn\u00e9ho mo\u0161tu. T\u00edmto zp\u016fsobem je dosa\u017eeno vysok\u00e9 koncentrace cukr\u016f, co\u017e umo\u017e\u0148uje v\u00fdrobu n\u00e1poje, kter\u00fd je siln\u011bj\u0161\u00ed a m\u00e1 sp\u00ed\u0161e dezertn\u00ed chu\u0165. V ka\u017ed\u00e9m p\u0159\u00edpad\u011b lze cider pova\u017eovat pouze za produkt z\u00edskan\u00fd \u00fapln\u00fdm nebo \u010d\u00e1ste\u010dn\u00fdm kva\u0161en\u00edm jable\u010dn\u00e9ho mo\u0161tu, do kter\u00e9ho lze pozd\u011bji p\u0159id\u00e1vat cukry, sirupy a oxid uhli\u010dit\u00fd. Dnes na trhu najdete ochucen\u00e9 cidery, cidery s ovocn\u00fdmi \u0161\u0165\u00e1vami, cider koktejly, ale i n\u00edzkoalkoholick\u00e9 a nealkoholick\u00e9 cidery.<\/p>\n
Astursk\u00e9, baskick\u00e9 a navarrsk\u00e9 mo\u0161ty<\/h2>\n
Asturias je v sou\u010dasnosti hlavn\u00edm v\u00fdrobcem jable\u010dn\u00e9ho mo\u0161tu ve \u0160pan\u011blsku a p\u0159edstavuje v\u00edce ne\u017e 80 % n\u00e1rodn\u00ed produkce. Astursk\u00fd cider se vyr\u00e1b\u00ed v\u00fdhradn\u011b z m\u00edstn\u00edch odr\u016fd jablek, kter\u00fdch je asi 500. Pouze 76 odr\u016fd m\u00e1 v\u0161ak pr\u00e1vo ozna\u010dit na l\u00e1hvi oblast p\u016fvodu cideru (DOP Sidra de Asturias). Ka\u017ed\u00e1 odr\u016fda m\u016f\u017ee d\u00e1t cideru svou vlastn\u00ed zvl\u00e1\u0161tn\u00ed chu\u0165. Ka\u017ed\u00fd rok Asturie<\/strong> vyprodukuje kolem 45 milion\u016f litr\u016f cideru ve v\u00edce ne\u017e 70 vina\u0159stv\u00edch a ka\u017ed\u00fd obyvatel regionu vypije v pr\u016fm\u011bru a\u017e 50 litr\u016f tohoto n\u00e1poje ro\u010dn\u011b. Pod\u00edl p\u0159\u00edrodn\u00edho a \u0161umiv\u00e9ho cideru na celkov\u00e9m objemu v\u00fdroby je p\u0159ibli\u017en\u011b 50\/50. Zna\u010dn\u00e1 \u010d\u00e1st produkce jde na export. V Asturii se cider pod\u00e1v\u00e1 k tradi\u010dn\u00edm m\u00edstn\u00edm j\u00eddl\u016fm, kter\u00e9 se nejl\u00e9pe hod\u00ed k jeho osv\u011b\u017euj\u00edc\u00ed a lehce kysel\u00e9 chuti: pikantn\u00ed modr\u00fd s\u00fdr \u201eCabrales\u201c \u2013 dal\u0161\u00ed m\u00edstn\u00ed specialita, chorizo klob\u00e1sy, tradi\u010dn\u00ed tortilla, astursk\u00e1 fabada, krokety pln\u011bn\u00e9 \u0161unkou a s\u00fdrem, papriky \u201edel Padr\u00f3n\u201c a mo\u0159sk\u00e9 plody. Kdy\u017e dojde na degustaci, cider se nal\u00e9v\u00e1 do sklenic z v\u00fd\u0161ky asi jednoho metru (z v\u00fd\u0161ky zdvi\u017een\u00e9 pa\u017ee), aby byl n\u00e1poj nasycen kysl\u00edkem a zbaven oxidu uhli\u010dit\u00e9ho. Nalitou porci (obvykle malou, asi 100 ml, zvanou \u201eculete\u201c), nasycenou vzduchov\u00fdmi bublinkami, vypijte najednou. Tato technika st\u00e1\u010den\u00ed je zpravidla vy\u017eadov\u00e1na pouze pro p\u0159\u00edrodn\u00ed cider. Fermentovan\u00e9 a \u0161umiv\u00e9 cidery lze nal\u00edt do sklenice b\u011b\u017en\u00fdm zp\u016fsobem. Obecn\u011b plat\u00ed, \u017ee setk\u00e1n\u00ed s rodinou nebo p\u0159\u00e1teli v mo\u0161t\u00e1rn\u011b u stolu s mo\u0161tem a ob\u010derstven\u00edm je ned\u00edlnou sou\u010d\u00e1st\u00ed astursk\u00e9ho \u017eivota. Cider je nejen tradi\u010dn\u00edm n\u00e1pojem, ale tak\u00e9 symbolem regionu, kter\u00fd zauj\u00edm\u00e1 zvl\u00e1\u0161tn\u00ed m\u00edsto v srdc\u00edch m\u00edstn\u00edch obyvatel. V Baskicku<\/strong> je mimo\u0159\u00e1dn\u011b obl\u00edben\u00fd tak\u00e9 cider, zn\u00e1m\u00fd jako \u201esagardoa\u201c nebo \u201ejable\u010dn\u00e9 v\u00edno\u201c (z baskick\u00e9ho \u201esagar\u201c \u2013 jablko), kter\u00fd je ned\u00edlnou sou\u010d\u00e1st\u00ed m\u00edstn\u00ed gastronomie. Baskick\u00fd cider je m\u00e9n\u011b sladk\u00fd a typicky m\u00e1 obsah alkoholu 4\u20136 %. Jestli\u017ee se v Asturii podniku, kde je hlavn\u00edm n\u00e1pojem jable\u010dn\u00fd mo\u0161t, \u0159\u00edk\u00e1 \u201esidreria\u201c, pak v Basc\u00edch byste jej m\u011bli hledat podle slova \u201esagardotega\u201c na cedulce. Sez\u00f3na cideru v Baskicku trv\u00e1 od ledna do kv\u011btna, s festivaly a obecn\u011b sv\u00e1te\u010dn\u00ed atmosf\u00e9rou. V sagardotegas se ochutn\u00e1v\u00e1 cider p\u0159\u00edmo ze sud\u016f. Nejlep\u0161\u00edm p\u0159edkrmem jsou typick\u00e1 j\u00eddla baskick\u00e9 gastronomie: omeleta z tresky, treska s pep\u0159em, steak, s\u00fdr s kdoulemi a vla\u0161sk\u00fdmi o\u0159echy. A jak vel\u00ed star\u00fd ritu\u00e1l, jable\u010dn\u00fd mo\u0161t se pije s v\u00fdk\u0159iky Txotx! (v baski\u010dtin\u011b \u201etxotx\u201c je d\u0159ev\u011bn\u00e1 z\u00e1tka pou\u017e\u00edvan\u00e1 k ucp\u00e1v\u00e1n\u00ed sud\u016f). Navarra<\/strong> je t\u0159et\u00edm nejv\u011bt\u0161\u00edm v\u00fdrobcem cideru ve \u0160pan\u011blsku. Pr\u00e1v\u011b zde v\u0161ak byla ve st\u0159edov\u011bku v\u00fdroba jable\u010dn\u00e9ho v\u00edna ofici\u00e1ln\u011b regulov\u00e1na. Koncem 16. stolet\u00ed se cider stal nejobl\u00edben\u011bj\u0161\u00edm n\u00e1pojem v kr\u00e1lovstv\u00ed a objemem v\u00fdroby v\u00fdrazn\u011b p\u0159edb\u011bhl pivo. I dnes se cider z Navarry vyzna\u010duje zvl\u00e1\u0161tn\u00ed chut\u00ed a kvalitou a je mezi fanou\u0161ky tohoto n\u00e1poje vysoce cen\u011bn. Mezi tradi\u010dn\u00ed p\u0159edkrmy k mo\u0161tu v Navar\u0159e pat\u0159\u00ed arty\u010doky, papriky pln\u011bn\u00e9 masem a rybami a treska \u201eal ajoariero\u201c, du\u0161en\u00e1 se zeleninou a ko\u0159en\u00edm. Du\u0161en\u00e9 jehn\u011b\u010d\u00ed s raj\u010daty a sladkou paprikou se hod\u00ed k mo\u0161tu.<\/p>\n
Festivaly mo\u0161tu ve \u0160pan\u011blsku<\/h2>\n
V\u0161echny hlavn\u00ed \u0161pan\u011blsk\u00e9 sv\u00e1tky a festivaly v\u011bnovan\u00e9 cideru se konaj\u00ed v Asturii od \u00fanora do prosince. Cider v Asturii je v\u00edc ne\u017e jen n\u00e1poj; Je symbolem region\u00e1ln\u00ed pospolitosti, historie a l\u00e1sky k rodn\u00e9 zemi. Mezi nejzaj\u00edmav\u011bj\u0161\u00ed akce zmi\u0148me:<\/p>\n
\n
- Duben:<\/strong> Prvn\u00ed cider roku (Gijon)<\/li>\n
- Kv\u011bten:<\/strong> Festival mo\u0161tu (Tapia de Casariego), Gastronomick\u00fd festival j\u00eddel, ve kter\u00fdch je hlavn\u00ed slo\u017ekou mo\u0161t (Nava)<\/li>\n
- \u010cerven:<\/strong> Mezin\u00e1rodn\u00ed den mo\u0161tu (Oviedo), Festival mo\u0161tu (Laviana y Siero)<\/li>\n
- \u010cervenec:<\/strong> Festival mo\u0161tu (Nava), Sout\u011b\u017e dom\u00e1c\u00edho mo\u0161tu (Gijon), Festival dom\u00e1c\u00edho mo\u0161tu (Villaviciosa)<\/li>\n
- Srpen:<\/strong> Cider Rally (Candas), Homemade Cider Tasting Festival (Perlora), Cider Festival (Navia), Best Homemade Cider Competition (Villaviciosa), Natural Cider Festival (Gijon)<\/li>\n
- Z\u00e1\u0159\u00ed:<\/strong> Festival cideru (Villaviciosa), Region\u00e1ln\u00ed sout\u011b\u017e cideru (Ribadesella), Sout\u011b\u017e o nejlep\u0161\u00ed dom\u00e1c\u00ed cider (Infiesto, Mieres a Salas), Mezin\u00e1rodn\u00ed v\u00fdstava cideru (Gijon)<\/li>\n
- \u0158\u00edjen:<\/strong> Sout\u011b\u017e o nejlep\u0161\u00ed dom\u00e1c\u00ed cider (Siero), Apple Festival (Villaviciosa), Sout\u011b\u017e o nejlep\u0161\u00ed dom\u00e1c\u00ed astursk\u00fd cider (Villaviciosa)<\/li>\n
- Listopad:<\/strong> Festival \u0161umiv\u00e9ho mo\u0161tu (Siero)<\/li>\n
- Prosinec:<\/strong> V\u00e1no\u010dn\u00ed kampa\u0148 astursk\u00e9ho mo\u0161tu.<\/li>\n<\/ul>\n
<\/p>","protected":false},"excerpt":{"rendered":"
Cider je n\u00edzkoalkoholick\u00fd (3\u00b0 a\u017e 8\u00b0) alkoholick\u00fd n\u00e1poj vyroben\u00fd\u2026<\/p>\n","protected":false},"author":19,"featured_media":690192,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-690191","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles"],"yoast_head":"\n
\u0421\u0438\u0434\u0440 \u0432 \u0418\u0441\u043f\u0430\u043d\u0438\u0438: \u0422\u0440\u0430\u0434\u0438\u0446\u0438\u0438, \u0412\u043a\u0443\u0441\u044b \u0438 \u041b\u0443\u0447\u0448\u0438\u0435 \u041c\u0435\u0441\u0442\u0430<\/title>\n<meta name=\"description\" content=\"\u0423\u0437\u043d\u0430\u0439\u0442\u0435 \u0432\u0441\u0451 \u043e \u0441\u0438\u0434\u0440\u0435 \u0432 \u0418\u0441\u043f\u0430\u043d\u0438\u0438: \u0435\u0433\u043e \u0438\u0441\u0442\u043e\u0440\u0438\u044e, \u0443\u043d\u0438\u043a\u0430\u043b\u044c\u043d\u044b\u0435 \u0442\u0440\u0430\u0434\u0438\u0446\u0438\u0438 \u043f\u0440\u0438\u0433\u043e\u0442\u043e\u0432\u043b\u0435\u043d\u0438\u044f \u0438 \u0434\u0435\u0433\u0443\u0441\u0442\u0430\u0446\u0438\u0438, \u0430 \u0442\u0430\u043a\u0436\u0435 \u0440\u0435\u0433\u0438\u043e\u043d\u044b, \u0433\u0434\u0435 \u0441\u0438\u0434\u0440 \u0441\u0442\u0430\u043b \u0441\u0438\u043c\u0432\u043e\u043b\u043e\u043c \u043a\u0443\u043b\u044c\u0442\u0443\u0440\u044b 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