Sagardotegi

Introduction

A Sagardotegi is a type of traditional Basque cider house found in the Basque Country. The name is a combination of the Basque words for apple (sagar) and factory (dotegi). These establishments are renowned for their cider production and unique dining experiences.

History

The tradition of the Sagardotegi dates back to the 11th century, when Basque farmers began producing cider from the apples grown in their orchards. The cider was stored in large wooden barrels and consumed throughout the year. Over time, these farmers began inviting friends and neighbors to sample their cider, and the Sagardotegi was born.

Cider Production

The cider produced at a Sagardotegi is a natural, unfiltered product made from locally sourced apples. The cider making process begins in the autumn, when the apples are harvested and pressed. The juice is then fermented in large wooden barrels, known as kupelas, for several months. The resulting cider is a tart, slightly fizzy beverage with a low alcohol content.

Dining Experience

A visit to a Sagardotegi is not just about cider tasting, but also about enjoying traditional Basque cuisine. The typical menu at a Sagardotegi includes dishes such as txuleta (a large, bone-in ribeye steak), bacalao (salt cod), and idiazabal (a local sheep's milk cheese). The meal is often served family-style, with guests seated at long communal tables.

Sagardotegi Season

The Sagardotegi season traditionally runs from January to April, coinciding with the cider fermentation period. During this time, visitors can sample the new cider directly from the kupelas while enjoying a hearty meal. This tradition, known as txotx, is a highlight of the Basque cultural calendar.

Conclusion

A Sagardotegi offers a unique glimpse into Basque culture and tradition. From the cider production process to the communal dining experience, a visit to a Sagardotegi is a must for anyone interested in Basque cuisine and customs.

See Also

• Basque Country
• Basque cuisine
• Cider
• Txotx