Sharing the glass

Related terms

Terms that belong to the same part of the subject, or that this one is routinely confused with.

• Serving

  Culete

  The measure poured at one time in an Asturian cider house and drunk straight down. The regulating council puts it at not less than 100 millilitres, and six to the bottle.

• Serving

  Espalme

  The rapid and complete *disappearance* of the foam raised in the glass by the pour. Not the foam itself — its collapse.

• Serving

  Escanciar

  The Asturian pour: the bottle held high overhead and the glass low at the hip, so that a thin stream falls a metre or more and breaks on the rim of the tilted glass.

• Culture

  Txotx

  The call — and the small wooden peg it names — announcing that a vat is open in a *sagardotegi*, at which guests come with their glasses to catch a thin jet of cider straight from the barrel.

• Culture

  Chigre

  An Asturian cider bar, where *sidra natural* is poured by the bottle and shared, with a *culete* served at a time and the drip tray running constantly.

Where to go next

• Cider glossary — The whole vocabulary, by subject and A–Z.
• Comparisons — Terms that are only really clear when set against the thing they are not.
• Search — Finds terms by their aliases and by their spellings in other languages.

Sources

What this page rests on. Where a source is marked as registered rather than read, CiderHQ is recording that the body is authoritative on the subject without claiming to have worked through the document itself. See our evidence policy for what each state means.

• Denominación de Origen Protegida Sidra de Asturias

  Consejo Regulador de la DOP Sidra de Asturias · designation authority · passage verified 2026-08-24

  The regulating council for Asturian cider. Read on 2026-08-24, and it turned out to carry far more than a permitted-variety list: an agronomic and technological characterisation of each admitted variety, with total acidity, total polyphenols, vigour, flowering, ripening, cropping and susceptibility to fungal disease. The characterisation is credited to SERIDA’s fruit-research programme. Two things it settles are corrections to what CiderHQ previously held: Asturias sorts cider fruit into nine technological blocks rather than five, and it publishes acidity as sulphuric acid rather than malic. The figures are transcribed into `data/trials/serida-asturias.ts` and cite this source, because this is where they were read.

• Euskal Sagardoa / Sidra Natural del País Vasco protected designation

  Eusko Label / Basque Government · designation authority · registered as competent for this subject