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DOP education

Oenologist Jose Antonio Norniella offers Asturian restaurant owners a tasting to know the product.

LA SIDRA.- It is not the same knowing about cider as mastering the tecnique of its attributes and defects. Thus, few people are able to distinguish the nuances of Asturian cider.

For that reason, the Regulatory Council for the Certificate of Origin (DOP) “Cider of Asturias” organized at the Laboral the first out of five technical sessions which will take place this year with the aim of deepening into the knowledge of our quintessential drink.

During the blind tasting with fifteen attendants, Jose Antonio Norniella explained for two hours the characteristics that define good cider, with the aim of being able to answer the customers’ questions about it.

In the last years there has been a marked increase in the DOP cider demand and these sessions are having a great acceptance, both for the approach to the cider bar owners and the given information to improve the selling of the product.

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Born in Xixón, Asturies, in 1973, I studied English Philology at the Universities of Oviedo and Bradford (UK). I've worked as an English teacher, guide, interpreter and translator. I'm very keen on cider and good cuisine. Follow me on the website

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