{"id":65,"date":"2009-04-04T02:39:54","date_gmt":"2009-04-04T02:39:54","guid":{"rendered":"http:\/\/buber.net\/Basque\/?p=65"},"modified":"2009-04-04T02:39:54","modified_gmt":"2009-04-04T02:39:54","slug":"edan-onak","status":"publish","type":"post","link":"https:\/\/buber.net\/Basque\/2009\/04\/04\/edan-onak\/","title":{"rendered":"Edan onak"},"content":{"rendered":"

On egin dizuela janak eta kalterik ez edanak… May the food do you good and the drink do you no harm<\/em>.<\/p>\n

The Basque Country is known for many things, including gastronomy, sports of strength, the Guggenheim, the basseriak, and so on.\u00a0 But, it is also known for good drink.\u00a0 Two indegenious beverages are txakoli and sagardoa.<\/p>\n

\"\"Nothing beats a good hard cider.\u00a0 My understanding is that, before the invention of refridgeration and the ability to import from long distances, the Basques made their alcohol out of what they had at hand, apples.\u00a0 There is a lot of mystique surrounding the sagardotegiak, the places where sagardoa — hard cider — is made.\u00a0 For example, it is said that the txalaparta — the Basque percussion instrument comprised of a few wooden planks on which two players beat out rhythms — was originally used to announce that the current batch of sagardoa was ready for drinking from one valley to the next.\u00a0 The sagardotegi itself is a very special place.\u00a0 I visited one just outside of Donostia in 1992.\u00a0 We all stood at a bar-like table, where we were served steak cut up into bite-sized pieces, among other things.\u00a0 Every once in a while, someone would shout out a call, and everyone would get in line in front of one of the humongous wooden barrels.\u00a0 The tap is opened and a stream of cider flows out.\u00a0 One by one, we went up to the barrel and held our glass under the stream to get a frothy serving of cider.\u00a0 This happened several times during the night. The stuff is a bit bitter, it isn’t sweet at all, not like the typical “apple cider” most Americans would think of.\u00a0 It is definitely an acquired taste, but one that is definitely worth acquiring.<\/p>\n

The Gipuzkoa Natural Cider Association<\/a> is trying to promote Basque sagardoa. The site describes the history of sagardoa, the process by which it is made, and the places you can try a nice glass of sagardoa.\u00a0 Sagardoetxea.com<\/a> is a museum dedicated to sagardoa. It includes a guide to enjoying a day of cider.<\/p>\n

\"\"Another Basque specialty is txakoli, a white, dry wine with a distinct taste.\u00a0 Unfortunately, while I’ve definitely partaken of txakoli, I never did acquire a taste for wine in general or txakoli in particular.\u00a0 So, I am not someone to comment on the uniqueness and intricacies of txakoli.\u00a0 So, instead, I’ll just point you to a few relevant links.\u00a0 Txakoli.com<\/a> is an online txakoli store, featuring txakoli from the three primary associations of bodegas: Getaria<\/a>, Bizkaia<\/a>, and Araba<\/a>, each of which gives information on the bodegas comprising each association and the txakolis that each makes.<\/p>\n

Of course, there are other beverages associated with the Basque Country, including patxaran<\/a> and kalimotxo.<\/p>\n","protected":false},"excerpt":{"rendered":"

On egin dizuela janak eta kalterik ez edanak… May the food do you good and the drink do you no harm. The Basque Country is known for many things, including gastronomy, sports of strength, the Guggenheim, the basseriak, and so on.\u00a0 But, it is also known for good drink.\u00a0 Two indegenious beverages are txakoli and […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[16,4],"tags":[],"class_list":["post-65","post","type-post","status-publish","format-standard","hentry","category-food","category-websites"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2sYNu-13","_links":{"self":[{"href":"https:\/\/buber.net\/Basque\/wp-json\/wp\/v2\/posts\/65","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/buber.net\/Basque\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/buber.net\/Basque\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/buber.net\/Basque\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/buber.net\/Basque\/wp-json\/wp\/v2\/comments?post=65"}],"version-history":[{"count":0,"href":"https:\/\/buber.net\/Basque\/wp-json\/wp\/v2\/posts\/65\/revisions"}],"wp:attachment":[{"href":"https:\/\/buber.net\/Basque\/wp-json\/wp\/v2\/media?parent=65"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/buber.net\/Basque\/wp-json\/wp\/v2\/categories?post=65"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/buber.net\/Basque\/wp-json\/wp\/v2\/tags?post=65"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}