Sidra natural
Dry, lightly sparkling cider from Asturias in northern Spain, pressed from cider apples, fermented without added sugar, matured through the winter and poured from a height.
Recipes
1504 records with their sources, across 11 categories.
Filtered to
Recipes
Elevated risk
Korean danyangju, single-stage nuruk makgeolli
An alcoholic Korean rice drink of steamed glutinous rice and nuruk, mashed in a single stage and fermented for 7 to 14 days.
Poiré de Domfront
Naturally sparkling perry from the Bas Domfrontais in Normandy, pressed from high-stem orchard pears with at least 40% Plant de Blanc and carbonated by fermentation in the bottle.
Qvevri wine
Georgian wine fermented and matured in buried clay vessels called qvevri, usually with grape skins, pips and sometimes stems, in styles from amber to red that differ by region.