Celebrate Traditional Ciders and the Fall at Tinto's Txotx!, Nov. 18

by Robin Shreeves on Nov 3, 2015 in Event Listing for Tinto

In the Basque region between Northern Spain and Southern France, the uncorking of a barrel of hard cider at a Sadartodegis (a cider house) is celebrated with a cheer of “¡Txotx!” (pronounced choach). On November 18, Tinto, Jose Garces’ intimate Basque tapas bar, is bringing a ¡Txotx! celebration to Philadelphia with an evening featuring traditional ciders, wines, and food from Basque country.

“We’re replicating the spirit of a ¡Txotx! celebration rather than the exact practice,” said Justin Holden, Tinto’s Beverage Director. According to Holden, the Spanish ciders, known as sidras, are fairly low in alcohol content and simply crafted by placing fresh pressed apple juice into a wooden barrel. Nature takes it course and uses the yeasts that are present in the cider houses, barrels, and on the skins of the fruits to produce “a surprisingly complex yet refreshing beverage.”

When the cider is tapped, it’s poured from a height into a wide, flat-bottomed glass to release the natural carbonation. This is known as throwing (or breaking) the cider, and this tradition will be a part of Tinto’s celebration. Guests can try their hand at throwing cider, aiming for distance, accuracy, and style.

Ciders at the celebration will be authentic, all brought in from the Basque region. One cider will be chosen to flow freely all evening. A half-dozen or so others will be at a tasting station that will be staffed by someone who can answer questions about the regional fermented apple ciders. To round out the evening, the ciders will be paired with cuisine from the Basque region.

Jamón ibérico de bellota from acorn-fed black-footed pigs from Spain will be the featured charcuterie served with the cider. “The pig’s strictly acorn diet allows the meat to become rich and fatty with a powerful flavor,” said Holden. “The cider cuts through the fat.

Also on the menu are roasted suckling pigs and an assortment of traditional Basque tapas and cheeses. An assortment of red and white wines from Basque will be served, too.

If you want to nerd out with Holden about cider for two hours or so, tickets for this fun, interactive event are $135 for VIP early entry tickets and $90 for General Admission. Early entry begins at 5 PM on Wednesday, November 18, and general admission begins at 6:30 PM.

Tinto, 114 S 20th St.; 215-665-9150

Photos via Tinto

Add to Calendar 2015-11-18 6:30 PM 2015-11-18 10 PM 15 Celebrate Traditional Ciders and the Fall at Tintos Txotx!, Nov. 18 Website: http://txotx.brownpapertickets.com/ Tinto false YYYY-MM-DD
Event Date: 11/18
Event Time: 6:30 PM - 10 PM
Location: Tinto
Price: $90 GA; $135 VIP
Type: Cocktails, Education, Food, Wine
Website: http://txotx.brownpapertickets.com/

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