Contents
Briefly about the drink
Calvados – a strong alcoholic drink from France, which was very popular at the beginning of the XNUMXth century in its small homeland – in Normandy.
Unfortunately, today the drink is not so widely known. Including due to the fact that the choice of alcoholic products on store shelves has grown.
What is Calvados made of and where?
Calvados is made from apples or pears, as well as from a mixture of these fruits. The territories of origin of raw materials are strictly defined by the standards, as for cognac – imported raw materials are not used.
By the way, let’s speak correctly – the emphasis in the name of the drink is placed on the last vowel, “o”.
France is the birthplace of Calvados.
Namely, the region of Normandy, which is located in the north-west of the country. However, Normandy is divided into three sub-zones of Calvados production, which differ from each other in climate and soil characteristics, which affects the quality of raw materials and the product produced.
Classification of calvados
According to the Rules of Authenticity of Origin, there are three types of standards for genuine Calvados: AOC Calvados, Calvados Pays d’Auge and Calvados Domfrontais.
It is allowed to produce Calvados according to these standards only in a few French departments: Calvados, Manche, Orne and parts of the departments of Eure, Mayenne, Sarthe and Eure and Loire.
AOC Salvados Pays d’Auge (Calvados Pays d’Auge)
The most valuable, historical area of apple cultivation and Calvados production. The drink has a rich aroma and taste.
AOS Salvados
The largest production area. The drink is simple and light, with a characteristic aroma of apples or pears.
AOC Calvados Domfrontais
The best area for growing pears, a large amount of poire produced.
AOC Salvados pomme prisonniere (Calvados pom prisoner)
A ripe apple is placed in a special wide bottle, and then filled with Calvados, which will have the most mild apple flavor.
Calvados production
It starts with the cultivation and selection of fruits. Only special technical varieties of apples and pears are suitable – small, fragrant fruits, which are conditionally divided into four groups – bitter, sour, sweet and bittersweet, or sweet and sour.
All fruits have strict geographical references to specific territories, determined by the agreed production standards.
2 recipes for calvados
When determining the future composition of the drink, the following ratio is usually used:
1. 70% – bittersweet varieties with a slight addition of sweets.
2. 20% – sour varieties.
3. 10% – bitter.
Some manufacturers add special varieties of pears to the recipe.
If pears are used in the manufacture of Calvados, then the ratio of fruits may be different. So, for example, subject to the Calvados Domfrontais standard, the composition includes from 30% to 50% pears.
From fruit raw materials, fruit mash is produced, called in this case cider. The production time for cider is about a few weeks. In the case of exclusive drinks, the period may increase up to six months.
Cider, with a strength of 4-7% by volume, is distilled.
Distillation takes place in one or two stages, while according to the standard of Calvados Pays d’Auge, only double distillation is allowed.
Distillation is carried out on copper stills.
The distillation is followed by aging in oak barrels for at least two years. The requirements for barrels are about the same as for cognac barrels – strength, 3 cm thickness and porous wood structure.
The finished drink to be bottled must have a strength of at least 40% vol.
Categories of calvados extract
Fine (fine) – at least 2 years
A simple drink with tones of apples in aroma and taste.
Reserve (reserve) – at least 3 years
Softer in taste, with hints of apple strudel, apple in caramel.
VSOP – minimum 4 years
There are tones of baked apple, spices – cinnamon and vanilla.
“XO”, “Napoléon”, Hors d’Age – 6 years and more
Rich in aroma, baked apples and vanilla, coffee, chocolate, almonds and spices.
In addition, it must be remembered that Calvados does not age in a glass bottle, that is, after bottling, its exposure does not increase.
How to drink Calvados
As is the case with drinks such as cognac or whiskey, it all depends on the type of drink and how long it has been aged.
So, young Calvados should be cooled down and consumed during a feast and a change of dishes. You can add ice or a little tonic.
With increasing exposure, the serving temperature also rises up to room temperature, the drink can be consumed on its own in its pure form or with gourmet dishes.
For serving, special tulip-shaped glasses or snifters are used. Young Calvados must be allowed to “breathe” so that the glass has time to collect its aroma. A more mature drink should be heated with the warmth of the palms, which will help to more fully reveal its rich bouquet and taste.
Calvados will not spoil a variety of cocktails, however, in this case, only young samples are allowed, since all the richness of the mature drink will be lost in the cocktail.
Aged Calvados is also allowed to be combined with a cigar.
What to Serve with Calvados
Calvados goes well with spicy, tart and low-fat dishes, including cheeses and olives.
Wheat bread and sweet pastries, fruit, ice cream or chocolate are great.
It will make a good pair with meat dishes cooked with fruit or berry sauces.
popular brands of calvados
Relevance: 23.06.2021
Tags: brandy and cognac