Calvados: a guide to alcohol
Briefly about the drink
Calvados - a strong alcoholic beverage from France, which was very popular in the early XX century in its small homeland - Normandy.
Unfortunately, today the drink is not so widely known. In particular, because the choice of alcoholic beverages on store shelves has increased.
What and where is Calvados made from??
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 standards, just like for cognac - no imported raw materials are used.
By the way, let's speak correctly - the accent in the name of the drink is placed on the last vowel, "o".
The birthplace of Calvados is France
Namely, the Normandy region, located in the northwest 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.
Calvados classification
According to the "Rules of Authenticity of Origin", there are three types of standards for authentic Calvados: AOC Calvados, Calvados Pays d'Auge and Calvados Domfrontais.
Only a few French departments are allowed to produce Calvados according to these standards: Calvados, Manche, Auronne and parts of the departments of Aisne, Mayenne, Sarthe and Hainaut et Loire.
AOC Calvados Pays d'Auge
The most valuable, historical area of apple growing and calvados production. The drink has a rich aroma and taste.
AOC Salvados
The largest production area. The drink is simple and light, with a characteristic flavor of apples or pears.
AOC Calvados Domfrontais (Calvados Domfrontais)
The best area for growing pears, a large amount of poiret produced.
AOC Calvados pomme prisonniere
A ripe apple is placed in a special wide bottle and then filled with calvados, which will have the mildest possible apple flavor.
Calvados production
It starts with growing and selecting fruit. Only special technical varieties of apples and pears are suitable - small, aromatic fruits that are conventionally divided into four groups - bitter, sour, sweet and bittersweet, or sweet and sour.
All fruits are strictly geographically bound to specific areas, defined by agreed production standards.
When determining the future composition of a beverage, the following ratio is usually used:
1. 70% - bittersweet varieties with a slight addition of sweet ones.
2. 20% - sour varieties.
3. 10% are bitter.
Some producers add special pear varieties to the recipe.
If pears are used in the production of calvados, the ratio of fruits may be different. For example, in compliance with the Calvados Domfrontais standard, the composition includes from 30% to 50% pears.
Fruit brew is produced from fruit raw materials, which in this case is called cider. The cider production time is about a few weeks. In the case of exclusive drinks, the period may increase to six months.
Cider, with a strength of 4-7% by volume., is subjected to distillation.
Distillation takes place in one or two stages, while only double distillation is allowed according to the Calvados Pays d'Auge standard.
Distillation is carried out on copper stills.
After distillation, it is aged in oak barrels for a minimum of two years. The requirements for barrels are approximately the same as for cognac barrels - strength, 3 centimeters thick and porous wood structure.
The finished drink, which is bottled, should have a minimum of 40% alcohol by volume.
Categories of calvados aging
Fine - at least 2 years old
A simple drink with tones of apples in the aroma and taste.
Réserve (reserve) - at least 3 years
Milder in taste, with notes of apple strudel, caramelized apples.
VSOP - at least 4 years
Tones of baked apple, spices - cinnamon and vanilla - are felt.
"XO", "Napoléon", Hors d'Age - 6 years and more
Rich in aroma, the taste of baked apples and vanilla, coffee, chocolate, almonds and spices.
In addition, it should be remembered that calvados does not age in a glass bottle, that is, after bottling, its aging does not increase.
How to drink Calvados correctly
As in the case of such drinks as cognac or whiskey, it all depends on the type of drink and the period of its aging.
Yes, young Calvados should be thoroughly chilled and consumed during a feast and a change of dishes. You can add ice or a little tonic.
With increasing aging, the serving temperature also increases up to room temperature, the drink can be consumed on its own in its pure form or with gourmet dishes.
For serving, use special tulip-shaped glasses or snifters. Young calvados should be allowed to "breathe" so that the glass has time to collect its aroma. A more mature drink should be warmed up with the warmth of the palms of your hands, which will help to more fully reveal its rich bouquet and taste.
Calvados will not spoil a variety of cocktails, however, in this case, it is allowed to use only young samples, since all the richness of a mature drink will be lost in a cocktail.
Aged Calvados can also be combined with a cigar.
What to serve with calvados
Calvados goes well with spicy, tart and low-fat dishes, in particular, with cheeses and olives.
Wheat bread and sweet pastries, fruit, ice cream or chocolate are perfect.
A good pairing with meat dishes cooked with fruit or berry sauces.
Update: 23.06.2021
Category: Brandy and Cognac