Calvados

Source: Wikipedia, the free encyclopedia.
For the French department, see Calvados (department).

A bottle of Calvados

Calvados (

pears.[5]

History

In France

VSOP calvados.

appellation contrôlée regulations officially gave AOC Calvados Pays d'Auge[7] a protected name in 1942. After the war, many cider houses and distilleries were reconstructed, mainly in the Pays d'Auge. Many of the traditional farmhouse structures were replaced by modern agriculture with high output. The calvados appellation system was revised in 1984 and 1996. Pommeau got its recognition in 1991; in 1997, an appellation for Domfront
with 30% pears was created.

Calvados

Elsewhere

Cider brandy is also made in the UK, and appears in records going back to 1678. Somerset cider brandy gained European protected geographical indication (PGI) status in 2011.[8]

Production

Calvados apples.

Calvados is distilled from cider made from specially grown and selected apples, from over 200 named varieties. It is not uncommon for a calvados producer to use over 100 specific varieties of apples [citation needed] which are either sweet (such as the 'Rouge Duret' variety), tart (such as the 'Rambault' variety), or bitter (such as the 'Mettais', 'Saint Martin', 'Frequin', and 'Binet Rouge' varieties), the latter being inedible.[9]

The fruit is harvested and pressed into a juice that is fermented into a dry

aging in oak
casks, it can be sold as calvados. The longer it is aged, the smoother the drink becomes. Usually, the maturation goes on for several years.

Double and single distillation

Calvados pot still

The appellation of AOC (appellation d'origine contrôlée) for calvados authorizes double distillation for all calvados, but it is required for the Calvados Pays d'Auge.[10]

  • Double distillation is carried out in a traditional alembic pot still, called either l'alambic à repasse or charentais
  • Single continuous distillation in a column still

The usual arguments[by whom?] for and against the two processes are that the former process gives the spirit complexity and renders it suitable for longer aging, whilst the latter process gives the calvados a fresh and clean apple flavour but with less complexity. A growing belief [by whom?] indicates that a well-operated column still can produce as complex and "age-able" calvados as double distillation. [citation needed]

Producing regions and legal definitions

Map of Calvados appellation areas

Like many French wines, calvados is governed by appellation contrôlée regulations. The three appellations for calvados are:

  • The AOC calvados area includes all of the Calvados, Manche, and Orne departments and parts of Eure, Mayenne, Sarthe, and Eure-et-Loir.
    • AOC calvados makes up over 70% of the total production.
    • A minimum of two years aging in oak barrels is required.
    • The terroir, geographical area, is defined.
    • The apples and pears are defined cider varieties.
    • The procedures in production, such as
      fermentation
      , distillation, and ageing, are regulated.
    • Usually, single-column distillation is used.
  • The more restrictive AOC calvados Pays d'Auge area is limited to the east end of the department of Calvados and a few adjoining districts.
    • Extensive quality control, the basic rules for AOC calvados together with several additional requirements, is practiced.
    • Aging for a minimum of two years in oak barrels is required.
    • Double distillation in an alembic pot-still is used.
    • It must be produced within the designated area in Pays d'Auge.
    • A minimum of six weeks of fermentation of the cider is required.
    • Flavour elements are controlled.
Small calvados producer around Cambremer on the cider route
  • AOC calvados Domfrontais reflects the long tradition of pear orchards in the area, resulting in a unique[clarification needed] fruity calvados. The regulation is similar to the AOC calvados and the column still is used.
    • A minimum of 30% pears from the designated areas is used.
    • A three-year minimum of aging in oak barrels is required.
    • The orchards must consist of at least 15% pear trees (25% from the 16th harvest).
  • Fermier calvados ("farm-made") – some quality-minded producers both inside and outside the Pays d'Auge make "fermier calvados", which indicates the calvados is entirely made on the farm in a traditional agricultural way according to high quality demands.[11]

Grades of quality

The age on the bottle refers to the youngest constituent of the blend. A blend is often composed of old and young calvados. Producers can also use the terms below to refer to the age.

  • "VS", Trois étoiles ***, and Trois pommes must be at least two years old.
  • Vieux or Réserve must be at least three years old.
  • "V.O." "VO", Vieille Réserve, "V.S.O.P.", or "VSOP" must be at least four years old.
  • "Extra", "X.O." "XO", "Napoléon", Hors d'Age, Tres Vieille Reserve must be at least six years old, but are often sold much older.

High-quality calvados usually has parts which are much older than that mentioned. Calvados can be made from a single (generally, exceptionally good) year. When this happens, the label often carries that year.

Tasting

"Trou Normand" redirects here. For the Hannibal episode, see Trou Normand (Hannibal).
Bottle of calvados Pays D'Auge

Calvados is the basis of the tradition of le trou Normand, or "the Norman hole". This is a small drink of calvados taken between courses in a very long meal, sometimes with apple or pear

apéritif, blended in drinks, between meals, as a digestif, or with coffee. Well-made calvados should naturally be reminiscent of apples and pears, balanced with flavours of aging. The less-aged calvados distinguishes itself with its fresh apple and pear aromas. The longer the calvados is aged, the more the taste resembles that of any other aged brandy. As calvados ages, it may become golden or darker brown with orange elements and red mahogany. The nose and palate are delicate with concentration of aged apples and dried apricots balanced with butterscotch, nut, and chocolate aromas.[citation needed
]

In the Canadian Forces

Calvados is the regimental drink of

D-Day invasion.[citation needed] Known as le trou normand, it is normally taken between courses at a regimental dinner, or during a toast to remember fallen soldiers.[citation needed
]

Desserts

Calvados can also be combined with

ice cream for a dessert known as Coupe Normande.[12][failed verification
]

See also
  • Angel Face
    , a cocktail involving calvados
  • Lambig, a similar drink from Brittany
  • Somerset Cider Brandy
    , a similar English drink
  • Applejack (beverage)
    , a similar American drink

References

  1. ISBN 978-1-4058-8118-0
    .
  2. ISBN 978-0-521-15255-6
    .
  3. ^ "Calvados". Collins English Dictionary. HarperCollins. Retrieved 21 July 2019.
  4. ^ "calvados". The American Heritage Dictionary of the English Language (5th ed.). HarperCollins. Retrieved 21 July 2019.
  5. ^ "100% Poire - Comte Louis de Lauriston". calvados-lauriston.com. Retrieved 26 July 2022.
  6. ISBN 91-631-5546-X
    . Retrieved 30 September 2013.
  7. ^ "CAHIER DES CHARGES DE L'APPELLATION D'ORIGINE CONTRÔLÉE « Calvados Pays d'Auge »" (PDF). Idac-aoc.fr. Retrieved 27 July 2022.
  8. ^ Morris, Steven (15 September 2011). "Victory for Somerset as cider brandy wins protected status". The Guardian. Retrieved 2 November 2011.
  9. ^ "Calvados Cellars - Calvados". Sites.google.com. Archived from the original on 27 October 2020. Retrieved 27 July 2022.
  10. ISBN 91-631-5546-X
    . Retrieved 28 April 2017.
  11. ^ Asimov, Eric (31 October 2011). "The Flavor of Apples and a Sip of Fall". The New York Times. Retrieved 30 December 2011.
  12. ^ Unk, Beatrice (24 October 2021). "Coupe normande aux pommes de Dragey". CVOUSLECHEF - Le Blog (in French). Retrieved 15 May 2022.

External links

Wikimedia Commons has media related to Calvados (spirit).

Official website

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