A bottle of Calvados

Calvados (UK: /ˈkælvədɒs/, US: /-ds, ˌkælvəˈds, ˌkɑːlvəˈ-/,[1][2][3][4] French: [kalvados] ) is a brandy from Normandy in France, made from apples and/or pears.[5]

History

In France

VSOP calvados.

Apple orchards and brewers are mentioned as far back as the 8th century by Charlemagne. The first known record of Norman distillation was made by squire Gilles de Gouberville in 1553, and the guild for cider distillation was created about 50 years later in 1606. In the 17th century, the traditional cider farms expanded, but taxation and prohibition of cider brandies were enforced elsewhere than Brittany, Maine, and Normandy. The area called "Calvados" was created after the French Revolution, but eau de vie de cidre was already called calvados in common usage. In the 19th century, output increased with industrial distillation and the working class fashion for café-calva. When a phylloxera outbreak in the last quarter of the 19th century devastated the vineyards of France and Europe, Calvados experienced a golden age. During World War I, cider brandy was requisitioned to make explosives for the armament industry due to its alcohol content.[6] The 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 cider. It is then distilled into eau de vie. After two or three years of 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

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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]

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:

Small calvados producer around Cambremer on the cider route

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.

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 sorbet, supposedly to reawaken the appetite. Calvados can be served as an 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 The Queen's Own Rifles of Canada, The Royal Regina Rifles, The Royal Canadian Hussars, Le Régiment de Hull, Le Régiment de Maisonneuve, and The Sherbrooke Hussars. The troops were given Calvados as the units passed through Normandy following the 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

References

  1. ^ Wells, John C. (2008). Longman Pronunciation Dictionary (3rd ed.). Longman. ISBN 978-1-4058-8118-0.
  2. ^ Jones, Daniel (2011). Roach, Peter; Setter, Jane; Esling, John (eds.). Cambridge English Pronouncing Dictionary (18th ed.). Cambridge University Press. 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. ^ Mattsson, Henrik (2005). Calvados: the world's premier apple brandy : tasting, facts and travel. p. 27. 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. ^ Mattsson, Henrik (2005). Calvados: the world's premier apple brandy : tasting, facts and travel. p. 62. 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.

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