How to drink Calvados - important aspects of taste perception. Calvados - what is this drink

Calvados is a strong vodka-type alcoholic drink produced in the best lands of the French province of Normandy. It is obtained by distillation of apple cider.

Getting a fermented drink based on some fruits has an ancient history. It is not known when cider or pear production began in Norman and Breton villages. Unlike viticulture, the culture of growing apple and pear trees has never been the main activity for the peasantry, but has always been an addition to cattle breeding and agriculture. Perhaps this explains the reasons why cider and spirits based on it remained unknown outside the "homeland" for a long time.

Where is he from

Cider in France is traditionally less popular than grape wines. Produced mainly in Normandy and Brittany, but also in Ile-de-France, it is a low-alcohol drink (maximum 5-6% ABV) obtained from different varieties of apples. The idea of ​​distilling cider has long occupied cider producers. The first written mention of this dates back to 1553, when Gilles de Gouberville of Mesnilans-Val noted that he was engaged in the distillation of cider.

In 1741, at the urging of Chancellor Henri François d'Eguessault, the royal council passed a decision that determined the duties and privileges of cider makers in Normandy.
However, it took time for the cider spirit to take its place in the sun. In the 19th century, the term "calvados" began to be used, taken from the name of one of the departments created by the French Revolution. The etymology of this word, however, is more complex. In fact, this was the name of one of the ships of the "Invincible Armada" of the Spanish King Philip II, the ship "El Calvador", which in 1588 ran aground off the coast of Normandy.

Gradually, the production of Calvados expanded. Distilleries in neighboring provinces, such as the English Channel, began to use the name, to the detriment of the Normandy producers, who were unable to defend their rights to the name in court. Widespread among the soldiers of the First World War, the drink goes beyond the regions where it first appeared. Thus, the protection of the name has become a difficult task.

In 1941, the country's government decides to requisition all alcoholic beverages for state needs (mainly for fuel). But it is unprofitable to burn Calvados in furnaces like ordinary alcohol, and in 1942 two decrees appeared protecting the rights to this drink. One established this name for cider spirits from Normandy, Brittany and Maine, the other established control over the production of calvados in the department of Auge.

Quality and composition

The quality of Calvados primarily depends on apples, the variety of which affects the final product.

The landscape of Normandy is typical with cows grazing in the shade of apple trees. The orchards of this province are unique. They consist of a variety of varieties called "cider apples" that have been specially bred and are botanically different from table apples. In recent years, orchards with tall trees and large gaps between rows have been replaced by orchards with low-stemmed apple trees and high productivity. More than two hundred varieties of apples used to make cider are divided into several categories: "sweet", "bittersweet", "bitter" and "sour". The main selection criteria are the content of tannin in the must and its acidity. For the production of cider, 48 varieties of apples are officially recommended. It is believed that the ideal mixture is the following: 40% sweet apples, 40% bitter and 20% sour.

As for pear, a fermented drink made from pears, its production is largely secondary, but 5 to 15% pear cider is often added to enhance the taste of the spirit. After the first distillation of alcohol, raw alcohol is obtained with a strength of 25-27% vol., after the second - with a strength of 70-75% vol. Then the resulting alcohol is aged for various periods in oak or chestnut barrels with the addition of oak shavings. After exposure, alcohol solutions are diluted with distilled water to 40% vol.

Absorbing the tannin substances of the tree, the alcohol solution acquires an amber color, slushiness and usefulness. After aging, alcohol solutions of different years, territories and crops are combined. 10 territories and areas of the name "Calvados" have been identified. Thanks to this operation (lasting several months), a drink with a rich bouquet is obtained. The main production of Calvados is concentrated in two departments: Calvados and Orne, and also partially in the south of the English Channel department.

In modern world

There are two names of Calvados of controlled origin:

According to connoisseurs, a glass of Calvados should be taken in a warm friendly company. As a rule, they drink it after a meal, perhaps due to the obvious acidity of the drink. This is due to the presence of malic acid enzymes in Calvados. This feature makes it an excellent aperitif. Drink Calvados awakens appetite and improves digestive processes.

By the way, in Normandy this feature is very relevant. In the northern part of France, the evening meal is usually plentiful. During traditional dinners in Normandy, several dishes are replaced, which, as a rule, are very high in calories. That is why the locals know how to drink Calvados properly. It is served before or after meals in its pure form. If brandy calvados is flavored with a couple of ice cubes, then it will not affect digestion so much. If the drink is strong enough, you can try it in combination with a cigar.

In addition, Calvados brandy is often used when mixing various kinds of cocktails, but this is a separate and rather extensive topic for conversation. It's funny that the names of most recipes for such drinks contain the word "apple". Rate: "Apple Blossom", "Apple Falcon", "Apple Sunrise" (by the way, there is also "sunset", which is a little darker in color, because it is prepared with a different juice), "Apples and more" and even " A blow to the head with an apple”, which for some reason instead of the juice of the named fruit contains the juices of lemons and oranges. If we remove the quotes and write these names separated by commas, we will see a peculiar story of the adventures of a young reveler (after all, a “falcon”). A hangover can act as a blow to the head, and it’s just very real, so don’t overdo it with cocktails.

Regarding the use of this drink during meals, opinions differ greatly. Some tasters insist that this method
absolutely unacceptable, since drinking Calvados in this way was not initially accepted. However, many experts believe that over time, traditions may well change, and there is nothing to worry about. So, in Normandy itself, for some time now, a new way of drinking Calvados has appeared - “le trou Normand”, which means “Norman hole” or “Norman hole”. Its essence lies in the fact that a small amount of the drink can be drunk during the meal, for example, during a change of dishes. If you are wondering how to drink Calvados to stimulate digestion, the “le trou Normand” method will be optimal for you. Take a bottle of this drink with you when you go to visit - gradually washing it down with food, you can try all the goodies that the owners of the house treat. At least in the Middle Ages, noble Normans did just that during feasts. And, by the way, they did not complain about digestion later. It is impossible to say with certainty that this is the merit of the exclusively stimulating properties of Calvados, but the fact is still there, otherwise such a tradition simply would not have taken root.

In general, Calvados is recommended to be used all the same in its pure form. The only gastronomic combination with this drink that the French consider acceptable is cheeses. In this case, it is recommended to choose spicy varieties. However, some connoisseurs argue that the Calvados drink is great with fruits, coffee and chocolate. The statement is controversial, but this is exactly the case when it is better to try different combinations yourself and decide which one is better.

When professionals are asked how to drink Calvados correctly, they first of all insist - in no case refrigerate it. A competent way to use this drink is to drink it in small sips, slowly and savoring the unusual taste. Some discrepancies exist in the choice of containers. In general, you can drink Calvados from cognac glasses. However, small tulip-shaped glasses are best suited for these purposes. It is from these that the heroes of the novel by E. M. Remarque "Arc de Triomphe" drink Calvados. In this work you can find a description of the real ritual of drinking this drink. The waiter offers to sniff the cork, first pours a little Calvados on the very bottom of the glass so that the tasters can feel the aroma, then fills the glass by a third. If you want details, contact Remarque. Apparently, he knew a lot about how to drink Calvados. To fully experience the aftertaste of this drink, you need to warm the glass in your palms for a while. After that, brandy Calvados will give you an aftertaste with refreshing tones of apple. You need to drink it in small sips to feel the subtle nuances of taste.

Now that you know how to drink Calvados correctly, the only thing left is to gather friends, set the table and treat them to this wonderful drink.

Calvados (fr. Calvados)- a strong alcoholic drink of the French region of Lower Normandy, obtained by distillation of apple cider, followed by aging in oak or chestnut barrels. At its core, it's a fruit brandy. The fortress of Calvados is about 40 degrees. The fate of Calvados is somewhat similar to the fate of Armagnac. Being in the shadow of cognac, these drinks have avoided excessive commercialization and for centuries, like beloved children, were brought up in the quiet of small farms.

The first mention of the production of Calvados is associated with the name Gilles de Goubertville, who in 1553 in his Diary mentions the practice of distilling cider. The drink got its name from the name of one of the departments of Normandy - first in colloquial speech in the middle of the 19th century, and later was enshrined in the rules of the "Appellation d'Origine Controlee" (AOC) in 1942. The place of manufacture of Calvados is limited to the French departments of Calvados, Manche, Orne and parts of the departments of Eure, Mayenne, Sarthe and Eure and Loire.

Normandy is an apple country. Its humid cool climate is ideal for apple trees. For the production of cider, from which, after distillation, Calvados is obtained, 150 varieties are specially bred. There is no single-varietal Calvados. The unique bouquet of Calvados is obtained due to the fact that sweet, bitter, bitter-sweet and sour varieties of apples are mixed in certain proportions. Sweet (usually 40%) give the drink sugar and alcohol, bitter and bittersweet (also 40%) are responsible for tannins, sour (usually 20%) provide acidity and freshness. Producers use only small apples with strong aromatic intensity.

The juice squeezed out of them by natural fermentation, without the addition of yeast, turns into cider - a low-alcohol base for Calvados. Further technology is very similar to cognac: distillation, aging, blending- the difference is only in raw materials.

Cider is distilled in cylindrical, or as they are also called, columnar cubes. When it is distilled for the first time, the output is alcohol, the maximum strength of which can be 27%. After a secondary distillation, it reaches a strength of 75%. The resulting colorless drink cannot yet be called Calvados. The amber hue of Calvados will be given by oak barrels during aging., and degrees will gradually drop to 40%: firstly, due to natural evaporation, the so-called share of angels (although company accountants usually say that this is the share of the devil), and secondly, by adding distilled water. At the same time, it is important to preserve all the aromas, to ensure that Calvados, barrel and water interact.

Like cognac, Calvados is the result of blending. During the exposure, the drinks continue to mix. For example, more fruity is added to more tannic. After 10 years of aging, it is decided which Calvados should be kept further, and which - less interesting - should be mixed with others. And blending masters combine various samples into a single bouquet in order to achieve the most harmonious taste.

Depending on the aging period, Calvados can belong to several groups:

1. Fine Trois pommes(translated from French - "three apples") or Trois etoiles ("three stars") - the most inexpensive varieties of Calvados. Their holding period does not exceed two years. This Calvados has a sharper taste than more seasoned varieties.
2. Vieux or Reserve- Calvados aged in wooden barrels for a period of three years.
3. V.O. or VO (Very Old) and Vieille Reserve- four-year-old Calvados.
4. V.S.O.P. or VSOP (Very Superior Old Pale)- such an inscription on the label indicates the period of stay in an oak barrel for five years.
5. X.O. or XO (Extra Old), Napoleon, Extra, Age Inconnu and Hors d'Age- Calvados with six years of exposure.
6. Age 12 ans or 12 ans d'age- such an inscription indicates that the drink has been aging for more than six years. Its exact age will be indicated by the number included in the designation.
7. 1946, 1973 vintage calvados. Drinks from these rare series have the year of their manufacture on the label.

Among the most popular types of calvados are the drinks of Busnel, Boulard, M. Dupon factories. Calvados brands Pere Jules and Leon Desfrieches are also considered elite.

Usually Calvados is drunk with friends after a meal in order to fully appreciate its taste. However, connoisseurs of this drink have noticed that a glass of Calvados before meals or between meals causes a feeling of hunger, improves appetite and promotes digestion.

Harm Calvados: do not forget that 40% of this drink is ethyl alcohol. Its use has a toxic effect on a number of organs. Therefore, regardless of the quality of the drink you drink, you cause irreparable harm to your health. With the abuse of Calvados, like any other alcoholic beverage, alcoholism can develop. Take care of your health!!!

Calvados: what is it and what is the composition of a drink with a beautiful name? A unique, high-strength alcoholic drink - up to 40%, made from fruits. It belongs to the class of brandy. The name "Calvados" has the right to wear drinks produced exclusively in the territory of the French departments: Calvados, Sarthe, Mayenne, Manche and Orne.

History

One of the most popular strong alcoholic drinks in France is Calvados. What it is, a little digression into history will help to understand. The first mention of it belongs to the sixteenth century. Gilles de Gouberville, in his notes from 1533, described in detail the technology for the primary distillation of apple cider. It is believed that the strong drink obtained in this way is Calvados.

The impetus for the distillation of cider was the request of the Dutch merchants. They needed a strong drink to transport it by sea. French farmers have successfully coped with the task. They began to distill wine and get brandy. Along the way, cider also fell under distillation, giving the world Calvados, amazing in aroma and taste.

To date, the most famous producers of Calvados in France: Christian Drouin, Pere Magloire, Lecompte, Boulard, Roger Groult. Worldwide, the number of companies involved in the production of Calvados exceeds ten thousand.

Name

Calvados is a drink that got its name from the geographical area. The French Revolution created a department called Calvados. Since the nineteenth century, it has finally been assigned to a strong drink, before that it was called "apple brandy".

The very word "calvados" probably comes from the name of one of the ships of the fleet of the Spanish King Philip II. Off the coast of Normandy, a ship with the name "El Calvador" ran aground.

Other sources claim that the province got its name from the cruel ancient Roman game called "calva". The essence of the shepherds' entertainment is simple - to hit the bull's horns with a stone. After some time, a more harmless version of this game was invented. A wooden stick or calva replaced the bull's horns.

According to the third version, near the city of Arromanches-les-Bains there are two large rocks, devoid of any vegetation. Their Latin name "calva dorsa" translates as bare back.

Calvados

Normandy winemakers are rightly proud of their offspring called Calvados. What is it for the country? First of all - the national treasure of the French. Only in Normandy you can get a real "right" drink. Calvados can be called a product produced in France in strictly designated areas. Anything produced outside of them is called apple brandy.

The most fragrant apples grow on clay lands in a humid cool climate. There are more than nine million fruit trees in Northern Normandy.

More than 150 varieties of apples for Calvados have been bred, 47 of them are officially recommended for the production of cider. They are different from table varieties. The smaller the apples, the brighter their aroma, which will appear in the drink. There are four types of cider apples:

• sour;
• bitter;
• bittersweet;
• sweet.

Calvados, the recipe of which is different for each manufacturer, necessarily includes several varieties of apples. As a rule, these are 40% sweet fruits, the same number of bitter and 20% sour. Sometimes pears are added to enhance the flavor.

To achieve the right ratio, farmers immediately plant apple trees in the right proportions. When harvesting, the fruits are mixed, and the necessary raw materials are obtained.

Varieties

Calvados is a drink that has a different exposure. Time turns a clear liquid into a dark amber drink with a thick aroma. The aging period is necessarily indicated on the bottle labels and has its own specifics:

• exposure from 2 years - "Fine";
• extract from 3 years - "Vieux-Reserve";
• more than 4 years - “V.O. "(Very Old), "V.S.O.P." (Very Superior Old Pale);
• over 6 years - "X.O." (Extra Old), "Extra";
• if the label says “Age 12”, “15 d’age”, then the aging period cannot be less than the specified one;
• vintage and rare drinks include exclusive calvados.

Depending on the duration of exposure, the color, taste and aroma of the drink changes. Three-year-olds have a subtle fruity taste through which notes of oak can break through. After five years, the drink acquires a thicker fruity flavor, noticeably enriched with oak and a dark golden color.

After six years, Calvados becomes amber, sometimes light ruby. The bouquet is rich with baked apple, vanilla, coffee, spices, roasted almonds and chocolate. The older the drink, the richer, more pleasant and longer the aftertaste.

Calvados is valued for endurance. The price can range from $ 30-50 for a bottle of young wine and reach several thousand dollars for a rare example from Pays d'Auge - for example, Boulard or Pere Magloire.

Production technology

Only in Normandy winemakers know how to make real Calvados. The secret of the recipe is kept in the strictest confidence. Both cognac and calvados have a very similar production technology: firstly, distillation, secondly, aging and, thirdly, blending.

Preparing a drink:

• Apple picking starts in August. You can use only plucked apples. They are not specifically washed. The process of washing and cleaning the fruits takes place in the store, additionally, the apples are rinsed with spring water and dried.
• The must is squeezed out of the apples. It ferments for five weeks. The result is cider with a strength of up to 6%. This is essentially a ready-made drink, very popular, with a delicate apple flavor and a sparkling structure.
• Next is distillation. Distillation of cider begins after the release of carbon dioxide ceases. To obtain Calvados, continuous or double distillation is performed:

With continuous: distill until you get alcohol at 72%;

With a double: the first gives moonshine with a wonderful aroma and a strength of up to 30%, after the second, winemakers get 70% raw alcohol.

• Regardless of the type of distillation, alcohols go through the aging stage. Barrels are made only from French oaks. They can be new, giving alcohol a rich and vibrant color, or old. It all depends on the desire of the manufacturer and the secret of the recipe. The duration of the process is from 2 to 10 years or more.
• The last stage is the blending of alcohols. Unique recipes are kept in the strictest confidence, being the pride and property of each manufacturer.

The benefits of the drink

Calvados, like apples, has a high content of minerals - potassium, iron, amino acids (tannin, pectin) and B vitamins. With moderate consumption of the drink, tannin strengthens blood vessels, stimulates metabolism, and prevents the development of atherosclerosis.

Phenolic compounds remove free radicals from the body, preventing cancer. Excitation of appetite and improvement of digestion with the use of Calvados was noted as early as the nineteenth century.

If you have any chronic diseases, before drinking Calvados, it is better to consult a doctor.

Like any alcoholic drink, Calvados can lead to alcohol addiction. Under the threat of irreparable damage may be the liver, kidneys, brain. Alcoholism ultimately leads to fatal diseases: cirrhosis of the liver, pancreatitis, gastritis, alcoholic dystrophy, anemia and other troubles.

Drinking culture

There are some rules for the consumption of such an exquisite drink as Calvados. How to drink? The answer suggests itself - to be pleasant and tasty. And for this, you should pay attention to several points: the shape of the glasses and the temperature of the drink. Glasses are taken with a wide bottom and narrowed walls. Both cognac and calvados are drinks that reveal their aroma when not chilled.

Poured into a glass of Calvados, you need to hold it in your palms a little. Receiving the warmth of the human body, it opens its aroma, the narrowed edges of the glass do not allow it to quickly evaporate. It is impossible to enjoy the taste of Calvados without its amazing smell.

With Calvados, it goes well with any dishes. Especially with cheeses, fruits and chocolate.

homemade recipe

Can you make Calvados at home? The recipe for such a drink is more like a tincture and does not require large expenses: one and a half kg of sweet apples, and a pound of sour ones, a glass of water and a glass of sugar, another half a glass of vanilla sugar and a bottle of vodka.

The technology is simple:

1. peel apples and cut into cubes;
2. sterilize a three-liter jar;
3. lay apples in layers in it, sprinkling them with a thin layer of vanilla sugar;
4. pour vodka, cover with gauze, put in a warm dark place for a couple of weeks, periodically shaking the jar;
5. after two weeks, strain into a container and simmer;
6. boil syrup from sugar and water;
7. carefully pour the syrup into the "apple brew" boil a little;
8. remove from fire and cool;
9. pour the drink into clean dry bottles, close tightly and store at a temperature of 18 0 .

The longer homemade Calvados is aged, the richer its taste and stronger aroma will be.

cooking

Many types of alcohol are used in cooking. Calvados was no exception. What it is in cooking, not only French chefs can tell. The popularity of the drink as an additional aromatic ingredient has gone far beyond France and even Europe.

It is widely used for the preparation of snacks, sauces and desserts, including cakes and soufflés. They flambé meat, it is great for making cheese fondue and caramber (added to melted cheese and set on fire - it turns out a spectacular and savory dish).

Calvados goes great with unsweetened fruit juices and syrups. A lot of cocktails were invented with him, which the representatives of the weaker sex drink with pleasure. It is consumed with gin, rum, whiskey, liqueurs.

For such purposes, not very expensive Calvados with weak exposure is used.

How to drink Calvados and in what quantity, everyone decides for himself. A strong drink for several centuries pleases gourmets with exquisite taste and aroma.

One of the popular men's drinks is Calvados. What is it and how to eat it, we will talk in this article.

Calvados is a strong alcoholic drink made from 20 varieties of apples. Those. This is brandy, which is obtained by distilling apple or apple-pear cider with further aging in oak barrels. It is thanks to oak barrels that the colorless drink acquires such a luxurious rich color and rich aroma.

• Actually Calvados - from apples and pears collected throughout Normandy,
• Calvados Pays d'Auge - only from the apples of the Pays d'Auge province,
• Calvados Domfrontais - from 70% apples and 30% aromatic pears of the Domfrontais variety.

For a long time, the French produced it only for domestic use, and exported Armagnac and.

How to use Calvados

The classic version involves a leisurely enjoyment of a drink after a meal, in a cozy circle of friends.

However, thanks to the malic acid contained in the drink, it perfectly awakens the appetite before meals and has a very beneficial effect on digestion when taken during a meal.

It is recommended to drink Calvados slowly, in small sips, for at least 40 minutes. At the same time, you need to savor every drop, hold it in your mouth in order to fully enjoy its delicate pleasant aroma and the feeling of soft warmth that spreads smoothly throughout the body. This warming effect of Calvados is wonderfully relaxing and soothing.

Often, this strong drink is served with cigars that emphasize its taste.

The tradition of drinking Calvados during or after meals comes from Normandy. The fact is that meals in those days were distinguished by such an abundance that it was not possible to overcome everything at once. Usually two types of hot dishes, two appetizers and a dessert were served on the table. Therefore, in the intervals between dishes, true Normans slowly sipped a strong drink in order to speed up the digestion process and continue the meal with renewed vigor. This tradition of use is called the "Norman hole".

Nowadays, Calvados is used more as an aperitif, with the addition of ice, juice or in its pure form. Also, this apple alcoholic drink can often be found in various cocktails. Calvados is considered a very good digestif.

What to drink Calvados from

It is not uncommon to see Calvados being drunk from brandy glasses. But this is not entirely correct - the Normans themselves drink this strong drink from special small glasses in the shape of an unopened tulip. Calvados warms up in the glass from the warmth of the hand and begins to smell fragrant, and the narrowed top of the glass does not allow the aroma to “leave”.

What to eat Calvados

The classic version implies that it is best to eat Calvados with the following products, which perfectly shade and reveal its taste:

• Delicate and soft Normandy cheeses such as Livaro or Camembert,
• Chocolate, especially bitter,
• Fruits, but not citrus fruits, which can interrupt the aroma and taste of the drink.
• Desserts,
• Seafood.

You can also drink Calvados with aromatic coffee and set off the taste with a cigar.