Recipe for making apple cognac Calvados and the rules for its use. Cooking calvados at home from apples on moonshine or vodka

Product Description

apple brandy Calvados (calvados)- a strong alcoholic drink based on fruits (usually apples, and pears), one of the varieties oh de vie(i.e. French brandy). Calvados is obtained by double distillation. cider- which, in turn, is the result of the fermentation of apple must.

Real Calvados are made only in Normandy, in the north-west of France, famous for its orchards (apple brandies made in other countries are called the word Calvados it is forbidden).

The best Calvados has always been ranked with the best cognacs, although he has not yet received the same worldwide fame. True, the French give this a simple and elegant explanation: they send cognac for export, and keep Calvados for themselves.

It is believed that cider(a drink with a strength of only 4-6 degrees) in France, the Vikings, who captured the north of the country, were the first to start making in the 11th century. Even then, there were luxurious gardens, and the Vikings began to make mash from apples, not juice or jam. Over time, they learned to distill mash into apple brandy - eau de vie des pommes(water of life from apples). The first known written mention of it dates back to 1553, and belongs to Gilles de Goubertville. A small-scale nobleman described in his diary the process of obtaining apple brandy by distilling cider. Approximately in 1600, a corporation of apple brandy producers was founded, which later received official status. In the 19th century, the term Calvados- by the name of one of the departments created by the French Revolution. The etymology of this word, however, is more complex. One of the ships of the "Invincible Armada" of the Spanish King Philip II - the ship "El Calvador" - in 1588 ran aground off the coast of Normandy. It is believed that he gave the name of the area, and then the drink.

Normandy — apple country. Its humid, cool climate is ideal for apple trees, and there are more than 9 million of them. For the production of cider, from which, after distillation, Calvados is obtained, it is specially bred 150 varieties of apples.

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. Moreover, apple trees are immediately planted in such a way that the desired ratio is obtained - and the varieties are mixed when they are harvested.

At first, it is surprising that among the Normandy apples there are many small ones. But this has its own secret: the smaller the size of the fruit, the brighter its aroma - and the richer the aroma of the drink will be ...

Apples are harvested all autumn. 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.

Species and varieties

Calvados leaving from the distillation apparatus, bears little resemblance to that sunny drink that is bottled: it is colorless, and its strength is 70%. Oak barrels will give it an amber hue 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, for 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 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 to keep on, and which one, less interesting, to mix with others. And blending masters combine various samples into a single bouquet in order to achieve the most harmonious taste.

Young Calvados- with an exposure of less than two years, they retain the bright aroma and taste of fresh apples, and their color is light, golden yellow. Fine, Trois pommes, Trois etoiles- these inscriptions usually adorn just Calvados with an exposure of less than two years, the most affordable in terms of cost and with a rather sharp taste. "Trois pommes" is French for "three apples" and "Trois étoiles" for "three stars".

As Calvados mature, they acquire depth - both in shade, in aroma, and in aftertaste.

Words reserve or Vieux they talk about a three-year exposure to Calvados. They are slightly darker in color, still sharp in taste, but light shades of oak can show through the fruity taste.

The label of a four-year-old Calvados will show off the inscription V.O. (very old) or Vieille Reserve. Five-year-olds are labeled as V.S.O.P. (Very Superior Old Pale). Such calvados become dark golden, and subtle, but palpable nuances of oak join the invigorating fruity notes.

Mature calvados X.O., Extra, Age Inconnu,Napoleon, Hors d'Age- with an exposure of 6 years or more. They are unusually beautiful - they are already amber, sometimes even light ruby, and a variety of tones are caught in their rich bouquet: baked apple and vanilla, coffee and spices, chocolate and roasted almonds. The older the Calvados in your glass, the longer and more pleasant its aftertaste will be. If the drink has been “fitting” for more than six years, the label will say “ Age… ans" or " … ans d’age”(instead of an ellipsis - the exact age of Calvados). For true connoisseurs, these words sound like music!

Not uncommon are the so-called millesimal(in other words, annual) samples of Calvados made from alcohols harvested in one year. The taste and aroma of such drinks for connoisseurs is very, very interesting.

Calvados, like good wines, protected by origin, since 1942 they have their own categories AOC (appellations- names controlled at the place of production). For each appellation, geographic zones, apple varieties, processing methods and aging periods are determined. Strict rules regulate even the composition of soils and the procedure for applying fertilizers - all in order to ensure that the product is of high quality.

The best Calvados come from a modest area of ​​appellation Calvados Pay d "Auge (Calvados Pays d "Auge AOC). Thanks to double distillation and long aging, sometimes reaching 45-50 years, noble drinks are obtained with a deep aroma, rich taste and a surprisingly long aftertaste. It is no coincidence that a bottle of vintage Calvados from Pay d'Auge, say Pere Magloire or Boulard can cost several thousand dollars.

Double distillation is used to cut off all unnecessary and leave only the "heart" of Calvados, so to speak, the juice itself. At the first stage of distillation, only 320 liters of raw alcohol are obtained from 2000 liters of cider, and at the second stage, 650 liters of Calvados are obtained from 2000 liters of alcohol. If you imagine how many kilograms of apples are required for this, it becomes clear why Normandy is buried in orchards...

By the way, the leading manufacturers from Calvados Pay d "Auge they prefer to separate the spirits by hand, believing that automatic distillation produces Calvados of medium quality.

The second, largest in terms of territory, the appellation is called - Calvados(Calvados AOC). It produces 74% of all Calvados. The requirements for selection of apples, distillation and aging processes in this appellation are not so strict, production is less expensive. And yet the drink is very high quality.

The third and least significant appellation is Calvados Domfronte (Calvados Domfrontais AOC), where everything is produced 1% Calvados. Its main difference from the other two is that apples are mixed with pears here.

How to cook

One glass of Calvados experts recommend drink forty minutes- in very, very small sips, feeling how the heat slowly spreads through the body, relaxing and calming. And accompany him except with a cigar. Classic digestif! But, of course, this is not the only way to serve, and it mainly refers to aged drinks.

Young Calvados is an excellent aperitif. The French drink it simply with ice or in combination with tonic, 1:3. Calvados is also served in the middle of dinner or lunch.

If you happen to be at the same table with a large company of Normans, they will definitely tell you what trou normand- "Norman hole". And even portray. A traditional Normandy dinner is not distinguished by its dietary content - it consists of two appetizers, two types of hot dishes - fish and meat, often accompanied by a far from light creamy sauce, and, of course, dessert. Even hardened locals are not able to overcome it in one sitting, and in order to speed up digestion, between meals they knock over a glass of young Calvados. And before overturning, they sing a simple song about this very hole in chorus. A familiar tradition - singing and drinking!

Before, during a break or after - but during lunch, with appetizers and especially main dishes, it is not customary to offer Calvados. It is good in itself and harmonizes only with cheeses, especially with Norman soft: gentle camembert, sharp livaro, fragrant pon l "evek. Their piquant taste is perfectly complemented by the fruitiness of young Calvados; fans of the French “water of life” even claim that this combination is more successful than the traditional one with wine.

In general, those who make and love Calvados have a special look at other things: for example, many reject the popular belief that it should be served in a cognac glass. The fact is that a wide cognac glass tapering upwards doubles the feeling of strength and aroma, making it coarser. A grappa glass is much better for Calvados - a small, tulip-shaped glass: this is what is most often used in Normandy.

How to choose and store

Real Calvados is exclusively a drink created in certain regions of Normandy, a province in northwestern France. Any other Calvados from the point of view of international law, and in fact, is a fake. The first thing you need to find in the text of the label decorating Calvados is the word Calvados and the inscription " Appellation d'original control”, which translates as “name controlled by origin”. It indicates that Calvados is real. Next to this inscription will be indicated one of the three Calvados appellations and an indication of the exposure ( Fin,V.S.O.P.,XO and etc.).

Keep a bottle of Calvados strictly vertical position, out of the light and preferably at a temperature of 5-15°C. In an upright position - because Calvados quickly absorbs any smells and tastes (otherwise you can smell and taste cork).

Calvados must be kept in a sealed bottle. To prevent the cork from drying out and air from entering, the neck of the bottle is filled with sealing wax. Do this if you plan to drink Calvados only after a few years - then it will not go bad.

Open Calvados can be stored no longer than 2-3 months. Of course, it does not turn sour like wine or beer, but the trapped air quickly deteriorates the aroma and taste. It is better to pour the unfinished cognac into a smaller container and close it tightly.

It is hard to believe that today's elite alcoholic drink Calvados, at the beginning of the 20th century, enjoyed unconditional popularity mainly in its small homeland - in Normandy. Nowadays, virtually everyone knows about him, but as it turned out, not so much is known. In particular, to a question like “Calvados, what is it?” most of us will answer: "apple brandy". This answer would be perfectly correct, but by no means correct. All the same, as if we would answer a similar question about cognac that it is grape brandy.

Calvados: country of origin and general information

As you probably know, the birthplace of the brandy we are interested in is France. This drink is produced in the north-west of the country - in Normandy. However, everything is not so simple here. According to French law, this drink can only be made in a few Low Norman departments (one of which, in fact, gave it its name) and only from fruits collected in these same territories.

With the fruits themselves, too, not everything is so simple. The composition of Calvados can include not only apples, but also pears. Thus, this Normandy drink can be not only apple, but also apple-pear brandy, the strength of which should not be below the forty-degree mark and can approach sixty degrees.

And finally, at the legislative level, the characteristics for three possible varieties of the drink are strictly stipulated, which are: AOC calvados, Calvados Domfrontais and Calvados Pays d’Auge, especially appreciated by connoisseurs. All of them have strict geographic references and meet strictly specified technological parameters.

The production of Calvados is a complex and lengthy process. It all starts with the selection of fruit. Only local, specially grown technical varieties of apples are suitable for the future drink. These small, aromatic varieties fall into four groups: bitter, sour, bittersweet (also called sweet and sour), and sweet. In case of prescription, local technical varieties of pears are also added to them. When sizing different varieties of apples intended for processing, the following scheme is usually used:

1. Bittersweet with a slight addition of sweets - 70%;
2. Sour - 20%;
3. Bitter - 10%.

In this article we will tell you how to drink Calvados, and indeed what it is. This alcoholic drink is not as common in Russia as rum or tequila, but it is still available on the shelves of some stores. Let's talk more about it in this article.

What is Calvados and how did it come about?

If we resort to dry formulations, then Calvados- it's apple brandy. Back in the fifteenth century it was the drink of the Norman Vikings, but now it is the national French drink, which is allowed to be produced only in a few areas and only from local fruits.

Despite the strict recipe and technological process, there are no strict rules for drinking the drink, but there are recommendations that gourmets and connoisseurs follow.

Calvados until the twentieth century was popular mainly in Normandy. Today it is a world-famous drink, also known in our country. In the Soviet Union they even produced a drink called " Calvados", But he was not popular, maybe because of the taste, or maybe because of the name alien to the Soviet ear.

Real Calvados is produced only in the north-west of France, according to the law it can only be prepared in certain areas and only from apples grown in these territories. Also, the characteristics for all three varieties of the drink are stipulated by law, with certain bindings to the territory and a strict specific recipe.

How is "Norman nectar" created?

The whole process of creating Calvados takes a lot of time and its first stage is a careful selection of apples.

Fruits not only have to be local, they are also divided into varieties in certain proportions, pears can also be added:

• Sweet and sour and sweet apples 70%;
• Sour apples or pears 20%;
• Bitter apples 10%.

From all this apple platter, cider is made with a strength of about 7⁰.

After distillation in a vertical still, a clear liquid with a strength of 40⁰ to 60⁰ is poured into new oak barrels to collect the required amount of tannins.

To stabilize the product, spirits of different ages are mixed, at least two years old, after which they are poured into more mature barrels and infused for at least one more year.

Barrels for Calvados are also not simple, their wall thickness is exactly 3 centimeters, they are made of oak with a porous wood structure, they are necessarily fired from the inside.

The culture of drinking an elite drink

The quality of Calvados varies with age and many people think that they know how to drink Calvados correctly, rightly believing that a young drink is consumed before meals as an aperitif or during it. Really young Calvados is rich in malic acid, which speeds up digestion, experts recommend skipping a glass between serving hearty meals.

Aged noble varieties of Calvados, on the contrary, are drunk as a digestif after a meal, savoring and enjoying. In general, Calvados does not like big and noisy companies; it is ideal for measured conversations with cigars and heart-to-heart conversations.

Often, lovers make one small, but extremely detrimental mistake, cooling the drink. The fact is that calvados served warm at a temperature of 18-22 degrees from a cognac glass.

True connoisseurs prefer tulip-shaped glasses, so all the aroma remains in the glass, which is warmed up with the warmth of the hands. But even with such a high culture of the drink, it often ends up in alcoholic cocktails, for which ordinary young varieties are usually used.

What to eat Calvados?

Classic Normandy brandy goes well with sweet pastries, fruit and sweet desserts. Gourmets note the excellent combination of Calvados with soft and fatty cheeses or white bread, seafood is also suitable.

It is also known that the drink goes well with meat dishes cooked with sweet fruit sauces. It is better to drink Calvados with coffee and, of course, set off the process with a cigar aroma.

What kind of cocktails can you make?

It is believed that the bartender's mistakes when preparing cocktails lead to the invention of new drinks. Of course, there are opponents of such a theory, but if you look at the abundance of recipes, you understand that it is impossible to come up with all this abundance on purpose.

Cocktails are often the fruit of a bored youth get-together, when it’s boring to drink just like that and there is a desire to test your health by combining the incongruous.

If you already know how to drink Calvados, then you will also like cocktails based on it:

1. Hawaiian apple. Brandy 15 g, 20 g pineapple juice, Calvados 40 g: mix all this, put a slice of pineapple and some ice.
2. Greenwich. Mix in equal proportions, namely 20 grams of gin, Calvados and Creme de Cacao liquor.
3. Lumberjack Jack. Pour 30 grams of calvados, 10 g of whiskey and gin into a glass, throw in a piece of lemon peel.
4. golden dawn. Mix gin, fresh orange juice, apricot brandy and calvados in equal proportions, beat, strain and add a couple of drops of grenadine.

Health Benefits of Good Apple Brandy

Like any natural drink, Calvados has properties inherent in the products from which it is made. Despite the fact that alcohol in itself is harmful in any form, there are beneficial properties in such drinks due to the content:

• Minerals such as potassium and iron, which favorably affect all processes in the body.
• B vitamins and vitamin C.
• Amino acids, tannin and pectin. Tannin, in turn, strengthens blood vessels, improves metabolism, prevents the development of atherosclerosis, and phenolic compounds are also useful in the prevention of cancer.
• Malic acid promotes digestion and improves appetite. It is she who gives a unique taste to the drink and cocktails based on it.
• Calvados is effectively used in cooking in the preparation of Camembert cheese, sauces, cheese fondue and confectionery.

There are also harmful effects. They are caused by alcohol abuse, harm the liver, kidneys, stomach, develop cirrhosis, gastritis, pancreatitis, anemia.

In addition to the classic contraindications, there is one specific one - because of the arousal of appetite, it is not recommended to drink the drink for people who are on a diet and trying to lose weight.

Video of the production of the original Calvados

In this video, technologist Vladimir Stavitsky will show the entire process of making French Calvados:

Calvados is a strong alcoholic drink obtained by distilling cider. It is an apple or pear brandy, with a strength of 40% (rarely - 55%). For the first time, Calvados began to be made in the 15th century by the Vikings living in Normandy. Today apple brandy is produced in France, USA, Poland, Germany, Italy.

There are 256 calories in 100 milliliters of Calvados. The minimum aging period for apple brandy is 2 years, the maximum exceeds 50 years. With age, the drink becomes tastier and more aromatic. For culinary purposes, "young" Calvados is used for one or two years of aging. Desserts, meat dishes, cocktails, flambe are prepared on its basis.

Apple brandy improves appetite, relieves stress, stimulates the digestive tract. Gourmets recommend drinking the drink as an aperitif.

After the first distillation, the strength of raw alcohol reaches 27%, the second - 75%. To lower the degree to 40%, Calvados is diluted with distilled water.

Classification

According to the "rules of authenticity of origin", natural Calvados is divided into three types: "Calvados Pays d'Auge", "AOC calvados", "Calvados Domfrontais". In other words, this name can only be worn by those alcoholic beverages that are produced in one of the three appellations according to approved standards.

1. AOC Calvados. This is the largest appellation in terms of area, on the territory of which 6,000 producers are registered, of which 400 are large. A characteristic feature of AOC calvados is the absence of strict rules. To purify the drink, a single distillation is used in cylindrical ("columnar") distillers. As a result, the level of quality of Calvados varies greatly among different manufacturers of this appellation. The distillate has been aged in oak barrels for at least two years.
2. Calvados Pays d'Auge. There are 2,500 producers on the territory of the appellation, 40 of which are large. Only apples are used to make an alcoholic drink. The production technology involves double distillation followed by raw material aging in oak barrels for 2 or more years.
3. Calvados Domfrontais. It is the youngest appellation, formed in 1997. There are 1,500 manufacturers recorded on its territory, and only 5 of them are large. Pear spirits are used to prepare Calvados. Raw materials are subjected to a single distillation, aged in oak barrels for three years.

Interestingly, Calvados is considered the national treasure of France, where it is drunk twice as much as cognac and armagnac combined. The strength of the drink varies from 22 to 55 degrees and depends on the manufacturer.

How to drink?

Calvados is the king of the digestif. In Normandy, there is a tradition "Le trou normand", which involves the use of a strong drink during the change of dishes. The French argue that such a retreat from the meal facilitates the digestion of food, due to the formation of the so-called "hole" in the stomach.

Calvados is drunk warmed up to 18 - 22 degrees, from glasses for wine or cognac. Before drinking, the drink is warmed with the warmth of the palms, which enhances its aroma. Drink slowly, in small sips.

The quality of French brandy depends on the quality of the apples and the aging time. To balance the acidity, Calvados is infused in wooden barrels for at least two years. Over the years, it acquires a stronger aroma, a more refined taste and a darker color.

The most popular Calvados are produced by the following companies: Boulard, Fiefs Cent-Anne, Busnel, M. Dupont" (M. Dupon), "Papa Magloire" (Rere Magloire).

Exposure time

The Calvados production center is located in Pey d'Auge. Here you get the most noble sort of drink. Distilled products of apple cider that are obtained outside the area are called Hauts de vie de Normandie, Hauts de vie de Cider, du Maine.

How to determine the age of Calvados by name?

1. "Trois Pommes", "Trois Etoiles" (Trois Etoiles) - exposure up to three years.
2. "Reserve" (Reserve), "Old" (Vieux, Vieux) - at least 3 years.
3. "Vieille Reserve", "VO" (V.O.) - at least 4 years.
4. "VSOP" (V.S.O.P.) - at least 5 years.
5. Hors d´Age, Extra, Age Inconni, Napoleon – at least 6 years.

Calvados is aged in oak barrels, where it absorbs the tannins of the tree, acquires smokyness, usefulness and a characteristic amber color. To improve the taste, alcohol solutions are combined from different crops, territories, and ages. Thanks to this operation, the drink acquires a rich rich bouquet.

Benefit and harm

The properties of Calvados do not differ from those of other alcoholic beverages. A characteristic feature of fruit brandy is an amber / cognac color and a pronounced apple aroma.

• relieves stress and fatigue;
• improves mood;
• stimulates the production of digestive tract juices;
• increases the elasticity of blood vessels;
• prevents the formation of sclerotic formations;
• warms in cold weather;
• stimulates blood circulation.

In excessive amounts, Calvados, like any alcoholic drink, causes alcohol addiction, which is accompanied by psychological disorders, the degeneration of genetic material, damage to vital organs (brain, liver, kidneys).

Remember, female sex cells do not renew themselves, so the risk of fetal deformity in women who drink increases several times.

Alcohol abuse contributes to the progression of deadly diseases: alcoholic dystrophy, liver cirrhosis, trophic ulcers, anemia, pancreatitis, gastritis, amnestic syndrome.

Contraindications: pregnancy, lactation, exacerbation of chronic diseases, children under 18 years of age, problems with the pancreas, deterioration of brain function.

Depending on the frequency and dosage of application, Calvados can be both a food product, a medicine, and a poison for the human body.

Application

Due to its bright taste and "full-bodied" aroma, young Calvados has a wide range of uses.

It is used in cooking to create a flambé effect and add color to familiar dishes: pastries, meat, sauces, desserts. Based on brandy, fruit cocktails are prepared.

Calvados is added to creamy ice cream, apple pie, soufflé. It gives desserts a characteristic cognac note. Alcohol is used for baking dark meats: veal, pork, lamb (homemade or game). Most often it is used to prepare marinade. The drink softens the fibers of tissues, makes the meat tender, gives a rich flavor, spicy aroma.

The flaming of the dish with the help of Calvados looks spectacular. To do this, pour the finished dish with the necessary amount of heated alcohol, based on taste preferences, set it on fire. "Fiery" serving enhances the smell of baked meat. However, remember, flaming is a dangerous process, there should always be a lid from the dishes nearby, with which you can extinguish the flame. During combustion, only 20% of alcohol evaporates. Therefore, the alcohol content in the finished dish directly depends on the amount of ethyl added, the method of cooking meat and reaches 49%.

Children are not allowed to give food, in the preparation of which alcohol was used.

In Normandy, Camembert and Calvados are a traditional hot appetizer that embodies the spirit of France. Another "cheesy" use of apple brandy is fondue. The invention belongs to Swiss shepherds who discovered the dish in the 20th century. Fondue principle: slices of bread are dipped in cheese melted in boiling wine. It turns out extremely effective and very tasty. Calvados is added to the wine in a ratio of 3: 1.

Pear alcoholic drink serves as the basis for the preparation of strong cocktails. Calvados, rich in malic acid, is combined with whiskey, gin, rum, juices, brandy, sweet liquors. Thanks to this, the alcoholic drink acquires a unique bouquet and taste.

What to eat?

Calvados is drunk in its pure form before or after a meal. However, it is acceptable to use it between meals.

Suitable for appetizers:

• White bread;
• fruits;
• bitter chocolate;
• ice cream;
• sweet pastries;
• coffee;
• syrups;
• fruit juices.

Calvados is not recommended to eat citrus fruits, as they can drown out the spicy taste and aroma of the drink. A cigar, on the contrary, will set off a strong brand of alcohol. An unusual taste will be given by the tandem "Calvados-seafood". However, real gourmets are deeply convinced that only cheeses harmoniously complement the shade of apple brandy.

Calvados is used as the basis for creating legendary cocktails: Apple Headshot, Angel's Hope, Hawaiian Apple.

To fully reveal the aroma of alcoholic mixes, the glass is warmed in the hands, played with liquid in the glass.

Calvados based cocktail recipes

Recipe number 1 "Hit an apple in the head"

• Calvados;
• lemon juice;
• Orange juice;
• maple syrup.

Mix all the ingredients, add a few pieces of ice, shake vigorously in a shaker, strain into a glass. Decorate the cocktail with an orange circle.

Recipe number 2 "Hope of an angel"

Ingredients (20 ml total):

• gin;
• orange liqueur;
• Calvados.

Mix the ingredients with ice, shake, strain the cocktail.

Recipe number 3 "Hawaiian apple"

Ingredients:

• brandy - 15 milliliters;
• pineapple juice - 20 milliliters;
• Calvados - 40 milliliters;
• pineapple (diced) - 15 grams.

To prepare, combine all the ingredients with ice, mix in a shaker, strain into a tumbler glass. Serve with a swizzle stick.

The taste and smell of a cocktail depend on the aging of Calvados: with age, the strength, sweetness, and saturation of the drink change, fruity, woody notes fade or stand out.

Production technology

The basis of Calvados is fruit cider.

For the manufacture of the drink, “bitter”, “sour”, “sweet”, “bitter-sweet” varieties of apples are used. The main selection criteria are must acid and tannin content.

The ideal mixture for making cider is 20% sour apples and 40% bitter, sweet apples. If it is not possible to use several varieties, opt for sweet and sour fruits. Fruits are harvested all autumn. Then juice is squeezed out of them, which (together with the pulp) ferments without the addition of yeast. The result is a low-alcohol base for Calvados (cider). Then the product is subjected to distillation, aging, blending (the technology is similar to cognac, the difference is only in raw materials).

To improve the taste of an alcoholic beverage, 5-15% pear cider is added to it.

Of course, real Calvados cannot be prepared independently without the use of special industrial equipment. At home, you can only make an imitation of a drink.

Classic Calvados Recipe:

1. Fruit selection. The taste of the drink depends on the variety of apples, pears. The main thing is that the fruits are fresh, ripe, juicy and fragrant. Give preference to fruits harvested in September. For the production of Calvados, only those fruits that are plucked from the tree are used. Fruit that has fallen to the ground is not good.

Interestingly, there are wild yeasts on the peel of apples that ensure the fermentation of the must. Therefore, harvested fruits should never be washed with water. It is enough to wipe them from dust with a dry cloth.

1. Wort preparation. Pour apple pulp with water, insist and squeeze. To prepare the base for Calvados, mix 30% second pressing and 70% pure juice. When using sour or bitter apples, there is a high chance that the mixture will turn sour due to a lack of sugar. In this case, you can add inverted syrup or glucose.

The minimum allowable concentration of sugar in the wort is 8%, the maximum is 15%.

1. Sourdough preparation. Grind unwashed fruits, on the surface of which wild (natural) yeast is concentrated, mix them with water and sugar, place the container in a warm place for fermentation. When a plentiful foam cap appears, combine the starter with the wort. It should account for no more than 4% of the total.
2. Fermentation. Fermentation of the must takes 1.5 months without access to air at a temperature of 20 degrees above zero. The cessation of carbon dioxide emission indicates that the cider is ready for distillation.
3. Distillation. After the first distillation, the strength of the drink is 25%, the second - 65%.
4. Dilution. Concentrated Calvados is diluted with distilled water until the alcohol content in the drink is reduced to 40% (55%).
5. Infusion in oak barrels. To give an amber color, a tart taste and a characteristic smell, calvados can be aged in glassware with the addition of oak chips. Remember, a barrel can only have a wooden plug. There should not be any brass faucet in it.

For better tightness, the ends of the barrel and its sealed surface are smeared with hot paraffin, previously diluted with natural drying oil. Before use, the container is soaked for 2-3 weeks in hot water with the addition of baking soda, which is changed once a day. Initially, the barrel may leak, but over time, the staves will swell, and it will gradually become tight.

Diluted raw alcohol is poured into a prepared wooden container, with a strength of 25% to 40%, kept for up to 4 weeks, drained. As a result, this product cannot be used for the preparation of Calvados. It is being distilled. After that, alcohol is poured into the barrel, intended for the preparation of a noble apple brandy.

Place the filled container in a damp place with a temperature of up to 10 degrees above zero (cellar, basement, barn). In comfortable apartments, alcohol will quickly evaporate due to dry air, which should not be allowed. No more than 3% of ethyl should be volatilized per year.

In the absence of a cellar, Calvados can be stored at home in a special box, where the desired humidity is maintained. To ripen the drink, normal gas exchange is necessary, which is provided by the porous structure of the tree. It is strictly forbidden to seal the barrel with a polymer film, mastics or paints. These chemicals prevent the drink from "breathing" through the wooden walls, in addition, they are able to penetrate inside, worsen the taste of brandy, and form compounds harmful to the human body.

Interestingly, during long-term storage of Calvados in oak barrels, wood substances are extracted into Calvados, which is accompanied by complex chemical transformations. In small containers with a capacity of up to 10 liters, these processes proceed faster than in containers with a volume of 50 to 400 liters.

To get Calvados at home, aged even in small barrels, the distillate is insisted for at least 6-12 months.

Calvados on oak bark and shavings

This is an accelerated technology for the production of apple brandy. It appeared due to the reluctance of some manufacturers to wait a long time for the maturation of an alcoholic drink.

Its principle is as follows:

• boil oak chips or wood chips in water with the addition of baking soda for 15 minutes;
• repeat this procedure, but only in clean water;
• dry the chips (chips) naturally at room temperature, followed by placement in the oven, where they are calcined at 140 degrees;
• put oak wood in a glass container, pour alcohol 30 - 45%, seal tightly;
• withstand 2 - 3 days, shaking occasionally;
• drain the stained alcohol, overtake;
• pour into the container a batch of raw, which is intended for home-made drink;
• store dishes with distillate at a temperature of 25 degrees, shake occasionally;
• insist at least a month.

Oak shavings are said to be ready for infusion when, after being pierced in the kiln, they acquire a characteristic brown color and begin to exude a strong aroma. The distillate on wood chips begins to change its taste and turn amber in 7-14 days after aging.

The fastest method of preparing Calvados is considered to be the infusion of the drink on oak bark. Remember, the quality of homemade fruit brandy will differ from the unique French reference. Only prepared bark should be used for aging, otherwise the product will acquire a strong astringent aftertaste of cork.

The top layer of wood is pre-roasted in the oven until it acquires a rich brown color and a pronounced smell. The distillate is poured into glass containers, oak bark is added. Calvados quickly absorbs aroma and taste. The exposure time is at least 2 weeks.

An excellent result can be achieved by infusing brandy in an oak barrel with the addition of oak bark.

Why can't Calvados work?

The three most common mistakes are:

• improper distillation of cider;
• a recipe is used in which fruit juice is the basis, without the addition of pulp;
• apples don't ferment, they rot.

In many recipes, juice is squeezed from fresh apples, which is left to ferment under a water lock. This is a gross error of the technological process! It is the apple seeds that give the drink a rich fruity bouquet. Grind them correctly (using a blender, meat grinder) and put them to ferment for two days, periodically stirring the pulp so that it does not sour. On the third day, the process of rotting the apple mixture may begin, so it is better not to delay the next step.

Conclusion

Calvados is a strong Normandy drink, with an alcohol content of up to 55%.

Real apple brandy is produced in the northwest of France, in one of three registered appellations. From the point of view of international law, any other Calvados is a fake. When buying a drink, pay attention to the label. The real Calvados is crowned with the inscription "Appellation d'origine contrôlée", which means "name controlled by origin". Next to this inscription, the appellation and aging periods are indicated (Fin, V.S.O.P., XO and others).

For the production of Calvados, only high-quality raw materials are used - fragrant, freshly picked apples or pears. You can not use fruits that have fallen to the ground.

The process of making homemade apple brandy is divided into the following stages: “washing of raw materials”, “crushing”, “squeezing the pulp”, “settling”, “distillation”, “aging”.

The quality, taste, aroma of the drink directly depend on the correct observance of the technological process.

A bottle of Calvados is stored exclusively in an upright position at a temperature of 5 - 15 degrees above zero, not in the light, in a sealed bottle. The drink easily absorbs tastes and smells. Therefore, in a horizontal position, Calvados can acquire a cork shade. An open bottle is stored for no more than 3 months, since the trapped air greatly impairs the taste and aroma of the drink.

The French have long been considered quite subtle gourmets and connoisseurs of elite alcohol and unusual dishes. As for Calvados, they even have a joke that they produce cognac for export, because it is known to the whole world, but they leave the most relish and exclusive for themselves. How things really are there, no one really knows, but it still doesn’t hurt to find out how to drink and what to eat Calvados in order not to lose face one day, to show a close acquaintance with the culture and traditions of another people, as well as knowledge rules of etiquette in polite society.

Tart Calvados: what is it, how to drink it right

Before figuring out how to drink Calvados correctly, it should be clarified that in the world it is considered a masculine drink, since its strength is quite high, unlike cider, from which it is obtained. In fact, this product is not in vain called apple brandy, as it is made from fruit mash, which is distilled in special cylindrical distillers. The result is a strong, aromatic drink containing up to 45-65% alcohol.

Calvados is a strong alcoholic drink made from apple cider, and less often pear cider, which can be made exclusively from a list of certain types of fruits that cannot be transported from one region to another. This rule is enshrined in French law, because any drink produced outside certain territories can no longer be considered authentic, that is, genuine. After distillation, the liquid is clear, like a tear, and its characteristic color is given by aging in oak barrels for a period of two years, like real cognac.

Features and nuances

On the shelves in stores you can find a wide variety of brands located in Bulgaria and the Czech Republic, Spain and Italy, England and Austria, you can list for a long time. All these variants of Calvados can be considered as such very conditionally, just as an artificial diamond can be called genuine with a big stretch. Nevertheless, an experienced moonshiner can do it quite independently, at home.

The classic way to drink this amazingly fragrant and strong drink is to slowly sip after a hearty meal, among friends and relatives, on a cold autumn evening. However, you can drink Calvados as an aperitif, since malic acid perfectly awakens the appetite, promotes the release of gastric juice. Yes, in the process of eating, it will only come in handy, because there are no clear criteria for drinking time, everything is based on your own preferences.

How to drink and eat Calvados

Starting to figure out what Calvados is and how to drink it correctly, many stumble upon recommendations from the French themselves, but are in no hurry to use them. This is a mistake, and the inventors of the drink, the Normans, can definitely tell a lot of interesting things about it, for general education and increasing the culture of drinking.

General recommendations

The easiest way is to try to find on Wikipedia how to drink Calvados. True, it is not a fact that there is a clear guide there, and not only the territorial distribution, origin and history of the drink. Therefore, let's first get acquainted with the general rules and recommendations from professional winemakers in France.

• Together with Calvados, it is customary to serve cigars, just as in the case of cognac. They help to set off the finest aroma and rich apple flavor, making it even more unusual and original.
• You should drink slowly, in small sips, savoring one glass for half an hour, or even more.
• The warming effect of the product is widely known, but in order to feel it, you do not need to immediately swallow Calvados, but rather warm it in your mouth.
• The drink can be served both with ice, juice, as part of cocktails, and in an absolutely pure form, any option is acceptable and does not go beyond etiquette.
• You need to fill the glasses no higher than the bottom expansion ends and the top one begins, and ideally - for two or three sips.

There is even a tradition called the "Norman Hole", which consists of a meal during which Calvados is served. This lunch consists of several dishes (mostly meat), very satisfying and served in large portions. Between eating them, it is customary to sip the drink in order to stimulate the appetite again, since the portions are meant to be really huge.

Temperature and dishes

Before you find out what they drink apple calvados with, you should first find out what is the best way to taste it. But for starters, it does not hurt to find out that the drink should only be served to the table at a certain temperature - from eighteen to twenty degrees. In fact, in most cases, a bottle brought from the cellar will need to be warmed up, and this can be done by simply letting it stand for a couple of hours at room temperature.

• Often, Calvados is poured into cognac glasses. This dish is very interesting, as it has a special shape that reveals the aroma. The narrowed neck of such a container will prevent you from enjoying the smell to the fullest.
• When apple brandy is served at the change of courses, that is, during the meal, you can pour it into white wine glasses.
• No one will forbid pouring this drink into ordinary piles and glasses, but then you should not expect the discovery of all the unusual taste and stunning aroma.
• It will be inconvenient to drink from large glasses, because by default you need to take tiny, almost weightless sips.
• Small Chianti glasses are ideal, they have exactly the same shape that is needed for Calvados.

In their homeland, Calvados are preferred to be served in small stemless glasses, slightly widened from top to bottom, like the shape of a blossoming tulip or an hourglass. The expansion at the bottom will allow you to warm the drink in your hands to open it, activate all its fabulous smell, and exactly the same at the top, will let you enjoy it to the fullest.

The best appetizer for Calvados

A classic can be considered an option when eating Calvados is offered with a variety of meat delicacies, such as jamon and other delights. But there are various options, because many years have passed since the time of the ancient Normans, and the main food has long ceased to be fried, dried and baked animal carcasses over an open fire.

• A variety of elite cheeses (livaro, camembert, brie), including those with white or blue mold, will be the perfect appetizer for quality apple brandy. And at home, the prepared drink will open better with similar, unusual products.
• Many say that drinking wine and other spirits with fruit is the last century and the height of bad taste. This is a delusion, and today in many worthy institutions in France you will be served apples, pears and bananas, strawberries and currants, as well as other sweet delicacies for an appetizer with Calvados. The only thing you need to be careful with is citrus fruits, as they can completely drown out the aroma of fresh apples in alcohol.
• Another drink that can be combined with Calvados is coffee. Its bright taste and smell will help to separate the taste of the previously eaten dish from the subtlest aftertaste of the drink, activate, spur its smell to disperse throughout the room.
• Chocolate can be called a great addition to this alcohol. However, sweet lovers will be somewhat disappointed, as we are talking about dark chocolate, the cocoa content of which is not less than sixty percent.

Today, meat cannot be called the most popular appetizer for Calvados, especially freshly prepared. Cuts from the same jamon, Italian dry-cured sausage and the like are welcome. However, many believe that the drink is also drunk very well with barbecue, steak, and other goodies.

Choice of Calvados

Having finally figured out how and with what they drink Calvados, you can also find out how to choose the right alcohol in the store in order to know exactly what you are buying. It is quite expensive, because such alcohol is bought for holidays or celebrations. Because of this, I would like the drink to fully meet expectations. Regarding exposure and, as well as the approximate cost of one bottle, there is already an article on our website. Let's look at the rest of the criteria.

• The quality of the finished product is directly affected by the region of production, since apples cannot be transported from place to place. That is, in each region the drink has its own unique taste and aroma. More details about all existing regions (appellations) can be found in Wikipedia.
• The most high-quality and aristocratic is vintage alcohol, the exposure of which has exceeded twenty or even thirty years.
• High-quality Calvados must have individual packaging. Most often it is a wooden box, specially made for one, single bottle.
• Be sure to check the certificates of conformity when, especially if the price is high enough, otherwise you can give half a fortune for a swill that can be made in a saucepan in your own kitchen.

Based on the foregoing, we can conclude that there is no consensus on how to drink and what to eat Calvados. Anyone can try all the proposed options on their own experience, and then choose what they liked the most.

Video how to drink Calvados

This drink is so interesting, varied and at the same time traditional that you need to get to know it better to discover the full versatility of French culture. Below is an interesting video for those who want to know more.