Calvados 30 Ans Unreduced

Total Page：16

File Type：pdf, Size：1020Kb

C C Pays d'Auge Normandy - France CALVADOS 30 ANS NON-RÉDUIT A.O.C. CALVADOS DU PAYS D'AUGE Calvados 30 ans non réduit )* ",0 years unreduced". is a strong cal2ados it is bottled at cas4 strength, with neither dilution nor cold filtration. It has been treated in such a way as to ma:imise its concentration and comple:ity. T CLAY AND OXFOADIAN MAAL SOIL. V" 80E OF FITTEASHEET APPLES 20E OF ACID APPLES H"$% FAOM SEPTEMFEA TO NOVEMFEA A&' &$". 51 E VOL. T%&'()*+%, +,%- The apples are mi:ed, crushed and pressed. The apple Luice is fermented right out to gi2e cider to be distilled. Double distillation is carried out 6 months after the fermentation has ta4en place. The first distillation gi2es the "petite eau" at ,0E by 2olume and it is the second distillation, that of the "petite eau" which gi2es the Cal2ados. Aging: Thirty years minimum. In toasted 1200L )26N imp gallon. and then N00L )88 imp gallon. oa4 barrels. This Cal2ados was neither reduced )no water is added. nor filtered after cold stabiliOation. Fottled when ordered. T.,/)(0 (1/%, Eyes: Colour Mahogany. Very slightly haOy, slightly fat. Nose: Powerful, intense, sweet. Spices and caramelised apple. Mouth: Powerful, intense and elegant. Spices and caramelised apple in the mouth. Fitterness and earthy hints. +00%,/)1(, - Storage 2ery long, bottles upright. - As a Digesti2e Drin4ing temperature 20-22PC )68 to 72PF.. Very suitable for lo2ers of fine eau:-de-2ie, dar4 chocolate and powerful cigars. The lac4 of dilution gi2es it a uniRue intensity both on the nose and in the mouth. As this cal2ados was not cold filtered, a light deposit can appear. P2%,, &133%(/, Sommeliers International "natural, classy, fine" Le Point 17.5 S20 Outstanding Cal2ados "elegant, great finesse" Monsieur "Powerful, intense and elegant" Fottle types 70 cl - ,5 cl DOMAINE DUPONT 14430 VICTOT-PONTFOL - FRANCE TEL.: +33 (0)231.632.424 - FAX: +33 (0)231.631.476 - EMAIL: [email protected].

Copy Link

Recommended publications

C:\Mes Documents\Fruits\Divers\Mes Articles\Article Livres Cidre.Wpd
BOOKS FOR CIDER MAKING Claude Jolicoeur 197 Aberdeen Québec, Québec, Canada, G1R 2C9 Tel. (418) 524-6833 E-mail [email protected] After now 10 years of cider making and collecting books on the subject, I thought I could share these books and my opinion on them with the NAFEX community. The first book I got on the subject, and the one I still consider the most useful is by Annie Proulx and Lew Nichols, 1980, Garden Way Publishing: "Sweet & Hard Cider - Making it, Using it & Enjoying it", 188 pages. It contains pretty much everything one has to know to start with this extremely enjoyable activity: basic procedures, recipes, notes on orcharding and cider apples. It is simple enough for the beginner, yet complete enough for the more experienced cider maker to browse through it again and again. It is the book I recommend to anyone who ask me for something on the subject. I know there is now a new edition of this book, but I haven’t seen it yet. Another one that was written with the same objectives is Jo Deal’s "Making Cider", published by G.W. Kent inc. in 1985, 94 pages. This one is a bit strange because although it is published in the USA, it’s essentially a British book: almost all the cider varieties mentioned are English and the sources mentioned are also in England. Personally, I don’t find this book as useful and complete as the one from Proulx and Nichols. Now, we will get into books that are more specialized.
[Show full text]
Hummus Perfected Warm.Whipped
H E R O P K T I M S B I A R | L Jerk-Rubbed Traybake Chicken Rich & Simple French Apple Cake H L C ✩ ✩ C K H O A Amatriciana | Caramel-Braised Chicken O Rome’s Robust Vietnam’s N C G E U O T H Y E W A Y CHANGE THE WAY YOU COOK ◆ THE NEW HOME COOKING SPECIAL ISSUE ◆ Hummus Perfected Warm.Whipped. Drizzled. Kitchen Guide: Sweeteners, measured up … Weeknight Easy Thai Fried Rice 19_MSM_Sample_FrontCover_CTWYC.indd 1 3/18/20 3:28 PM ◆ Special Issue Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX Rigatoni with Roman Broccoli Sauce In which broccoli becomes a light and silky pasta sauce ��6 Whole-Roasted Cauliflower Simply seasoned, tender and lightly charred: Cauliflower perfected �� 7 Salt-Crusted Potatoes (Papas Arrugadas) Wrinkled and salty outside, tender and creamy inside: Tenerife’s potatoes �� 8 Salt-Crusted Potatoes ......................Page 8 French Apple Cake ..........................Page 29 Pasta all’Amatriciana In Rome, red sauce is rich, robust and �� barely there? �� 10 Chickpea and Harissa Soup (Lablabi) In Tunisia, soup is rich, bright, loaded with chickpeas and assembled in the bowl ��11 Charred Brussels Sprouts with Garlic Chips Crunchy slivers of garlic punch up the flavor—and texture—of sprouts �� 13 Thai Fried Rice Andy Ricker makes the case for fried rice as a weeknight staple ��14 Sichuan Chicken Salad
[Show full text]
Handling of Apple Transport Techniques and Efficiency Vibration, Damage and Bruising Texture, Firmness and Quality
Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences PUBLISHED BY: B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ACTIVITIES OF WP9 IN THE CENTRE OF EXCELLENCE AGROPHYSICS CONTRACT NO: QLAM-2001-00428 CENTRE OF EXCELLENCE FOR APPLIED PHYSICS IN SUSTAINABLE AGRICULTURE WITH THE th ACRONYM AGROPHYSICS IS FOUNDED UNDER 5 EU FRAMEWORK FOR RESEARCH, TECHNOLOGICAL DEVELOPMENT AND DEMONSTRATION ACTIVITIES GENERAL SUPERVISOR OF THE CENTRE: PROF. DR. RYSZARD T. WALCZAK, MEMBER OF POLISH ACADEMY OF SCIENCES PROJECT COORDINATOR: DR. ENG. ANDRZEJ STĘPNIEWSKI WP9: PHYSICAL METHODS OF EVALUATION OF FRUIT AND VEGETABLE QUALITY LEADER OF WP9: PROF. DR. ENG. BOHDAN DOBRZAŃSKI, JR. REVIEWED BY PROF. DR. ENG. JÓZEF KOWALCZUK TRANSLATED (EXCEPT CHAPTERS: 1, 2, 6-9) BY M.SC. TOMASZ BYLICA THE RESULTS OF STUDY PRESENTED IN THE MONOGRAPH ARE SUPPORTED BY: THE STATE COMMITTEE FOR SCIENTIFIC RESEARCH UNDER GRANT NO. 5 P06F 012 19 AND ORDERED PROJECT NO. PBZ-51-02 RESEARCH INSTITUTE OF POMOLOGY AND FLORICULTURE B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ©Copyright by BOHDAN DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES LUBLIN 2006 ISBN 83-89969-55-6 ST 1 EDITION - ISBN 83-89969-55-6 (IN ENGLISH) 180 COPIES, PRINTED SHEETS (16.8) PRINTED ON ACID-FREE PAPER IN POLAND BY: ALF-GRAF, UL.
[Show full text]
Microorganisms in Fermented Apple Beverages: Current Knowledge And
Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions Fabien Cousin, Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso, Jean-Marie Laplace, Marina Cretenet To cite this version: Fabien Cousin, Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso, Jean-Marie Laplace, et al.. Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions. Microorganisms, MDPI, 2017, 5 (3), pp.39. 10.3390/microorganisms5030039. hal-02089085 HAL Id: hal-02089085 https://hal.archives-ouvertes.fr/hal-02089085 Submitted on 3 Apr 2019 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. microorganisms Review Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions Fabien J. Cousin ID , Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso ID , Jean-Marie Laplace and Marina Cretenet * Aliments Bioprocédés Toxicologie Environnements, Normandy University, UNICAEN, UNIROUEN, 14000 Caen, France; [email protected] (F.J.C.); [email protected] (R.L.G.); [email protected] (M.S.); [email protected] (M.D.); [email protected] (J.-M.L.) * Correspondence: [email protected]; Tel: +33-231-565-785 Received: 27 June 2017; Accepted: 21 July 2017; Published: 25 July 2017 Abstract: Production of fermented apple beverages is spread all around the world with speciﬁcities in each country.
[Show full text]
Calvados Is a Particular Distilled Apple And/Or Pear Cidre Made Only in Certain Recognized Areas, Primarily in the Calvados Department of Normandy, France
Calvados is a particular distilled apple and/or pear cidre made only in certain recognized areas, primarily in the Calvados department of Normandy, France. Only the distilled CALVADOS cidre from these areas can be called Calvados. Calvados is divided into three further designations or Appellations d’Origine Contrôllée (AOC), which are special certifications distinguishing Calvados based on distinctive terroirs, the type of fruit used and the method of distillation. The three Calvados AOCs are AOC Calvados, AOC Calvados Pays D’Auge, and AOC Calvados Domfrontais. REGION AGING INDICATIONS AOC Calvados Pays d’Auge is produced in a geographic Blends (un assemblage): Once the Calvados in the barrels has region called Pays d’Auge in the Calvados department. To reached its prime, Calvados of various ages, from different groups be called AOC Calvados Pays d’Auge, the cidre has to be and areas, are combined to complement the qualities of each fermented for a minimum of six weeks. The cidre used for other. Blending is done to strike a harmonious balance between distillation cannot have more than 30% pear cidre (called woodiness and fruitiness. Calvados blends are named after the poiré) and must be double distilled, normally in a pot still. youngest Calvados in the blend. A Calvados V.S., for example, can It must be aged in oak barrels for at least two years. be made up of older Calvados, but must carry the name of the AOC Calvados doesn’t have the strict distillation youngest, which is 2 years, signified by V.S. requirements of Pays d’Auge but is typically made in a Vintages (un millesime): Some Calvados is bottled as a single column still with a single distillation.
[Show full text]
French-Style Pork Chops with Apples and Calvados
FROM SHOW NO. 428 FRENCH-STYLE PORK CHOPS WITH APPLES AND CALVADOS SERVES 4 We prefer natural pork, but if the pork is enhanced (injected with a salt solution), decrease the salt in step 1 to ½ teaspoon per chop. To ensure that they fit in the skillet, choose apples that are approx- imately 3 inches in diameter. Applejack or regular brandy can be used in place of the Calvados. Before flambéing, be sure to roll up long shirtsleeves, tie back long hair, and turn off the exhaust fan and any lit burners. Use a long match or wooden skewer to flambé the Calvados. The amount of vinegar to add in step 4 will vary depending on the sweetness of your cider. 4 (12- to 14-ounce) bone-in pork rib chops, 1 inch thick Kosher salt and pepper 4 Gala or Golden Delicious apples, peeled and cored 2 slices bacon, cut into 1/2-inch pieces PHOTO CREDIT: CARL TREMBLAY 3 shallots, sliced Pinch ground nutmeg 5. Using slotted spoon, transfer beef to bowl with cremini 1/2 cup Calvados mushrooms and pearl onions; cover and set aside. Strain braising 1 3/4 cups apple cider liquid through fine-mesh strainer set over large bowl, pressing on 1 1/4 cups chicken broth solids to extract as much liquid as possible; discard solids. Stir in 4 sprigs fresh thyme, plus 1/4 teaspoon minced remaining wine and let cooking liquid settle, 10 minutes. Using wide, shallow spoon, skim fat off surface and discard. 2 tablespoons unsalted butter 6. Transfer liquid to Dutch oven and bring mixture to boil over 2 teaspoons vegetable oil medium-high heat.
[Show full text]
Welcome, Dear Guests!
Welcome, dear guests! For more than 100 years, the Homburger Hof has been an Apfelwein-pub and as such we would like to take it to the future. In extraordinary times, creative solutions and a mindful cooperation are required. Through various activities we try to offer you and ourselves the best possible protection: For example with a mobile air filter system in all rooms or plexiglass dividers. In the end, we can only master the current challenge together. My team and I wish to experience the Frankfurt way of life with you by offe- ring traditional cuisine and a largeselection of Apfelwein-types. It is all about combining the well-proven old and the promising new. That is why our cuisine includes seasonal and regionalproducts that simply taste great. Should you have questions regarding allergens, we will be happy to help and prepare a dish according to your wishes. I grew up living in Hattersheim. After my education as a hotel specialist, I gained lots of gastronomic experience in many places all over the world. After having fallen in love with Apfelwein and all that comes along, I started looking for my own gastronomic business. So here I am and together with my team I am looking forward to beautiful days and cosy evenings with you. Be our guest and enjoy the Bembelkultur in the middle of Eckenheim! Welcome! Andreas Kimmel and team bembelkultur.de homburger_hof Seasonal Menu soup pumpkin cream soup 1,2 with croutons and pumpkin seed oil 5,90 € salad Salad plate with goat cheese thaler 5 and caramelized pumpkin wedges 14,90 € vegetarian
[Show full text]
Cocktail List
DRINKS LIST COCKTAILS BEER (TO-GO AVAILABLE) LEFT HAND BREWING 6 LIMESLICER 14 “1265” Pilsner tequila/ poblano chile liqueur/ cilantro grapefruit juice/ grapefruit soda/ lime 4NOSES BREWING CO. 6 “Bout Damn Time”, IPA COPPER KETTLE 14 UPSLOPE 7 honey whiskey/ginger beer Lager pear shrub / lemon / turmeric ginger syrup TELLURIDE BREWING 6 VALENTINO 14 “Face Down” Brown expadin puntagave mezcal cherry herring/sweet vermouth orange BOULEVARD BREWING 6 “Hazy American” Hefeweizen MOONLIGHT ESPRESSO 16 absolut vanilla vodka/bailey’s frangelico /espres ELEVATION 6 “Lil’ Mo” Porter PERSPECTIVES 14 DRY DOCK BREWING CO. 6 raisin-almond infused absolut pear / calvados / apple cider Amber Ale dark chocolate bitters COLORADO CIDER 6 “Glider” Cider STONE BREWING 6 “Tangerine Express” IPA UPSLOPE “SNOW MELT” 7 Juniper Lime, Hard Seltzer JIANT, ELDERFLOWER & JASMINE 8 Hard Kombucha BITBURGER 6 N/A Beer DRINKS LIST DRINKS IN THE CAN RAMONA (250ML) 9 Ruby Grapefruit, Wine Spritz UNDERWOOD (375ML) 13 White Bubbles THE COPPER CAN (12OZ COCKTAIL IN A CAN) 12 Moscow Mule UNDERWOOD WINE CO. (375ML) 12 Sparkling Rosé, Oregon DAZED & WATERMELON (12OZ COCKTAIL IN A CAN) 11 Vodka, Watermelon, Mint FRANCIS FORD COPPOLA WINERY, 11 “DIAMOND COLLECTION” (250ML) Chardonnay, Gold Label, California DIA DE LA PALOMA (12OZ COCKTAIL IN A CAN) 12 Tequila, Grapefruit & Lime UNDERWOOD WINE CO. (375ML) 12 Pinot Noir, Oregon (2 glasses of wine) ROWDY MERMAID N/A 86 Watermelon Kombucha DRINKS LIST MOCKTAILS & SHRUBS Shrubs and sipping vinegars have a long varied history, from Roman times when they were used to preserve fruits and vegetables pre-refrigeration to colonial times and during prohibition to offer an alcohol-free choice of beverage.
[Show full text]
Calvados Chauffe Coeur
Calvados Chauffe Coeur The making of Calvados Chauffe Coeur: Origin: According to the original and ancient recipe, the Calvados Chauffe Coeur are a blend of Calvados Appellation (single distillation) and Calvados Pays d’Auge (double distillation). Apples: a wide variety of acid, bittersweet cider apples are used; they are pressed by varieties and each juice is stored individually in stainless steel vats until the first fermentation; then the juices are blended for the specific purpose of making Chauffe Coeur, the blend undergoes a second fermentation and is left to age for a minimum of one year. Distillation: Single and double distillation; for the double distillation, the heads and tails are discarded; only the heart of the distillation, where all the aromas and fruit are nestled, are used for making the Chauffe Coeur quality. Aging: in old 12hl oak barrels from the Limousin. Old oak is used in order to preserve the fresh taste of the apples. Blending: Usually, the blending takes place about a year before the final product is meant to be bottled, when the various eaux de vie have aged well and for a long time. At that time also, if some strength reduction is needed, it will be done, slowly and little at a time over a few months. Chauffe Coeur Calvados are sold at 43% volume, the best volume according to the cellar master. There is no sugar, caramel or color added. Chauffe Coeur Calvados VSOP is aged a minimum of 6 years in oak. 95 points. Gold medal “Exceptional.” (Beverage Tasting Institute) “Highly Recommended / 90-95 / Best Buy” (Wine Enthusiast) “Highly Recommended / 4 stars” (Spirit Journal) Chauffe Coeur Calvados Hors d’Age is aged a minimum of 15 years in oak.
[Show full text]
Calvados 1/9/06 3:22 PM Page 1
feb calvados 1/9/06 3:22 PM Page 1 CALVADOS BY JUDY SERRA LIEBERMAN ention Normandy, France M to any American, and the immediate thought is of D-Day, when Allied forces launched their invasion of Europe in World How About Them Apples? eties – bitters, bittersweets, sweets, and War II. But that northwest corner of Why not, indeed, since Calvados was a acidics – are combined in proportions homemade beverage, and the preferred appropriate to AOC requirements and the coastal France has offered more drink of local farmers and fishermen. The desired blend. Note that a designation than military history to the world. It is terrain and climate of the region are broader than the Pays D’Auge, simply unfriendly to grapes, but perfect for fruit termed Calvados, and a third, named home to the Appellation Contrôlée of trees, particularly a wide variety of apples. Domfrontais (which spirit contains 30% Calvados, a unique and intriguing Locals, accepting that life had given them pears) comprise the total AOC. Another apples, produced a cider spirit to meet their product of the region is Pommeau, which is sprit distilled from apple cider. The needs. It was not until the time of the a mixture of Calvados and unfermented finest Calvados comes from this French revolution, when France designated cider. This beverage makes a delightful the geographical sector as “Calvados,” that aperitif. narrow valley, and while the drink is the spirit got its modern name. And, as a The press and dry aging of the cider revered by connoisseurs, it does not matter of ironic history, it did not gain real produces a clear, high alcohol (4.5%) liq- respect in its own country until the late uid.
[Show full text]
Technical Overview on Cider Production 23 23
TALLINN, ESTONIA TALLINN, ESTONIA APRIL 25, 2017 APRIL 25, 2017 TECHNICAL OVERVIEW ON CIDER PRODUCTION TECHNICAL OVERVIEW TECHNICAL OVERVIEW ON CIDER PRODUCTION 23 23 LALLEMAND OENOLOGY LALLEMAND OENOLOGY TALLINN, ESTONIA, APRIL 25, 2017 TECHNICAL OVERVIEW ON CIDER PRODUCTION PROCEEDINGS OF THE XXVIIes ENTRETIENS SCIENTIFIQUES LALLEMAND ISBN 978-2-9815255-8-1 (printed version) ISBN 978-2-9815255-9-8 (pdf version) Legal deposit Bibliothèque et Archives nationales du Québec 2018 Library and Archives Canada 2018 DISCLAIMER: Lallemand has compiled the information contained herein and, to the best of its knowledge, the information is true and accurate. Lallemand offers this publication for use by winemaking professionals world- wide as a compendium of existing knowledge, both scientific and anecdotal. It is the user’s sole responsibility to determine whether any of the information contained herein is of benefit. The information, techniques and procedures presented in this publication are not to be considered as any type of expressed or implied guarantee for any aspect of the winemaking process in any wine-producing country. Lallemand Inc. Montréal, Canada H1W 2N8 The reprint or digital publication of any part of this book without permission from Lallemand is prohibited and illegal. CONTENTS CIDER CIDER: AN ANCIENT ART CIDERMAKING VS. WINEMAKING - IS THERE A IN A MODERN WORLD ............................................5 DIFFERENCE? ...........................................................19 Rebecca Mussell Amanda Stewart A TECHNICAL OVERVIEW OF FRENCH CIDER: LOCAL IMPORTANCE OF CIDER PRODUCTION IN FROM SPOILAGE CONTROL TO AROMATIC PROFILE ESTONIA (LOCAL PRODUCER SIIDRIKODA AS A PILOT CHARACTERIZATION ................................................9 PLANT FOR SCALE-UP YEAST APPLICATION) .........25 H. Guichard, P. Poupard, Jean-Michel Le Quéré and Rain Kuldjärv R.
[Show full text]
Oude Boomgaarden-Restanten
Oude boomgaarden-restanten OUDE HOOGSTAMFRUITBOM EN ZIJN MEESTAL EEN SIERRAAD IN HET LANDSCHAP. SOMS GOED ONDERHOUDEN, SOMS MINDER OF GEHEEL NIET ONDERHOUDEN MAAR ALTIJD TONEN ZE ALS PARELS IN DE NATUUR EN LANDSCHAP. Her en der vind men nog steeds oude boomgaard restanten en oude fruitbomen die vaak ook solitair zijn aangeplant. Op onze speurtochten naar oude rassen voor onze collectie kwamen wij op de plaatsen waar nog erg mooie oude hoogstammen staan. Ook kwamen wij op plaatsen waar men nog nieuwe hoogstammen hadden aangeplant. Al met al kunnen we stellen dat de aanplant van oude fruitrassen weer in de lift zit. Voor aankleding van boerderij, landhuis of welke woning dan ook geeft de decoratie met fruit- bomen een positieve uitstraling aan welk onroerend dan ook. Welke oude rassen zijn nog bekend en minder bekend, wij zetten verderop enkele op een rij en vertellen we wat over vroeger fruit telen. Wat zijn nu eigenlijk oude fruitrassen? Dat is eigenlijk maar heel eenvoudig te stellen, rassen die niet meer (commercïeel) aangeplant worden behoren we bij de oude fruitrassen te noemen. Verdwijnend fruit Vroeger had elk gezin met een eigen erf, wel wat fruitbomen bij huis. Op de verkoop van het fruit heeft men zich niet toegelegd, doch men was in vroegere tijd zeer kwistig in het uit- delen ervan aan familie en bekenden. Ook vinden wij op het erf pruimebomen. Omdat deze vruchtbomen hier bijna overal goed groeien, worden ze op bij- na alle erven gevonden. Wie wil daar niet wandelen. Een oase van rust en schoonheid. 10 Appelrassen kunnen we in verschillende soorten indelen.
[Show full text]