Calvados Is a Particular Distilled Apple And/Or Pear Cidre Made Only in Certain Recognized Areas, Primarily in the Calvados Department of Normandy, France
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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. Only defined cidre apples vintage that represents a single distillation. It is named after the and cidre pears are allowed and production procedures are year it was barreled. very regulated. Nearly 70% of all Calvados carries this AOC. V.S., Fine, Trois etoiles, or Trois pommes: Aged a minimum of 2 years AOC Calvados Domfrontais is primarily made in the Orne Vieux or Reserve: Aged a minimum of 3 years department in a geographic area called the Domfront. V.O., Vieille Reserve, or VSOP: Aged a minimum of 4 years For this AOC, the cidre used for distillation must contain a X.O., Tres Vieille Reserve, Hors d’Age, Tres Vieux, Extra, Napoleon: minimum of 30% pear cidre (poiré)—although many farmers Aged a minimum of 6 years use up to 70% of pear cidre—and must be single-distilled in a column still. There is a three-year minimum requirement HOW TO TASTE of aging in oak barrels. This is the newest AOC and was Always serve Calvados in a clear brandy or fluted granted in 1997. snifter to appreciate its luxurious color. To taste: Hold the glass in your palm, admire the amber hue, and gently rotate your glass to turn the Calvados and aerate it. Once the tears have dropped halfway back down, bring the glass to your nose and breathe in its delicate bouquet. Then, taste with small sips. You’ll discover an irresistible breadth and roundness, hints of wood and butterscotch, where the taste lingers in your mouth. PAIRINGS Calvados goes well with dishes with butter and cream, meat dishes, seafood, creamy Norman cheeses, or sweet desserts RANGE OF AROMAS to heighten its fruity favor. Oaky notes: Toasted bread, toasted walnut, brioche, The traditional way to drink Calvados is as a “Trou Normand” butter, dark chocolate, licorice, vanilla buds, caramel, (or the Norman Hole). A small glass of Calvados swallowed honey, oak, tobacco, leather in one gulp right after the main course and before cheese or Spicy notes: Clove, aniseed, nutmeg, cinnamon, coffee, dessert to stimulate the stomach and revive the appetite. fennel, pepper, tea, balsamic Old Calvados: Calvados aged longer than ten years should be Fruity notes: Pear, lemon, peach, dried apricot, fresh enjoyed for special or quieter moments, paired with a coffee almonds, hazelnut, walnut, dried raisins, citrus fruit, or a nice cigar after a meal. candied fruit, chestnut Younger Calvados: Aroma of fresh apples is vibrant so it’s Apple notes: Fresh, crisp, sweet, sour, baked, candied, best mixed into craft cocktails, over ice, or as aperitif for and dried apples, apple pie, tarte tatin livelier occasions. HARVEST FERMENT DISTILL AGE Varieties of apples and The pressed juice is Distillation of the Calvados is aged in pears are collected, naturally fermented juice takes place oak barrels between crushed, and pressed in vats for up to six in both spring 2 to 75 years. in Autumn. weeks. and autumn. frenchcider.com | 206.856.5950 3450 16th Ave W #302 Seattle, WA 98119 .