Calvados Flashcards
Name the 3 appellations of Calvados
- Calvados
- Calvados Pays d’Auge
- Calvados Domfrontais
From which area in France does Calvados come from and what year did it originate in?
Normandy in 1533 (but probably earlier)
Name the 4 categories of apple used to make Calvados
- acidic/sour
- bittersour
- bittersweet
- sweet
How many varieties of apple are used to make Calvados?
Up to 40 varieties but there are limits on the proportion from each official category
What percentage of trees in a Calvados orchard must be local varieties and why?
20% to protect the local heritage of the region
Briefly explain the fermentation process of Calvados
All varieties of apple are processed together. They are crushed, pressed and the juice collected for ferment. No cultured yeast is allowed and neither is SO2. The end result is a cider of around 6% abv.
Name the 3 different types of Calvados and their distillation regulations.
- Calvados
Can be distilled in either a double column still or a 30hl copper pot still. - Calvados Pays d’Auge
Must be double distilled in a 30hl copper pot still - Calvados Domfrontais
Must be distilled in a copper double-column still
What are vessels used to mature Calvados called?
They are called foudres and they are made of oak. The hold between 1,000 & 10,000 litres and are used repeatedly for decades. They do not impart oak flavour but do allow for a slow oxidation.
Name the 5 age designations that can appear on a Calvados label.
- *** (3 star) or VS or Fine
The youngest spirit is at least 2 years old - Vieux or Reerve
Youngest spiriti is at least 3 years old - VO or VSOP or Vielle Reserve
Youngest spirit is at least 4 years old - Napoleon
Youngest spirit is at least 6 years old - XO, Hors d’age, Tres Vielle Reserve, Tres Vieux or Extra
Youngest eau-de-vie is 10 years old