Calvados

Question 1

Name the three Calvados appellations.

Answer 1

Calvados
Calvados Pays d’Auge
Calvados Domfrontais

Question 2

Name the four categories of apple.

Answer 2

acidic/sour
bittersour
bittersweet
sweet

Question 3

What is the law for Calvados appellation?

Answer 3

Orchards must be planted with 70% bitter or bittersweet and no more than 15% acidic/sour.

BANNED: must-enrichment; SO2; and added yeast.

Copper pot still or copper double-column stills.

Not to exceed 72% abv.

Maturation for a minimum of 2 years in oak.

Question 4

How is the law different in Calvados Pays d’Auge?

Answer 4

As Calvados but,

The cider to be fermented may contain 30% perry pear.

Must be double-distilled in pot still.

Question 5

How is the law different in Calvados Domfrontais?

Answer 5

As Calvados but,

Orchards MUST be planted with 15% perry pears.

Ciders must contain minimum of 30% perry pear.

Distillation must be in copper double-column still. 26 plates maximum.

Must be in oak for a minimum of 3 years.

Question 6

What is the labelling for all three appellations?

Answer 6

*** or VS or Fine (youngest two years old minimum)

Vieux or Réserve (youngest min 3 years)

VO or VSOP or Vielle Réserve (youngest min 4 years)

Napoléon (youngest must be 6 years)

XO, Extra, Hors d’âge, Trés Vieux (youngest 10 years)

Vintages (all must come from year stated)

Question 7

What do laws say about local varieties?

Answer 7

20% of all new apple plantings must be local varieties.

Question 8

What type of fermentation takes place in the making of Calvados?

Answer 8

Natural. No added yeasts allowed.

Question 9

Oak ageing of Calvados. Details.

Answer 9

Short period in new oak. then moved to large FOUDRES of 1,000 to 10,000 litres. Gives some oxidation.