Calvados - The basics Flashcards
What is Calvados?
. Calvados, an eau de vie distilled from apple and pear cider and produced in the Normandy region of northern France
What are the 3 appellations of Calvados?
Calvados AOC,
Calvados Domfrontais AOC
Calvados Pays d’Auge AOC.
Distillation of Calvados?
Calvados is traditionally distilled twice in a copper pot still and aged for a minimum of two years in oak casks.
What is considered the best region of Calvados?
Calvados Pays d’Auge is the premier region of production and limits pear cider (perry) to a maximum 30%
What is the newest appellation of Calvados?
Calvados Domfrontais, the most recent appellation, requires a minimum 30% perry and a minimum three years of aging in cask
What is unique about Calvados Domfrontias?
Calvados Domfrontais is always produced by continuous distillation.
What is the encepage of Calvados AOP?
Calvados may be produced from apple (cidre) and/or pear (poiré)
Apple Orchards must contain a min. 70% bitter (phenolic) varieties and a max. 15% acidic varieties
At least 20% of the apple orchard must contain “local” phenolic varieties
What are the requirements for base cider in Calvados production?
Base Cidre/Poiré Requirements:
Fruit is crushed and the juice is pressed after a short period of skin contact
Water may be added to the marc for an additional extraction (a second maceration with water is called the “rémiage”) and any juice extracted by this method must have a min. must weight of 48 g/l
The maximum yield of must from a ton of fruit is 950 liters
The must weight of the juice prior to fermentation must be at least 78 g/l
The fermented cidre or poiré must have a min. 4.5% abv
Pasteurization, Acidification, Chaptalization, and Carbonation are illega
What is rémiage
A second maceration with water - base calvados
What are the distillation procedures for Calvados?
Distillation Procedures:
Distillation may not begin until at least 28 days after the extraction of the must
Distillation may occur in either a copper continuous still (Alambic à colonne “de premier jet” ) or the base cidre/poiré may be double-distilled in a copper pot still (Alambic à repasse)
Continuous Still (Alambic à colonne "de premier jet"): The continuous still comprises three elements: the heater chamber, the stripping column, and the condensation column
The continuous still may produce a maximum of 250 hl of spirit per 24 hours of operation
At the conclusion of the distillation, spirits must be no more than 72% abv
Rectification is prohibited
Pot Still (Alambic à repasse) The still must not exceed a capacity of 30 hl, with a volume of spirit not exceeding 25 hl
At the conclusion of the second distillation, spirits must be no more than 72% abv
What are the authorized additives of Calvados?
Authorized Additives:
Sugar, Caramel, and Oak Chips may be used for final adjustment and coloring
Distilled and de-mineralized water may be added to reduce alcohol prior to bottling
What are the aging requirements for Calvados?
Aging Requirements: Prior to release, Calvados must be aged in oak casks (max. 20 hl) for a min. 2 years (from July 1 following the distillation)
What are the aging indications for Calvados?
Age Indications:
All below age indications refer to the youngest Calvados in the blend.
Fine / Trois Étoiles / Trois Pommes / VS: min. 2 years old
Vieux / Réserve: min. 3 years old
VO / VSOP / Vieille Réserve: min. 4 years old
Hors d’Age / XO / Très Vieille Réserve / Très Vieux / Extra / Napoléon: min. 6 years old
