Calvados: How to drink it, brands, recipes for cooking calvados at home

When they talk about French alcoholic beverages, they most often recall cognac, champagne, dry wine. Today we will introduce you to a very interesting drink - Calvados, who has not recently been widely known, but in France has always been revered among gourmets and connoisseurs of thin drinks.

Content

Calvados is a type of brandy made of apples (sometimes with pears) of special varieties growing in the north of France in Normandy. These fruits are small, ugly, but having a strong aroma and containing a large number of tannins.

Calvados: History of origin

Due to a rather cold climate in this region, grapes grow poorly, does not gain sufficient strength and sweets. But the apples grow perfectly. Therefore, the local population has grown mainly apples and pears, made of them local fruit light wine - cider.
It could be consumed as an independent drink, but it was possible distillationand then withstand in special oak barrels. According to one version, the Spaniards taught local residents from the Summarized in the 16th century off the coast of Normandy of the vessel "San Salvador", which in their homeland have long been engaged in the distillation of raw materials in strong drinks.
The name "Calvados" itself comes from this version from the name of the Spanish vessel "Salvador" from the names of the Spanish vessel. However, the version of the origin of the name from one of the regions of Normandy is more reliable.

Be that as it may, since then Calvados can only be called the drink made:

In 3 specific Norman regions.
From certain varieties of apples and pearsgrowing there.
On strictly installed technology.

If at least one of these conditions is not observed, this drink will be just apple brandy.

Calvados: harm and benefit

Any alcoholic drink can bring both the benefit of the body and significant harm, especially if it is abused. But Calvados has its own characteristics.

The beneficial properties of Calvados include the following:

Minerals, tannins and amino acids contained in apples retain their beneficial qualities in the finished drink.
Promotes strengthening vessels.
Prevents atherosclerosis.
Improves metabolism.
Displays free radicals.
It excites appetite, improves digestion.

At the same time, we must not forget that even the most noble Calvados, made using the most strict technology and having many years of exposure, is still an alcoholic product with all its properties.

Calvados is not recommended:

People struggling with excess weight.
Suffering from protracted chronic diseases.
Pregnant And breastfeeding.
Young people up to 21 years.

Those who enter these categories are recommended to replace Calvados with other, lighter drinks, or alcohol from their diet even exclude alcohol.

Calvados: types and best brands of drink

So, we determined which drink can be called Calvados. Now let's try to figure out its varieties. The starting raw materials for all types of this brandy is always the same - this apples and sometimes pears a certain species. Although there are more than 200 varieties, they are all grown in only three regions of the French province of Normandy.
It should be noted that unlike such famous world brands as cognac, whiskey, armamyak etc., Calvados until the middle of the forties of the 20th century was little known outside France. The finished drink may differ in different indicators: fortress, endurance, blend.

Consider them in more detail:

Fortress. Here everything is more or less of the same type. Almost all varieties of this drink have a fortress of about 40%, with small deviations.
The exposure time. This is a very important indicator, not only the taste depends on it, but also the method of drinking the drink.

Calvados exposure:

Up to 3 years of exposure: Fine, Trois Etoiles, Trois Pommes, has a light golden color, bright apple aroma.
3-4 years of excerpts: Vieux, Reserv, the taste prevails notes of oak.
4-5 years The V.O, or Vieille Reserve, have a tart, spicy, thick aroma are denoted.
5-6 years-V.S.O.p, An even more rich aroma.
Everything that has been marked over 6 years as Extra, Napoleon, or Hors d’auge, notes of spices, coffee aroma, chocolate.
In the region.

Here we denote such appeals for the manufacture of Calvados:

In Bessone, Domfront, in the south of La Mansha (the general name is Norman grove) produces brand AOC Calvados.
Pays d’Auge area exhibits brand Calvados Pays d’auge.
And finally Calvados du Domfrontais - Mark for Brittany, Mena and actually, Normandy.
Cam. There are no certain standards, and not only in every province, but also in every city, each winemaker has its own secrets of mixing calvados alcohols to obtain an original drink.

What are the commercial, that is, the high -quality calvados available in the free sale can be recommended? Here are a few brands:

It is difficult to say which of these drinks to give preference. Of course, we can only talk about the original Calvados. Unfortunately, it is often an expensive drink, especially its aged varieties. But young varieties are very good, and their price is quite affordable.

Calvados production: Technology

The production process of Calvados consists of several stages. Consider them in detail:

Material collection and juice preparation. At this stage, in the fall, the fruits are collected from which Calvados will be made. These are special varieties of apples that grow in three regions of Normandy. All these varieties about 200, But 48 of them are really grown and used. These apples are small, non -casual, but having a strong aroma, and containing the substances necessary for the production of Calvados.
The ratio of types of apples is this:
- 40% sweet varieties
- 40% bitter (they have the tannin necessary for the drink)
- 20% sour

Other ratios, as well as the addition of pears are possible. Recently, the rule is also used to take fruits only from a tree, the carrion is rejected. The material is finely crushed and squeezed out of it apple juice in the usual way
This juice is defended in special containers, a precipitate falls out in it, and the juice lights up.
Obtaining a cider. The next step is to obtain a low -alcohol drink from apple juice - cider. It is obtained by natural fermentation of juice, the formation of carbon dioxide. The juice does not hen, they do not add to it sugar or yeast.
The result is a light, pleasant to taste low-alcohol (4-6%) sparkling wine, which can be poured into bottles and used as an independent drink that has great popularity in France. But if we want to get Calvados, it's time to proceed to the next stage.
Distillation or distillation. At this stage, a calvadoal alcohol is obtained - the basis for the future noble drink. Distillation is carried out using special equipment acting according to the principle of the moonshine apparatus known to all: the base is heated to the state of steam, condenses, and then turns into a liquid again. Unnecessary moisture evaporates, alcohol content increases.

Distillation can be single or double. A single implies a continuous way without additional cleaning and receiving alcohol with a strength of 72%. These alcohols contain various impurities, thanks to which fruit notes are preserved in the finished drink.
With double distillation, the process is similar to cognac. First, a product of a small fortress of 29-30%is obtained, the so-called “small waters”. Then it distilles in alcohol-raw a fortress of up to 75%, and the product obtained at the initial and final stage is not used in the production of Calvados, but goes to other needs.
Calvados exposure.The resulting alcohol is poured into oak or chestnut barrels with oak sawdust. Usually, new barrels are first used to give the drink the aroma of noble wood, and then the old ones used earlier to give the aromas of the aged drink.
Calvados stands in the barrels at least 2 years, and ideally - from 3 to 10. Of course, you can withstand the drink and longer terms, it will already be elite brands.

The barrels are not fully filled, but only by 2/3, so that Calvados is filled with air from the barrel and what flows through the pores of the tree. Experts call this process breathing. The drink is also enriched with the aromas of the old tree, its taste becomes more saturated, color is golden, and later amber.
Bathing. Well, the final process, which, in fact, makes the resulting brandy Calvados in the full sense of the word, a unique variety produced by a specific master-winth.
In general terms, this process can be described in a few words. Various alcohols are mixed in different proportions, diluted with clean spring water, and sugar syrup is added. Lighten about 3 months in the cold, and then give additional annual exposure.
Behind these mean words, grandiose work is hidden, real masters store and cherish recipes for blending from generation to generation, sometimes experiment, creating a new variety of the drink. It is the bathing that completes the long the process of turning nondescript small Norman apples into a noble drink, known now around the world.

Calvados: How to drink correctly and how to bite?

Like any noble drink, Calvados has its own traditions and customs of use, which largely depend on the exposure of the drink. So, younger varieties are drunk before meals, or during the break between serving dishes. In them a lot of apple acid that burns fats causes appetite. More aged varieties are drunk after lunch, slowly, in small portions.
It is important to consider all the little things, so we answer the question, what temperature to drink Calvados? ” The drink is not cooled and not heated on purpose. It is its room temperature that is ideal. In a cool room, on the street (if cold) you can heat the glasses to a temperature of 18-22 degrees, or warm the glass with a drink in the palm of your hand
And from what glasses do they drink Calvados? This is also an important element of the culture of the drink.

Calvados can be poured into such dishes:

A wide glass
A glass for whiskey
Cognac glass
Dishes for grapp
Special glass for Calvados

The latter option is most preferable, it allows you to “release” the alcohol, preserving the aroma and aftertaste of the drink.

And finally, what is Calvados biting?
If the drink is used as an aperitif or between the presentation of dishes, it is drunk in one gulp without bite, or with ice.

The afternoon Calvados is served:

White bread
Baking
Various fruits
Cheeses
Chocolate
Coffee
Ice cream

Calvados at home: recipes

Is it possible to prepare Calvados from apples at home? In principle, why not, although strictly speaking, it will be apple brandy. This drink, if everything is done correctly, turns out strong, fragrant, pleasant to taste. So, what is needed to prepare a small amount of this drink, for about 10 people for the evening?

Traditional Calvados at home from apples

Apples, you can small and unpretentious, the main thing is aromatic, not tasteless - 6 kg
Sugar-sand-1.2 kg
Purified water - 4.8 l
Special wine yeast E 1118 - 4 g

We start cooking:

Wash the apples, cut without cleaning, Delete the middle with seeds.
Grind them into porridge in any available way (powerful mixer, push, etc.)
Put the received porridge in a special container from food aluminum.
Add sugar and water.
Dilute the yeast in warm water, cover, let it brew for 15 minutes, add to the container with the mash.
Mix everything and leave in a warm place for 2 week. The throat of the dishes can be covered with clean matter, or you can put a water survey.
Strain the resulting product through 2 layers of gauze.
Overtake in the distillation cube to distillate.
The fortress should be 42%. If it is larger, dilute the product with clean water to the desired indicator.
Overtake the distillate for a second time - it will turn out unbearable calvados.
Fill out an oak barrel by 70% with this cheese, close tightly and leave for 2 months.
Pour the resulting product into a glass container, dilute to 42%, close and leave again to infuse for a month or two.
Get a golden drink that is stored in ordinary glass bottles.

Calvados at home from apple juice

How is Calvados made of juice at home? This is not a very complicated process. First you need to get ordinary apple juice from fresh apples. This can be done using juiceck, juicers, meat grinders, any grinder. Now we get home calvados from juice.

You will need:

Apple juice lightened - 30 liters
Glucose (dextrose) - 3 kg
Wine yeast - 10 g

Add yeast and glucose to the juice, mix and put for 12-15 days under a water shutter for combining.
Then the resulting mash is distilled on a normal moonshine apparatus and obtained Transparent distillate. It can be used in this form, bringing it to the fortress 40-42%.
But, in order to get a Calvados drink, distillates are kept in an oak barrel according to the same technology as Calvados from apples. After exposure, it is also poured into glass bottles and retained until consumption.

Now you are familiar with this peculiar drink, you may want to try it, or maybe cook it at home yourself.

If you want to cook at home, not only Calvados, but also wine, then we advise you to read the following articles. Of these, you will learn how to cook wine from: