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19 Cards in this Set
- Front
- Back
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Location of Calvados |
Surrounding Caen in Normandy |
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Three appellations in Calvados |
Calvados Calvados Pays d'Auge -- East of Caen Calvados Domfrontais -- South and west of Caen |
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Fruits in Calvados |
Apple and sometimes pear Domfrontais requires 30% pear (up from 15%) 20% must be local varieties of apple |
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History of Calvados |
Since at least 1533 |
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Four categories of apples for Calvados |
Acidic/sour Bittersour Bittersweet Sweet |
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Fermentation of Calvados |
Blend of apples fermented together No sugar or SO2 No added yeast Cider is about 6% abv |
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Distillation of Calvados |
Pot or double column Not >72% abv Pays d'Auge requires copper pot still (Charentais) Domfrontais double copper column; not >26 plates |
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Maturation of Calvados |
Foudres of 1K to 10K liters Neutral but slow oxidation Some new oak barrels now before aging |
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Geographic areas for other fruit spirits |
Alsace Southern Germany Switzerland northern italy Austria Central Europe |
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Other fruit spirits names |
Eau-de-vie Wasser or Geist |
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Three main classes of fruits |
Pip fruits Stone fruits Berries/soft fruits |
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Examples of pip fruits |
Williams Pear Apples Quince |
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Examples of stone fruits |
Plums (esp. Mirabelle, Quetsch) Cherries (Kirsch) |
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Examples of berries and soft fruits |
Raspberries Strawberries |
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Two methods of production |
Fermentation Maceration |
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Fermentation factors |
Cultured yeasts typical Create 5% abv Stones may or may not be included >add aroma -- eg marzipan to Kirsch >must be undamaged or character is overwhelming |
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Maceration Factors |
Berries and soft fruits mostly Neutral alcohol and water Used for expensive or short supply fruits More intensely fruity than fermented base |
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Distillation factors |
Double pot still common Short rectifying column High rectification for light, style with fragrant aromatics Not >80% abv |
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Maturation factors |
Generally not IF so, "mellow" in glass jars or stainless steel IF wood, ash, with less aromatics But high evaporation |
