A French brandy made from apples.
[French, after Calvados, a department of northwest France.]
Dictionary:
cal·va·dos (kăl'və-dōs', kăl'və-dōs') ![]() |
A French brandy made from apples.
[French, after Calvados, a department of northwest France.]
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French; apple brandy made by distillation of cider. Appellation contrôlée calvados is from the Calvados region in Normandy, and is double distilled.
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[KAL-vah-dohs; kal-vah-DOHS] A dry apple brandy made in Calvados, in the Normandy region of northern France and considered one of the world's greatest. Calvados is double distilled in a pot still (see distillation), then aged in Limousin oak for a minimum of one year; some are aged for 40 years. The best Calvados comes from the Pays d'Auge appellation contrôlée, a designation that is noted on the label. Calvados is often used for cooking, particularly in chicken, pork and veal dishes. See also applejack.
| Wikipedia: Calvados (spirit) |
Calvados is an apple brandy from the French région of Basse-Normandie or Lower Normandy.
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Apple orchards and brewers are mentioned as far back as the 8th century by Charlemagne. The first known Norman distillation was carried out by "Lord" de Gouberville in 1554, and the guild for cider distillation was created about 50 years later in 1606. In the 17th century the traditional ciderfarms expanded but taxation and prohibition of cider brandies were enforced elsewhere than Brittany, Maine and Normandy. The area called "Calvados" was created after the French Revolution, but "Eau de vie de cidre" was already called "calvados" in common usage. In the 19th century output increased with industrial distillation and the working class fashion for "Café-calva". When a phylloxera outbreak devastated the vineyards of France and Europe, calvados experienced a "golden age". During World War I cider brandy was made for armaments. The appellation contrôlée regulations officially gave calvados a protected name in 1942. After the war many cider-houses and distilleries were reconstructed, mainly in the Pays d'Auge. Many of the traditional farmhouse structures were replaced by modern agriculture with high output. The calvados appellation system was revised in 1984 and 1996. Pommeau got its recognition in 1991; in 1997 an appellation for Domfront with 30% pears was created.
Calvados is distilled from specially grown and selected apples, of which there are over 200 named varieties. It is not uncommon for a Calvados producer to use over 100 specific varieties of apple to produce their Calvados. The apples used are either sweet (such as the Rouge Duret variety), tart (such as the Rambault variety), or bitter (such as the Mettais, Saint Martin, Frequin, and Binet Rouge varieties), with the latter category of apple being inedible.
The fruit is picked (usually by hand) and pressed into a juice that is fermented into a dry cider. It is then distilled into eau de vie. After two years aging in oak casks, it can be sold as Calvados. The longer it is aged, the smoother the drink becomes. Usually the maturation goes on for several years. A half-bottle of twenty-year-old Calvados can easily command the same price as a full bottle of ten-year-old Calvados.
The appellation of AOC calvados authorizes double distillation for all calvados but it is required for the AOC calvados Pays d’Auge.
Like most French wines, Calvados is governed by appellation contrôlée regulations. There are three appellations for calvados:
The age on the bottle refers to the youngest constituent of the blend. A blend is often composed of old and young calvados. Producers can also use the terms below to refer to the age.
High quality calvados usually has parts which are much older than that mentioned. Calvados can be made from a single (generally, exceptionally good) year. When this happens, the label often carries that year.
Calvados is the basis of the tradition of le trou Normand, or "the Norman hole". This is a small drink of Calvados taken between courses in a very long meal, sometimes with apple sorbet, supposed to re-awaken the appetite. Calvados can be served as aperitif, blended in drinks, between meals, as a digestif, or with coffee. Well-made calvados should naturally be reminiscent of apples and pears, balanced with flavours of ageing. The less aged calvados distinguishes itself with its fresh apple and pear aromas. The longer the calvados is aged, the more the taste resembles that of any other aged brandy. As calvados ages, it may become golden or darker brown with orange elements and red mahogany. The nose and palate are delicate with concentration of aged apples and dried apricots balanced with butterscotch, nut and chocolate aromas.
Calvados is the regimental drink of The Royal Canadian Hussars and Le Régiment de Maisonneuve, having been taken up as the units passed through Normandy following the D-Day invasion. Known as Le Trou [1], it is normally taken as an apéritif between courses at a regimental dinner.
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| Translations: Calvados |
Dansk (Danish)
n. - calvados, fransk æblebrændevin
Français (French)
n. - calvados
Deutsch (German)
n. - Calvados, Apfelbranntwein
Ελληνική (Greek)
n. - κονιάκ από μήλα
Português (Portuguese)
n. - aguardente (m) (f) feito em Calvados
Español (Spanish)
n. - Calvados
Svenska (Swedish)
n. - calvados
中文(简体)(Chinese (Simplified))
卡巴度斯苹果酒
中文(繁體)(Chinese (Traditional))
n. - 卡巴度斯蘋果酒
العربيه (Arabic)
(الاسم) كونياك (مشروب روحي) فرنسي
עברית (Hebrew)
n. - ברנדי תפוחים
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