Calvados: the history of the drink, how to drink and what to eat elite alcohol

This unique drink, which appeared around the fifteenth century in Normandy, has gained increasing popularity over time. To decide what to serve it with, let us remember that this is a strong alcohol (about 40 degrees), and it is made from cider. Most often apple, but sometimes pear. There are very few Calvados producers in the world who have the right to use this brand. And they are all concentrated in France.

It is believed that it is the French who set the tone for how to drink Calvados. And it is no coincidence: after all, the drink is confidently the leader in their alcoholic culture among strong drinks, ahead of Armagnac and cognac. Calvados acquires its apple flavor and special character from long fermentation in French oak barrels. Due to its content, the drink is often used as an aperitif or digestif. Of course, how to drink Calvados is up to everyone to decide for themselves, but we will give only a few recommendations.

This drink is not drunk in one gulp, like, for example, vodka. Rather, the manner of consumption is closer to that of “long-lasting” drinks - those that are slowly sipped and savored. If you love and appreciate cognac, then you already know how to drink Calvados correctly.

The drink is not refrigerated. As a rule, it is served in wide glasses or small whiskey glasses. Before drinking the drink, the container with it is warmed in the palm of your hand. Calvados goes well with tart and spicy snacks: cheese, olives (preferably green). Often, how to drink Calvados depends on the situation: you can serve it with coffee or dessert. In France, it is customary to drink the drink one sip during a long meal. Sometimes Calvados is served as an after-dinner drink for guests to sip slowly while enjoying leisurely conversation and expensive cigars. By the way, Calvados, the price of which can reach several hundred euros per bottle (70-80 on average), can be an excellent gift. Like cognac, it can have asterisks: three indicate that the drink has been aged for at least 2 years. On the elite alcohol market you can find Calvados even sixty years old, which only ennobles this drink.

If you love and know how to drink Calvados, you may also like cocktail recipes with it. For example, you can mix it in equal proportions with vermouth or another herbal aperitif, add a few ice cubes, mix in a shaker and serve with lemon and olives. You can combine it with sweet liqueurs, and with pomegranate juice, apple juice, or If Calvados is served with dessert (for example, biscuits or ice cream), then no additional ingredients are needed.

Cocktails can be decorated with cherries, lemon or orange slices, zest - this drink generally goes very well with citrus fruits.

Connoisseurs who understand how to drink Calvados recommend serving it in glasses or glasses in the shape of a tulip, pouring it to about half the volume. The bouquet of this drink can be fully experienced at ambient (room) temperature, so there is no need to further cool it. As an aperitif or digestif (a remedy that improves appetite and digestion), Calvados is served before meals.

Product Description

Apple brandy Calvados (calvados)- a strong alcoholic drink based on fruits (usually apples, and pears), one of the varieties o-de-vie(that is, French brandy). Calvados is obtained by double distillation cider- which, in turn, is the result of fermentation of apple must.

They make real Calvados only in Normandy, in the north-west of France, famous for its orchards (apple brandies made in other countries are called Calvados it is forbidden).

The best Calvados has always been ranked alongside the best cognacs, although he has not yet received the same worldwide fame. True, the French give a simple and elegant explanation for this: they export cognac, and keep Calvados for themselves.

It is believed that cider(a drink with a strength of only 4-6 degrees) was first made in France by the Vikings, who captured the north of the country in the 11th century. Even then there were luxurious gardens here, and the Vikings began to make mash from apples rather than juice or jam. Over time, they learned to distill the mash into apple brandy - eau de vie des pommes(water of life from apples). The first known written mention of it dates back to 1553, and belongs to Gilles de Gouberville. A small nobleman described in his diary the process of obtaining apple brandy by distilling cider. Around 1600, an apple brandy corporation was founded, later gaining official status. In the 19th century the term began to be used Calvados- after the name of one of the departments created by the French Revolution. The etymology of this word, however, is more complex. One of the ships of the "Invincible Armada" of the Spanish King Philip II - the ship "El Calvador" - ran aground off the coast of Normandy in 1588. It is believed that he gave the name to the area, and then to the drink.

Normandy — apple country. Its moist, cool climate is ideal for apple trees, and there are more than 9 million of them growing here. For the production of cider, from which Calvados is obtained after distillation, it was specially bred 150 varieties of apples.

There is no single-varietal Calvados. The unique bouquet of Calvados is obtained due to the fact that sweet, bitter, bittersweet and sour varieties of apples are mixed in certain proportions. Sweet (usually 40%) give the drink sugar and alcohol, bitter and bittersweet (also 40%) are responsible for tannins, sour (usually 20%) provide acidity and freshness. Moreover, apple trees are immediately planted in such a way that the desired ratio is obtained - and the varieties are mixed when the harvest is harvested.

At first, it is surprising that among the Norman apples there are many small ones. But this has its own secret: the smaller the size of the fruit, the brighter its aroma - and the richer the aroma of the drink will be...

Apples are collected throughout the fall. The juice squeezed from them through natural fermentation, without adding yeast, turns into cider - a low-alcohol base for Calvados. The further technology is very similar to cognac: distillation, aging, blending - the only difference is in the raw materials.

Types and varieties

Calvados, coming out from the distillation apparatus, bears little resemblance to the sunny drink that is bottled: it is colorless and its strength is 70%. Oak barrels will give it an amber hue during aging, and the degrees will gradually decrease to 40%: firstly, due to natural evaporation, the so-called angels' share (although company accountants usually say that this is the devil's share), secondly, due to by adding distilled water. At the same time, it is important to preserve all the aromas and ensure that the Calvados, barrel and water interact.

Like cognac, Calvados is the result blending. During aging, the drinks continue to mix. For example, more tannic is added to more fruity. After 10 years of aging, it is decided which Calvados to age further, and which - less interesting - to mix with others. And master blenders combine various samples into a single bouquet to achieve the most harmonious taste.

Young Calvados- aged for less than two years, they retain the bright aroma and taste of fresh apples, and their color is light, golden yellow. Fine, Trois pommes, Trois étoiles— these inscriptions usually adorn Calvados aged for less than two years, the most affordable in cost and with a rather sharp taste. "Trois pommes" is translated from French as "three apples", and "Trois étoiles" - as "three stars".

As they mature, Calvados acquire depth - in shade, aroma, and aftertaste.

Words Reserve or Vieux they talk about three years of aging Calvados. They are slightly darker in color and still have the same harsh taste, but light shades of oak can appear through the fruity taste.

The label of four-year-old Calvados will bear the inscription V.O. (Very Old) or Vieille Reserve. Five-year-olds are labeled as V.S.O.P. (Very Superior Old Pale). Such Calvados become dark golden, and the invigorating fruit notes are joined by subtle but noticeable nuances of oak.

Ripe Calvados X.O., Extra, Age Inconnu,Napoleon, Hors d'Age- aged 6 years or more. They are incredibly beautiful - they are already amber, sometimes even light ruby, and their rich bouquet reveals a variety of tones: baked apple and vanilla, coffee and spices, chocolate and roasted almonds. The older the Calvados in your glass, the longer and more pleasant its aftertaste will be. If the drink has been “up to standard” for more than six years, the label will read “ Age… ans" or " … ans d'age"(instead of an ellipsis - the exact age of Calvados). For true connoisseurs, these words sound like music!

The so-called millennial(in other words, annual) samples of Calvados made from spirits from one year's harvest. The taste and aroma of such drinks are very, very interesting for connoisseurs.

Calvados, like good wines, protected by origin, since 1942 they have their own categories AOC (appellations- items controlled at the place of production). For each appellation, geographic zones, apple varieties, processing methods and aging periods are defined. Strict rules even regulate the composition of soils and the procedure for applying fertilizers - all to ensure that the product is of high quality.

The best Calvados come from a modest appellation Calvados Pay d'Ozh (Calvados Pays d'Auge AOC). Thanks to double distillation and long aging, sometimes reaching 45-50 years, noble drinks are obtained with a deep aroma, rich taste and a surprisingly long aftertaste. It is no coincidence that a bottle of vintage Calvados from Pays d'Auge, say Pere Magloire or Boulard, can cost several thousand dollars.

Double distillation is used to cut off all excess and leave only the “heart” of Calvados, so to speak, the juice itself. At the first stage of distillation, from 2000 liters of cider, only 320 liters of raw alcohol are obtained, and at the second stage, from 2000 liters of alcohol, 650 liters of Calvados are obtained. If you imagine how many kilograms of apples this requires, it becomes clear why Normandy is surrounded by orchards...

By the way, leading manufacturers from Calvados Pay d'Ozh They prefer to separate alcohols manually, believing that automatic distillation produces Calvados of average quality.

The second, largest appellation in terms of territory is called - Calvados(Calvados AOC). 74% of all Calvados is produced here. The requirements for apple selection, distillation and aging processes in this appellation are not so strict, and production is less expensive. And yet the drink turns out to be of very high quality.

The third, least significant appellation is Calvados Domfronte (Calvados Domfrontais AOC) where everything is produced 1% Calvados. Its main difference from the other two is that apples are mixed here with pears.

How to cook

Experts recommend one glass of Calvados drink for about forty minutes- take very, very small sips, feeling how the warmth slowly spreads throughout the body, relaxing and calming. And accompany it only with a cigar. Classic digestif! But, of course, this is not the only serving method, and it mainly applies to aged drinks.

Young Calvados is an excellent aperitif. The French drink it simply with ice or in combination with tonic, 1:3. Calvados is also served in the middle of dinner or lunch.

If you happen to be at the same table with a large company of Normans, they will definitely tell you what it is trou normand- "Norman hole". And they will even portray it. A traditional Norman dinner is not particularly dietary - it consists of two appetizers, two types of main course - fish and meat, often accompanied by a far from light creamy sauce, and, of course, dessert. Even seasoned locals are unable to overcome it in one sitting, and to speed up digestion, between courses they drink a glass of young Calvados. And before they tip it over, they sing in chorus a simple song about this very hole. A familiar tradition - singing and drinking!

Before, during a break or after - but during lunch, with appetizers and especially main courses, it is not customary to offer Calvados. It is good in itself and only harmonizes with cheeses, above all with Norman soft: gentle Camembert, sharp livaro, fragrant pon l "evekom. Their piquant taste is perfectly complemented by the fruitiness of young Calvados; fans of the French “water of life” even claim that this combination is more successful than the traditional one with wine.

In general, those who make and love Calvados have a special view on other things: for example, many reject the common belief that it should be served in a cognac glass. The fact is that a wide, tapering glass for cognac doubles the feeling of strength and aroma, making it coarser. A much better choice for Calvados would be a small, tulip-shaped grappa glass: this is the type that is most often used in Normandy.

How to select and store

Real Calvados is exclusively a drink created in certain regions of Normandy, a province in northwestern France. Any other Calvados from the point of view of international law, and in fact, is a fake. The first thing you need to find in the text of the label decorating Calvados is the word Calvados and the inscription " Appellation d'origin control”, which translates as “appellation of origin controlled”. It indicates that Calvados is real. Next to this inscription will be indicated one of the three appellations of Calvados and an indication of the aging ( Fin,V.S.O.P.,XO and etc.).

A bottle of Calvados should be stored strictly vertical position, not in the light and preferably at a temperature of 5-15°C. In a vertical position - because Calvados quickly absorbs any odors and tastes (otherwise you may taste and smell the cork).

Calvados must be stored in a sealed bottle. To prevent the cork from drying out and air from entering, the neck of the bottle is filled with sealing wax. Do this if you plan to drink Calvados only after a few years - then it will not spoil.

Opened Calvados can be stored for no longer than 2-3 months. Of course, it does not sour like wine or beer, but the trapped air quickly deteriorates the aroma and taste. It is better to pour the unfinished cognac into a smaller container and close it tightly.

Calvados drink of Remarque and Hemingway

Calvados, which is the national pride of France, requires a competent and correct attitude. It is most knowledgeable about the best methods of consumption in its homeland, northern Normandy. Local gourmets serve it neat before or after meals. But this method is far from the only one.

What is Calvados and how to drink it

A strong alcoholic drink made from apples - Calvados, according to the rules of use, is similar to cognac and is even served in cognac glasses. But according to statistics, its consumption in France significantly exceeds the consumption of cognac, which is also home to this country. It follows from this that Calvados is truly something special, but in order to be convinced of this and fully understand it, you should know how to drink it correctly.

The main difference between Calvados and cognac is that it is made from apples, not grapes. Or more precisely, from apple cider by double distillation, followed by aging. This idea arose back in the Middle Ages with the goal of making cider stronger. And the name was borrowed from one of the departments of France.

According to French law, only three regions located in the north of the country have copyright for its production. Only certain varieties of apples are used for preparation. The strength of the resulting drink is 40 degrees, which is probably why it is sometimes called apple vodka.

Its delicate taste is completely unique, it has softness and a rich bouquet, among the flavor compositions of which the tones of ripe apples predominate.

Although there are no strict recommendations for its use, a few tips can still be offered. Professionals in this field insist that To properly use Calvados, you must follow several rules:

Do not refrigerate before use
drink in small sips slowly and savoring
choose the right glassware - cognac glasses or small tulip-shaped glasses
Glasses should be filled no higher than before expansion began.

To experience the maximum pleasant sensations, before drinking, you must first inhale the vapor. This is usually how the French do tastings. After all, people experience most of their taste sensations through their sense of smell. The inhaled aroma already gives an idea of ​​the taste, prepares for the first sip and emphasizes its taste. It is in order for the aroma to reveal itself more fully, it is recommended to drink the drink not chilled. And in order to hold it for as long as possible, characteristic utensils that are narrowed at the top are recommended.

Calvados glass

A detailed description of the authentic ritual of using Calvados can be read in the famous novel by E.M. Remark "Arc de Triomphe". It says that first of all they offer to smell the cork, then, so that the tasters can evaluate the aroma, they pour a little drink to the very bottom. Only after this do they fill the glass a third and advise warming it in your palms for some time. Only then can you begin to take the smallest sips and feel the rich aftertaste of this drink.

Moreover, the younger it is, the more audible are the notes of green apples, herbs and flowers and, conversely, the older it is, the deeper and richer the taste and aroma, in which other notes predominate - vanilla, ripe apples and spices.

Wikipedia on how to drink Calvados

Wikipedia - the free encyclopedia

You can read in detail about what the all-knowing Wikipedia says about this on its website: http://www.wikiznanie.ru/ruwz/index.php/%D0%9A%D0%B0%D0%BB%D1%8C %D0%B2%D0%B0%D0%B4%D0%BE%D1%81.

In short, it confirms that Calvados should be consumed at room temperature, from cognac glasses or white wine glasses. You should snack on cheese, chocolate or fruit, and you should do this with friends after eating.

How to drink Calvados correctly

How to drink Calvados correctly

The presence of malic acid enzymes in it determines the distinct acidity of the drink and makes it an excellent aperitif. It significantly increases appetite and improves digestion. It is because of the presence of acidity in it drink it more often after meals . A couple of ice cubes added to the glass can reduce the stimulating effect.

Calvados can be consumed in several ways:

Mixing different kinds of cocktails
as an aperitif
to finish the meal
using the “Norman hole” method.

Calvados goes well with fruit juices and syrups that have a sour taste. This property is used to prepare exquisite cocktails, the use of which, as well as when mixing other alcoholic drinks, can lead to a hangover. This is confirmed and warned about by their eloquent names - “Apple Falcon”, “Apple Hit to the Head”. There are also softer ones - “Apple Blossom”, “Apple Sunrise”.

As for the “Normandy Hole” method, it consists of drinking small portions of Calvados during a meal, or rather in between changes of dishes. The strong stimulating effect of the drink on digestion allows you to try all the dishes offered by the owners. During the Middle Ages, with its lavish feasts, the Normans did just that and never suffered from indigestion. This method is therefore optimal for people with digestive problems and replaces multiple medications for them.

It is curious that Calvados in France is used not only for drinking, but also as a component of various dishes. These are a wide variety of snacks, sauces, cakes, soufflés. It is often used when roasting meat in the oven. In all these culinary endeavors, only a young drink is used, since old and aged is considered a luxury.

What to drink Calvados with

What to drink Calvados with

Calvados is still the best drink neat . This method is classic and more suitable for aged drinks, which are fine in themselves. For young Calvados, the following options are also possible:

With ice
with tonic
in the form of a cocktail in combination with juices, various types of brandy and rum.

When this alcoholic drink is diluted, the stimulating effect on digestion is reduced. Therefore, there will most likely not be attacks of brutal appetite, allowing you to absorb many dishes at the feast.
For girls and women who may find “apple vodka” too strong, we can recommend diluting it with apple juice in any suitable proportions.

How to snack on Calvados

They snack on this type of alcohol products that help to reveal his taste.

Best paired with it:

Savory cheeses

A savory appetizer for Calvados - various types of cheeses

Fruits are an excellent appetizer for Calvados.

The taste and aroma of coffee will help reveal the multifaceted bouquet of Calvados flavor

Chocolate

Chocolate is a great snack option for Calvados.

The ancestors of the drink, the French, insist that the only acceptable gastronomic addition to it is cheese. The French varieties Camembert and Livarot are best suited for this purpose. But many connoisseurs claim that the rest of the products listed here are also quite good.

Calvados is often served before serving coffee and washed down with it. Strong varieties go well with cigars, which highlight its taste.

Of all the types of chocolate, bitter is best suited to Calvados. You can also enjoy this drink with fruit, excluding citrus fruits, which can drown out the taste and aroma.

Those who love unusual sensations can recommend seafood as an appetizer.

Seafood - an alternative appetizer to Calvados

How to choose Calvados

Calvados in our country is a fairly expensive type of alcohol. It is purchased on special occasions or as a gift. At the same time, it is very important not to make a mistake and not pay a hefty sum for a low-grade drink. To choose the right Calvados, you must first of all be able to read the label on it. It is the main calling card of the drink. In the photo of the Calvados label presented below, we will see all the information that interests us.

Label-business card of any drink

The number indicated on the label indicates the age of the youngest alcohol included in the composition.

The authenticity of the drink is confirmed by the inscription “d`origine controlee”.

The inscriptions “Vieux” or “Reserve” indicate aging for at least 3 years.

The VSOP inscription indicates an aging period of at least 5 years and that this is an elite drink.

The inscription “Age 12 ans” means age no more than 6 years, but less than indicated on the label.

The inscription “Calvados Pays d Auge” denotes an appellation that exclusively uses apples in its technologies.

If the label says “AOC calvados”, this means that the drink is made in the largest appellation, where there are no strict production rules /

The inscription “Calvados Domfrontais” lets you know that the buyer is looking at pear Calvados.

Calvados Domfrontais - Calvados pear variety

Needless to say, the quality of the final product is influenced not only by aging, but also by the region in which it was made. It is clear that the most mature varieties are valued the most.

A distinctive feature of the highest quality Calvados is that they are always well packed in special wooden cases, and are also supplied with certificates of conformity.

When choosing Calvados, you also need to be able to understand its brands. The most famous are Boulard, Père Magloire, Maitre Pierre, Pay d'Auge, and Napoleon.

Thus, there is still no consensus on how to drink Calvados. Anyone can try all the proposed methods and choose the one they like best. However, certain consumption traditions that allow you to best experience all the nobility of the taste and aroma of the drink still exist. Since they have been developed over centuries, we advise you to listen.

You can see the production technology of this wonderful drink in this video.

In his “Diary” he mentions the practice of cider distillation.

The drink got its name from the name of one of the departments of Normandy - first in colloquial speech in the middle of the 19th century, and later it was enshrined in the “Rules of Authenticity of Origin” (French. Appellation d'origine contrôlée ) (AOC) in 1942.

Standards

According to the "Rules of Authenticity of Origin", there are three types of standards for authentic Calvados: AOC calvados, Calvados Pays d'Auge and Calvados Domfrontais.

The area where Calvados is made is limited to the French departments of Calvados, Manche, Orne and parts of the departments of Eure, Mayenne, Sarthe and Eure and Loire. The more stringent rules of the "Appellation Calvados Pays d'Auge contrôlée" limit the production area of ​​​​the drink to the eastern tip of the department of Calvados and a number of adjacent areas.

AOC calvados

There are 6,000 producers registered in this appellation, of which 400 are large.

This is the largest appellation in terms of area and production volume. It is characterized by the absence of strict rules and, as a result, a wide variety of styles and levels of quality.

This appellation typically uses single distillation in cylindrical (“column”) stills.

The distillate is aged for at least 2 years in oak barrels.

AOC calvados has 100 cylindrical stills, some of which are mobile.

Calvados Pays d'Auge

The geographical boundaries of the standard are strictly defined. There are 2,500 manufacturers registered in the standard, of which 40 are large. Thanks to the comfortable clay soils, he secured the right to use only apples.

The cider must undergo a minimum 6-month fermentation process and must also be double distilled. The distillate is aged for at least 2 years in oak barrels. In total, the producers of Calvados Pays d’Auge have 60 double distillation units.

Calvados Domfrontais

The appellation was created in 1997.

The geographical boundaries of the appellation are strictly defined.

There are 1,500 producers registered in this appellation, of which 5 are large.

In this appellation, granite lies under a layer of clay, apple trees grow worse, but pear trees, whose root system spreads more than penetrates, do well.

Orchards must consist of at least 15 percent pear trees (25 percent of which must be over 16 years old).

According to AOC rules, at least 30 percent pear alcohol is used to prepare the drink. In practice, their component often reaches 50%.

This appellation uses single distillation in cylindrical (“columnar”) distillers. As a rule, a mobile distiller travels from farmer to farmer.

The distillate is aged for at least 3 years in oak barrels.

Calvados Domfrontais has 20 cylindrical stills.

Selection of apples and pears

Unlike wine, which can be made from only one grape variety, Calvados requires a careful selection of different varieties.

Calvados is obtained by mixing various alcohols. Proper blending allows the same flavor to be maintained over many years, regardless of year-to-year variations in the quality of apples and pears. To do this, the producer usually grows from 20 to 40 different varieties of apples.

Different varieties of apples, depending on acidity, bitterness, sugar and tannin content, are divided into 4 categories: bitter, bittersweet, sweet and sour.

Typically, Calvados is made from 10 percent bitter varieties, 70 percent bittersweet varieties, and 20 percent sour varieties. Pears are comparable to the sour apple category.

Excerpt

After distillation of cider, Calvados still has no color. At this moment, he is not yet Calvados in the full sense of the word. It becomes Calvados as a result of aging in oak barrels, obtaining color and various shades of aromas.

The barrel is filled with alcohol to 60-70 percent.

Consumers can learn about the age (and quality) of Calvados by looking at bottle labels. The period indicated on the label means that each of the alcohols included in this Calvados has an aging period of at least the specified one.

• Fine, Trois etoiles(“Three stars”), Trois pommes(“three apples”, French) - aging in a barrel for at least 2 years;
• Vieux-Reserve- at least 3 years;
• V.O.(Very Old), VO, Vieille Reserve, V.S.O.P.(Very Superior Old Pale), VSOP- at least 4 years;
• Extra, X.O.(Extra Old) XO, Napoleon, Hors d'Age, Age Inconnu- at least 6 years;
• Age 12 ans, 15 ans d'age- not less than the specified number of years;
• 1946, 1973 - vintage Calvados.

Leading manufacturers

• Anee (AOC calvados)
• Boulard S.A.C.B. (Calvados Pays d'Auge)
• Busnel (Calvados Pays d'Auge)
• Adrien Camut (Calvados Pays d'Auge)
• Chateau du Breuil (Calvados Pays d'Auge)
• Christian Drouin - "Coeur de Lion" (Calvados Pays d'Auge)
• Le Clos d'Orval (AOC calvados)
• Comte Louis de Lauriston (Calvados Domfrontais)
• Coquerel (AOC calvados)
• Daron (Calvados Pays d'Auge)
• David
• Philippe Daufresne (Calvados Pays d'Auge)
• Serge Desfrieches (Calvados Pays d'Auge)
• Des Deux-Sapins, Earl Jaouen
• Des Grimaux, Earl
• Desvoye
• Domaine de la Merite (AOC calvados)
• Domaine Dupont (Calvados Pays d'Auge)
• Fermicalva (AOC calvados)
• Ferme de l'Hermitiere (AOC calvados)
• Giard, S.C.E.A. (Calvados Pays d'Auge)
• Victor Gontier (Calvados Domfrontais)
• Roger GROULT (Calvados Pays d'Auge)
• Howley
• Michel HUARD (AOC calvados)
• Michel Hubert (Calvados Pays d'Auge)
• Pierre Huet (Calvados Pays d'Auge)
• Lebrec
• Lecompte (Calvados Pays d'Auge)
• Lelouvier
• Lemorton (Calvados Domfrontais)
• Le Père Jules (Calvados Pays d'Auge)
• Leroyer
• Les Remparts
• Les Vergers de Champ-Hubert
• Macrel
• Manoir de Querville (Calvados Pays d'Auge)
• Francois et Stephane Grandval (Calvados Pays d'Auge)
• Manoir d'Apreval (Calvados Pays d'Auge)
• Martayrol
• Morin (AOC calvados)
• PARC du MOULIN
• Père Magloire (Calvados Pays d'Auge)
• Philippe Piednoir
• Pomypom
• Preaux
• Sapiniere
• Toutain
• JSC "Derbent Cognac Factory"

• According to statistics, Calvados in France is drunk approximately twice as much as Armagnac, and the latter - more than cognac.
• The tradition of “le trou Normand” (“Normandy hole”) is associated with Calvados - drinking a small portion of Calvados between dishes while eating for a very long time. It is believed that this awakens the appetite.
• It is believed that Calvados was the favorite drink of E. M. Remarque. In particular, Calvados is often mentioned in his famous novel Arc de Triomphe.
• Another outstanding French writer, Georges Simenon, made his famous character - Commissar Maigret - a great lover of Calvados.

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Excerpt characterizing Calvados (drink)

In the evening of the same day, there was a lively conversation between the squadron officers at Denisov’s apartment.
“And I’m telling you, Rostov, that you need to apologize to the regimental commander,” said a tall staff captain with graying hair, a huge mustache and large features of a wrinkled face, turning to the crimson, excited Rostov.
Staff captain Kirsten was demoted to soldier twice for matters of honor and served twice.
– I won’t allow anyone to tell me that I’m lying! - Rostov screamed. “He told me I was lying, and I told him he was lying.” It will remain so. He can assign me to duty every day and put me under arrest, but no one will force me to apologize, because if he, as a regimental commander, considers himself unworthy of giving me satisfaction, then...
- Just wait, father; “Listen to me,” the captain interrupted the headquarters in his bass voice, calmly smoothing his long mustache. - In front of other officers, you tell the regimental commander that the officer stole...
“It’s not my fault that the conversation started in front of other officers.” Maybe I shouldn’t have spoken in front of them, but I’m not a diplomat. Then I joined the hussars, I thought that there was no need for subtleties, but he told me that I was lying... so let him give me satisfaction...
- This is all good, no one thinks that you are a coward, but that’s not the point. Ask Denisov, does this look like something for a cadet to demand satisfaction from the regimental commander?
Denisov, biting his mustache, listened to the conversation with a gloomy look, apparently not wanting to engage in it. When asked by the captain's staff, he shook his head negatively.
“You tell the regimental commander about this dirty trick in front of the officers,” the captain continued. - Bogdanych (the regimental commander was called Bogdanych) besieged you.
- He didn’t besiege him, but said that I was telling a lie.
- Well, yes, and you said something stupid to him, and you need to apologize.
- Never! - Rostov shouted.
“I didn’t think this from you,” the captain said seriously and sternly. “You don’t want to apologize, but you, father, not only before him, but before the entire regiment, before all of us, you are completely to blame.” Here's how: if only you had thought and consulted on how to deal with this matter, otherwise you would have drunk right there, in front of the officers. What should the regimental commander do now? Should the officer be put on trial and the entire regiment be soiled? Because of one scoundrel, the whole regiment is disgraced? So, what do you think? But in our opinion, not so. And Bogdanich is great, he told you that you are telling lies. It’s unpleasant, but what can you do, father, they attacked you yourself. And now, as they want to hush up the matter, because of some kind of fanaticism you don’t want to apologize, but want to tell everything. You are offended that you are on duty, but why should you apologize to an old and honest officer! No matter what Bogdanich is, he’s still an honest and brave old colonel, it’s such a shame for you; Is it okay for you to dirty the regiment? – The captain’s voice began to tremble. - You, father, have been in the regiment for a week; today here, tomorrow transferred to adjutants somewhere; you don’t care what they say: “there are thieves among the Pavlograd officers!” But we care. So, what, Denisov? Not all the same?
Denisov remained silent and did not move, occasionally glancing at Rostov with his shiny black eyes.
“You value your own fanabery, you don’t want to apologize,” the headquarters captain continued, “but for us old men, how we grew up, and even if we die, God willing, we will be brought into the regiment, so the honor of the regiment is dear to us, and Bogdanich knows this.” Oh, what a road, father! And this is not good, not good! Be offended or not, I will always tell the truth. Not good!
And the headquarters captain stood up and turned away from Rostov.
- Pg "avda, chog" take it! - Denisov shouted, jumping up. - Well, G'skeleton! Well!
Rostov, blushing and turning pale, looked first at one officer, then at the other.
- No, gentlemen, no... don’t think... I really understand, you’re wrong to think about me like that... I... for me... I’m for the honor of the regiment. So what? I will show this in practice, and for me it is an honor to the banner... well, anyway, really, it’s my fault!.. - Tears stood in his eyes. - I’m guilty, I’m guilty all around!... Well, what else do you need?...
“That’s it, Count,” the captain of staff shouted, turning around, hitting him on the shoulder with his big hand.
“I’m telling you,” Denisov shouted, “he’s a nice little guy.”
“That’s better, Count,” the headquarters captain repeated, as if for his recognition they were beginning to call him a title. - Come and apologize, your Excellency, yes sir.
“Gentlemen, I’ll do everything, no one will hear a word from me,” Rostov said in a pleading voice, “but I can’t apologize, by God, I can’t, whatever you want!” How will I apologize, like a little one, asking for forgiveness?
Denisov laughed.
- It's worse for you. Bogdanich is vindictive, you will pay for your stubbornness,” said Kirsten.
- By God, not stubbornness! I can’t describe to you what a feeling, I can’t...
“Well, it’s your choice,” said the headquarters captain. - Well, where did this scoundrel go? – he asked Denisov.
“He said he was sick, and the manager ordered him to be expelled,” Denisov said.

Calvados is a popular alcoholic drink originally from France. In terms of taste and strength, it can be compared to cognac. You rarely see the drink on store shelves, but if you love trying everything new, you can buy it online, there are plenty of offers.

Calvados is made from apples in Normandy. This region has excellent harvests of this fruit, so producing the drink is not too expensive. But despite this, the price of Calvados is not so low. Why? The secret of its taste is that the drink must go through several stages of preparation - starting with fermentation and ending with aging in special oak barrels. But the process does not end with aging in barrels, since after this the last stage is carried out - blending.

The drink cannot be produced in other countries or regions, only in Calvados. You can also make it at home, but of course, the taste of the drink is noticeably different from the original.

How to drink Calvados correctly?

The main function of Calvados is to improve digestion and remove the feeling of heaviness after eating. Although traditionally it should be drunk after meals, you can enjoy its taste at any time.

The drink does not need to be refrigerated before serving; it should be at room temperature. It should be consumed after meals, as a digestif, not an aperitif. In the homeland of Calvados, it is bred as strong, unsweetened brewed coffee - this drink improves digestion and promotes the absorption of food.

You should drink the drink not in one gulp, but in small sips, slowly. It is ideal for occasions when you want to spend time in a pleasant and long conversation with friends or acquaintances.

To increase appetite, you can take the drink before or during meals.

What to snack on?

Calvados goes well with many foods - dark chocolate, fruits, baked goods and even ice cream. You should not snack on the drink with meat; it will overwhelm the apple flavor and make it almost unnoticeable. In France, Calvados is consumed without an appetizer or with fatty semi-soft cheeses such as brie and camembert.

In what bowl should I serve it?

In the same way as cognac - in wide glasses, no need to pre-cool them. Warm the glass in your hands before drinking it.

Can it be added to cocktails?

No, you should drink it only in its pure form, there is no need to dilute the drink with juices or other alcoholic drinks. If you're enjoying Calvados on a hot day, add a few ice cubes.

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