RECIPE
ESSENTIAL
Pays d'Auge Calvados PDO
What an incredible aroma! Pays d'Auge Calvados is a blend of apple brandies that has been aged in barrels for several years. The quality of the apples, most of which are either bitter or bitter-sweet and harvested from orchards in Normandy, that give the drink its characteristic taste.
Production area :
Normandy
What you need to know
PDO Pays d'Auge Calvados is a fruit brandy created by distilling a cider, which in turn is made from apples harvested from orchards in Normandy (Pays d'Auge) and fermented using traditional methods. PDO Pays d'Auge Calvados is aged in oak barrels for at least two years before it is brought to market. It must be distilled using a Charentais still, which uses a double-distillation method. The cellar master is in charge of aging the brandy, which is moved from barrel to barrel at regular intervals. This person is also responsible for making specific blends by combining Calvados brandies of different ages and regions. The cellar master seeks to strike a balance between the wood of the barrel and fruit flavor produced by the alcohol. The age of the Calvados, which is printed on the label (VS, VSOP, XO, etc.) refers to the youngest brandy included in the blend.
Editor's note
« Instead of the "Trou normand," a French expression meaning "Norman hole" that refers to the tradition of drinking a glass of Calvados brandy in between courses, I prefer serving a scoop of apple or pear sorbet with a drop of Calvados on top. If you want to keep with real French tradition and aid your digestion in the middle of a wonderfully endless gourmet meal, serve a small glass of Calvados in between courses. But don't forget—you're supposed to drink it like a shot! »
How to use
This type of glass lets you appreciate the full flavor and fragrance of the Calvados, as heavier aromas are trapped within the glass by its slightly narrowed opening. Conversely, a snifter glass lets the Calvados aerate more quickly.
Pair with
Aged Calvados (at least 15 years old) complements savory delicacies, including Pont-l'Évêque cheese, scallops, lobster, and king prawn, and goes well with sauces paired with poultry, veal, pork, or leg of lamb. It also complements sweet flavors such as apple tart and chocolate.
Young Calvados (aged for at least two years) pairs well with savory dishes, such as scallops.
