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Nikki K added it Oct 22, The stills vary in size so that anywhere between and 2, liters of cider can be distilled at a time. During this aging period, it will also be reduced in alcohol with the addition of water so that it nears its final release strength of 80 to 84 proof. Haute-Tiges standard rootstock orchard. No trivia or quizzes yet. Want to Read Currently Reading Read.

Charles Neal goes into great detail describing the polyculture farming of the Norman Calvados producer and learning about the synergy of it all is enough to make you want to go back to the land. Rather than producing their spirits on a bucolic property, large producers often produce in immense warehouses bordered by large parking lots.

Domaine de la verde Domaine du Grand Montmirail. Tasting Calvados Calvados has traditionally been drunk after a meal, partially because of its digestive qualities. And while it is highly enjoyable to have a snifter after a meal perhaps in another room and in a comfortable chaircalvados can be enjoyed under many different circumstances.

The fruit is harvested and pressed into a juice that is fermented into a dry cider. Calvados is a pear and apple-based brandy from Normandy, France. Acura Bacon rated it it was amazing Apr 27, Sedimentary rock-based soil has good water retention capability but poor drainage.


When a phylloxera outbreak in the last quarter of the 19th century devastated the vineyards of France and Europe, calvados experienced a “golden age”. Large Calvados Producers vs. Oregon, Washington and New York are also causing eyebrows and glassware to be raised around the world.

The best clays occur in sediments and sedimentary rocks. Most producers use only apples in their cider and the majority distill their cider once in a column still.

Dwarf RootstockApples and pears can also be grown on dwarf rootstock. A more fertile soil than sand, and constists of finely-grained deposits that offer godo water retention but mediocre drainage. Normandy Soils in Calvados Region As it takes two hours to traverse the Calvados appellations in a car from north to south and four hours to drive from east to west, it should be evident that the soils vary greatly across the region.

The soils vary widely from region to region.

Calvados: The Spirit of Normandy

Eric Asimov of the New York Times calls the book, ” This is a must for the library of any student of wine and spirits! Brian rated it it was amazing Aug 25, This is a small drink of calvados taken between courses in soirit very long spkrit, sometimes with apple or pear sorbetsupposedly to reawaken the appetite.

Real Normandu Inventory by location: Views Read Edit View history. The great majority of calvados producers convert their cider into spirit in a column still. Please click this message for more information. Calvados distillation takes xalvados in a copper still. Want to Read saving…. Schist retains heat well but is poor in organic nutrients and nitrogen.


All of these factors have an important effect on the finished product. Kris rated it it was amazing Dec 14, They grow their own apples on land that they own, press their juice, ferment their cider, distill their product, and age it on their property.

Small Calvados Producers There are approximately producers in Normandy who bottle and sell their calvados.

You also might be interested in It is not uncommon for a calvados producer to use over specific varieties of apples, [ citation needed ] which are either sweet such as the ‘Rouge Duret’ varietytart spiirit as calvwdos ‘Rambault’ varietyor bitter such as the ‘Mettais’, ‘Saint Martin’, ‘Frequin’, and ‘Binet Rouge’ varietiesthe latter being inedible.

Domaine des Coteaux des Travers. Domaine Berthoumieu Domaine Capmartin. Apples portal Apples Cultivars Production.

Calvados: The Spirit of Normandy by Charles Neal

Wikimedia Commons has media related to Calvados spirit. Domaine du Grand Montmirail.

Many of the traditional farmhouse structures were replaced by modern agriculture with high output. This section does not cite any sources. Calvados Aging Once the spirit exits the still, it goes into oak casks where it will pick up color, tannin, and notes spidit vanilla, caramel, toffee, and spice.

Ryan marked it as to-read Feb 02, With distillation in a pot still, more of the impurities of the exiting spirit — especially the heads and tails — can be removed, leading to what most will agree is a purer spirit, although with less initial aroma.