Calvados is a brandy made on the basis of apple or pear raw materials and obtained by distilling ready-made young cider. It is believed that the homeland of this drink is the region of France - Lower Normandy, and the fortress of Calvados is 40 degrees. Moreover, the culture of drinking this drink has its own characteristics.
Instructions
Step 1
It is necessary to immediately discuss one fact - the consumption of Calvados, unlike the same whiskey, does not have clear rules and regulations. But still, there is one clear recommendation associated with the property of the drink to improve appetite, which is due to malic acid, which is part of Calvados and helps to improve digestion. That is why real experts in the spirits industry believe that Calvados should be consumed at the very beginning of a meal.
Step 2
Another recommendation concerns the serving of Calvados, which must be poured either into cognac or wine glasses, and the containers must first be cooled to room temperature. Then the Calvados, already poured into the glasses, needs to be slightly warmed up with the warmth of the palm, and then slowly drink in small sips. Experts say that Calvados is by no means in a hurry, but rather intended for a long time with a good dinner in a pleasant campaign. It is also allowed to combine this alcoholic drink with good and aromatic cigars.
Step 3
In the past few decades, Europeans have introduced the following "fashion", according to which Calvados is served not only a couple of minutes before meals as an aperitif, but also during meals, when those sitting at the table are resting from the next dish or are waiting for a change from one to another. The reason for this is that the consumption of Calvados promotes faster digestion of what has been eaten, which makes the person more willing to try the next dish.
Step 4
If you decide to make Calvados a part of your aperitif, then fresh juicy and aromatic fruits, dark chocolate, sweet and rich pastries, and ice cream are perfect as an appetizer. This type of brandy also goes well with strong freshly brewed coffee, since in a properly aged drink you will always feel notes of fruit - apple or pear.
Step 5
By the way, about the latter. For the production of Calvados, only small fruits with a very intense aroma are used. In Normandy itself, the rules for preparing a drink are strictly regulated, due to which only 48 varieties of fruits are considered suitable for Calvados, and it is also allowed to mix several at once. Here, it is only important what taste the manufacturer wants to get in the end - bitter, sweetish, sour or bittersweet, but again the following combination is considered classic - 10% of bitter varieties, 20% of sour varieties and 70% of bittersweet.
