Talk:Calvados

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Comments

Spelling mistake? "vieillée en chêne" or "vieilli en chêne"? - User:Olivier

In common English usage it seems that Calvados is regularly capitalized. I have changed the article to reflect this.

Yes, Calvados (like Cognac) is in reference to the French department of Calvados and should always be capitalized Philvarner 23:11, 12 February 2007 (UTC)[reply]

Single vs Double distillation

This is a misleading title for a discussion of column and pot, or alembic, stills. The discussion itself is misleading too. Very, very few distillers who produce high quality product would suggest that column stills produce a cleaner "apple" flavor than alembic stills. When a pot still's distillate flows, what first comes out is different from the next phase, which is different from the next, and so on. The distiller separates those different parts, and only uses the best. A column still is supposed to isolate a better fraction continuously. But fermented mash is variable. Every batch has a different flavor when heated, too. So columns inevitably mix an array of "fractions" in their stream. They miss very good parts, and use not so good parts. In terms of "clean" flavor, it's more likely from alembics, where the distiller controls the results, than the column, where the distiller sets the column and hopes for the best. The column will have either off-flavors, or little flavor, no matter how carefully done.

I once set up a distillery, and interviewed many distillers to understand the best way to do things. Brian C — Preceding unsigned comment added by 208.80.117.214 (talk) 09:17, 13 October 2014 (UTC)[reply]

A pot still will make fairly clean-tasting alcohol until the head temp hits 94C. After that the distillate becomes increasingly unpleasant. A double distillation via pot still makes for very clean flavor. You'd have to have an exceptional tongue to pick the type of original wash.61.68.71.253 (talk) 23:07, 9 March 2017 (UTC)[reply]

Apple varieties

This article should mention the number of apple varieties (up to 120 or more, of the bitter, tart, and sweet kinds) used to produce Calvados. 69.81.158.35 07:38, 29 March 2006 (UTC)[reply]

Not just apples

As the article mentions, Calvados can include pears as well as apples. LeMorton, for example, is made with 70% pear and only 30% apple. The first line of the article is hence incorrect in defining Calvados as apple brandy. —Preceding unsigned comment added by 146.95.60.70 (talk) 20:14, 23 December 2008 (UTC)[reply]

Huh?

"During World War I cider brandy was made for armaments."

That makes no sense. It either means: that cider brandy was made for consumption by members of the armed forces; or that cider brandy was used in making armaments. I don't know which. Either way, could someone who knows something about it expand on this please, as well as provide a source? WikiReaderer 22:19, 8 September 2007 (UTC)[reply]

Pronunciation

I've removed the line about pronunciation. According to Chamber's English Dictionary (and my experience) it is always '-dos' not '-do' - and this is en.wikipedia.org, not sure about the 'authentic' French pronunciation of the region - I would guess that in any case would not have stress on the first syllable. Luke Harris (talk) 22:41, 14 March 2008 (UTC)[reply]

Absolutely right - the "s" is pronounced. Not pronouncing it is a perfect sign of being a foreigner who learned from a book. Locals do refer to it as "calva" - the moral equivalent of calling beer "brew" 81.247.203.239 (talk) 14:02, 15 March 2008 (UTC)[reply]

In fact, perhaps a line explaining that the final "s" is pronounced ought to be included, given that final s's in French are more often silent. As for stress, in standard French there isn't any; all syllables are stressed equally. Trying to duplicate that effect in English, however, sounds stilted. The topic of syllable stress in French words spoken in English is worthy of its own Wiki topic (there might already be one, for all I know), with significant differences between American and British practices. However, in this case, placing the stress on the first syllable - the usual British practice - sounds most natural, although it is no more "authentic" than stressing the VA or the DOS. 76.99.86.148 (talk) 02:01, 1 April 2008 (UTC)essex9999[reply]

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Alcoholic content

During World War I, cider brandy was requisitioned for use in armaments due to its alcohol content.

– Any word on what the alcohol content of calvados typically is? Sca (talk) 19:07, 11 January 2016 (UTC)[reply]

" 'Lord' de Gouberville " Is there any justification for the "scare quotes" surrounding the title "Lord"? — Preceding unsigned comment added by 66.19.201.144 (talk) 02:31, 11 September 2016 (UTC)[reply]

Ice Cream

Is there actually justification for this section? Dstar3k (talk) 06:14, 27 February 2023 (UTC)[reply]

Coupe Normande does exist. Don't know it deserves its own section (in which it is misspelled!) DeCausa (talk) 09:54, 27 February 2023 (UTC)[reply]