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Calvados
Calvados is apple brandy that originates from an area in lower Normandy located in France. Calvados is usually classified by age with fine, V.O, or X.O. Double distillation is typically required.
Calvados Pairs With:
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Flavor Affinity Level
Calvados Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Calvados has a sweet flavor profile due to the natural sugars present in the apples used to make the spirit. |
| Sour | Calvados can have a slightly sour taste, similar to that of a tart apple, depending on the specific variety of apples used in production. | |
| Aroma | Fermentation | Calvados has a distinct aroma of fermentation, as it is made through the process of fermenting apple juice and distilling the resulting liquid. |
| Color | Natural Pigments | Calvados has a natural amber color, which comes from the aging process in oak barrels. |
| Aroma | Volatile Compounds | Calvados contains a variety of volatile compounds that contribute to its unique aroma, such as esters and aldehydes. |
| Texture | Moisture | Calvados has a smooth and slightly oily texture due to its alcohol content. |
| Nutritional Value | Macronutrients | Calvados is relatively low in macronutrients, as it is a distilled spirit with a high alcohol content. |
| Micronutrients | Calvados does not contain significant amounts of micronutrients, as it is a distilled alcoholic beverage. | |
| Cooking Behavior | Heat Conductivity | Calvados has a high heat conductivity, making it suitable for use in cooking and flambéing dishes. |
| Chemical Composition | Acidity/Alkalinity (pH) | Calvados typically has a slightly acidic pH level, which contributes to its tart flavor profile. |
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