NWR: Calvados & Cider & Apples & Pears

After the Baumard tasting I wrote about, I got to taste Eric Bordelet's great Poiré and an unreleased sample of the '94 Calvados - and both rocked. They were both wonderfully pure drinks.

But I noticed that the Perry, though dry and acidic and crunchy, had a bit of a jammy scent to it. The Calvados (all apple IIRC) didn't. I was so excited by these that I bought a bottle of Comte Louis de Lauriston Calvados Domfrontais 1990. Domfrontais apparently has a minimum of 30% pears. Once again I got a slight jammy feel to the appleyness, just like in the perry.

I guess there are many variables at work, but is it legitimate to say that pear causes a more jammy feel to the drinks than just pure apple?

Oh, and any other good cider and calvados producers?

-O

Otto, while I don't know much about the effects of including pears in cider and calvados, I think I know that the sugar content in pears is higher, which in turn might lead to an end product with more residual sugar and thus a more jammy mouthfeel. I'd also consider pears to be more aromatic, which I suppose could add to the character you describe as jammy. I'm more speculating than knowing, though. I haven't tasted Bordelet's poiré but his cidre Sydre Argelette and it was very fine. BTW, which poiré did you have? If it was the Authentique it is very low in alcohol (3-4% according to their web site), so one would expect the residual sugar to be rather high.

My recommendation for another cider producer would definitely be Dupont in the heart of cider country in Normandie. Excellent ciders and very good calvados too. Worth searching for.

Cheers, Anders

One Calvados producer that I have enjoyed is Domaine Dupont. As to the question of Jamminess, I would think it has much to do with the varieties of apples or pears used. Usually there are 3 or four different varieties of apples per bottling, with different levels of sweetness and acid. But that's only a guess.

Otto,

The Calvados of Roger Groult are nectars; particularly Doyen d'Age. Complex yet very pure. I have yet to drink a Cognac or Armagnac which I like better. Lesser producers, in quality not price, are sometimes more or less caramelized.

Thanks for the replies and tips! Anders, it was indeed the Authentique, but I didn't taste much sweetness, it was more a scent that triggers the image of sweetness in the mind.