AROMATIZED WINE

  • SUB-TOPICS Of AROMATIZED WINE
    1. What is a Aromatized Wine?
    2. Aromatized Wines of the World
    3. Aromatized & Fortified Wines of the World
    4. Aromatized Brandy of the World
    5. Resinated Wine

1) WHAT Is a AROMATIZED WINE?

AROMATIZED–  A Collective Class of Spirits With a Generally Bitter Taste From the Infusion of Botanicals.

  • HISTORY– Originally Produce to Mask Inferior Wines, People Discovered Infusing Botanicals (Barks, Berries, Flowers, Fruits, Herb, Leaves, Root, and Spices) to Wine Would Cure Common Ailments Such as Aches/ Pains, Headaches, Cough, Fever and Anxiety. Like All Drugs They Got Abused and Overtime and People Started Using Them For Non-Medicinal Purposes and it Began to Create a Niche as a Pre-Meal Enjoyment.
  • 5000 BC. @China– “First to Infuse Wine For Health Reasons”
    • Botanicals– Roots, Tree Pine, Bark, Honey
  • 3100 BC. @Egypt– “Dedicated Master Artisans”
    • Botanicals– Balm, Cassis, Coriander, Flax, Germander, Mint, Juniper, Resins, Sage, Terebinth, Thyme
  • 00 BC. @Persia– “Cross-Roads of Silk Road”
    • Botanicals– Poppies- Leads to Hallucinations
    • Marijuana– Leads to Euphoria, Invigorates Imagination
    • Ephedra– Leads to Stimulated Nervous System, Slight Ecstasy
  • 500 BC. @Mediterranean– “Vast Resources and Trade Opportunities”
    • Botanicals– Bitter Almonds, Cassia, Chalk, Gums, Myrrh, Pepper

BOTANICAL– A Substance Obtained From a Plant and Used as an Additive.

  • BOTANICALS USED To AROMATIZED
    • BARK– Cascarilla, Cinchona Bark/Quinine, Wormwood
    • CITRUS– Lemon Peel, Orange Peel, Pomelo Peel
    • FLORAL– Lavender
    • HERBS– Cardamom, Chamomile, Coriander, Fennel, Ginger,  Juniper, Oregano, Marjoram, Nutmeg, St. Johns Wort, Yarrow
    • ROOTS– Angelica Root, Gentian Root, Licorice Root, Oris Root
    • SEEDS–
    • SPICES– All Spice, Aniseed, Cinnamon, Cloves, Mugwort, Sage, Thyme, Vanilla
  • CULTURE– As Long as Man Has Been Drinking Alcohol, They Have Been Infusing Their Fermented Beverages With Various Herbs, Spices, Barks, Roots, Florals and Other Botanicals From the Plants Kingdom.
    • To Improve or Mask the Flavor of the Base Wine.
    • To Take Advantage of the Botanicals, Medicinal Properties.
    • Elixir- An Aromatized Liquid Usually Containing Alcohol That’s Used In Medication.
    • The Brain Thinks and Treats Bitter Flavors as Toxins, and Encourages Activity In the Digestive System.
  • HEALTH BENEFITS Of INFUSING BOTANICALS And WINE
    • Stomach Issues   |   Anesthetic
    • Anti-Microbial Properties   |   Laxative
    • Appetite Stimulant
  • WINE & PHILOSOPHY? “How Did the Spread of Aromatized Wines Happen?”
    • “There Are 2 Theories to How the Culture of Aromatized Wine Spread.”
      • 1) The World and Its Different Wine Cultures Started Aromatizing Its Wine Independently to Each Other.
      • 2) Aromatized Wine Went In a Linear Starting In China and Worked Its Way Westward.
  • HISTORY- The Beginnings of the Silk Road Are Believed Started 1000 BCE., and Reached It Height Before and During the Roman Empire.
    • It Wasn’t Until 00 BC. and Influenced by the Cross-Continental Trade Routes That Ideas From Different Cultures Regarding Aromatizing Wine Were Compared.
    • One of the Economic Benefits of the Silk Road Was That Traded Spices and Botanical Become Available and Less Expensive For Everyone Not Just the Royal, Rich and Upper-Class.
  • VINICULTURE- Traditionally Muscat Grapes Have Been Used But Not a Lot of Producers are Using Them But Sourcing Bulk Grapes From Southern Italy.
  • Mistelle- Adding Neutral Grape Spirit to Must Rather Than Fermenting Must to Produce Alcohol
    • Mistelle Wines Yields a Sweeter Style (Because Fructose Has Not Been Converted to Alcohol) This Leads to a Wine More Fruity.
  • Storage– Once Aromatized Wine is Released Its Ready to Be Consumed, Vermouth Doesn’t Improve With Age. Once Opened Drink Contents Within 4-6 Months For Freshness and Can Be Used Up To 1 Year Depending On How Bottle Was Kept.
  • WINE & PHILOSOPHY?–“CONTENTIOUS WINE ISSUE!” “Aromatizing Wine or Steeping Wine With Natural Ingredients is OK but the Addition of Artificially Flavors Isn’t!”
    • YES…“Producing Aromatized Wine or Adding Botanics to Wine is a Great Practice That Has Been Going On For Thousands of Years.”
    • NO…“Unless the Producer is Stating On the Label That There is Something Added to the Wine, Adding Things to Wine For Conpecxity Without Stating That You Are Is Frowned Upon.”

2) AROMATIZED WINES OF THE WORLD

MULLED WINE     @Evereywhere

  • RED= Port/ Claret, But Traditionally Which Ever Red Wine Your Region is Producing.
  • GEOGRAPHY- Bischopswijn(Dutch), Mullwine, Gluhwein(Germany), Glowwine, Glogg(Sweden), Vin Brule(Italy), Vin Chaud(France)
  • INGRETENTS- Wine Mixed With…
    • Citrus- Orange/ Lemon Slices, Orange/ Lemon Peel
    • Spices- Nutmeg, Cinnamon Sticks, Cloves, Aniseed, Vanilla Pods, Mulling Spices, Mace
      • Allspice
    • Sweeteners-  Sugar, Honey, Raisons
    • Mitschuss- Drinking Mull-Wine With Shot of Brandy or Schnapps.
  • MAKING/ COOKING/ PRODUCING-
    • Combine All Ingredients In a Stainless Stell Pan.  Heat to Simmer. Strain Into Heat Resistant Glasses or Mugs.
  • CULTURE- Often Associated With Holidays, Traditional Holiday/ Christmas Offering Served Hot or Cold.
    • ~Etymology~ “Mulling” An Old Apothecary Term For Grinding and Thoroughly Mixing.
  • OTHER AROMATIZED WINES Of The WORLD
    • Barolo Chinato– Barolo Aromatized with Herbs, Quinine
    • Littet–
    • Quinquina–
    • Americano–
    • Sangria–
    • Campari- ABV.+20.5- 28.5
    • Aperol- Created In 1919 by Luigi and Silvio Barbieri. ABV. +11%
      • Citrus Oil(Sweet and Bitter Oranges), Rhubarb, Gentian Root, Cinchona Bark, (Other Ingredients Which Remain a Mystery.)
      • ~Spritz Cocktail~ Ice, Aperol(3 oz.), Prosecco(3 oz.), Club Soda(1 oz.), Slice of Orange
  • HISTORICAL AROMATIZED WINES
    • Mulsum– Flavored With Wyrrh (One of the Most Sought After Spices of Its Time, Honey)
    • Conditum– “Seasonal” Aromatized Wine
    • Kyphi – Mixture of Wine Resins, Herbs, Spices For Medical Purposes.
    • Hippocras– First Elixir to Promote Sexual Benefit.
      • Botanicals– Sugar, Cinnamon, Ginger, Grains of Paradise, Turnsole

3) AROMATIZED & FORTIFIED WINES Of The WORLD

VERMOUTH– Wine Infused With Botanicals, Fortified With Grape Spirit to 15%- 22% ABV.

  • Vermouth- EU. Legal Definition “Aromatized Wine” Which Character Taste Has Been Obtained by the Addition of Substances of Artemisia Species, One of Which Must be the Essential Oils of Wormwood.
  • Artemisia- Diverse Genus of Plants, Including Over 400 Different Sub-Species Belonging to the Daisy Family.
    • (Asteraceae….Sagebrush, Mugwort, Sagewort, Wormwood, Tarragon Southernwood)

HISTORY– Aromatized Wines Have Been Produced For 4,000 Years But the Modern Version of Vermouth Didn’t Appear Until the 1700 In the Alpine Regions of Italy and France.

  • Classic Brands Are Reintroducing Their Brands World Wide Amidst a New Global Interest In Aromatized Wine. Also New Age Vermouth Producer are Experimenting With Artisanal Vermouth In America and Other Countries.
  • SILK ROAD– Road Connecting a Chain of Cross-Roads That Connected “The East” (China, India, Persia, Arabia) With “The West” (Mediterranean, Roman Empire, Armenia). The World First Major Intercontinental Trade Route Connected Merchants, Traders, Pilgrims, Monks and Wonderers.

HISTORY & CULTURE & GEOGRAPHY

  • The Spiritual Home of Vermouth is Torino In the Piemonte Region of Italy and Chambery In the Savoy Region of France. Not Coincidentally Both Regions Were Under Rule by the Kingdom of Sardinia In the 1700’s When Vermouth Significantly Came Into Prominence. Pushed by Distinct Political and Economic Ties the Regions More Importantly Shared a Culture of Wine and a Rich Botanical Diversity Found In the Alpine Region That the European Alps Provides. The Easy Access to the Major Ports of Genoa and Marseilles Played and Important Role In the Importing Spice Trade and the Exporting of Wines.
  • ~International Vermouth Day~ (April 21th.)
  • WINE & PHILOSOPHY?–“CONTENTIOUS WINE ISSUE!” “Vermouth Should Have to Be Infused With Wormwood to Be Considered a True Vermouth!”
    • YES…“Historically, and Very Soul of Vermouth Contains Wormwood and to Truly Be Considered Vermouth Wormwood is a Must.”

VERMOUTH Di TORINO

  • BIANCO= Catarratto, Chardonnay, Moscato, Trebbiano, Verdeca
  • GEOGRAFIA- Italia, REGION-Piemonte
  • VITICULTURA-
    • Estate/ Produttore- Berto, Bordiga, Carlo Alberto, Carpano, Chazalettes, Cinzano, Del Professore, Drapo, Gancia, Giulio Cocchi, a Canelese, Martini & Rossi, Pio Cesare, Sperone, Torino Distillati, Tosti
  • VINICULTURA- Fortified -17% ABV., After Fermentation With Spirit.
    • Aromatized and Macerated With +25 Botanicals and Sweetened With Burnt Sugar.
    • Wine and Herbs/ Spices Must Come From Piemonte.
  • STORIA- 1757 @Turin– Cinzano, Martini & Rossi 1863, Carpano
  • CULTURA- ASSOCIATIONS~ ~Vermouth di Torino Institute~ Alliance of 15 Brands
    • Mission~ Aims to Value, Promote and Enhance the Quality of Vermouth di Torino and Its Continued Expansion In Global Markets With All Producers Working In Synergy.

“Over the Years Vermouth Has Transformed From a Medicinal Tonic Into a Pleasure Beverage.”

VERMOUTH IN FRANCE

  • WHITE= Clairette, Colombard, Piquepoul   |    RED= ?
  • VINICULTURE-  3-Styles
    • Sweet/ Red- Rich, Spiced, Herbaceous, Sweet
    • Dry- Lean, Tart, Herbaceous, Floral, Dry
    • Blanc- Rich,Tart, Floral, Citrus, Sweet
  • PRODUCERS- FRANCE– Bonal, Byrrh, Dolin, Dubonnet, Noilly Prat, St. Raphael
    • VERMOUTH IN COCKTAILS
      • Bobby Burns, Boulevardier, Ford Cocktail,  Martini
      • Manhattan, Martinez, Negroni,  Rob Roy
  • CHAMBERUY AOC.      @Chamberuy
    • BLANC= Ugni Blanc, Colombard
    • GEOGRAPHY- France, Savoie
    • VINICULTURE- VERMOUTH…Aromatized, Fortified
      • Estate/ Producer- Dolin

BAROLO CHINATO

  • GEOGRAFIA- Italia, REGION-Piemonte, SUB-ZONE-Barolo
  • VITICULTURA- 
    • Estate/ Produttore- Boroli, Cappellano, Damilano, Giulio Cocchi, Roagn
  • VINICULTURA- Barolo Aromatized/ Macerated(8 Weeks) With… Bark(Cinchona Tree/ Calissaya), Quinine, Herbs, Cinnamon, Coriander, Iris Flowers, Mint, Vanilla, Rhubarb, Cloves
    • Fortified/ ABV. to-16%/ +Aged– +1 yr. In Small Barrels
    • Must Be Produced From Grapes Grown Exclusively In the Barolo Region.  The Recipe of Mixture of Aromatics is Up to the Producer and Usually Kept a Proprietary Secret.
  • CULTURA- Chinato Was Originally Produced For Medical Purposes(Stomach Issues and Fevers), Now Consumed More as a Digestif.  It is Traditionally Given as a House Warming Gift.
  • **Refer to “WINE STYLES/ AROMATIZED” For Detailed Information.

4) AROMATIZED BRANDYS Of The WORLD

AMARETTO     @

  • VINICULTURE– Brandy With Almond, Apricot Seeds, Sweetened Colored With Syrup.

ANIS     @

  • VINICULTURE- Grape Spirit, Infused With Star Anise Seeds

AURUM       @Abruzzi

  • VINICULTURE- Grape Spirit, Infused With Orange, +Aged/ 4 Years

BENEDICTINE     @Normandy

  • VINICULTURE- Grape Spirit

BITTERS

  • VINICULTURE- Wide Range of Brandy Flavored With Proprietary Blend of Herbs, Roots, Seeds, Botanicals, ect.
    • Producers- Angostura, Campari, Fernet-Branca, Averna, Yeagermister

CHARTREUSE     @Grenoble, France

  • GEOGRAPHY- France, Chartreuse Mountains, COMMUNE-Saint-Pierre-de-Chartreuse
  • VINICULTURE– 130 Botanicals Macerated In Brandy For 8 Hours.
    • Chartreuse is AKA=“Elixir of Long Life”,  and is Still Produced Only by the Chartreuse Monks Following the Ancient Recipe, and is Called “Elixir Vegetal de la Grande-Chartreuse”. 
      • Green- More Bittern Than Yellow, Higher In ABV., 55% ABV./ 110 Proof
      • Yellow- Sweeter Than Green,  Lower In ABV., 40% ABV./ 80 Proof
      • V.E.P- Viellissement Exceptionnellement Prolonge/ Exceptionally Prolong Aging In Oak Casts.
      • Elixir Vegetal de a Grande-Chartreuse- 69% ABV./ 142 Proof
    • Estate/ Producer- Dolin
  • HISTORY- “Monks & Monasteries” ~Carthusian Order of Saint-Pierre-de-Chartreuse~
    • 1764 @Chartreuse, France– Original Recipe Was Concocted and Production Started.
    • 1903 @Tarragona, Spain– French Government Nationalized the Chartreuse Distillery, the Monks Were Expelled and Went to Tarragona Spain.
  • CULTURE– PIONEERS~ ~Saint Bruno~  Monk Who Originally Started Chartreuse.
    • ~International Chartreuse Day~ (May 16th.)
  • COCKTAIL USE-
    • Chartreuse Mule- Chartreuse With Ginger Beer.
    • American Pola- Green Chartreuse, Campari, Tonic Water
    • Chartreuse On the Rocks- Green Chartreuse and Ice
    • Chartreuse Tonic- Green Chartreuse and Tonic Water
    • Bijou- Green Chartreuse, Vermouth, and Gin

COINTREAU      @Angers

  • VINICULTURE- Brandy Twice Distilled, Flavored With Bitter Orange Peel.

GRAND MARNIER      @

  • VINICULTURE- Cognac Aromatized With Distilled Essence of Bitter Orange.

OUZO     @Peloponnese,  Pastis@ Marseile,  Pernod@Italy,  Ojen @Spain

  • VINICULTURE- Grape Spirit 37% ABV., Steeped/ Anise, Fennel, Coriander, Chamomile

SAMBUCA Di SICILIA DOC.       @Sambuca

  • BIANCO= Grecanico, Inzolia
    • –Internationale– Chardonnay, Sauvignan Blanc, Viognier
  • ROSSO= Nero d’Avola
    • –Internationale– Cabernet Franc, Merlot, Petit Verdot, Syrah
  • GEOGRAFIA- Italia, REGION-Sicilia(North-West Interior), PROVINCIA–Agrigento
    • COMMUNE-Sambuca,  BORDERS: Sciacca DOC.(South)
  • TOPOGRFIA- “Rolling”, On~Lake~Arancio~
  • CLIMA- “Mediterranean”
  • VITICULTURA- 128 ha. Planted
    • Estate/ Produttore- Planeta(Ulmo), Stemman
    • Vineyards– Maroccoli, Ulmo
  • VINICULTURA- Bianco,  Rosso,  Rosato
    • SAMBUCA– Passito, Grape Distillate, 38%- 44% ABV.,  Steeped With Star Anise(Essential Oils), Green Anise, Elderberry, Licorice
      • Sambuca Bianco- Colorless
      • Sambuca Nero- Flavors Dominated by Witch Elder Bush, Licorice, Darker In Color.

5) RESINATED WINES–  

  • RETSINA– Wines That Derives Its Flavor From Exposure of Pine Resins.
  • GEOGRAPHY- Greece- Regions– Attica, Boeotia, Euboea
    • Regions With Proximity of Vineyards to Resins Producing Pine Forest.
  • VINICULTURE- Grapes Used– Savatiano, Assyriko, Rhoditis
    • Historically- Greece, 10th. Century, Prior to Barrels, Wine Was Stored in Amphorae Often Lined and Sealed With Aleppo Pine Resin. Over Time the Acquired Taste Became a Feature of Wine Rather than Unwanted Side Effect.
    • Presently- Resin Added During Fermentation.
      • Historically Resins Where Used to Cover Up Flaws of the Wine. Presently Resins Are Used to Highlight Flavors of the Wine.

**Refer to “BIBLIOGRAPHY/ Sources” For Details On Scholarly Works Referenced.