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CSE > Vermouth, Amari and Bitters > Flashcards

Vermouth, Amari and Bitters Flashcards

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1
Q

What is an aromatized wine?

A

Wine based beverages that are flavored with aromatic botanicals.

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2
Q

Are aromatized wines sweetened?

A

Nearly all aromatized wines are sweetened.

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3
Q

When are modern aromatized wines usually consumed?

A

As an aperitif or digestif.

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4
Q

How are botanical flavors added to a wine?

A

Either macerating the botanicals in the wine or using the botanicals to make flavored spirits that are then blended with the wine. Tinctures are more common.

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5
Q

How is an aromatized wine made?

A

Wine is blended with the tincture or distillate and fortified with distilled alcohol (usually a neutral spirit.

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6
Q

What type of base wines are typically used for aromatized wines?

A

White wines with a low aroma intensity and relatively high acidity. Some use wines with more flavor for particular types of aromatized wines.

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7
Q

What is used to create the color in red vermouth?

A

Caramel color. The base wine for red vermouth is usually white wine.

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8
Q

Are aromatized wines rested or aged?

A

All are rested for at least a few weeks. It normally is in inert vessels. Some are matured in oak.

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9
Q

How should aromatized wines be stored?

A

They do not have the same shelf life as spirits. If opened, should be used within a few weeks and stored in the refrigerator.

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10
Q

What is a mistelle?

A

The product of alcohol added to unfermented grape juice

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11
Q

What is the largest subcategory of aromatized wines?

A

Vermouth

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12
Q

What other category of beverage could aromatized wines technically be classified as?

A

Fortified wines

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13
Q

What are the main categories of aromatized wines?

A

Vermouth
Vini amari/chinati
Quinquina
Americano

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14
Q

What is Vermouth?

A

Aromatized, fortified wines typically flavored with artemisia (wormwood) and other approved natural herbs, fruit, spices, or flavorings.

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15
Q

What is Vini Amari/Chinati?

A

Aromatized, unfortified wines produced using a variety of bitter and herbal flavorings.

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16
Q

What is Quinquina?

A

Aromatized, fortified wines flavored with Quinine aka cinchona bark (also known as quina, kina, or china - the Italian pronunciation)

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17
Q

What is Chinato?

A

An aromatized wine flavored with quinine.

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18
Q

What is an Americano aromatized wine?

A

An aromatized, fortified wine flavored with Artemisia absinthium (wormwood) and gentian.

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19
Q

What color is Americano?

A

Either yellow or red.

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20
Q

What are the requirements for aromatized wines in the EU?

A

Must have a wine base of 75% before enhancement.
May have added grape must
Flavored with natural flavorings
Generally sweetened, possibly colored with caramel
Have an alcoholic strength of 14.5-22%

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21
Q

What are the requirements for extra-dry aromatized wines in the EU?

A

A minimum alcohol strength of 15%
Sugar content of less than 30 g/L

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22
Q

What are the requirements for dry aromatized wines in the EU?

A

A minimum ABV of 16%
Sugar content less than 50 g/L

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23
Q

What are the requirements for semi-dry aromatized wines in the EU?

A

Sugar content between 50 and 90 g/L

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24
Q

What are the requirements for semi-sweet aromatized wines in the EU?

A

Sugar content between 90 and 130 g/L

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25
What are the requirements for sweet aromatized wines in the EU?
Sugar content more than 130 g/L
26
What are aromatized wines and vermouth classified as in the US?
Aperitif wines.
27
What is the definition of Vermouth in the EU?
A fortified, aromatized wine containing a minimum of 75% wine before enhancement. Must be flavored with wormwood (Artemisia).
28
What is the minimum ABV for vermouth in the EU?
Varies by sweetness - Extra-dry (Sugar less than 30g/L) - 15% Dry (sugar less than 50 g/L) - 16% Semi-dry/Sweet (Sugar >50 g/L) - 14.5%
29
What is the definition of Vermouth in the US?
An aperitif wine that must have "the taste, aroma, and characteristics generally attributed to Vermouth.
30
What is the maximum ABV for Vermouth in the EU?
22% ABV
31
What type of wine base are most vermouths made from?
White wine
32
What are the requirements for aperitif wines in the US?
Must be based on grape wine. Fortified with brandy/other alcohol to minimum 15% ABV Flavored with herbs and other natural aromatic flavoring materials Produced without addition of juice, concentrated juices, sugar, and/or caramel colorings.
33
What is Noilly Prat?
The main producer of Marseilles style vermouth. A blend of oxidatively aged dry wines and mistelles.
34
What is Torino-style vermouth?
Often called Italian vermouth, red vermouth, or sweet vermouth, has floral notes and spice aromas above its herbal character.
35
What is Vermouth di Torino?
A specific product with GI status in the EU. It must be produced within the region of Piedmont using a base of Italian wine and must be fortified with the addition of spirits. The main flavoring must be artemisia and the ABV must be between 16-22%.
36
What is Vermouth de Chambery?
A vermouth made from a less aromatic white wine with a lighter mouthfeel and fruity, floral aromas from the botanicals.
37
What type of wine is traditionally used in Vermouth di Trino?
Moscato.
38
What is the traditional center of vermouth production in Spain?
The town of Reus in Catalan.
39
What is the principal purpose of fortification of aromatized wines?
To ensure that the aromatized wines stay stable until consumed.
40
What is the general difference in sweetness between red and white vermouths?
In general, white vermouths are drier and red are more heavily sweetened.
41
Why is sugar often needed in aromatized wines?
To balance the bitterness of botanicals used in flavoring the wine.
42
What are Vini Amari?
Bittered wines.
43
What is Barolo Chinato?
A version of Chinato d'Erbetti made using Barolo DOCG wine flavored with bitter herbs and other botanicals. Created in the late 19th century.
44
What is Quinquina?
Flavored and fortified wine with Cinchona bark as the primary botanical.
45
Where does Cinchona bark usually come from?
Peru or India.
46
What is Bonal Gentiane Quina?
A French Quinquina based on mistelle (grape juice fortified before fermentation begins or just after the start). Infused with gentian root, conchona, and a variety of herbs found in the local Chartreuse Mountains. Balanced flavor that is sweet, bitter, and noticeably woody.
47
What is Byrrh?
A Quinquina originally produced in Roussillon in France. Combines a mistelle with dry red wines, and soaked with cinchona bark. Now made by Pernod Ricard.
48
How is Byrrh made?
A mistelle made using a variety of grapes (mainly Carignan and Grenache), mixed with dry red Roussillon wines. Dried, crushed cinchona bark and other botanicals are added and it is aged 3 years in foudres (large wooden barrels).
49
What is Americano?
A category of aromatized, fortified wines flavored with wormwood and gentian. Not to be confused with the Americano cocktail or coffee drink.
50
What does amer mean?
The French word for bitter.
51
What is gentian?
A flowering plant that grows in Europe's mountainous regions. Several used in the production of flavored wines, spirits and other beverages.
52
What is Cocchi Americano?
An Americano aromatized wine produced in Piedmont.
53
What are spirit amari?
Bittered spirits, generally classified as either aperitifs or digestifs.
54
What are digestif spirit amari?
Bittered spirits often served in more concentrated forms to enhance digestion after a meal. Usually contain botanicals with carminative properties.
55
What are some examples of plants used in spirits with bitter tastes?
Cinchona bark/quinine Bitter orange Gentian Rhubarb Artichoke
56
How must bitter taste be extracted?
Maceration or percolation. The chemicals that taste bitter have very high boiling points and would be left in a still.
57
How are bitter spirits produced?
The bitter tincture is blended with other flavorings made from a neutral spirit.
58
What additives are allowed in bitter spirits?
Sweeteners Flavoring Artificial coloring
59
What botanicals are known for the carminative properties?
Angelica, aniseed, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, fennel, ginger, hops, nutmeg, parsley and sage.
60
What do botanicals with carminative properties do?
Lessen gastric discomfort after rich meals.
61
When and where were Angostura Bitters invented?
1824 in Venezuela.
62
Where did Angostura bitters move to?
Port of Spain in Trinidad.

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