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CSS > Vermouth, Amari, Bitters > Flashcards

Vermouth, Amari, Bitters Flashcards

1
Q

What is the largest subcategory of aromatized wines?

A

Vermouth

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2
Q

When and where are the earliest findings of aromatized wines?

A

1250 BCE in China

5400 BCE in Iran

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3
Q

Explain Hippocras

A

A Greco-Roman beverage of wine infused with wormwood. Highly sought after in ancient times; believed to have healthy and invigorating tonic affects`

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4
Q

What are the 4 categories of aromatized wine, and how do they differ?

A
  1. Vermouth - fortified, flavored with wormwood and other natural herbs, fruits, spices etc
  2. Vin Amari/Chianti - unfortified, uses a variety of bitter and herbal flavorings
  3. Quinquina - fortified, flavored with cinchona bark
  4. Americano - fortified, flavored with wormwood and gentian
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5
Q

Definition requirements for aromatized wine under the EU

A
  • Obtained from a wine base of 75% (before enhancement)
  • May have added grape must, to which alcohol has been added
  • Flavored with natural flavoring preparations, herbs, spices, foodstuffs
  • sweetened and may be colored with caramel
  • ABV range of 14.5% to 22%
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6
Q

What are the exceptions to the ABV requirement for aromatized wine?

A

“Extra-dry” - min 15% ABV

“Dry” - min 16% ABV

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7
Q

What are the finished sugar levels for aromatized wines?

A 
Extra Dry - less than 30g/L
Dry - less than 50g/L
Semi-Dry - 50-90g/L
Semi-Sweet - 90-130g/L
Sweet - more than 130g/L
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8
Q

Definition requirements for aromatized wine under the US

A
  • Product based in grape wine
  • fortified with brandy or other alcohol to a minimum 15% ABV
  • flavored with herbs and other natural aromatic flavoring
  • produced with or without the addition of juice, sugar, caramel coloring
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9
Q

Where does the word ‘vermouth’ come from?

A

Derived from the name of artemisia (wormwood), known as ‘vermut’ in Germany

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10
Q

How do bittered wines differ from typical vermouth?

A

They are unfortified

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11
Q

Explain: Chinato d’Erbetti

A

A well-known example of bittered wine from Piedmont, Italy. Chinato Barolo is made from Piedmont’s Barolo wine, which is stepped with a proprietary selection of bitter herbs.

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12
Q

Explain: Cardamaro

A

One of the few bittered wines available in the US, flavored with cardoon and blessed thistle. It is based on Moscato wine and also comes from Piedmont, Itlay.

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13
Q

What is the defining characteristic of Quinquina?

A

Cinchona bark is used as the primary botanical, rather than wormwood with typical vermouth

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14
Q

Explain: Bonal Gentiane Quina

A

Mistelle base infused with gentian root, cinchona, and a variety of herbs from the Chartresue mountains. Flavor is sweet, bitter, and woody

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15
Q

Explain: Dubonnet

A

One of the lightest products in the quinquina category. Originally created in Paris, but produced by Heaven Hills Distillery since World War 2

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16
Q

Explain: Byrrh

A

Base is made with a mistelle of local grapes combined with select dry, Rousillon wines. It is steeped with cinchona bark and other botanical, then aged for 3 years in large wooden barrels called ‘foudres’

17
Q

Define Americano

A

Aromatized, fortified wines flavored with both wormwood and gentian

18
Q

Explain: Cocchi Americano

A

A base of Moscato D’Asti flavored with cinchona bark, citrus peel, spices, and other botanicals

19
Q

How do the red and white Cocchi Americano differ?

A

Cocchi Rouge adds rose petals and ginger to the flavorings, and is made with a base of wine that blends Brachetto and Malvasia grapes.

20
Q

Explain: Contratto Americano

A

White wine base made from Cortese grapes and flavored with botanicals that have been steeped in brandy, caramelized sugar, and over 30 other ingredients. (

Bonuses: Mint, ginger, hibiscus, nettle, wormwood, licorice, angelica, bitter orange and lemon peel

21
Q

What botanicals will a good fernet likely contain?

A

Myrrh and saffron

22
Q

What is the name for a unique class of amari made with artichokes?

A

Carciofo

23
Q

Explain: Zucca

A

Flavored with rhubarb, gentian, cardamom, vanilla, and spices/botanicals advised by Chinese herbal medicine.. Bittersweet, smoky flavor profile.

24
Q

Explain: Averna

A

Flavor profile of licorice, cola, sassafras, chocolate, and citrus. Owned and managed by the fourth generation of the Averna family

25
Q

Explain: Amaro Nonino

A

Based with Nonino sigle-variety grape brandy and flavored with gentian, rhubarb, orange peel, tamarind, saffron, licorice, and quassia wood. Aged for 5 years in oak barrels from Nevers, Limousin

26
Q

Explain: Ramazotti

A

One of oldest commercially-produced Amari in Italy. Made with 33 herbs known to contain Sicilian orange peel, bitter Curacao oranges, star anise, clove, cardamom, myrrh, cinchona, rhubarb, gentian, galangal root, and caramel.

27
Q

Explain: Aperol

A

Created to be a slightly less bitter, lower ABV amaro. Flavored using sweet and bitter oranges, tangerines, herbs, spices and vanilla

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