Vermouth
Saturday, October 4th
1:00 - 3:00
1:00 - 3:00
Our tasting theme for this weekend is one we get a lot of requests for. This Saturday we’re going to try to give you a good basic introduction into the world of Vermouth. Many American drinkers are well aware of Vermouth as something that goes into their favorite cocktail, but have never taken the time to consider on its own merits, or tasted alone outside of an already mixed drink. Vermouths can often be compelling and delicious drinks all on their own, and work just as well as the centerpiece of an aperitif as they do as an auxiliary accent.
So, what is Vermouth? Vermouth is a wine-based beverage made by infusing various botanicals (fruits, herbs, spices and roots) into a low-alcohol base wine. As is the case with gin, the particular combination of botanicals used varies from producer to producer, and is often a closely guarded trade secret. Among the extensive list of possible ingredients are commonly cardamom, chamomile, cinnamon, citrus peel, cloves, coriander and quinine. Nutmeg and orange peel can contribute a distinctive, refreshing bitterness when required, and juniper berries are used to bring a certain tangy intensity to some vermouth. The use of hysspo and various members of the anise family can lend absinthe-like aromas and a subtle green hue. But these examples barely scratch the surface of the different elements producers can use in their recipes.
To try to get just a good basic overview of Vermouth, we are going to taste four examples from two countries, Italy and Spain. For the Italian selections, we will taste an Extra Dry and Rosso Vermouth di Torino. Torino (Turin) is one of the only areas that has an appellation specific to Vermouth, with regulations and rules that must be followed in the production. So a bottle that carries a 'Vermouth di Torino' designation should be more terroir driven, meaning it should have flavors and aspects that speak of the area it comes from. Under the rules of the IGP, Vermouth di Torino focuses production on Piedmontese terroir as a means of establishing quality. Three-quarters of the wine in the vermouth must be Italian, and the wormwood must come from Piemonte. At this point in time, Vermouth di Torino is the only protected geographical designation for vermouth under EU law. There used to be others like Vermouth de Chambery in France where the popular Dolin Vermouths are made, and while still highly respected, that style is no longer recognized under EU law. For the Spanish examples, we are going to have a Blanco from Basque Country, made of grapes that also make the iconic Txakolina wines along Spain's northern coast. We also have to have a classic Vermouth from Catalonia, the region that includes Barcelona, where Vermouth is local tradition. We can't tell you how many customers come in looking for Vermouths they got to taste while vacationing in that wonderful city!
Join us for four vermouths, in three distinct styles, from two traditional wine producing countries. This tasting should be a lot of fun!
Mulassano Extra Dry Vermouth
Vermouth di Torino, Piemonte, Italy
Tximista Blanco Vermouth
Getariako Txakoli, Spain
Mulassano Rosso Vermouth
Vermouth di Torino, Piemonte, Italy
Espinaler Rojo Vermouth Reserva
Tarragona, Spain
So, what is Vermouth? Vermouth is a wine-based beverage made by infusing various botanicals (fruits, herbs, spices and roots) into a low-alcohol base wine. As is the case with gin, the particular combination of botanicals used varies from producer to producer, and is often a closely guarded trade secret. Among the extensive list of possible ingredients are commonly cardamom, chamomile, cinnamon, citrus peel, cloves, coriander and quinine. Nutmeg and orange peel can contribute a distinctive, refreshing bitterness when required, and juniper berries are used to bring a certain tangy intensity to some vermouth. The use of hysspo and various members of the anise family can lend absinthe-like aromas and a subtle green hue. But these examples barely scratch the surface of the different elements producers can use in their recipes.
To try to get just a good basic overview of Vermouth, we are going to taste four examples from two countries, Italy and Spain. For the Italian selections, we will taste an Extra Dry and Rosso Vermouth di Torino. Torino (Turin) is one of the only areas that has an appellation specific to Vermouth, with regulations and rules that must be followed in the production. So a bottle that carries a 'Vermouth di Torino' designation should be more terroir driven, meaning it should have flavors and aspects that speak of the area it comes from. Under the rules of the IGP, Vermouth di Torino focuses production on Piedmontese terroir as a means of establishing quality. Three-quarters of the wine in the vermouth must be Italian, and the wormwood must come from Piemonte. At this point in time, Vermouth di Torino is the only protected geographical designation for vermouth under EU law. There used to be others like Vermouth de Chambery in France where the popular Dolin Vermouths are made, and while still highly respected, that style is no longer recognized under EU law. For the Spanish examples, we are going to have a Blanco from Basque Country, made of grapes that also make the iconic Txakolina wines along Spain's northern coast. We also have to have a classic Vermouth from Catalonia, the region that includes Barcelona, where Vermouth is local tradition. We can't tell you how many customers come in looking for Vermouths they got to taste while vacationing in that wonderful city!
Join us for four vermouths, in three distinct styles, from two traditional wine producing countries. This tasting should be a lot of fun!
Mulassano Extra Dry Vermouth
Vermouth di Torino, Piemonte, Italy
Tximista Blanco Vermouth
Getariako Txakoli, Spain
Mulassano Rosso Vermouth
Vermouth di Torino, Piemonte, Italy
Espinaler Rojo Vermouth Reserva
Tarragona, Spain