Aromatised Wines Review

Flashcards covering the production, ingredients, and specific categories of aromatised wines.

Aromatised Wines

Drinks that start as wine, are flavoured with botanicals, have their alcohol level raised with distilled alcohol, and are typically sweetened and coloured.

Three most important types of aromatised wines

Vermouth, quinquina/Chinato and Americano.

Base wine

The starting wine for aromatised products, typically made from white grape varieties (neutral/high-acid or aromatic like Muscat) or black grape varieties.

Bitterness sources

Botanicals used in aromatised wines such as wormwood, quinine, or gentian.

Mistelle

A sweet alcoholic liquid produced by adding a spirit to grape juice before the yeast have consumed all the sugar, raising the abv enough to kill the yeast.

Fortification

The process of adding distilled alcohol to an aromatised wine to raise the alcohol level and ensure stability.

Alcohol range of aromatised wines

Between $14.5\%$ abv and $22\%$ abv.

Neutral alcohol

The typical spirit used for fortification so that it does not compete with the botanical flavours.

Blending

The final production step where dry base wine is mixed with distilled alcohol, flavoured distillates/tinctures, sugar or mistelle, and optional colouring.

Caramel colour

An additive used to colour most red vermouths and some other aromatised wines, which can also add caramel aromas and bitterness.

Vermouth

The most widely used aromatised wine, which must be flavoured with wormwood.

Quinquina

The name used in France for aromatised wines that must be flavoured with quinine.

Chinato

The name used in Italy for aromatised wines that must be flavoured with quinine.

Americano

A type of aromatised wine that must be flavoured with wormwood and gentian.