Aromatised Wines Review

PAGE-BY-PAGE STUDY NOTES: AROMATISED WINES (SECTION 22, CHAPTER 1111)

OVERVIEW AND FUNDAMENTAL CHARACTERISTICS

Aromatised wines occupy a unique position in the beverage world; they are not classified as spirits, although spirits are integral to their production. They are categorized separately because they comprise a significant element of bar and cocktail culture.

There are many varieties of aromatised wines, but the three most critical types are:

  1. Vermouth
  2. Quinquina / Chinato
  3. Americano

All products in this category share a common foundational process:

  • Initial State: They all begin as wine (base wine).
  • Flavouring: The wine is flavored with various botanicals.
  • Fortification: The alcohol level is increased through the addition of distilled alcohol.
  • Sweetening and Coloring: Typically, these products are sweetened and may have coloring agents added.

THE PRODUCTION OF BASE WINE

The construction of the base wine begins with grapes being crushed and their sweet juice being fermented immediately. Producers have several options regarding grape selection and wine style:

  • White Grape Varieties: Neutral, high-acid white grape varieties are a popular choice. The reason for using neutral, dry base wine is to allow the intricate flavours of the botanicals to be the primary focus in the final product.
  • Aromatic Varieties: Some producers prefer more inherent character from the wine and may select aromatic white varieties such as Muscat.
  • Black Grape Varieties: These can be used to produce red or rosé wines for producers seeking more robust flavour profiles directly from the base wine.

FLAVOURING TECHNIQUES AND BOTANICALS

There are two primary methodologies used to impart flavour to aromatised wines:

  1. Individual Processing: Botanicals are processed individually by flavouring a neutral spirit. This is achieved through either re-distillation or maceration (processes detailed in Chapter 99).
  2. Direct Maceration: Botanicals are macerated directly within the wine itself.
Bitterness and Flavour Blends

Producers generally keep their specific botanical blends a closely guarded secret. However, a defining feature across all aromatised wines is bitterness. This bitterness is derived from one or more specific botanicals, such as:

  • Wormwood
  • Quinine
  • Gentian

In certain regulated types of aromatised wines, the inclusion of at least one specific bitter botanical is a mandatory legal requirement.

SWEETNESS AND THE USE OF MISTELLE

Aromatised wines are rarely truly dry; they possess varying levels of sweetness. This sugar content is essential for balancing the intense bitterness of the botanicals.

Methods of Sweetening:
  • Sugar Addition: Simple sugar can be added directly to a base wine that has fermented to dryness.
  • Mistelle: This is a sweet alcoholic liquid created by adding spirit to grape juice before the fermentation process is complete. By adding the spirit while the yeast is still active, the ABV is raised to a level that kills the yeast, preserving the natural grape sugars.

FORTIFICATION AND DISTILLED ALCOHOL

By definition, distilled alcohol must be added to an aromatised wine. This process is known as fortification, which categorizes these products as a type of fortified wine.

Alcohol Concentration

The addition of distilled alcohol raises the final alcohol level to a specific range:

  • Minimum ABV: 14.5% abv14.5\% \text{ abv}
  • Maximum ABV: 22% abv22\% \text{ abv}
Purpose of Fortification:
  • Shelf Life: Increases the longevity and stability of the wine.
  • Microbial Stability: Most aromatised wines contain added sugar; if this were added to standard wine, residual yeast might restart fermentation. Fortification raises the ABV to a level that is toxic for yeast, preventing any secondary fermentation.
Character of Spirit used:

Most producers utilize neutral alcohol to ensure the spirit does not compete with the botanical flavours. However, some producers may opt for lower-strength, more characterful distillates to add depth.

THE BLENDING AND MATURATION PROCESS

Blending is the final stage of production where all components are combined:

  1. Dry base wine
  2. Distilled alcohol
  3. Flavoured distillates and tinctures
  4. Sugar or mistelle
  5. Colouring (if required, such as caramel colour)
Storage and Aging:
  • Stainless Steel: In most instances, the blend is stored for a few weeks in stainless steel vessels. This allows the various flavours to integrate properly before bottling.
  • Oak Barrels: Some producers choose to use oak barrels for storage. This allows the wine to mature further and develop additional complexity through subtle oxidation and wood contact.

CLASSIFICATIONS AND REGIONAL TYPES

While aromatised wines can be produced globally, the vast majority are produced in an area straddling the Alps, encompassing south-east France and north-west Italy.

Vermouth

Vermouth is the most prevalent and widely used aromatised wine in the cocktail industry.

  • Key Requirement: It MUST be flavoured with wormwood.
  • Styles: Styles vary based on the aromatic intensity of the base wine and sweetness levels.
  • Coloration: Red vermouths are typically NOT made from red wine. Their color usually comes from the addition of caramel colour. In large amounts, this caramel can also contribute specific caramel aromas and a hint of bitterness.
Quinquina and Chinato

These terms refer to the same product type but differ by region of origin:

  • Quinquina: The name used in France.
  • Chinato: The name used in Italy.
  • Requirement: These wines MUST be flavoured with quinine.
  • Base Wine: Unlike vermouth, there are several examples of these categories produced using red wines.
Americano

This style of aromatised wine has two mandatory flavoring agents:

  • Key Requirements: Must be flavoured with wormwood AND gentian.
  • Appearance: Typically yellow or red. The red hue can be achieved through the use of a red base wine or the addition of colouring agents.