FLAVORED

Turin Vermouth

Vermouth is one of the most interesting and typical Italian luxury wines. The old spelling of the name itself was Vermouth (or Wermouth, or Wermuth). The origin of this name is uncertain; it is generally traced back to the German Wermuth, meaning “absinthe” (Arthemisia absinthium).

Its fame began in Piedmont, thanks to Antonio Benedetto Carpano, who was the first to manufacture and “launch” it in Turin in 1786 from his shop in the heart of the city. Another famous shop was Rovero, which counted King Charles Albert among its clientele. In 1838, the brothers Giuseppe and Luigi Cora were the first to explore export routes. By the late 19th century, vermouth was regularly exported to South America, the United States, and throughout Europe.

Ideal as an aperitif or digestif, Vermouth is an excellent product to be consumed strictly cold: it can be served neat or mixed with water, which turns it into an excellent thirst-quenching drink. Many cocktails use Vermouth as a base.

CHARACTERISTICS

Type: Aromatized Wine
Serving temperature:6°-12° C
Sugar:16% p/v
Alcohol content: 16% Vol
Bottle size: 0,75 l

FOOD PAIRINGS Vermouth can be used as a culinary ingredient, for example in fish and seafood dishes, or to flavor, marinate, and deglaze meat dishes (roasts, kebabs, roulades). In pastry making, Vermouth is frequently used to flavor desserts, cakes, and baked goods.

Tasting Notes The color ranges from straw white to amber yellow, to deep red, the latter often achieved with the addition of caramel. The aroma is intense, complex, and aromatic. Balsamic, floral (elderberry, chamomile), and spicy notes are evident. The flavor is smooth, enveloping, and balanced. The sweetness is supported by a bitter base note, defined by mugwort, with a long, aromatic finish..

Preparation and Composition Vermouth is made from young, dry wines with the most neutral flavor possible, added with pure alcohol at 95°-96°, sugar (sucrose), and aromatic herbs. The ingredients are white wine, sugar, alcohol, aromatic herb and spice extracts, and caramel. The aromatic herbs and spices are carefully selected and expertly dosed for alcohol extraction. Among the main flavorings are Common Wormwood, Pontic Wormwood, Coriander seeds, Bay leaves, Chamomile flowers, Cinnamon, Ginger root, Angelica root, Cloves, Nutmeg, Bitter Orange peel, Gentian root, Nettle leaves, Sweet Orange peel, Carob pods, Juniper, Rhubarb root, Orris, Clary sage, Cinchona, Lemon peel, Elderberry flowers, Bergamot peel, Licorice root, Dittany creticum inflorescence, etc. The resulting extracts, sugar, and caramel are combined with white wine.

MADE IN ITALY | CONTAINS SULPHITES