Aromatised Wines Flashcards
The long history of using aromatized wines for drinking or cocktail production is the focus of this deck, which looks at the various styles within this category.
1
Q
What is Americano?
A
An Aromatized Wine that must be made using wormwood and gentian - can be yellow or red.
2
Q
An aromatized wine from Bordeaux, France?
A
Lillet
3
Q
Aromatized wine made with quinine?
A
Quinquina Wine
4
Q
Aromatized Wine sweetness level: Extra Dry?
A
Less than 30 g/L.
5
Q
Aromatized Wine sweetness level: Semi-Dry?
A
Ranges from 50 g/L to less than 90 g/L.
6
Q
Aromatized Wine sweetness level: Semi-sweet?
A
Ranges from 90 g/L to less than 130 g/L.
7
Q
Aromatized Wine sweetness level: Sweet?
A
130 g/L or more
8
Q
Aromatized Wine sweetness level: Dry?
A
Less than 50 g/L.
9
Q
Aromatized Wines are referred to legally in the US as?
A
Aperitif Wines
10
Q
Base for Vermouth made in Jerez, Spain?
A
Sherry, since Jerez is the home of Sherry wines.
11
Q
Benefits of using neutral alcohol to fortify wines?
A
Does not add any flavor or textures, and does not dilute the product’s flavor as less volume is needed.
12
Q
What is Blanco/Bianco Vermouth?
A
Type of white Vermouth in Italy with a sweeter style.
13
Q
What is Bonal?
A
Quinine-based Aromatized Wine from France that includes gentian and has a bracing bitterness.
14
Q
What is Byrrh?
A
Quinine-based Aromatized Wine from France that uses a rich red mistelle with sweet spices and citrus.
15
Q
Can artificial sweeteners be used to sweeten aromatized wines?
A
No
16
Q
The character of Gentian?
A
Damp-leaf, earthy, and vegetal aromas>
17
Q
The character of Quinine?
A
Not too aromatic, but it is spicy and drying.
18
Q
The character of Wormwood?
A
Distinctive herbaceous aroma and bitter taste.
19
Q
Characteristics of Vermouth?
A
- Fortified and aromatized wine
- Taste comes from wormwood
20
Q
Characteristics of Americano?
A
Flavors from gentian and wormwood, colored yellow or red.
21
Q
Characteristics of Bitter Aromatized Wines?
A
Fortified and Aromatized, with a distinctive bitter flavor - plus other certain attributes per style.
22
Q
Characteristics of Bitter Vino?
A
Main flavoring with gentian, colored either red or yellow.
23
Q
Describe Cocchi Americano Rosa:
A
Americano Aromatized Wine from northwest Italy made using a red wine base.
24
Q
Definition of Vermouth in the US:
A
An Aperitif Wine that has the taste, aroma, and attributes of Vermouth.
25
What is **Fortification**?
The process of adding **neutral alcohol spirit** to a grape juice either before or during fermentation in order to keep **natural** **sugars** from fermenting.
26
How can **botanicals** be used in the production of **aromatized wines**?
Either by **macerating** directly in the wine or by using the botanicals to make a flavored spirit that is then **blended** with the wine.
27
How does a producer make the **final** aromatized wine?
By **blending** the wine with flavored spirits and then fortifying with distilled alcohol.
28
How many **styles** of **Lillet** are there?
**Three**: **White**, **Rosé**, and **Red** - each made from the respective style of wine.
29
In winemaking, when does **fermentation** stop?
When the **yeast** consumes **all** of the **sugar** in the juice - both for red and white wine.
30
**Legal** alcohol content of Aromatized Wines in the **EU**?
**14.5%** to **22% abv**
31
The main ingredient of **Quinquina** and **Chinato** wines?
**Quinine**
32
**The minimum** alcohol content of Aperitif Wines in the **US**?
**15% abv**
33
What is **Mistelle**?
The product created by the **addition** of alcohol to **unfermented** grape juice.
34
What is **Noilly Prat**?
**French vermouth** made near the Mediterranean using a **blend** of **oxidatively aged dry white wines** and **mistelles**.
35
**The principal role** of fortifying Artomatized Wines?
To help keep the wines **stable**.
36
**Quinine** is derived from?
The bark of the **cinchona tree.**
37
**Quinquina Wine** flavoring?
**Quinine**
38
Required ingredient for all **Vermouth**?
**Wormwood**
39
The product created by the **addition** of alcohol to **unfermented** grape juice?
**Mistelle**
40
The process of **adding** a **neutral alcohol spirit** to an unfermented or partially fermented grape-must?
**Fortification**
41
The two **broad styles** of Aromatized Wines found in the **EU**?
1. Wines that have been **Flavored only**
2. Wines that have been **Flavored** and **Fortified**
42
The **type** of **base wine** used for many aromatized wines?
**White wines** with low aroma intensity.
43
**Three** types of **Bitter Aromatized Wines**:
1. **Quinquina Wine**
2. **Bitter Vino**
3. **Americano**
44
**Today**, what is aromatized wine primarily used for?
By bartenders for the addition to cocktails of **flavor**, as well as sometimes **color**, **bitterness**, and **sweetness**
45
# **True / False:**
Aromatized wines are rarely truly dry
**True**
## Footnote
*They almost always come in a range of sweetness levels but generally do contain some sweetness.*
46
# **True / False:**
Many aromatized wines are colored with **caramel coloring.**
**True**
## Footnote
*Many red vermouths are made with caramel coloring and a white base wine.*
47
# **True / False:**
Nearly all aromatized wines are **sweetened**.
**True**
## Footnote
*Even dry vermouth is sweetened to a certain degree.*
48
# **True / False:**
Producers of Aromatized Wines are **required** to use neutral spirit for **fortification**.
**False** - for both the US and the EU.
49
# **True / False:**
Red wines are pressed off the skins prior to fermentation.
**False**
## Footnote
*Red wines are generally pressed **after** fermentation so that the juice has time to extract as much color and flavor from the skins.*
50
# **True / False:**
**White** grapes are pressed immediately after picking in order to keep the skins from coming in contact with the juice.
**True**
## Footnote
*Skin contact for whites is generally not desired as the skins have compounds that can discolor or add tannin, which can affect the delicate nuances of the white wine.*
51
Type of base wine used for **Vermouth di Torino**?
**Moscato**
52
Type of vessel **commonly** used for the **maturation** of base wines?
**Old oak vessels** of various sizes.
53
Typical style of Aromatized Wine used by **bartenders**?
**Fortified** and **Flavored**
54
What is **Vermouth de Chambéry**?
**Vermouth** made using a less aromatic white wine known for having a **fruity**, **floral** aroma from the botanical ingredients.
55
What are the **two** most obvious **factors** affecting the **style** of aromatized wines?
* **Choice of the base wine**
* **Botanical recipe**
56
What are two simple ways to **sweeten** a wine?
* Using the natural sweetness in the grape juice and either **stopping fermentation** before it is complete or **not letting it happen** at all
* In either case, a neutral alcohol spirit may be added to the juice to halt the yeast activity
57
What can a white wine **provide** in the production of aromatized wine?
Two things:
1. Essentially a **blank canvas** to showcase the **botanicals** used for flavoring, although some wines do have a natural fruitiness that needs to be accounted for in the final blend
2. **Acidity** - used to balance the sweetness
58
What can be done to help **maintain freshness** in an **opened** bottle of aromatized wine?
**Put in the refrigerator** in order to slow deterioration.
59
What can be done with a tincture or distillate to **increase complexity** in the product?
**Age the tincture** or **distillate** to increase flavors and/or texture.
60
What can **brown** or **caramelized** sugars add to an Aromatized Wine?
Can add...
* **flavor**
* **sweetness**
* as well as supporting **bitterness**
61
What can happen to sweetened wines **without** fortification?
The presence of sugar can cause **fermentation** to occur in the bottle. ABV over 15% typically helps prevent this.
62
What can **impact** the level of **perceived** bitterness or aroma a core botanical may have in an Aromatized Wine?
* **Sugar Level**
* **Amount** of the core botanical used
* **Other** botanical ingredients
63
What do **Quinquina** / **Chinato** style wines from France often include?
**Mistelle** as part of the base wine, and as such these can be very individualistic in style and branding.
64
What does **macerating** botanicals in wine accomplish?
The **infusion** of **flavors** and sometimes **color** into the wine.
65
What does the addition of **Mistelle** to an Aromatized Wine do?
Contributes **sweetness** as well as **grape** aromas/flavors.
66
What does the addition of **white sugar** generally add to an Aromatized Wine?
Sweetness **only**.
67
What happens with most aromatized wines **after** blending of ingredients?
They are allowed to **rest in inert vessels** - for a few weeks or longer, depending on the style and producer - some can rest for years, in fact.
68
What is **Mistelle** used for?
The production of some **aromatized wines in France** (often for sweetness).
69
What is often the case with many **recipes** for beverages flavored with botanicals?
The recipes can be **complex** and often kept a **secret**.
70
What is **optional** for Aromatized Wines in the EU?
* Adding **color**
* Adding **sweetness**
* **Fortification**
71
What is the brand **Byrrh** aged in, why, and for how long?
Large oak vessels called ***Foudres***, to **develop complexity**, for **several years**.
72
What is used to color many **Americanos**?
**Vivid red** coloring.
73
What may the winemaker choose to store the wines in **after fermentation**?
Typically either **oak** vessels or **stainless steel** tanks.
74
What style of base wine do **Moscato** grapes offer?
Notably **floral** and **fruity** wines.
75
What three countries are the **historical heartland** of aromatized wines?
* North-west **Italy** \>
* Alpine and Mediterranean **France** \>
* North-east **Spain**
76
What type of product is used for the **fortification** of aromatized wines?
Typically **neutral alcohol** is used.
77
What was the addition of botanicals to wine **originally** used or intended for?
Drinks to be enjoyed **in their own right**.
78
What would **no addition** of sugar to an Aromatized wine achieve?
An almost **undrinkable** beverage due to too much **bitterness**.
79
**When** should a bottle of aromatized wine be **consumed**?
Within about **two weeks** of opening - it is similar to regular wine despite having a higher alcohol content.
80
Where are aromatized wines made, **today**?
**Around the world** by a growing number of enthusiastic producers.
81
Where does **balance** come from in an Aromatized Wine?
Balance is achieved through...
* the amount of **sweetness** working against the **bitter** components of the botanicals
* a producer will work to make these elements work in harmony
82
Where does **Chinato** often originate?
**Italy**, made from **Barolo** wine in Piedmont - ***Barolo Chinato****.*
83
Where does **Lillet** originate?
**Bordeaux** region of France.
84
Which are **sweeter** - **red** or **white** vermouths?
**Red Vermouth** is almost always more heavily sweetened.
85
Why are Aromatized Wines sometimes referred to as **Aperitifs**?
There is a **bitter** element in many that make them **refreshing** and a **palate cleanser** - perfect to have before a meal.
86
Why are oak flavors **not desired** in the production of Aromatized Wines?
They could easily **cover** or **overwhelm** delicate botanical aromas and flavors.
87
**Why** are **old** **oak vessels** commonly used for the maturation of base wines?
They allow for the **interplay of oxygen** with the wine, while **not adding** new oak flavors.
88
Why are **tinctures** utilized by smaller producers?
Because they do not incur the **added cost** of a still.
89
In the EU, what **color** can **Americano** be?
**Yellow** or **Red**
90
In the EU, what must **Vermouth** be **flavored** with?
**Wormwood**
