Ch 11 Aromatized Wines Flashcards
Are aromatized wines technically spirits?
No, but they are important for mixing in cocktails with spirits.
What is the base of aromatized wines?
Wine flavored with botanicals and raised in alcohol with distilled spirit.
How are aromatized wines typically sweetened and colored?
They are often sweetened and can be colored using various methods.
What types of grapes are used in aromatized wines?
Both black and white grapes, but neutral high-acid white grapes are most common.
Why are neutral high-acid white grapes commonly used in aromatized wines?
To allow botanicals to shine through.
What aromatic grape can also be used in aromatized wines?
Muscat.
What methods are used to flavor aromatized wines?
Maceration or redistillation on neutral spirit, or maceration directly in the wine.
What flavor characteristic is common among aromatized wines?
Bitterness from ingredients like wormwood, quinine, and gentian.
Why are aromatized wines rarely truly dry?
To offset bitterness.
What is mistelle?
A sweet alcoholic liquid made by adding spirit to unfermented grape juice.
What ABV range is typical after fortifying aromatized wines?
14.5% to 22%.
What type of spirit is usually used for fortifying aromatized wines?
Neutral spirit.
Where are aromatized wines typically stored to allow flavors to integrate?
In stainless steel for a few weeks, although some use oak.
Where are most aromatized wines produced?
In the Alps, Northwest Italy, and Southeast France.
What is the most common type of aromatized wine?
Vermouth.
What is a key flavoring ingredient that vermouth must contain?
Wormwood.
What gives red vermouth its color?
Caramel color, not red wine.
What flavoring ingredient must be present in Chinato or Quinquina?
Quinine.
Can Chinato or Quinquina be made with red wine?
Yes, several examples are made with red wine.
What must Americano be flavored with?
Wormwood and gentian.
What colors can Americano be?
Yellow or red.
Where does red Americano get its color?
Red wine.
