Chapter 10: Aromatized Wines Flashcards
Definition of aromatized wines (‘vini aromatizzati’)
Wine-based beverages flavored with aromatic botanicals (may also be fortified with distilled spirits)
EU standards for aromatized wines: wine base, abv
- Wine base: minimum 75% (before enhancement) * ABV: 14.5% to 22% * Minimum abv for “dry”: 16% * Minimum abv for “extra dry”: 15%
EU standards for sweetness levels of aromatized wines
- Extra-dry: sugar content less than 30 g/L * Dry: sugar content less than 50 g/L * Semi-dry: between 50 g/L and 90 g/L * Semi-sweet: between 90 g/L and 130 g/L * Sweet: more than 130 g/L
EU term for a wine flavored with sugar, cinnamon, and clove - served warm (traditional to Germany, Austria, and Alsace)
Glühwein (Gluehwein)
Aromatized wine drink flavored with ‘Asperula odorata’ (sweet woodruff)
Maiwein (May Wine)
Egg-based aromatized wine produced in Sicily
Cremovo (Marsala all’Uovo)
US standards for aperitif wines: wine base, fortification, flavoring
- Based on grape wine * Flavored with brandy or other alcohol to a min of 15% abv * Flavored with herbs and other natural aromatic flavoring materials * May contain juice, sugar, and caramel
Category of aromatized wines flavored with artemisia
Vermouth
Category of unflavored, aromatized wines flavored with a range of bittering agents and herbs
Vini Amari / Chinati
Category of fortified, aromatized wines flavored with cinchona bark
Quinquina
Category of fortified, aromatized wines flavored with artemisia AND gentian
Americano
Chinato d’Erbetti
A traditional beverage originally produced in Piedmont, Italy - “bitter wine” (Translates as “bitter and herbal”)
Bittered wine made using one of the most famous wines of Piedmont, Italy
Barolo Chinato
Specific type of Chinchona bark often used in Barolo Chinato
Calisaya bark
Bittered wine produced in Piedmont, Italy using blessed thistle and cardoon
Cardamaro
Base wine used in the production of Cardamaro
Moscato (sweet white wine)
Mild quinquina, produced in Podensac (Bordeaux) since 1887
Lillet
Kina Lillet
The original Lillet product, made with white wine, produced until 1986
Styles of Lillet now in production
- Lillet Blanc * Lillet Rouge * Lillet Rosé * Réserve Jean de Lillet Blanc * Réserve Jean de Lillet Rouge
Quinquina originally created in Paris in 1846
Dubonnet
Bonal Gentiane Quina: Base ingredient and flavorings
- Base ingredient: Mistelle (unfermented grape juice) * Flavorings: gentian root, cinchona, herbs found in the local Chartreuse Mountains
Quinquina originally produced by the Violet brothers in France’s Roussillon region
Byrrh
Byrrh: Base ingredients
Mistelle made using Grenache and Carignan grapes plus dry red wines of the Roussillon
Quinquina named after an archangel
St. Raphael
St. Raphael: Base ingredients and flavorings
Mistelle (unfermented grape juice), quinine extract, bitter oranges, cocoa, vanilla + others
Americano produced in Piedmont, Italy from a base of Moscato wine
Cocchi Americano (white)
Red Cocchi Americano: base ingredient and flavorings
- Base ingredient: wine produced using a blend of Brachetto and Malvasia grapes * Flavorings: cinchona bark, orange peel, spices, rose petals, ginger + other botanicals
Americano produced in Piedmont using Cortese-based white wine
Contratto Americano Rosso