Chapter 10: Aromatized Wines

Question 1

Definition of aromatized wines (‘vini aromatizzati’)

Answer 1

Wine-based beverages flavored with aromatic botanicals (may also be fortified with distilled spirits)

Question 2

EU standards for aromatized wines: wine base, abv

Answer 2

• Wine base: minimum 75% (before enhancement) * ABV: 14.5% to 22% * Minimum abv for “dry”: 16% * Minimum abv for “extra dry”: 15%

Question 3

EU standards for sweetness levels of aromatized wines

Answer 3

• 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

Question 4

EU term for a wine flavored with sugar, cinnamon, and clove - served warm (traditional to Germany, Austria, and Alsace)

Answer 4

Glühwein (Gluehwein)

Question 5

Aromatized wine drink flavored with ‘Asperula odorata’ (sweet woodruff)

Answer 5

Maiwein (May Wine)

Question 6

Egg-based aromatized wine produced in Sicily

Answer 6

Cremovo (Marsala all’Uovo)

Question 7

US standards for aperitif wines: wine base, fortification, flavoring

Answer 7

• 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

Question 8

Category of aromatized wines flavored with artemisia

Answer 8

Vermouth

Question 9

Category of unflavored, aromatized wines flavored with a range of bittering agents and herbs

Answer 9

Vini Amari / Chinati

Question 10

Category of fortified, aromatized wines flavored with cinchona bark

Answer 10

Quinquina

Question 11

Category of fortified, aromatized wines flavored with artemisia AND gentian

Answer 11

Americano

Question 12

Chinato d’Erbetti

Answer 12

A traditional beverage originally produced in Piedmont, Italy - “bitter wine” (Translates as “bitter and herbal”)

Question 13

Bittered wine made using one of the most famous wines of Piedmont, Italy

Answer 13

Barolo Chinato

Question 14

Specific type of Chinchona bark often used in Barolo Chinato

Answer 14

Calisaya bark

Question 15

Bittered wine produced in Piedmont, Italy using blessed thistle and cardoon

Answer 15

Cardamaro

Question 16

Base wine used in the production of Cardamaro

Answer 16

Moscato (sweet white wine)

Question 17

Mild quinquina, produced in Podensac (Bordeaux) since 1887

Answer 17

Lillet

Question 18

Kina Lillet

Answer 18

The original Lillet product, made with white wine, produced until 1986

Question 19

Styles of Lillet now in production

Answer 19

• Lillet Blanc * Lillet Rouge * Lillet Rosé * Réserve Jean de Lillet Blanc * Réserve Jean de Lillet Rouge

Question 20

Quinquina originally created in Paris in 1846

Answer 20

Dubonnet

Question 21

Bonal Gentiane Quina: Base ingredient and flavorings

Answer 21

• Base ingredient: Mistelle (unfermented grape juice) * Flavorings: gentian root, cinchona, herbs found in the local Chartreuse Mountains

Question 22

Quinquina originally produced by the Violet brothers in France’s Roussillon region

Answer 22

Byrrh

Question 23

Byrrh: Base ingredients

Answer 23

Mistelle made using Grenache and Carignan grapes plus dry red wines of the Roussillon

Question 24

Quinquina named after an archangel

Answer 24

St. Raphael

Question 25

St. Raphael: Base ingredients and flavorings

Answer 25

Mistelle (unfermented grape juice), quinine extract, bitter oranges, cocoa, vanilla + others

Question 26

Americano produced in Piedmont, Italy from a base of Moscato wine

Answer 26

Cocchi Americano (white)

Question 27

Red Cocchi Americano: base ingredient and flavorings

Answer 27

• Base ingredient: wine produced using a blend of Brachetto and Malvasia grapes * Flavorings: cinchona bark, orange peel, spices, rose petals, ginger + other botanicals

Question 28

Americano produced in Piedmont using Cortese-based white wine

Answer 28

Contratto Americano Rosso