The rebirth of Vermouth (and 10 labels to taste)


The rebirth of Vermouth (and 10 labels to taste)

Vermouth may seem like a vintage liqueur, but in recent years as bitters and gin it is making a comeback: here are 10 labels to taste.

The vermouth is living a second youth. The flavored wine created by Antonio Benedetto Carpano in 1786 in Turin and called by the name vermouth , a German term to indicate the major mugwort, is very much projected towards the future. It obtained the IGP recognition on the wave of the specification of the Consortium of Vermouth of Turin established about 2 years ago. Following the example of gin that has made great strides in recent years, Italian vermouths have rediscovered themselves as protagonists of a movement that does not leave out any region. Alongside the historical brands, new products appear on the market from Veneto to Puglia for a vermouth that has nothing to envy to its Turin ancestor.

 

  1. Egnazia Vermouth Rosso . The first vermouth made in Puglia . Egnazia Vermouth Rosso comes from a Verdeca Igp Puglia wine, harvested in Valle D’Itria in 2018, and from a mix of herbs and spices that certainly do not make you regret the scents of the Mediterranean scrub: the notes of thyme, lavender, rosemary, peel stand out. of citrus fruits from the Gargano and olive trees that make Puglia so much. A production that comes directly from Borgo Egnazia, the famous luxury resort.
  2. Gran Bassano Poli . The award-winning Poli 1898 artisan distillery continues to amaze with new family proposals and recipes that make the difference. This is the case of Giobatta Poli’s recipe book, re-proposed by his great-grandson Jacopo to create the Gran Bassano, red and white vermouth. Gran Bassano Rosso is based on Merlot, cultivated since the end of the 19th century in Bassano. Over twenty botanicals, among which the holy thistle and the musky yarrow stand out. The Gran Bassano Bianco is based on Vespaiolo, a white wine from native grapes of the local Doc and from over twenty botanicals: from hawthorn to elderberry.
  3. Vermouth Leardini . Another liqueur factory now in its fourth generation: Leardini da Affile, in the province of Rome, produces its vermouth with the prized Cesanese wine from the Lazio hinterland. It is a reinterpretation of an original recipe from the early twentieth century. A product with a ruby ​​red color and a strong taste given by the doubling of the dose of cinchona, absinthe and orange peel.
  4. Vermouth of Mugello . Vermouth del Mugello relaunches: after the Gold version based on Vermentino with 14 botanicals in which orange peel and saffron, cinnamon, gentian stand out, here is the Crimson. A Chianti wine-based red vermouth with 14 infused spices and no added caramel. A production made in Tuscany still niche, for connoisseurs.
  5. Vermouth Domenis 1898 . The historic Friulian company Domenis 1898 certainly does not lack the desire to experiment: therefore, for its foray into the front of flavored wines it is three. A triple proposal that responds to the names, strictly in Friulian, of: Blanc, Ros and Rosè. Also to be drunk straight, perhaps with a little ice and a slice of orange.
  6. Vermouth of the Professor . Vermouth del Professore is the result of a successful collaboration between the Antica Distilleria Quaglia and Jerry Thomas , the Roman speakeasy that guides the advance of Italian mixology. A product declined in three versions: classic, red and chinato. The Vermouth del Professore Superiore, the only one in the world based on Barolo, instead won the gold medal at the Concours Mondial de Bruxelles – Spirit Selection 2020 at the end of the year.
  7. Bagascio Vermouth . Rosso e Bianco or rather Giancu , Andrea Bruzzone Vini and Opificio Clandestino degli In-fusi for their vermouths have aimed to recover the aromas and flavors of a distant time starting from the province of Genoa. So here are the best herbs and spices and fruits that go perfectly with the basic botany: mugwort. The name U Bagascio comes from the idea of ​​wanting to please everyone.
  8. 721 Vermouth Dibaldo . The liqueur perfumer, Baldo Baldinini, never stops making you dream. In his Olfattorio on the outskirts of Rimini he produced 721 a Sangiovese and Cabernet Sauvignon based vermouth with an intoxicating aroma. The hints of wild berries and selected absenti fall in love, the continental spices with bark, with notes of vanilla and pastry, acacia honey and violet leave their mark for an “ Vermouth off the rails ”. Dibaldo does not use chemical additives, nor caramel or burnt sugar.
  9. Silvio Carta Vermouth . The well-known Vernaccia di Oristano Doc produced by Silvio Carta and his son Elio in the family business in Baratile San Pietro goes perfectly with the idea of ​​a flavored wine. This is how Vermouth Rosso and Vermouth Servito were born, capable of recovering the traditions and recipes of the Carta family and expressing the sardinity that is now the company’s trademark.
  10. The Valdôtaine Verney . A small mountain distillery founded in 1947 in Saint Marcel. The Valdôtaine transforms herbs, roots, berries, spelled, flowers, fruits into infusions, spirits, liqueurs and flavored wines, faithful witnesses of the Valle d’Aosta territory. Vermouth Verney is inspired by a recipe dating back to the late nineteenth century and attributed to Abbé Edouard Berard, where mountain wine , parietta (savory) and benefort (absinthe major) stand out. The result is a vermouth that knows how to put all the alpine aromas of the Aosta Valley in the glass.

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