Which Cocktails Use Vermouth?

Vermouth is a fortified wine that has been aromatized with a variety of botanicals, including herbs, spices, and roots. Originating in Italy and France, this unique beverage has been a staple in European aperitif culture for centuries, with roots that trace back to medicinal uses – as a staggering number of amazing concoctions began!

Its name comes from the German word for wormwood, "wermut," which was historically a key ingredient in its production. Modern vermouth, however, has evolved significantly, with a diverse range of styles and flavours that make it a versatile player in the world of cocktails. Let’s dive into what we meant when say ‘vermouth’.

What are the different vermouth styles?

Vermouth began in 1700s Milan, gaining fashionable status as a drink beyond simple medicinal use. In the 19th century, thanks to Italians refining and innovating it, famous brands popped up such as Gancia, Ballor, Cinzano, and Martini. Meanwhile, across the Alps, French producers began crafting their own styles, with Noilly Prat emerging as a notable pioneer. Traditionally, Italian vermouths were red and sweet, while French vermouths were white and dry. However, contemporary innovations have blurred these lines, and today vermouth is produced worldwide, adhering to traditional methods while exploring new flavours and styles. Generally, we can categorise it like this:

Extra Dry Vermouth: Clear and pale lemon in appearance, extra dry vermouth is the driest of all, with delicate floral hints. It's ideal for extra dry martinis and is typically associated with the French style of vermouth.

Dry Vermouth: Often pale gold, dry vermouth is slightly sweeter and more herbal than extra dry. It offers a spicier and more complex profile, making it perfect for classic martinis or to be enjoyed neat over ice.

Bianco/Blanco Vermouth: This type features a medium lemon or gold colour and tastes slightly sweeter with bright citrus and floral notes. It bridges the gap between dry and sweet vermouths, often used in refreshing spritzes or simply sipped on its own.

Rosé/Rosata Vermouth: Made from white or rosé wines, this style has a beautiful pink hue and balances sweet and bitter citrus flavours with floral undertones. It’s less common but wonderfully versatile, perfect for light, summery cocktails.

Sweet Vermouth: Typically red, sweet vermouth can range from medium amber to deep red, often with caramel colouring added. It boasts a rich, sweet profile with complex botanical layers, making it the go-to for cocktails like the Manhattan and Negroni.

If a cocktail features vermouth, it will most likely be dry vermouth (French/White) or sweet vermouth (Italian/Red). Now that we’ve covered the essentials of vermouth, let’s explore eight classic cocktails that showcase its versatility and depth.

What cocktails can I make with vermouth?

Dry Martini

No vermouth list is complete without the Martini. A symbol of sophistication, the Martini is simplicity at its finest. Combining dry gin (usually) and dry vermouth, this cocktail is crisp, clean, and perfect for any occasion. The interplay of botanicals between the gin and vermouth creates a beautifully balanced drink that's both refreshing and complex. There are so many Martini variations, some with subtle ratio changes and others with ingredients overhauls – even a Dry Martini will vary from bar to bar. For example, there are Reverse Martinis which focus on the vermouth and Dirty Martinis with olive brine. For more Martini variations, all of which use Vermouth, click here.

Ingredients:
60ml London Dry gin OR vodka
10ml dry vermouth
1 dash orange bitters (2 if using a smaller dasher bottle)
Lemon twist or olive (garnish)

Method:
Stir gin and vermouth with ice, strain into a chilled martini glass, and garnish with a lemon twist or an olive. Sip and enjoy the quintessential cocktail.

Manhattan

Legend goes that this popular order was first designed for a banquet hosted by Winston Churchill’s mother in 1870s NYC. The Manhattan is the definition of a classic: bold, balanced, and full of character. This whiskey-based cocktail uses sweet vermouth to add a luscious, velvety layer of sweetness and complexity, complemented by a dash of bitters. It’s a drink that’s stood the test of time, with its warm, rich flavours making it perfect for cooler evenings.

Ingredients:
50ml rye whiskey/rye bourbon
25ml sweet vermouth
2 dashes Angostura bitters
1 dash orange bitters
Brandied cherry (garnish)

Method:
Stir all ingredients with ice, strain into a chilled glass, and garnish with a cherry. A simple yet sophisticated sipper.

Negroni

This Italian classic, beloved worldwide, is a perfect balance of bitter, sweet, and herbal notes. Combining gin, Campari, and sweet vermouth, the Negroni offers a bold, vibrant flavour that’s perfect for an aperitivo hour. Here, the vermouth really shines in the equal parts ratio. It brings rich spice and a herbaceous kiss, balancing the bittersweet profile on a knife edge. Its simplicity and depth have made it a mainstay on cocktail menus everywhere.

Ingredients:
25ml Gin
25ml Campari
25ml sweet vermouth
Orange twist (garnish)

Method:
Stir all ingredients with ice, strain into a glass over ice, and garnish with an orange twist. The Negroni, in all its bitter-sweet glory.

Boulevardier

For those who prefer the richness of whiskey, the Boulevardier is the perfect Campari cocktail. A close cousin of the Negroni, it swaps out gin for bourbon, creating a warm, robust drink with a touch of sweetness. The bourbon’s caramel and vanilla notes blend beautifully with the bitter complexity of Campari and the rich sweetness of vermouth. It’s a sophisticated sipper that’s perfect for colder weather or an evening by the fire.

Ingredients:
25ml Campari
35ml bourbon
25ml sweet vermouth
Orange slice (garnish)

Method:
Pre-chill the glass. In a separate mixing glass, stir everything with ice, strain into a glass, and garnish with an orange twist.

Americano

This evolved into the Negroni, so it’s essentially the same thing but without the gin. Instead, soda water tops up the Campari and vermouth for a lighter, more refreshing and fizzy mix. It’s simple, but there’s so much complexity in the base ingredients that it remains interesting.

Ingredients:
30ml Campari
30ml sweet vermouth
Soda water to top
Orange slice (garnish)

Method:
Pour Campari and vermouth into a glass over ice, top with soda, and garnish with an orange slice. Effortless and refreshing.

Bronx

Not just one, but two vermouths! Transport yourself to a buzzing early-1900s American cocktail bar with this Martini riff. The fruity switch up comes from fresh orange juice being included for a sweet, zesty zing, complementing the bitter botanicals of gin and complex intensity of vermouth. Perfect for a punchy brunch cocktail.

Ingredients:
30ml gin
10ml sweet vermouth
10ml dry vermouth
20ml fresh orange juice
Orange twist (garnish)

Method:
Shake all ingredients with ice, strain into a glass, and garnish with an orange twist. A citrusy classic with a twist.

Vermouth Spritz

This Venetian-style spritz is perfect for a light, refreshing sip, and we love showcasing the often-overlooked rosé vermouth to highlight red fruit flavours, while the Aperol brings its own aromatic punch. The result is a beautifully balanced cocktail with a touch of sweetness, delicate bubbles, floral hints, and herbaceous undertones, all coming together with just the right amount of zest.

Ingredients:
50ml rosé vermouth (like Regal Rogue Wild Rosé)
15ml Aperol
Prosecco to top up
Lemon and fresh mint (garnish)

Method:
Add the vermouth and Aperol to your glass with ice, top up with Prosecco and garnish with lemon and mint for the finishing touch. Enjoy!

Adonis

Named after a Broadway musical reaching its 500th show, the Adonis is a sherry-based cocktail that uses sweet vermouth to add richness and a touch of sweetness. Light, fruity and damn right tasty. There’s no ‘mixer’ but it remains fairly low alcohol for a cocktail too.

Ingredients:
45ml Fino Sherry
45ml Sweet Vermouth
2 dashes Orange Bitters
Orange twist (garnish)

Method:
Stir all ingredients with ice, strain into a glass, and garnish with an orange twist. Light, flavourful, and perfect for sipping before a meal.

These eight cocktails highlight the versatility and depth of flavour that vermouth brings to the table. Many involve Campari, soi f you’re interested in more cocktails that show what a unique drink can do, check out our Campari guide!

What's the Difference Between Vodka and Gin?

When it comes to spirits in the cocktail world, gin and vodka are top contenders. But people often wonder: is gin just flavoured vodka or is vodka simply gin that hasn’t reached its full potential? It can be confusing so let’s address this topic.

The two spirits share some similarities. Both are clear, colourless, distilled liquids. They’re equally versatile and light, similar in strength, lower in calories when consumed straight compared to other spirits, and easily used in mixed drinks. While gin and vodka can be used interchangeably in cocktails, they have developed distinct personalities, each bringing something unique to the table. 

So if you’ve ever pondered the myths or wondered what sets gin and vodka apart - how flavouring alters them, and other questions, read on…

VODKA: RAW MATERIALS, STYLES & FLAVOURS

NEUTRAL VODKAS 

Vodka is known for its clean, neutral taste. It’s made by mashing base ingredients containing carbohydrates to produce fermentable sugars, which are then fermented with yeast, distilled using a continuous column still, and filtered to remove impurities, resulting in a smooth finish.

In theory, vodka can be made from anything of agricultural origin—a broad definition that allows great flexibility in creating the spirit. In practice, however, most vodka producers today stick to a narrow range of cereal grains due to commercial pressures and consumer expectations. The most common grains used are barley, wheat, and rye, with occasional blending of different grains.

Is vodka made from potatoes, or is that a myth?

In Poland, making vodka from potatoes has been a centuries-old tradition. Since the 15th and 16th centuries, Polish families have produced their own vodkas at home, often flavouring them with fruit and herbs—originally more to mask the harsh alcohol taste than to create a specific flavour profile. So yes, potato vodka is very much a reality because, remember, vodka can be made from any agricultural ingredient!

Try Chase’s Potato Vodka (England)

Today, more commercially produced vodkas come from grain than potatoes.  An outstanding example is the luxury French Vodka, Grey Goose, which started a revolution in the space when they decided to create a neutral vodka from French winter wheat with a distinctive taste rather than try to be flavourless. 

Size: 70cl
ABV: 40%
Find here: £32.90

Try Grey Goose Vodka (France)

There’s a myth that distilling more than once leads to a better product. Grey Goose attempt to dispel that myth by arguing that single distillation helps retain more flavour of the wheat used to make their vodka, which might be lost if distilled again. It is filtered through limestone. Named by the Beverage Tasting Institute the best tasting vodka in the world one year after its release, Grey Goose went on to be a multi-award-winning vodka. Definitely one to sip neat or on the rocks. Outstanding. 

Size: 70cl
ABV: 40%
Find here: £35

So, there’s another myth dispelled, if you thought all neutral vodkas were odourless and tasteless - not true. Different vodkas can have unique aromas and flavour profiles.

What are some of the more unusual vodkas? 

A couple of noteworthy vodkas that have come to market in recent years using alternatives to grain and potatoes have either been produced to made use of available ingredients or to create a point of difference. 

Try Pod Pea English Vodka (England)

Something a little different from the North of England, this release uses 100% locally sourced peas that are fermented, distilled and bottled in Manchester using a bespoke copper still. Even the bottles are made from sand sourced from the UK to keep its carbon footprint low. Bursting with sweet, vegetal pea notes, a touch of citrus, light savoury tones and a silky finish - this would be perfect for a Martini or Bloody Mary.

Size: 70cl
ABV: 40%
Find here: £36.95

Try Ciroc Vodka (France)

Ciroc stands apart in the world of vodka with its unique grape base. Distilled five times (they say for unmatched purity and smoothness), it exudes a subtly sweet flavour profile. Its grape origin not only imparts a delicate nuance but also makes it a perfect complement to Champagne cocktails if you’re looking for a touch of elegance.

Size: 70cl
ABV: 37.5%
Find here: £29.99

These are all distinctive vodkas with differently nuanced flavours based on the base ingredients. So perhaps this dispels the myth that all vodka is created equal. 

CHARACTERFUL VODKAS

When it comes to vodka styles, there are simply two: Neutral and Characterful. All of the above recommendations were neutral. Vodka becomes ‘Characterful’ when flavouring is added post distillation through compounding, maceration or redistillation.The spirit retains flavours from the addition of further ingredients post-distillation to give a more mouth-filling texture.

Recipes of honey, fruits and spices have traditionally been used through maceration historically. One well-known flavouring is the aromatic herb ‘bison grass’ well known in Poland.

Try Żubrówka Bison Grass Polish Vodka (Poland)

For centuries, Żubrówka has been intrinsically connected with the bison grass growing in the Białowieża forest in Poland. 60 days of craftsmanship combining century old traditions and state of the art technology are required to create a bottle of Zubrowka. Each bottle of Żubrówka Bison Grass contains a blade of bison grass which is added by hand making Żubrówka truly unique.

Size: 70cl
ABV: 37.5%
Find here: £23

Other popular vodka flavours are citrus, vanilla, pepper and even chilli. Inexpensive brands will most likely have been compounded with a bought-in artificial flavouring (such as lime) whereas premium brands are more likely to have sourced a natural botanical for redistillation. With vodka, there is often one predominant flavour to the spirit rather than several combined which keeps it clear and simple. When done well, these can be exceptional spirits with pure and precise flavours.

So what about gin?

UK/EU GINS: RAW MATERIAL, STYLES & FLAVOURS 

Gin’s standout feature is juniper berries which give it that signature piney flavour no other spirit has. Often accompanied by other carefully chosen botanicals like citrus, herbs, and spices, where flavoured vodka’s strength is its simplicity, gin’s is its complexity. Think of a multi-faceted, spicy Christmas cake recipe with a much longer list of ingredients than an average cake. 

So what is gin if it isn’t simply vodka with juniper and other spices added? 

The broadest legal definition of gin in the EU and the UK is that it is crafted by infusing juniper and other botanicals into a ‘neutral grain’ base spirit (min 96% ABV) which is then distilled. The neutral grain alcohol brings lots of warmth but no flavour characteristics so all flavour is derived from the botanical recipe used in production. Any EU/UK gin should have a “predominant taste” of juniper to call it gin, although no tests exist to determine if the taste is predominant so this is open to interpretation. 

As well as the presence of juniper berries (which are actually female seed cones of Juniperus Communis) there is no limit on the other botanicals a distiller can use to create their recipe. Most commonly used botanicals in gin include earthy Angelica Root (which matures the drink and rounds out the edges) and Orris Root (the world’s only natural fixant to combat ‘louching’). Citrus Peel gives the spirit an aromatic lift and Coriander Seeds and any of a number of peppers add warmth. In recent years distillers have continually been innovating new flavours the world over, using an endless variety of botanicals either imported or locally foraged from herb gardens, meadows, orchards, hedgerows and coastal regions for localised specialties. Flavours range from Dry to Earthy to Floral, Citrus to Fruity, Spiced to Sweet, and Herbal to Coastal amongst others. 

The main gin styles are: Juniper-forward, Contemporary, London (Dry) distilled/redistilled/compounded, aged, old tom, navy strength, sloe gin and other liqueurs. See more about gin styles in my December article. As with vodka, artificial flavours can sometimes be added to gin, these are often the coloured liquids, but the best quality gins are those that are made colourless through redistillation of natural ingredients.  

MINIMUM STRENGTHS

Both spirits usually have around 40% alcohol by volume (ABV) though vodka’s minimum is 35% and gin’s is 37.5%.

Here are a cross section of gins from the British Isles to sample to highlight how the category is characteristically different to vodka. It’s all about the lovely botanicals.

CLASSIC

Try Bombay Sapphire London Dry Gin (England)

A truly iconic gin with a creative spirit produced from an original 1761 recipe. This is a gin with fresh, bright citrus notes, a lively juniper character and an elegant light spicy finish. 

Size: 100cl
ABV: 40%
Find here: £24

CITRUS

Try Tanqueray No Ten (England)

Fresh grapefruit peels and camomile are key to the wonderful aroma of this luxurious twist on the classic Tanqueray recipe. Distilled in small batches in a tiny copper pot-still, it’s velvety smooth and lovely in a G&T.

Size: 70cl
ABV: 47.3%
Find here: £27

FLORAL

Try Isle of Harris Gin (Scotland)

Isle of Harris Gin features a range of botanicals that have been carefully selected to create and capture the spirit of the landscape, the people and the island. Hand dived sugar kelp is used to balance a total of eight other botanicals including juniper, cassia bark, coriander seed, angelica root, bitter orange peel, cubebs, liquorice root and orris root. The result is a balanced flavour profile that delivers notes of juniper and pine with sweet fruits of mango, grapefruit and orange. Green herbaceous notes are also found, which transitions through to vanilla and a warming black pepper spice on the finish with subtle saline notes carried throughout the gin.

Size: 70cl
ABV: 45%
Find here: £42.95

SPICED

Try Blood Monkey Irish Gin Spice Storm (Ireland)

Winner of Ireland Signature Botanical Gin at the World Gin Awards 2024, we’ll let them do the talking on this one. “This gin boasts a delightful gingerbread aroma complemented by vanilla and lemon tart. The palate experiences a supple mouthfeel with harmoniously integrated flavours of gingerbread and emerging chocolate, underpinned by a growing juniper presence. The finish is characterised by a distinct juniper and earthy rootiness. The nose reveals a lovely maltiness, while the palate enjoys a hint of smokiness and a persistent, appealing malty cereal base."

Size: 70cl
ABV: 40%
Find here: £29.83

LONDON DRY GIN

Try Brecon Botanicals Gin (Wales)

Combining a specially selected range of botanicals and the best pure grain spirit, this super-premium multi-award-winning Welsh gin is produced in small batches using only the finest ingredients. It is bottled at 43% abv.

Size: 70cl
ABV: 43%
Find here: £23.78

So yes, gin begins the distillation process as neutral grain spirit, which is essentially vodka. But what’s interesting is how gin is a category all of its own because gin producers can leverage that base spirit to create something so nuanced and complex. The differences are not just about flavouring. Vodka is all about being clean and neutral which makes it great for mixing with bold flavours. Gin, with its juniper and botanical blend, has a more complex taste with herbal and citrus notes. So, whether you’re into the crispness of vodka or like the flavourful kick of gin and the never ending adventure of varieties, there’s probably a lot more still to explore than you realised.

And as for the drinks you can make with both of these spirits, think beyond using tonic or lemonade as your only mixer and start to dream bigger. Because gin and vodka cocktails are some of the absolute best offerings in the world of mixology. Which of them do you still need to try? 

Ready to go make a cocktail? Check out The Top 10 Winter Vodka Cocktails and The Most Popular Gin Cocktails!

By Robbie Jerram

Must-Try Rums from the Southernmost Caribbean Islands

When we think of rum we may also think of navy sailors and pirates in the same breath… and certainly the tropical, lush atmosphere of the Caribbean! Undoubtedly, Captain Jack Sparrow from the Pirates of the Caribbean films also comes to mind – thanks, Disney! But, all of these images have helped to put rum on the map of being connected to travellers and overseas climes, although there are even some rums made in England these days!

However, the most popular rums that appear on supermarket shelves or in restaurants and bars tend to be those from the bigger, northern Caribbean islands such as Jamaica and Cuba. We are keen to highlight some of the products from smaller, independent locations – did you know that rums can also be found from the southern Caribbean islands too, like Grenada? Follow us on this journey along the southern end of the chain of the Caribbean islands leading up to South America to uncover more rums that you must try!

How is Rum Made?

Rum is a product that is made from sugar cane, that is typically sourced within the West Indies and thrives within tropical climates with substantial rainfall. The first records of rum were located within Barbados and go as far back as the 17th century – did you know?

Whilst rum is associated with travel in modern times, the history of rum production has sinister beginnings as it was a feature of the slave trade. Enslaved people from African countries had been traded and sent to the West Indies in exchange for molasses (a by product of sugar production). Those molasses were then utilised within New England for the production of rum. The early rums were so strong that they went by the name of Kill Devil and rumbullion!

Many of these Caribbean islands still produce rum made from molasses to this day, and might even export molasses to other countries to make rum. Alternatively, rums can be made solely from sugarcane juice, as there might not be a large sugar industry in some countries. Similar to wine and other alcoholic beverages, rums undergo a fermentation process, after the pressing of the juice or as molasses, involving yeast and they may also be aged to create different flavour profiles.

Typically, there will be darker rums and light bodied rums produced. The more molasses heavy rums tend to be the darker rums, which are fuller bodied and may have added caramel to intensify the colour. These rums are generally found in islands such as Jamaica, Barbados and Guyana. Plus, they may also be aged between five to seven years or more and distilled.

The lighter style of rum is a more recent development and began to be produced around the late 19th century. These rums are also fermented but might use a cultured yeast instead and have a reduced ageing period - around one to five years. You can expect a lighter taste to these rums which would make them more suitable for mixing in cocktails, which will appeal to those cocktail lovers out there! Indeed, if you are travelling across the Caribbean islands, you will find many rum shacks in which you can enjoy the rum by itself or within a rum punch for rum tastings!

Which rums from the southern Caribbean islands should I try?

This is a great question as the rums will vary in flavour depending on each island’s production methods. Let’s delve in as we traverse these islands from Martinique down to the Caribbean coast of South America – are you ready?

Trinidad and Tobago

Trinidad is the home of an internationally renowned carnival each Shrove Tuesday aka Mardi Gras where you can, of course, sip on some rum whilst dancing along to steel band music and following the costume parades! It is an island with several rum distilleries and the Carib beer brewery. After carnival, you can retire to the beautiful Maracas Bay and soak in the atmosphere with a stunning rum by your side!  

House of Rum – Trinidad 2012

The House of Rum bottles all contain an image of El Diablo (the devil) as a reference to the rum making process whereby liquid is evaporated during maturation – this is known as the Angel’s Share within Europe but is described as Devil’s Share within the tropics.  The House of Rum range tend to be single vintage and aged within a single cask. There is nothing extra added to the process as these rums have no additional caramel for the colour or sugar for the sweetness, and include no additives and remain undiluted. It is the rum world’s equivalent to fine dining as it has a higher price point to match.

This rum was produced at the Trinidad Distillers Ltd (TDL) which was established in 1948 and is now the only rum distillery remaining in Trinidad. For the maturation process there has been nine years of tropical ageing in Trinidad in ex Bourbon barrels and three years of continental ageing in the UK in ex Bourbon barrels.  As a result, this tawny, golden brown rum is not for the faint hearted as it has a strong kick which is balanced out by the pineapple flavour profile with hints of vanilla and a Christmas cake like aroma.  This rum works well with cheese and would be ideal for that nightcap on a cosy night.

Size: 700ml
ABV: 64.3%
Find here: £210

Grenada

Grenada is an unspoilt, volcanic island with lush views and a rainforest. Its nickname is the ‘spice island’ and it has at least 40 white, sandy beaches to discover! There is a population size of 100,000 and it is a compact island to navigate!

If you are a diver, then this is for you as Grenada has an underwater sculpture and the remains of a large shipwreck - Bianca C.

Westerhall No.7 Rum

The Westerhall Estate’s first distillery opened in the 1700s and has continued to produce rum on the island ever since. As its name suggests, the No.7 rum is aged for seven years.  This process occurs within new American oak ex bourbon casks which lend a robust flavour profile to the rum. This is a smooth molasses-based rum with elements of spice and caramel, and aromas of vanilla.

Enjoy it neat, on the rocks or mixed with other tropical juices and pair it with some Grenadian chocolate, such as the organic chocolate from The Grenada Chocolate Company as a treat, because you’re worth it!

On a sidenote, did you know that Westerhall rums are also an official sponsor of the Grenada Rugby World 7s event which occurs in December and will be celebrating its third anniversary in 2024? There will be activities before and after the tournament including live entertainment along Grand Anse beach within the Arts & Crafts market and other locations. Why not enjoy sipping some Westerhall rum whilst watching the rugby in Grenada or online?! Find out more here.

Size: 700ml
ABV: 40%
Find here: £28.09

You can also make a Westerhall No.7 rum cocktail:

Ingredients:
50ml Westerhall Superb light/Westerhall Plantation Rum 
30ml Lime juice 
½ tsp Sugar syrup 
1 dash Grenadine 

Method:
Combine all the ingredients within a shaker filled with ice and shake well. Pour into a cocktail glass and serve.

Barbados

Barbados is renowned as the birthplace of rum, and it is home to the Mount Gay Distillery from the 18th century! You can also take in rum tasting at the Foursquare Distillery with a self-guided tour. An alternative option would be to visit the Animal Flower Cave, which has a restaurant located within a cave – we have heard that the sea views are stunning!

19 Crimes ‘The Vanished’ Spiced Rum

This is the first rum produced by the winemakers 19 Crimes in its bid to push the boundaries within the spirits world! The rum bottle contains an augmented reality image of an escapee, Mary Bryant which ties into the brand’s philosophy of representing the rebellious convicts sent from Britain to Australia in the 18th century for committing any of the 19 crimes.

This is a tropical, sweet blend which envelops you in its fruitiness as the aromas waft from the bottle.  Pineapple, mango and spices jump out, and it is similar in taste to a liqueur making this an ideal rum to pair with desserts.

Size: 700ml
ABV: 37.5%
Find here: £29

Martinique

Martinique may be a French speaking Caribbean island but it is a department of France. It’s an island to visit for architecture lovers as there are over 102 protected architectural buildings, such as the 19th century Fort-de-France. Rum and the rum producers are an important part of Martinican culture. Since 1996, Martinique has had the only AOC label (Protected Designation of Origin) and the rum does not contain molasses but instead French, pressed sugarcane is used in its creation.

J.Bally 12 Year Old Rhum Vieux

This unique shaped rum is gorgeous to look at with its pyramid shaped bottle. The rum is that of the Rhum Agricole style that is common to the French Caribbean islands. Where this production method differs is that the rum is made from freshly pressed sugarcane juice rather than molasses.

This is an amber colour rum which smells similar to a whisky initially with caramel, woody aromas and hints of vanilla.  There is a clean taste without being overly sweet and it is very drinkable.
Size: 700ml
ABV: 45%
Find here: £74.68

Various Islands

Hattiers Eminence Aged White Rum

This white rum blend includes a three and eight year rum from Trinidad and a 5 and 8 year rum from Barbados.  However, there are also unaged rums from Jamaica and aged rums from Australia included within the mix. The rums are blended and bottled within Devon, in England, to make this truly international!

Hattiers rum is B Corp Certified and combines traditional techniques with modern techniques within its rum production, which embraces sustainability in the blending process.

This rum has a light bodied flavour profile, notes of vanilla and a sweet aroma on the nose. It is a versatile rum which would be ideal in cocktails.

Size: 700ml
ABV: 42%
Find here: £39

Whilst the other rums below are from South American countries and are therefore technically not from the Caribbean islands, they are also along the southern Caribbean coast and are therefore worthy of mention as that extra treat.

Guyana

Guyana is located on the Caribbean coast on the northern side of South America. Did you know that Guyana is the only English language speaking country in South America? You can find rainforests, sugarcane plantations, gold reserves and more to visit! 

El Dorado 2012 High Ester Blend LBI/ DHE

Guyana’s Demerara County is embedded in its history of rum production sinch the 17th century and its unique climate is appealing for barrel ageing. You can find rums aged between 3-25 years within El Dorado’s range and typically the age that is presented on the bottles is that of the youngest rum included in the blend! Guyana’s only rum distillery is the Demerara Distillers Limited that El Dorado belongs to.

The El Dorado company aims to adopt sustainable practices with its suppliers and its diamond distillery also utilises a Carbon Dioxide tool to reduce the amount of carbon dioxide released into the atmosphere.

The rum’s golden-brown colour is achieved due to the rums being laid down in 45 gallon oak cases, which had previously stored whiskies.

On the nose, the demerara sugar aroma lingers and there is a spicy, full bodied profile with prominent nutmeg and cinnamon aromas with a balanced, smooth butterscotch taste which is bound to be a crowd pleaser. This would be an ideal rum to serve as that digestif if you are wishing to impress guests at a dinner party!

Size: 700ml
ABV: 65.7%
Find here: £114.96

Venezuela

The island of La Tortuga, not to be confused with Tortuga in Haiti of Pirates of the Caribbean fame, and the island of Margarita are amongst a few Caribbean islands that belong to the country of Venezuela.

Santa Teresa 1796 Solera Rum

This amber coloured rum is molasses based and resembles a sherry in appearance which is coincidental as the rum is created using the same solera process adopted for sherry making. This means that the rum casks are placed vertically with rum removed from the oldest cask (at least 35 years old) and replaced by rum from the next oldest, known as fractional blending, and this topping up continues until the youngest cask is reached. The rum at the final stage of this complex process is called the solera. You might be wondering why such an ageing process is used but it helps to achieve a consistent quality of the rum.

Smooth tasting with a rich, caramel aroma and floral, vanilla undertones, this rum can be served on the rocks or as a digestif and will pair well with almonds. Ideal as a gift, this solera rum will be perfect for those of you looking to impress as it is a complex, sophisticated rum for discerning drinkers.

Size: 700ml
ABV: 40%
Find here: £50

A second rum from Santa Teresa worth a mention is the 1796 Light Tasting Rum. Designed to be used as a mixer, this molasses based rum from Venezuela has no added colourings and is light in texture as it has been aged for a shorter period. It has a pale amber colour and a subtle aroma on the nose with vanilla hues. This is an easy drinking smooth rum with a soft, honey finish.

Size: 700ml
ABV: 40%
Find here: £23.20

Well, we don’t know about you, but we can’t wait to explore some more of these southern Caribbean islands and their delightful rums as we have barely scratched the surface! There are also some rum cakes that can be found from various islands to whet your appetite in the interim! 

You can also find out more about London’s historic involvement in the sugar industry during the slave trade within the permanent gallery housed within the London Museum Docklands. There is also the Notting Hill Carnival in London that was set up by Trinidad settlers where you can enjoy some rum cocktails. We hope that you will also add bars like Limin’ and Cottons in London as well as La Rhumerie in Paris to your travel itineraries if you are curious to enjoy even more southern Caribbean rums. 

Another tip is to check out the annual UK RumFest as the world’s longest running rum festival, which will be in its 18th year in 2024! We’re keen to know which southern Caribbean island’s rum has excited you the most! Enjoy!

By Latoya Austin

Why Unfiltered Wine is The Hottest Discovery of 2024!

The team at DRINKLUSIVE have teamed up with the wonderful people from Fattoria La Vialla, a gorgeous family owned and operated, organic-biodynamic farm based in Tuscany, Italy. The team at the farm follows the motto of Nonna Caterina “Metti bon, cava bon!” which translates to “Put good in, get good out!”.

And good is indeed what these guys get out! The farm boasts an incredible portfolio of wines and on top of that, a rich selection of olive oil, cheese, sauces, pastas, vinegars, honey, biscuits and various antipasti!

As the world around us becomes increasingly fast-paced with a focus on mass production and profit margins, Fattoria La Vialla offers a refreshing reprieve with a strong focus on small batch, high quality wines and organic produce.

With consumers becoming more discerning day by day, turning their heads to sustainable, biodynamic produce, the portfolio of the farm is a great option for those who want to feel closer to the place their food and drink is coming from, and their unfiltered wines shine through as the star of the show!

What is Unfiltered Wine?

Without oversimplifying it, unfiltered wine is exactly what it says. Large batch, commercially produced wines often go through a double filtration process, the first run straining off lees and other particles, and the second “absolute” one to remove any yeast and microorganisms.

This does not mean, however, that unfiltered wine is always cloudy. Unfiltered wine is bottled in two ways: either the wine is bottled with its yeast, as is often the case with white wine, and the particles of sediment are willingly moved from the bottom of the tanks with a “battonage” before being bottled with the wine, or, for a clear, transparent “look” to the wine, which is often the case for red wines, instead of filtering, the wine is left to rest in tanks or oak barrels to allow the sediment to naturally settle at the bottom before it is “racked”, or syphoned, into a fresh vessel without disturbing the sediment, thereby removing the majority of the sediment in the wine. Racking a wine may seem like a complex process but it is deceptively simple and is a common practice for many a home brewer.

But what difference does not filtering a wine make? Scientifically, the remaining yeasts naturally protect the wine from oxidation, which gives the winemaker the ability to significantly lower the amount of added sulfites to keep the wine stable. In addition, not filtering leaves all the flavor components in the wine as the aromas are also not being filtered meaning the less you filter the more you taste. Finally, and as is more so the case when bottled “cloudy”, the yeast increases the wine’s body and smoothness, and the remaining mannoproteins create a ‘sweeter’ sensation. While this is what science dictates, how often does the human palate listen to science?

I personally found the unfiltered wines from Fattoria La Vialla to be more rich, complex, and layered when compared to their filtered counterparts from the same winery - not to say one is superior to the other, but they achieve different goals. In fact, the unfiltered wines in their portfolio always seemed to strike a perfect balance of zingy fresh notes and the more moody and complex flavours of nuts, leather, and mushrooms.

The omission of the filtration process may not remove yeast and microbacteria, but it as it prevents flavour compounds from being sifted out in the process, it definitely results in more robust, expressive wines.

While unfiltered wines are a great option for the discerning drinker, it is a slightly riskier game to play than imbibing on the filtered options. The reason is the lack of filtration itself. While racking the wine removes the majority of the sediment and often results in beautiful crystal-clear wines, racking cannot remove the micro-bacterial particles that the second run of filtration does, and hence can increase the risk of spoilage within the bottle.

Wineries can undertake various measures to ensure that this is prevented. Hygiene and extra care are paramount to making a clean unfiltered wine. An additional option is to subject the wine to a second fermentation, called Malolactic fermentation, in which winemakers can add, or as in La Vialla’s case, rely on the natural presence of, a bacteria called Oenococcus Oeni, which alongside other strains will eat the malic acid in the wine and transform it into milder, softer lactic acid in the process.

This might sound complicated, but it is quite simple to understand. Malic acid is primarily found in granny smith apples, peaches, and other orchard fruit, which enhances the zingy fruity flavours in wines. While lactic acid is found in creams, butters, cheeses, and soy products which generally have a more creamy, buttery profile.

This process often results in a change in flavour profile of the wine in accordance with the acid basket in the wine, going from bright and zingy, with notes of fresh apples, peaches and pears to almost notes of nuts and dried fruits.

The other option to prevent in-bottle spoilage for unfiltered wines is to dose the wine with sulphites as a stabiliser, but high levels of sulphites come with the risk of headaches and alienating those sensitive to sulphur. The organic biodynamic winemakers of La Vialla add the bare minimum necessary, keeping the amount of sulfites way under the Demeter requested limits, but enough to still enable the wine to be nice to drink in a couple of years.

How do you drink unfiltered wines?

As the majority of unfiltered wines are already clear at the time of bottling, you can drink them the same way you would drink your usual grape-based tipple. A nice trick a mentor informed me of is what she calls “the 20/20 rule”. Keep reds in the fridge 20 minutes prior to serving and remove whites and bubbles from the fridge 20 minutes before serving.

In the event of an unfiltered wine still having sediment (often by design), there are a couple of options: in the case of a white wine, if the sediment is very fine, lightly shake the bottom of the bottle to mix the yeast with the rest of the wine and enjoy the wine with its rich yeast. However, if the sediments are not that “smooth”, as is often the case with red wines, mixing them in the wine can lead to a slightly unpleasant texture to those not used to it. A great option, as old as time, is to decant the wine before serving. Pouring the bottle slowly into the decanter should allow the sediment to remain caught in the shoulder of the bottle, and then again, pouring slowly from the decanter into the glass should allow any residual sediment to remain in the decanter.

If you are planning your unfiltered wine drinking in advance, you can also leave your bottle upright for between 1 and 48 hours to ensure any sediment settles to the bottom of the bottle.

What food can you pair with unfiltered wines?

Pairing food with natural unfiltered wines, takes a slightly different approach to the traditional method. Unfiltered wines normally come with a spiked dose of acidity and more pronounced tannins, and these need to be accounted for, because as delicious as these characteristics can be, they can also serve as an obstacle when considering food pairings. Think of this not a hindrance however, but as an exciting challenge to try something unique, and to learn something new while you imbibe

When looking at pairing food and wine, or even just flavours in general, a good rule of thumb is what grows together, goes together. And what better winery to use this approach with than Fattoria La Vialla! Offering so much more than just wine, utilising their array of edible options to pair with their wine is a no-brainer!

On top of seasonality and locality allowing for flavours to complement and contrast each other excellently, I have always enjoyed the grows together goes together approach as it gives me a much deeper sense of closeness to the place from which I am eating and drinking produce!

When accounting for boosted acidity and tannins, one must look towards foods that balance out these elements. High acidity and tannic wines often pair brilliantly with foods high in acidity, and/or fattiness and creaminess. Good examples of this are the Casa Quaranta 2020 with its rich smooth tannin, which pairs beautifully with a hearty ragu pasta dish, or a slow cooked beef stew, and the Barriccato Bianco I.G.T. 2022 with its medium high acidity pairing incredibly well with pan fried fish, or even a rich spicy curry! (More on these very shortly!)

Great examples of unfiltered wines

Now that we have broken down what unfiltered wines are, what they taste like compared to their filtered companions, and why they taste different, we can focus on answering the really important questions, such as, which bottles should I get for myself?

Well, look no further! All of the wines that come out of this stunning farmland are knock-your-socks-off delicious, but here are my top picks!

Barriccato Bianco I.G.T. 2022

A mix of Chardonnay and Viognier, this wine was the first unfiltered wine by Fattoria La Vialla and is aged in oak with its yeasts, which make it all the way into the bottle. This golden-yellow wine has a rich nose, with aromas of fruit preserve, lingering tropical fruits such as passionfruit and pineapple, and all seasoned with vanilla. There is also a champagne-esque biscuity-ness to the nose which makes me imagine the most delicate fruit tart when sipping on this wine!

On the palate you are welcomed with a rich creaminess and full-bodied flavours reminiscent of a granola and yoghurt breakfast! This is a very well-rounded wine which is as delicious on its own as it is paired with a dish!

Size: 750ml
ABV: 14.5%
Price: £11.25

Torbolino Non Filtrato 2023

This bottle is a peach smoothie in a wine glass! What’s not to love? A beautiful straw-yellow that looks even better in the sunlight with a moody rust-orange colour the closer you get to the bottom of the bottle where the lees are sitting

The nose boasts peaches & cream on a summer day, with a hint of grassiness. There is also the trademark nuttiness and creaminess of the aforementioned malolactic fermentation. With a grape blend of Chardonnay, Viognier, and Sauvignon Blanc, imagine a nose halfway between a Sauternes and an Amontillado.

On the palate, you are almost punched in the face with creamy peach, the ever-so-slightest touch of acidity and an essence of sweetness coming from the residual yeasts in the bottle.

Size: 750ml
ABV: 13%
Price: £9.55

Casa Quaranta 2020

Being the largest, and most expensive bottle on this list, it is one to keep for an occasion, or to use as an excuse to host a dinner party!

This special bottling of Cabernet Sauvignon and Cabernet Franc is fermented in terracotta amphoras for 22 days with occasional manual crushing before being racked and undergoing malolactic fermentation. After this, it is then aged for 24 months in new oak barriques, then blended and bottled in magnums unfiltered

This wine reaches your glass in a deep just off opaque ruby red colour with a hint of purple you would see in a moody sunset. On the nose, the fresh oak offers a hint of vanilla which seasons a beautifully rich and complex bouquet. Sweet baking spice, stone fruits, and dark fruits dominate the aromas with hints of vegetality. The alcohol and cherry aromas marry together to remind me of whisky soaked cherries.

The palate has a little bit of a kick to it from the alcohol, but is balanced out by its silky texture, and smooth tannic finish. It lingers on the tongue almost stubbornly.

Size: 1500ml
ABV: 15%
Price: £46.80

Pinot Nero Casa Rossa I.G.T. 2017

Want a red that does not need a meal in accompaniment? This is your bottle! A beautiful clear, yet deep garnet colour with all your typical Pinot Nero aromas cranked up to the nines with extra surprises. Pronounced maraschino cherry, plum jam, and liquorice woodiness, with a bonus tahini earthiness and a mix of light vanilla and smoke that is reminiscent of very light tobacco.

The palate is super soft but creeps up on you the more you sip, with each sip being more expressive than the last! This can be attributed to its super-mild tannins and lingering quality, almost like it has not even left before it comes back again.

Size: 750ml
ABV: 15%
Price: £24.95

Barriccato 2020

If the Pinot Nero Casa Rossa was a wine to drink on its own, this Sangiovese and Cabernet Sauvignon mix is one that shines its brightest when paired with a meal. This deep, rich, grippy wine comes out a deep purplish-red and moves in the glass almost like a syrup, with legs that look like raindrops trickling down a car window

The nose is a rich mix of cinnamon and clove spice, vanilla, and dark berry jam, and hugs the palate as you sip. The palate offers so much that a bite of a hearty dish in between sips even offers a reprieve! The rich tannins dry out your mouth amplifying the profile of the wine, with an aftertaste lingering so long that it feels like a guest that you do not want to leave as you are enjoying their company just that much!

Size: 750ml
ABV: 13.5%
Price: £12.75

Casal Duro I.G.T. 2019

This wine is one that I would serve to a large group of varying levels of experience in wine. Approachable enough for the novices to enjoy, with enough complexity for the intermediate to experts to unravel as they sip.

The wine sits in the glass clear at the top and opaquer as you look further towards the base of the glass. The nose opens up with a blend of spices you would find in subcontinental desserts, before moving into a green bell pepper vegetality and a lingering fruitiness of dark berries.

The palate is tannic and rich, but elegant at the same time. The body is well-structured, and a slight hint of oak just takes it up that extra notch. This wine would benefit from decantation and would not be out of place in the middle of a table atop which a Sunday roast beef is displayed.

Size: 750ml
ABV: 15%
Price: £16.55

If you’re looking for some ‘what grows together, goes together’ wine-food pairing ideas, look no further than these stunning wine and pasta pairings!

What Are The Main Ingredients in A Margarita?

With so many new cocktails invented every year and hundreds of classics to compete with, it takes a hell of a lot for a cocktail to become not just a world favourite, but arguably the world favourite – the Margarita. Punchy and bright, this timeless tipple is loved everywhere, bringing easy-drinking charm and experimental adaptability.

The origins of the Margarita are as colourful as the drink itself, with several tales vying for the official story. Was it invented in a glamorous Tijuana nightclub in the 1930s? Or Tommy’s Place in Ciuadad Juárez when a lady ordered a ‘Magnolia’? Or perhaps in Texas as a twist on a Tequila Daisy? One popular legend credits a socialite named Margarita Sames, who famously mixed the cocktail for her guests in Acapulco in the 1940s. We know that it means ‘daisy’ in Spanish, so it’s evolved from The Daisy which was an old prohibition drink built around a base spirit, sugar and a sour. Wherever it first sparkled into existence, the Margarita swiftly became synonymous with sunny days and carefree vibes, offering a perfectly balanced mix of salty, sweet, sour, and bitter notes that tantalise the taste buds.

It's a simple breakdown of ingredients, but the balance is key, so let’s dive into how the basic ingredients work together and some of the choices you’ll have to make when bringing yours together…

What’s in a Margarita?

Tequila

The soul of the Margarita. Look for a 100% agave tequila, either Blanco or Reposado, for a clean and vibrant flavour. Blanco offers a fresh, unaged taste, while reposado brings a touch of oak and smoothness. For some affordable tequilas that are perfect, click here.

Appearance wise, the transparency of a Blanco delivers that classic Margarita hue that brims with fresh vitality, which is a plus. You’ll get strong agave flavour and sharp citrus that works perfectly in a Margarita. This is why most Margaritas you order in a bar will be made with Blanco. Reposado will take a more reserved, backseat and definitely makes for an interesting cocktail too, but for the classic recipe, go Blanco.

Lime juice

Freshly squeezed is the way to go. Bottled lime juice just won’t cut it when you’re looking for that crisp, tart punch. And remember, a room temperature lime rolled along the work surface is a lot easier to squeeze! Oh, and remember to save a wedge or two for the garnish.

Orange liqueur

Orange liqueur adds a sweet and citrusy depth, and there are two main liqueurs you’ll find in recipes. Cointreau is typically a bit more refined and aromatic, but Triple Sec works perfectly fine if that’s what you have on hand. Grand Marnier is also used, which is blended with Cognac as you can read here. If you want a classic recipe, go Cointreau.

Optional but preferred – syrup

We’ve marked this as optional, but many bartenders will include it – like everything here, it’s up to you. If you like your Margarita on the sweeter side, a dash of simple syrup or agave can balance the tartness perfectly.  

Agave syrup will clearly complement the other ingredients and bring even more complexity, deeper flavour and a longer finish to each sip. However, the syrup is here to bring sweetness, so an easy simple syrup is more than adequate.

Optional – salt rim

Ah, the item of controversy. To salt or not to salt? Ultimately, this down to personal preference. If you’re serving guests, then check with them. If you can’t ask them, why not go half and half? We usually prefer it without here at The Three Drinkers, especially if you’ve splashed out on a great tequila, but each to their own! If you do add some, go easy and only add a little – it’s so easy to overpower everything. When done well, the salt can add another dimension, brightening the sweet and sour notes.

The Classic Easy Margarita Recipe

Ingredients:
50ml tequila
25ml lime juice
25ml Cointreau (or triple sec)
10ml syrup (optional)
salt for rim (optional)
lime wedge for garnish

Method:
Shake the tequila, lime juice, triple sec and ice together until the shaker is cool to touch. You can add a dash of syrup also if you like it sweet. Strain the ingredients into a small glass and garnish with an appetising lime wheel and a salt rim if you fancy. To do that, you just need to apply a little lime juice to the rim and roll it in some salt. Finally, sit back and enjoy cocktail royalty.

What is a Skinny Margarita Recipe?

For those watching their calories but not wanting to compromise on taste, the Skinny Margarita is a slimmer alternative that still delivers on flavour. It skips the syrup in favour of pure, unadulterated citrus notes. Some people also skip out the orange liqueur, or at least add less too. Another common change is to introduce orange juice, often replacing any orange liqueur at all.

Ingredients:
50ml tequila
25ml lime juice
15ml Cointreau (or triple sec) / orange juice
salt for rim (optional)
lime wedge for garnish

Method:
Shake everything until nicely chilled. Strain the ingredients into a small glass and again, garnish with a lime wheel and a salt rim if you fancy.

The Easy Spicy Margarita Recipe

If you’re craving a bit of heat, the Spicy Margarita is your go-to. Infuse your tequila with jalapeño or add a few slices straight into the shaker for a kick that complements the zesty lime perfectly. The main other way of adding spice is to heat up the salted rim. Tajin is a Mexican seasoning blend that does the trick, using chilli peppers, lime and salt but you can also make your own. The end result is refreshing and tart but with that lingering tickle of heat.

Ingredients:
50m tequila (usually Blanco)
25ml lime juice
25ml Cointreau (or triple sec)
10ml syrup (optional)
jalapeño in the glass (optional)
spice rub/Tajin for garnish
jalapeño for garnish

Method:
First thing first, pop Spicy Margarita by Jason Derulo and Michael Bublé on. Right, now the same applies as the salt rim here, wetting the circumference with lime juice before rolling in the rub. Then, shake everything with ice (including jalapeño if you like your spice). You can add a dash of syrup also if you like it sweet too. Strain the ingredients into a small glass and garnish with lime or jalapeño. Sit back and enjoy a taste sensation.

Top Tip: If you don’t want to deal with any chillis or spice mixes, then add some Mexican hot sauce before shaking! Maybe try this one by yourself before experimenting on guests though!

For award-winning Margarita riffs, click here for our DRINKLUSIVE mentee’s guide!

What is the Pickle Pea Martini?

Vodka can be made from lots of different bases. Usually, we see potato or wheat for example, but never before have we seen peas used. From the dinner plate to the bottle, Pod Pea Vodka, launched by Manchester’s Ten Locks, is turning heads with its eco-friendly approach, enchanting green hue and unique flavour profile. Using sustainably sourced British peas, this vodka not only delivers on taste but also carries environmental benefits: peas need less water and fertilizer compared to traditional vodka crops and even enrich the soil with nitrogen.

The result? A neutral grain spirit blended with pristine Lake District water, offering a smooth, refreshing experience with vibrant vegetal notes, crisp lemon, creamy grain, pepper, and a subtle sweetness. The flavours are perfectly poised between familiar lemon, cream and pepper and that stand out vegetal hint. Packaged with recycled glass and sustainable labels, Pod Pea Vodka isn’t just a green choice—it’s a deliciously responsible one. Perfect on the rocks or in creative cocktails like the one below, it’s the sustainable sip you didn’t know you needed.

It’s fun to sip neat, but the vegetal profile of Pod Pea is begging to be experimented with in cocktails. Meet the Pickle Pea Martini, a cocktail that’s as bold as it is refreshing. The star of the show is Pod Pea Vodka, whose vegetal and citrus notes play beautifully with the tangy brine of pickle juice, while fennel bitters add a whisper of herbal complexity. It’s a real flavour bomb that’s both sophisticated and surprisingly approachable. If you love your vodka and your Martinis, this is the perfect way to try something different.

Ingredients:
50ml Pod Pea Vodka
20ml Pickle juice
2 dashes fennel bitters
Twisted pickle (garnish)

Method:
Stir ingredients in a large mixing glass. It’s important to ensure everything combines homogenously. Next, pour into a chilled Martini glass and garnish with a twisted pickle. Enjoy.

You can find here Pod Pea Vodka (40%) here: £36.99

Ditch the Guesswork: Unveiling the Ultimate Pasta and Wine Pairings

Wine and pasta might just be one of the earliest earthly delights - timeless, classic, and infinitely delectable. It’s not hard to envision why for almost as long as we’ve been conscious of our palates and had the ability to make wine, we’ve been using it to enhance, complement and complete our most delicious dishes. To the uninitiated, the question of “which wine should I pair with my dish?” might be a daunting one! As with all things wine, there are layers of complexity. Your personal favourite wine is a wonderful place to start, but there is such a wealth of fantastic food and wine in the world and discovering them is so rewarding. 

Where do you begin?

Fortunately, we have teamed up with the phenomenal multi award-winning organic and biodynamic farm, Fattoria La Vialla, to find out the ultimate pasta and wine pairings.

What is Fattoria La Vialla?

Fattoria La Vialla not only make award winning wines but also specialise in making healthy food that tastes exactly as if it has just been freshly cooked by an Italian “nonna”. The beautiful, family-run, organic-biodynamic Farm and Wine Estate is situated near Arezzo in the Chianti region. It was already a farm over 200 years ago and was saved from ruin by the Lo Franco family in 1978. Since then, they have used biodynamic and organic farming practices to cultivate 1600 hectares of land and produce a wide range of delicacies including wine, cheese, pasta, olive oil and even cosmetics! They ensure the shortest possible journey and maximum freshness for their delicious offerings by cutting out the middleman and selling products directly from their website.

What exactly does it mean to be an organic, and biodynamic farm? Organic agriculture promotes the soils natural fertility without the use of chemical pesticides and fertiliser. It guarantees crop rotation, as well as periodic rest of the soil and the choice of selected varieties of plants. Organic also means GMO (genetically modified organism) free and ensures that farm animals have a great quality of life, free from the use of hormones, with ample space to graze which safeguards the dignity of the animals that thrive on the farm.

Biodynamic agriculture improves the biodiversity and fertility of the soil, the terroir. Consider, if you will, the idea that a farm is a single organism. The land, plants, animals and people live in a tight closed cycle. Fattoria La Vialla produce their own natural, biodynamic preparations and concentrated compounds to spray periodically on crops. The cultivation, production, recycling, and composting techniques used are those that were perfected long ago by their agricultural ancestors who proved it is possible to produce high quality products without the need for waste or chemicals. All of this work ensures the highest possible quality of goods for consumers.

Let’s talk Pasta

We can’t talk about the perfect pasta and wine pairings unless we talk about the perfect pasta. For the dishes below, we used organic pasta from Fattoria La Vialla which is made from organic farm-grown durum wheat semolina and dried incredibly slowly at the lowest temperature possible (about 35-37°C) for between 44 and 48 hours. There are no added substances, and the simplicity of its creation preserves the nutritional properties of the pasta. Paying close attention to the water’s purity and properties, as well as the quality of the cereals to make the semolina, right through to the soil in which the wheat grows is vital to making delicious pasta – a practice that Fattoria La Vialla follow scrupulously. This attention to detail makes for restaurant quality pasta at home that is perfect for impressing your guests!

There might be some pasta styles that you’re yet to be acquainted with, so here’s a brief rundown of the pasta featured below.

Fusilli - This classic shape can be found everywhere in Italy. La Vialla’s Fusilli is deeply intricate with tight coils that bind to any sauce! Particularly excellent in veggie dishes. 

Pici – A thicker spaghetti type pasta, deeply texturally satisfying and excellent with any rich red sauce. Patience is key here, with a twenty-minute cook-time that is oh-so worth it. 

Mini Farfalle - One of Fattoria La Vialla’s “mini pasta” shapes, that are every bit as firm and fresh as the full-sized pasta. Super doughy and perfect for pasta salads. The “mini” range all has the same cooking time, so you can even mix and match.

Tagliatelle - A staple at any good Italian restaurant, tagliatelle is wonderfully long, thick and accompanies almost any kind of sauce. It’s extra special with egg-based sauces. Be sure to stir delicately when cooking to avoid breaking! 

Spaghetti - By far the most popular pasta shape in and outside of Italy. Fattoria La Vialla’s Spaghetti is made in the traditional shape and size and is the ultimate Carbonara baseline. 

How Do You Pair Wine and Pasta? Top Tricks and Tips

Let’s keep this simple. Heavy sauce? Heavy wine. A super intense red sauce with red meat? Then a bold, tannic red wine, such as Sangiovese or even a Cabernet Sauvignon. Drop down in intensity, perhaps a lighter herbaceous tomato sauce? Try a Pinot Noir or a Merlot. Light, vegetable-heavy dishes pair beautifully with lighter wines that won’t dominate the intricate flavours of the dish, such as Sauvignon Blanc or a tantalising Riesling. 

For a truly perfect pairing, there might be more to consider. We’ve got you covered with five tips for the ultimate pasta and wine pairings.

• Compare - Consider the ingredients and your dish and match it to the flavour profile of your chosen wine. Most wines list their tasting notes if you aren’t sure or are trying something new.

• Contrast - Some of the best food combinations contrast rather than compare. Consider sweet against bitter, umami against sour. You can apply this logic to wine pairing.

• Terroir: “If it grows together, it goes together” is the old food and drink industry saying. Put simply, local wine will pair beautifully with regional dishes. 

• Acidity: As a general rule of thumb, a wine should be more acidic than your dish, but not so much it’s overpowering. Balance is key.

• Trust yourself. Often, the best wine pairing is just your favourite wine with your favourite dish. Have fun! 

To kickstart your adventure into the delightful world of pasta and wine, we’ve selected seven perfect pairings for the next time you’re cooking to impress (or just for you, we won’t judge). 

The Best Pasta Dishes for Red Wine

Eat: Tagliatelle with Porcini Mushrooms and Pecorino
Drink: LeccioMoro Maremma Toscana Rosso D.O.C. 2022

Ingredients (Serves Four)
350g Emmer tagliatelle 
300g porcini mushrooms
50g crustless stale bread
40g shelled hazelnuts
1 shallot
7 tbsp extra virgin olive oil
3-4 sage leaves
2 tbsp grated aged pecorino cheese
1 tbsp chopped parsley
salt and pepper (to taste)

Method: 
Clean the mushrooms and slice thinly, then set aside. Dice the shallot, sauté in a heavy bottom pan with 4 tbsp olive oil. Once translucent, toss in the mushrooms, add salt, pepper and torn sage leaves, then cook on medium for 10-15 minutes. Toast the chopped bread and hazelnuts with 1 tbsp olive oil. Boil the Tagliatelle until al dente and then strain - make sure to save some pasta water! Combine the pasta with the mushroom sauce and add a generous 2 tbsp of pecorino cheese, along with a spoonful or two of pasta water to help everything blend. Top with the toasted bread and hazelnuts and serve immediately with a drizzle of raw olive oil. Enjoy! 

The wine: This beautiful blend of 80% Sangiovese and 20% Merlot, Cabernet Sauvignon and Syrah bursts with berry fruits. The deep crimson colour hints at the wines’ age time - 12 months in oak, aiding the abundance of tannic properties you’ll find on the palate. Expect hints of spice and vanilla with a powerful berry punch.

The combination: This super umami, savoury, nutty pasta dish contrasts beautifully with the bold, jammy, fruity red wine. Absolutely perfect.

ABV: 14.5%
Size: 750ml
Find here: £9.90

Eat: Fusilli with Rosalina Sauce
Drink: Casa Conforto Chianti Riserva D.O.C.G. 2019

Ingredients (Serves 4) 
300g fusilli
500g bombolini cherry tomatoes
200g fresh ricotta
2 tbsp pecorino cheese
2 cloves of garlic
6 tbsp extra virgin olive oil 
fresh basil
salt, pepper/chilli pepper to taste

Method: 
Lightly fry diced garlic in oil, then add tomatoes and season generously with salt. Cover and cook at a medium heat for 10 minutes and then remove the lid and squash the tomatoes with a fork (this is the fun part). Cook another 2-3 minutes until thickened and then blend. Add torn basil leaves, the fresh (mash with a fork for the best texture) ricotta and pecorino cheese, then season with salt and chilli pepper. Once mixed, remove from the heat. Cook the pasta in salted boiling water, then strain and add, still hot, to the sauce. Garnish with fresh basil and tuck in! Top Tip: for an easier date night, Fattoria La Vialla actually batch up this delicious sauce - you can find it here!

The wine: 2019 was an odd year for Fattoria La Vialla. An extra rainy spring followed by an extra hot summer made for the ripest, juiciest grape yield for this decadent red blend of Sangiovese, Cabernet Sauvignon and Canaiolo. Aged for 24 months, this full-bodied wine boasts fantastic aromas of plum and blackberry. It’s bold, dry and endlessly sippable. 

The combination: If you love your dishes salty, cheesy and decadent, this one’s for you. Paired with Casa Conforto Chianti Riserva, the bold, dry red wine cuts through the rich cheese of the dish for a match made in heaven!

ABV: 14.5%
Size: 750ml
Find here: £14.50

Eat: Pici Pasta with Etruscan Sauce
Drink: Sangiovese 100% I.G.T. 2022

Ingredients (Serves 4-5)
400g Pici pasta
60g La Vialla style sun-dried cherry tomatoes
40g aged pecorino cheese
30g boiled eggs
30g black olives 
parsley
6 tbsp extra virgin olive oil
1 clove garlic 
1 hot chilli pepper
½ tbsp pepper, salt

Method:
Add the tomatoes drained from the oil, egg, olives, parsley, garlic, chilli and the pecorino into a food processor and blend. Place the mixture into a bowl and carefully mix one tbsp of oil at a time and season to taste. Boil your pasta then strain saving 3 tbsp pasta water. Combine the pasta into the bowl with the Etruscan sauce. It’s simple and delicious. For those wanting to ‘cheat’, use this delicious, light and creamy Salsa Etrusca instead.

The wine: 2022 was the 20th harvest of this 100% Sangiovese wine. It’s full of personality with deep aromas of red forest fruits, gentle spice and slightly herbaceous notes. Expect a tannic, surprisingly sweet, intensely fruity red wine followed by the urge to pour another glass… 

The combination: A surprisingly light and creamy sauce with plenty of complexity, just like the red wine it's paired with, the easy-going, delicious summer-berry goodness of this Sangiovese works in perfect harmony with the pasta dish.

ABV: 14%
Size: 750ml
Find here: £9.40

The Best Pasta Dishes for White Wine

Eat: Mini Pasta Salad
Drink: Vermentino di Maremma Toscana D.O.C.

Ingredients (Serves 4)
350g mini farfalle
300g fresh green beans
250g cherry tomatoes
200g diced fresh pecorino cheese 
1 jar Pasticcio di Olive
1 bunch chives
2 tbsp extra virgin olive oil
salt 

For the sauce: 
4 tbsp extra virgin olive oil
1 tbsp Balsamico Bianco
1 tsp Pesto al Finocchietto

Method: 
Wash, top and tail the green beans, then boil in a large pot with salted water. Remove the beans after twenty minutes (keep the water) and chop in half. Cook the pasta in the same water and strain once al dente. Transfer to a large bowl, dress with 2 tbsp of olive oil and set aside. In the meantime, wash and chop the cherry tomatoes and chives. 

Now for the sauce! In a bowl, add the olive oil, Balsamico Bianco and Pesto al Finocchietto and stir until smooth. Now simply combine all ingredients into a large bowl and mix well! Season to taste. Rest for half an hour and tuck in!

The wine: Grown just off the coast in the Tuscan Maremma, to preserve the delicate wildflower aromas of this wine made from 100% Vermentino grapes, the bunches of grapes are pressed immediately upon harvesting, right at the vineyard. It’s a beautifully sunny yellow wine that just pops with breezy floral aromas and is endlessly refreshing on the palate with plenty of minerality, and notes of citrus and green apple.

The combination: This is the perfect summer dish - the fennel and olive punch are devilishly moreish, and the refreshing white wine will keep your palate cleansed and ready for more. A must-try for the hottest days of summer! 

ABV: 12.5%
Size: 750ml
Find here: £8.65

Eat: Pici Pasta with Pesto and Peppers
Drink: Torbolino Non Filtrato 2023

Ingredients (Serves 6)
500g pici
1 red bell pepper
1 yellow bell pepper 
100g basil
50g pine nuts
50g shelled walnuts
1 clove of garlic 
100g grated pecorino cheese 
8 tbsp extra virgin olive oil
coarse salt

Method: 
Preheat the oven to 200’c (400’F). Whole roast the bell pepper for 10 minutes, then remove and set aside in a food-safe container for a few minutes until cool enough to handle. Remove the core and stem and cut into strips. Add washed basil leaves, pine nuts, walnuts, garlic, olive oil and half of the pecorino into a food processor and blend into a pesto sauce. Cook the Pici in salted water and strain when al dente, keeping some pasta water, then tip into a bowl. In the bowl, add the pesto, peppers, 2 tbsp of the pasta water, and the rest of the pecorino cheese. Garnish with a drizzle of oil and serve up! Bon Appétit!

The wine: A delicate and dry unfiltered ‘Torbolino’, this impressive blend of Chardonnay, Viognier and Sauvignon Blanc come together beautifully to craft a buttery smooth wine. Expect a little sweetness from the unfiltered slowly stirred lees, very little acidity and notes of orchard fruits. 

The combination: The sweet, mellow unfiltered wine enhances the delicate flavours of the dish, marking this perfect ten up to an eleven. If you’re not too sure about unfiltered wine, there is an equally beautiful, filtered version of this Torbolino wine that would pair perfectly with the dish too.

ABV: 13%
Size: 750ml
Find here: £9.55

Eat: Spaghetti with Baked Cherry Tomatoes
Drink: Pinot Grigio I.G.T. 2022 Unfiltered

Ingredients (Serves 5-6)
500g Spaghetti
1.2kg “Pachino” cherry tomatoes, firm and well ripened
2 thick slices (2-3 cm) of homemade bread, 2-3 days old
12 tbsp Extra Virgin Olive Oil
150g aged pecorino cheese
2 cloves of garlic
1 sprig of basil leaves
1 tsp dried oregano (or fresh chopped parsley, according to taste) 
salt and pepper

Method: 
Halve the cherry tomatoes and arrange them in a single layer in an oven dish, greased with 3 tbsp of olive oil. Season with salt and pepper, then layer four more tablespoons of oil on top. In a separate bowl, grate the pecorino and bread, add the basil, garlic, oregano and salt and pepper and mix well. Sprinkle the mixture over the tomatoes and top with the remaining oil. 

Cook in the oven for 40 minutes at 180’c (350’F). At the same time, boil your spaghetti until it’s perfectly cooked, then drain and add straight into your roasted tomato mixture and serve as it is. Aromatic and decadent, bellissimo!

The wine: An unusual (but delicious) Pinot Grigio. It’s made from 100% Pinot Grigio grapes, but the interest here lies in the sourcing of these grapes, in that they come from two vineyards with vastly different terroir, climate conditions and even age. The two grapes balance delicately into a wine that has the fragrance of a well-kept orchard with layered notes of camomile and peach. On first sip, expect a lighter wine with floral and dried fruit notes.

The combination: This dish has been paired with a stunning, light, fruity and almost sweet Pinot Grigio. It’s low acidity contrasts beautifully with the rich cheese and tomato offering on your plate for a match made in heaven!

ABV: 14%
Size: 750ml
Find here: £9.60

The Best Pasta Dishes for Sparkling Wine

Eat: Spaghetti with Basil Pesto and Confit Cherry Tomatoes
Drink: Cuvée Rosé Millesimato Brut 2019, Traditional Method, Unfiltered

Ingredients (Serves 4-5)
500g spaghetti
500g cherry tomatoes
4 tbsp extra virgin olive oil
25g sugar
1 clove of garlic
10 sprigs of thyme
1 tsp oregano 
salt and pepper

For the pesto:
100g basil 
60g parmigiano 
40g aged pecorino cheese 
50g pine nuts 
1 clove of garlic 
½ glass extra virgin olive oil 
1 tsp salt

Method: 
Wash and halve the tomatoes, place cut-side-up in a lined baking tray and season with salt and pepper. Peel the garlic and finely chop the thyme sprigs along with oregano. Mix and season each tomato with the herb mix. On each tomato, add a pinch of sugar and a drizzle of oil. Place in the oven and cook at 140’c (275’F) for two hours - patience is key. While it’s cooking, prepare your pesto! Crush the pine nuts until smooth, then chop the garlic, pecorino, parmigiano and toss with salt. Combine with the pine nut mixture and add the oil, a little at a time until thick. Cook the spaghetti al dente and save the pasta water. Once strained, add the spaghetti and pesto sauce to a frying pan on a very low heat. Add a spoonful of pasta water and toss until everything is mixed. Serve immediately, garnished with the beautifully slow cooked confit tomatoes! 

The wine: This sparkling rosé, produced in the same way as champagne, is 100% hand-picked Pinot Nero, and it is so, so aromatic due to its unfiltered nature. The colour in the glass evokes a picturesque sunset and there’s even more romance to be found when you try it. On the nose, there are crisp raspberry aromas and a savoury note that will remind you of freshly baked brioche. There’s more where that came from on the palate; dry, red berries and a hint of dark chocolate. If you’ve not been sure about sparkling rosé in the past, this might just change your mind!

The combination: Caramelised tomatoes are a real labour of love and patience - just like this sparkling rosé, which was aged for 40 months in the bottle! The dish is surprisingly low acidity, which is perfect because you’ll get all you need from this top-quality sparkling rosé wine.

ABV: 12.5%
Size: 750ml
Find here: £21.95

Now you know how to pair wine and pasta, and have some great recommendations on where to start, what are you waiting for? Jump in the kitchen, get creative and above all, enjoy delicious wine and pasta! For many more tasty pasta and wine pairings, look no further than here and for anyone who is vegetarian, you can easily make and enjoy the above wine and pasta combinations by swapping out the cheese for a vegetarian variety. Saluti!

By Miley Kendrick

With thanks to Fattoria La Vialla for providing the images used in this article.

Supermarket Wine Bargains: Waitrose September 2024

Hello, Waitrose shoppers! August has delivered a fantastic selection of wine deals that you won’t want to miss. Their superb range of reds, whites, and rosés are all priced under £10 but offer the quality you'd expect from wines twice the price. You’ve got until September 24th to snap up these bargains, so let’s dive into some irresistible reds to kick things off...

Waitrose Red Wines September 2024

Terre Di Faiano Primitivo Organic Puglia

Terre Di Faiano Primitivo Organic Puglia. This Italian beauty greets you with a rich blackcurrant aroma and follows through with a full-bodied palate bursting with dark fruits and berries. The wine is organic and delightfully mellow, with a smoothness that’s enriched by hints of oaky vanilla and chocolate. Perfect for sharing with friends over pizza or pasta, this Primitivo from Puglia is all about deep, ripe fruit flavours.

Size: 750ml
ABV: 14%
Find here: £8.99 (usually £8.99)

Ed Edmundo Malbec

25% off this one! It’s a top-notch Mendoza Malbec from Argentina, delivering all the essentials and more. Expect rich waves of blackberry and plum, underscored by tobacco and leather notes, and a finishing touch of earthy pepper. Soft, fairly dry and incredibly easy drinking, it’s the perfect companion for a hearty red meat dish.

Size: 750ml
ABV: 13.5%
Find here: £8.99 (usually £11.99)

Summer Road Old Vine Grenache

Crafted from Australia’s treasured old Grenache vines, this red is all about depth and complexity, thanks to the small yield of these ancient roots. It benefits from a lengthy decant, but after that it’s a joy. The bouquet offers a subtle berry hint, but it truly comes alive on the palate with a burst of red fruits, balanced acidity, and just a whisper of smoke. It’s a beautifully rounded wine with sun-kissed, fruit-driven character and a soft integration of its generous alcohol—so easy to enjoy but go easy!

Size: 750ml
ABV: 14.5%
Find here: £7.49 (usually £9.49)

Paul Mas Reserve Languedoc Rouge

From the famed Jean-Claude Mas vineyards in Languedoc, this mellow, spicy red blend of Grenache, Syrah, and Carignan is a delightful, easy-going sipper. It offers a pleasing mix of red and black berries, with subtle notes of oaky vanilla, dark chocolate, and a touch of minerality that adds just enough depth. While not the most complex, it’s perfect for pairing with midweek meals, especially Italian dishes, thanks to its dry profile and kiss of spice.

Size: 750ml
ABV: 14%
Find here: £7.99 (usually £9.99)

Waitrose White Wines September 2024

The Ned Pinnacle Sauvignon Blanc

Pinnacle' truly embodies the top-tier selection of The Ned range, showcasing wines that have hit the peak of flavour and balance. From a standout block in the Waihopai Valley’s Leefield Station, this Sauvignon Blanc dazzles with complex aromas of zesty citrus, ripe white peach, and a hint of sandalwood spice. On the palate, it bursts with juicy intensity and classic Marlborough acidity, finishing with a refreshing grainy citrus zest that adds remarkable texture and length. This is quintessential New Zealand Sauvignon at its finest – and all for a tenner!

Size: 750ml
ABV: 12.5%
Find here: £9.99 (usually £12.99)

Cave de Beblenheim Pinot Gris Reserve

Cave de Beblenheim Pinot Gris Reserve is a standout Alsace Pinot Gris that’s a cut above your typical supermarket find. Refreshingly light yet intriguingly complex, this white wine bursts with honeyed flavours of pineapple, pear, melon, and a touch of elderflower, all rounded off with a rich, creamy mouthfeel. As beautiful as the village it comes from, and food-friendly too. Amazing bargain.

Size: 750ml
ABV: 13%
Find here: £9.99 (usually £11.99)

Morande Terrarum Semillion

Morande Terrarum Semillon is a testament to the revival of one of wine's forgotten heroes. This Chilean gem is crafted from century-old vines, delivering a dry white that's anything but ordinary. Expect a luxurious waxy texture with layers of vibrant citrus, delicate floral undertones, and a whisper of sweet honey. Adding to its complexity are subtle herbaceous green hints that keep you coming back for more. Semillon may have been overlooked in the past, but with wines like this, it’s clear that it's back in style and here to impress

Size: 750ml
ABV: 12.5%
Find here: £8.99 (usually £9.99)

De Grendel Sauvignon Blanc

De Grendel Sauvignon Blanc is a South African delight, capturing the essence of its stunning Table Mountain surroundings in every sip. Crafted by acclaimed winemaker Elzette du Preez, this vibrant wine offers a lively blend of passion fruit, peach, and ripe fig, underpinned by subtle vegetal notes and a refreshing acidity that lingers. Grown in a cool microclimate, the grapes imbue this Sauvignon Blanc with a zesty and crisp character that makes it exceptionally food-friendly. Delicate pale straw in colour with a hint of green, it's a wine that impresses both on the palate and in the glass.

Size: 750ml
ABV: 14%
Find here: £8.99 (usually £11.99)

Waitrose Rosé Wines September 2024

La Carezza Pinot Nero Veneto

La Carezza Pinot Nero Veneto is a beautiful expression of Pinot Noir from the scenic volcanic hills near Vicenza. This Rosé delights with a pale pink hue and a bouquet that brims with delicate red fruits like red cherry, raspberry, and strawberry, intertwined with floral notes of violet and rose petals. On the palate, expect vibrant red cherry, cranberry, and wild berry flavours, complemented by hints of clove, black pepper, and an earthy undertone reminiscent of forest floor and mushroom. Harvested in the cool early morning to preserve its freshness, this wine is an elegant choice, especially when chilled on a warm evening.

Size: 750ml
ABV: 12%
Find here: £8.99 (usually £11.99)

Champteloup Rosé d'Anjou Loire

Champteloup Rosé d'Anjou from the Loire Valley is a charming and well-balanced French rosé that effortlessly marries sweetness with a refreshing zing. Crafted by the talented oenologist Serge de Bucy, this wine exudes a delightful bouquet of strawberry, cherry, and melon, with subtle hints of green apple, peach, and honey. On the palate, it’s buttery smooth with a pleasing acidity that lifts each sip. Certified bargain.

Size: 750ml
ABV: 11%
Find here: £7.99 (usually £8.99)

If you shop elsewhere then not to worry, check our website for our other up to date Supermarket Bargains!