What Are Aromatised Wines?

Aromatised wines have ancient roots that date back thousands of years. In hunter-gatherer societies, wine-like drinks were infused with botanicals for rituals, ceremonies and medicinal purposes. In Ancient Rome, wine was mixed with water and spiked with herbs and spices. The Romans initially aromatised lesser quality wines to make them more palatable and we know drinking aided their digestion. Intriguing flavours with medicinal properties derived from nature were considered both beneficial and enjoyable to drink.

Today, our modern aromatised wines are important in bar and cocktail culture and, of course, every home bar should have some in stock (preferably chilling in the fridge) in readiness for that drinker who always appreciates a more sensory flavour experience. 

Not suited to all tastes, bitter-sweet drinks are enjoyed by many people, especially those who enjoy dark chocolate. And just like chocolate, sweetness falls on a spectrum. If you’re a home bartender you never know when a sudden desire for a Manhattan, Negroni or Martini might strike in one of your guests. Like every good Boy Scout or Girl Guide, being prepared is imperative. 

WHAT’S THE DIFFERENCE BETWEEN FORTIFIED WINES AND AROMATISED WINES?

Whenever wine has neutral distilled alcohol added, it is fortified, i.e it’s been strengthened. The biggest players in fortified wines are Port, Sherry and Marsala. But none of these regional tipples (from Portugal, Spain and Sicily respectively) are considered ‘aromatised’ wines. They are simply wines with higher ABV. 

Aromatised wines belong under the same family umbrella as fortified wines because of the alcohol added. ABV is typically between 14.5% and 22%. What differentiates this sub-category is the addition of aromatic botanicals. The wine becomes more complex with the addition of spices, herbs, roots, flowers, leaves and fruit. Bitter botanicals are characteristic, so to balance the bitterness, aromatised wine is typically sweetened, either with sugar or caramel colouring which can deepen the liquid’s colour as well as adding sweetness to the mix.

So the difference is - fortified wines have neutral alcohol added but no herbs or spices. Aromatised wines have neutral alcohol added and aromatic botanicals, sometimes sugar. Some brands use mistelle as an ingredient for sweetness which is a blend of slightly fermented white grape wine to which brandy has been added too.

BOTANICALS & DIFFERENT VARIETIES

The principal botanicals used in aromatic wines are bitter herbs: wormwood, quinine and gentian. The three main types of aromatised wine are Vermouth (wormwood), Quinquina or Chinato (quinine/cinchona) and Americano (wormwood and gentian). Vermouth far outweighs the other varieties in worldwide popularity because of its use as a staple in many popular cocktails so that’s what this article focuses on. The most famous Quinquina is Dubonnet, an aromatised French red wine often enjoyed as an aperitif. Americano is an Italian aperitif which can be an aromatised version of Bianco or Rosa wine.  

Other botanicals used in the making of aromatised wines are ones you may recognise from gin production - think exotic spices such as cardamom, cloves, and cinnamon. Citrus peels, roots, flowers, and barks may also be used, adding layers of nuance and complexity to the wine's flavour profile. Each ingredient contributes its character to the final blend.

VERMOUTH

The king of all aromatised wines, the name Vermouth comes from the German word for the intensely bitter herb, wormwood—vermut.

Strict rules exist around how it’s made and what counts as Vermouth:

The first rule is one of the flavourings must be wormwood (Artemisia absinthium). 

The plant’s weedy, eucalyptus, intensely herbaceous character attacks both the front and back palate which means that infusing wine with wormwood in any meaningful quantity imparts great herbaceousness and a bitter undertone. Wormwood has been used for centuries as an anti-inflammatory medicine to reduce swelling and pain in joints and muscles, to aid digestion, and to treat skin infections and intestinal worms, hence its curious name. Wormwood is also a known ingredient in absinthe. The taste is extremely bitter but this can be sweetened.

The second rule for Vermouth is that there should be a minimum wine content of 75%. So, three quarters wine and a helping of wormwood and you’re well on the way to making Vermouth!

French and Italian Vermouth Origins

Traditionally Dry Vermouth was seen as the French style, while Sweet Vermouth was Italian. Although contemporary innovations have now blurred these distinctions, it’s good to recognise the origins. If you see Vermouth di Torino on a bottle label it means the liquid originates from Piedmont, the region of Italy around Turin, where Vermouth was first made. So as a rule of thumb, if Torino is on the label, you can expect it to be something pretty special.  

Today, modern Vermouths come from several worldwide wine-growing regions, not just France and Italy. Producers are permitted to use the name Vermouth as long as they adhere to the above rules. 

Colour and sweetness range across the full bitterness/sweetness spectrum, going from the light-coloured Extra Dry to Dry to Bianco/Blanco to Rosé/Rosata and finally Sweet (red) Vermouth. The first three of those are typically made from white wine but so too can rosé and sweet vermouth be made from white grapes. The final liquid that’s bottled doesn’t necessarily reflect the colour of the grapes the wine originated as, because caramel colouring is often added to white wine to create the red-coloured Sweet Vermouths. Here’s the spectrum from driest to sweetest:

1. Extra Dry Vermouth: The appearance of this is clear, the colour is pale lemon, and it tastes very dry with just a hint of flowers. Great for extra dry martinis. See La Copa Extra Seco, the Spanish Vermouth below. 

2. Dry Vermouth: More of a pale gold hue, this is a bit sweeter, spicier and has more herbal complexity than its extra dry counterpart. Shines in a martini or just sip this one neat (chilled) or over ice. The well-loved brand below is Noilly Prat Original Dry Vermouth de France.

3. Bianco/Blanco Vermouth: This one is medium lemon or gold in colour, tastes more tart and light and a bit like sweet vermouth but with a tangy citrus brightness. It's nice to sip alone or mix with soda or tonic. See the Argentinian Blanco Vermouth from La Fuerza below.

4. Rosé/Rosata Vermouth: Made with white or rosé wine to give it a naturally pretty pink colour, this Vermouth often bears a mix of sweet and bitter citrus and floral notes. You can sip it alone or mix it with soda or tonic. 

5. Sweet Vermouths: Colour is typically red and intensity can vary from medium amber to deep red. Made from any wine, they often have caramel added to deepen the colour and balance the bitterness of the wormwood with sweetness. A smooth, sweet, mouth-filling texture with some complexity coming from spicy botanicals. Sweet Vermouths are famously used in cocktails like the Manhattan, Negroni and the Negroni’s lighter, drier cousin the Gin & It. Cocchi VdT is ideal for this cocktail which would work well with lighter citrus or herbal gins.

HOW TO SERVE VERMOUTH 

Vermouth is an enjoyable drink you can sip slowly, either by itself or with ice and a slice of citrus or an olive. When you want something with flavour but not too much alcohol it’s a great choice. “Martini and Lemonade” or “Cinzano and Lemonade” was a popular choice for ladies in the 1970s, “with ice and a slice”. For a lighter option, mix vermouth with Indian tonic water and you’ve got a refreshing, uplifting beverage for ladylike sipping. 

Vermouth isn't just for sipping as the main alcohol in the glass—it's an important ingredient in famous cocktails like the Martini, Negroni, Manhattan, and Martinez. If you like making cocktails at home, make sure you have different bottles of vermouth at the ready. 

But don’t leave them on the shelf or stashed at the back of your drinks cabinet—because they don’t keep. While the elevated alcohol and sugar help to preserve vermouth longer than wine, once you open the bottle, it starts to oxidise and change, so keep bottles chilling in the fridge, ideally sealed with a vacuum stopper.

THE BEST DRY VERMOUTHS FOR A MARTINI

Vermouth tends to pair well with just about any spirit but its most famous partner in crime is gin to which it brings balance and nuanced flavours in the form of a Classic Martini - botanical bliss.

EXTRA DRY: La Copa Extra Seco (Spain)

Extra dry vermouth contains the least amount of sugar out of all the Vermouths. Spain popularised Vermut. Using a base of Fino sherry, this extra dry Vermouth is built around the Gonzalez Byass original 1896 ‘French Vermouth’ recipe. It has herbaceous and citrus aromas with a distinctive dry savoury character. Red fruits have been added to enhance the balsamic notes to give this a long, salty finish. Ideal for an equal parts Classic Martini (aka ‘Wet’ Martini) when extra dry is called for. If you like a Dirty Martini, this is one to try. Add an olive for garnish and a splash of brine.

Size: 750ml
ABV: 17%
Find here: £18.49

DRY: Noilly Prat Original Dry (France)

Made from a selection of the finest white wines with 20 different herbs and spices including aromatic chamomile flower and coriander from Morocco and bitter oranges from Tunisia. Pairs best with seafood such as oysters. This is best served chilled as an aperitif or in a Classic Dry Martini. Garnish “with a twist” of lemon peel.

Size: 750ml
ABV: 18%
Find here: £13

BLANCO: La Fuerza Blanco Vermouth (Argentina)

La Fuerza is an Argentine independent project that creates drink and food experiences with a strong local identity. This is their Blanco ‘Vermouth of The Andes’ crafted in Mendoza with wine made from Malbec and Torrontes grapes. Botanicals are sourced from different parts of the country and wild herbs are harvested from the foothills of the Andes. Notes of mint, wild thyme and sage, rosemary, anise, coriander seeds and chamomile flowers. La Fuerza Blanco goes well in any Martini, whatever your ratios or garnish preference. Alternatively, you may enjoy sipping it alone with ice or add some tonic water and a slice of lemon.

Size: 750ml
ABV: 17%
Find here: £21.99

THE BEST SWEET VERMOUTHS FOR A NEGRONI

Cocchi Storico Vermouth di Torino (Italy)

This iconic Sweet Vermouth from Piedmont, Italy was voted 2020 Top Trending Vermouth and 2020 Best-Selling Vermouth in the World’s 100 Best Bars. Produced using the same recipe Giulio Cocchi created in 1891. It has a remarkably complex flavour with rich, vibrant notes of cocoa, citrus and rhubarb with a balance bitter undertone. For the perfect Negroni, combine equal parts of Cocchi VdT, gin and bitters over ice. Stir and garnish with an orange peel. 

Size: 750ml
ABV: 16%
Find here: £20

La Fuerza Rojo Vermouth (Argentina)

Crafted from 100% Malbec, Mendoza-grown grapes and wild herbs harvested from the foothills of the Andes in Argentina. A local and unique Vermouth that is truly the ‘Vermouth of The Andes’. Earthy notes with mace, star anise, dried fruits and spice with notes of peppermint and green tea. Served in a Negroni, the earthy notes really shine.

Size: 750ml
ABV: 17%
Find here: £21.99

Bolney Rosso Vermouth (UK) 50cl 20% ABV £17.00

A delicious, award-winning English Rosso Vermouth from Bolney Estate in rural Mid-Sussex, pioneers of award-winning English wine since 1972. This vermouth has rich sloe and blackcurrant fruit flavours with caramel, eucalyptus and wormwood with faint rosé and elderflower blossom. Rich red colour with herbal and spicy tones. Awarded a gold medal at the 2022 World Vermouth Awards, this is a must-try for a fruitier-tasting red Negroni. Serve with equal parts Amaro, Bolney Gin and Bolney Vermouth over ice and garnish with a slice of candied orange.

Size: 500ml
ABV: 20%
Find here: £17

SOMETHING DIFFERENT TO TRY: ORANGE VERMOUTH

Denbies Orange Solaris is a hugely successful English white wine from one of England’s largest vineyards in Surrey. Made in the style of a red from 100% Solaris grapes, the wine stays on skins for up to five months to give it a unique, bold orangey flavour. At the end of 2023, Denbies released an aromatised version of this innovative wine: English Orange Vermouth made from the second pressings of Orange Solaris wine. There’s a crisp bitterness, apricot hues and a strong citrus character that nods heavily towards freshly peeled tangerines, bergamot, thyme and baked apple. This unique vermouth has bright notes that make a wonderful Orange Negroni. You can also enjoy this served over ice as a spritzer, mixing with equal parts of soda water and Denbies sparkling wine. 

How long does vermouth keep once the bottle is opened?

Whichever aromatised wines you decide to try, because of their wine base - which by EU and US law must be a minimum of 75% - these are not spirits so their shelf life is shorter than you may think. Once opened, keep your bottles in the fridge (whether white or red) and ideally use them within a month. If you doubt an aromatised wine’s condition, let your nose be the guide, just as you would with wine.  

Viva Vermouth! Happy sipping Vermouth lovers. 

By Robbie Jerram

Your ABC guide to Sherry Styles

It’s Sherry week, so what better time to get to know this misunderstood and underated tipple? Sherry lovers around the world have been banging the drum for these unique, moreishly saline, food friendly sippers for years and finally, the message is getting through: Sherry ‘proper’ is not sweet! Read that again. Here’s why it’s time to reacquaint ourselves with this liquid treasure from the sun-soaked vineyards of southern Spain. 

Wine? Spirit? Liqueur? What exactly is Sherry?

In recent years, Sherry has experienced a renaissance, with younger generations discovering its charms and Sherry bars popping up in trendy neighbourhoods worldwide and restaurant lists boasting numerous offerings. But what is it exactly? In a nutshell, Sherry is a fortified wine that hails from a triangle of villages in Spain’s Andalusia and more often than not, it is bone dry. Yes, there are two types of sweet Sherry - naturally so or not so naturally so - but when wine lovers talk about authentic Sherry, it’s the dry stuff they mean.

It all starts with Palomino Fino grapes, which are grown around the city of Jerez de la Frontera in Andalusia. Being an ‘Old World’ (European, essentially) wine style, it takes its name from the place rather than the grapes and ‘Sherry’ is just a poor (in my opinion) English translation of ‘Jerez’. Wine is made by grapes here in the normal way, but just before fermentation ends, a splash of grape spirit is added to stop the process and fortify the wine. The historical reasons for doing this were many, but the key reason was to raise the wine’s alcohol content to make it less susceptible to spoilage, especially during transportation. After all, the Andalusian climate is warm and humid, so normal wine would go off very quickly in the days before air conditioning. 

What makes the dry styles of Sherry unique?

It’s what happens once the wine is fortified and put into wooden barrels that the Sherry magic happens: A small amount of space is left as the liquid ages and the region’s humidity causes a thin layer of yeast called ‘flor’ to develop on the top of the wine, which helps protect it from being completely oxidised. Whether this flor layer remains intact or not and how long it remains then defines the final style of the Sherry inside the barrel. Here’s a rundown of the five, stunningly dry Sherry styles and a cheeky, naturally sweet one to try:

Manzanilla (15-17% abv typically)

Manzanilla is the seaside cousin of the famous Fino and has an unmistakable maritime vibe. It can only be made in the town of Sanlúcar de Barrameda and has a characteristic chamomile note (manzanilla is Spanish for chamomile). It also tends to be a touch lighter and more saline than Fino. Picture sipping the sea breeze captured in a bottle with a delightful, fresh bread yeastiness. Great with savoury snacks and salty cheeses. 

Try: La Gitana Manzanilla, £9.75 from Tesco 

Fino (15-17% abv typically)

Fino is a similarly pale and bone-dry style that's as crisp as a newly ironed shirt. Unlike Manzanilla, it can be produced in any of the three towns within the Sherry Triangle and has more of a roasted, salted almond note with hints of crunchy apple. A great aperitif that also loves salty snacks and can cut through fried food like a blade. It’s also awesome with tonic. Incidentally, the famously sweet ‘cream’ sherries that Granny loves are often Finos with added concentrated grape must or grape syrup. 

Try: Tio Pepe Fino, £13 from Sainsbury’s, Morrisons 

Amontillado (17-22% ABV typically)

While both Manzanilla and Fino are made with wines where the flor layer has stayed intact, Amontillado is what you get when flor is removed. Starting life as a Fino, it spends  time ageing in barrels before having a slosh of brandy for fortification. This spirited wine then moves to a new barrel, where it begins its journey into oxidative ageing, resulting in a darker, amber colour with notes of roasted nuts, tobacco, spice and dried fruit, all the while keeping  a tangy saltiness. Amontillado can also have a bit of PX (see below) added for sweetness.

Try: Gonzalez Byass Vina AB Amontillado £16.50 from Ocado 

Oloroso (16-20% ABV typically)

Made deliberately without any flor from the start and subjected to extensive ageing, Oloroso is the darkest dry Sherry style and is full-bodied, concentrated and complex. Silky smooth and intensely nutty in character, it has wonderfully Christmassy notes of dried raisins, figs and salted caramel. Stunning alone but it also loves mature cheeses and can handle game too. 

Try: No.1 Emilio Lustau Dry Oloroso, £13.49 from Waitrose 

Palo Cortado (17-22% ABV typically)

Palo Cortado is the style to ask for in a bar if you want to show off your Sherry skills. Made often unintentionally when the flor layer naturally dies away on wines destined to be Fino or Amontillado, PC combines the dryness of Amontillado with the nuttiness and body of Oloroso. Think tangy, salted almonds, hazelnuts, dried fruits, toffee, and vanilla oak. It’s what the Sherry hipsters are drinking!

Try: Very Rare Palo Cortado, £8.49 for 37.5cl from M&S and Ocado 

Something different:

Pedro Ximenez (PX)

PX, as it is affectionately known, is a sweet style of Sherry made with very ripe, white, Pedro Ximenez grapes, which are air dried on mats to concentrate sugars and flavours before being gently pressed. The lusciously sweet juice is then aged in barrels for a long time - sometimes decades, to achieve a thick, dark, treacley consistency and flavours of dried fig and baking spice. Stuff the chocolate sauce, pour this over your ice cream! Note: This is not the sweet ‘cream’ sherry beloved by elderly parents at Christmastime. 

Try: The Best Pedro Ximenez, £7 for 37.5cl from Morrisons 

Ultimately, there’s nothing at all wrong with these stalwart cream styles, especially the top names like Croft Original - and they still sell by the truck load during the festive season. It’s just not what the Sherry revolution is about. So, why do we all assume Sherry is always sweet? I blame onomatopoeia. And 1980’s trifle.

Where to taste Sherry this Sherry Week?

Check out www.sherryweek.wine to see all activities for Sherry Week 6th -12th Nov 2023

UK specific events here!

Vermouth and Tonic: Your New Go-To Summer Drink

Move over G&Ts – there’s a new summer cocktail staple in town, and it blends tonic with a less-likely partner: vermouth.

You might think it sounds unusual, but this mix is taking a leaf out of the book of long-established Italian aperitivo culture. These savoury drinks not only pair great with nibbles such as charcuterie, crisps or tapas; V&Ts pack big flavour minus the standard knee-wobbling alcoholic punch of gin (most vermouths, which are classified as an aromatized fortified wine, come in at around 15-18% ABV). That means you can enjoy a lighter, lower-alcohol drink that still tastes great, without the effects going straight to your head.

The good news, too, is that vermouth brands have been seriously upping their game – and there are some delicious new pours out there to try. Here’s our pick of the best vermouths for V&Ts, from dry whites to sweet reds. Happy summer drinking…

Azaline Saffron Vermouth

With its bold, distinct nose and flavour profile – heady saffron, fruity blackcurrant, earthy cardamom, bitter gentian – this newly launched French brand, produced by Dijon’s Gabriel Boudier (of Crème de Cassis fame) is exactly the kind of vermouth that shines when mixed with tonic. The idea is that it’s the flavours of the Silk Road, all laid over a base of cherried, Burgundian Pinot Noir. Compared to many red vermouths Azaline is on the drier side, which means it doesn’t taste overbearing even when paired with a sweeter tonic such as Fever-Tree. Bravo!

Size: 750ml
ABV: 17%
Find here: £24.95

Regal Rogue Daring Dry Vermouth

With all those fragrant botanicals vying for attention, sometimes it’s easy to forget vermouth is made with wine. That’s not the case with Regal Rogue. All four of its vermouths – which range from an extra-dry white to semi-dry white, red and rosé – let their Australian wine bases shine, whether that’s Chardonnay, Cabernet or organic Shiraz. They’re all tasty, but our favourite for V&T purposes is the Daring Dry, made with citrussy Sauvignon Blanc and white pepper, resinous juniper, thyme and olive leaf. Think of it as a complex, savoury white wine spritzer perfectly on-point for 2021.

Size: 50cl
ABV: 18%
Find here: £19.50

Cocchi Storico Vermouth di Torino

There are a lot of funky new vermouth start up brands out there – but Cocchi is not one of them. Smooth, silky and very gently medicinal, this Italian Vermouth di Torino has been made to the same recipe since 1891. And as the saying goes, why fix what ain’t broke? Whether you’re drinking it straight, mixing it into a Manhattan or lengthening it out with a V&T, this syrup-hued red vermouth is a stunner. The rooty, fruity and bright character from the combination of wormwood, rhubarb and citrus makes it delicious with a small slug of lighter, understated mixer – try, perhaps, London Essence’s Original Tonic.

Size: 750ml
ABV: 16%
Find here: UK £24.45 // US $19.99

La Quintinye Vermouth Royal Extra Dry

With a botanical roll-call of 27 different plants, this French white vermouth – made in the Charentais vineyard at Maison Villevert, and fortified with local Pineau des Charentes – is seriously complex. The Extra Dry is exceptional in a martini, but we also love it in a V&T where its floral, citrus and herbaceous notes can really shine. Fancy a bit more sweetness? The generous, stone-fruity palate of the Royal White is also a worthy partner for tonic. Fun fact: the vermouth is named after the botanist who was commissioned by King Louis XIV to create the epic kitchen gardens at the world-famous Palace of Versailles.

Size: 750ml
ABV: 17%
Find here: £21.45

Seven Sisters Dry White Vermouth

This Sussex-made vermouth is produced by Rathfinny Wine Estate, so you know real care has gone into the grapes – the winery even goes as far as distilling its own spirit using estate-grown bounty. Seven Sisters is rich and fruity-floral on the nose thanks to a base of Pinot Gris and Pinot Blanc, but when you sip the palate is bone-dry – with savoury notes of bitter gentian, wormwood and angelica creeping in along with a zesty kick of pink grapefruit and bitter orange. This is a brilliant pick in a V&T for anyone who wants flavour but shies away from sweeter styles; you’ll get complexity and a rounded mouth-feel without losing out on taste.

Size: 500ml
ABV: 17%
Find here: £25

El Bandarra Vermut White

The bottle is, of course, fantastic. But even if it wasn’t such a looker we’d love this vermouth – fruity and gently spiced, with a creamy, rich undertone of vanilla custard. It’s made from white Garnacha and Xarel-lo grapes that have been infused with a whopping 40 botanicals, but despite that big flavour El Bandarra still feels delicate and light in the mouth, and comes in at a pretty low 15% ABV. It just goes to show the Spanish – who have been in the throes of a serious vermouth trend for several years now – really know what they’re doing when it comes to this fortified wine.

Size: 100cl
ABV: 15%
Find here: £22

Hotel Starlino Rosso

The USP of this Italian red vermouth? It’s aged in bourbon barrels, imparting a deep golden hue, honeyed character and spiced oak notes. It’s on the sweeter scale of vermouths, but if you’re into dry don’t let that put you off; use a light tonic such as Navas (or even a soda water) and you’ll lengthen out all that sweetness while still enjoying that tawny-esque flavour. Or sod the V&T and just sip it in a rock glass over a theatrically large ice cube.

Size: 750ml
ABV: 17%
Find here: UK £19.84 // US $29.99

CUCIELO Vermouth Di Torino Rosso

CUCIELO makes two vermouths – one red, one white – and they’re both pretty knock-out in a V&T. The Rosso follows the classic style of Vermouth di Torino – complex, rich and fresh – but the company is firmly 21st-century when it comes to environment outlook. The plastic-free bottle is 100% recyclable, with even the Art Deco-style labelling being printed on natural cotton paper. We’d keep measures of tonic short with this one; just a splash is all you need, to pull out the orange, rhubarb and pomegranate notes of the vermouth and let it shine.

Size: 750ml
ABV: 16.8%
Find here: £22.70

Lustau

It’s sweet, it’s pink, it’s irresistible. Pink vermouth is a relatively new phenomenon and while it’s not necessarily everyone’s cup of tea, there’s no denying that on the right occasion (read: glorious sunshine) it can be dangerously drinkable. Lustau’s version is smooth, generous and balances fruitiness with a tawny-like savoury character to make it feel grown-up. We like it served with a slug of Double Dutch Indian Tonic – and, obviously, cloudless blue skies.

Size: 750ml
ABV: 15%
Find here: £18.95

Looking for more vermouth cocktail recipes? Then how about checking out our Cocchi Vermouth One Drink Three Ways article, or, if premixed cocktails are more up your street then have a look at these Perfectly Premixed Negronis!