Aromatized Wine

Categories of Aromatized Wines: A Historical and Botanical Exploration

In the realm of aromatized wines, four categories have etched their mark through their historical significance and unique botanical profiles. These categories—Vermouth, Americano, Quinquina, and Vino Amaro—are integral to classic cocktails and aperitifs. Defined by European Union regulations and historical French and Italian laws, these aromatized wines must adhere to specific botanical ingredients, ensuring authenticity and quality.

Vermouth

Deriving its name from the German word for wormwood, "vermut," Vermouth has roots tracing back to the Middle Ages. The key botanical, wormwood (Artemisia absinthium), lends a distinctively herbaceous and bitter profile to the wine, offering a complex flavor that invigorates both the front and back palate.

Americano

The term Americano stems from the Italian word ‘amaricante,’ meaning bittered, and also pays homage to the American custom of adding bitters to vermouth. The primary botanical, gentian root, provides floral, radish, and earthy notes, creating a harmonious bitterness that is particularly noticeable in the middle palate.

Quinquina

Known as Quinquina in France and Chinato in Italy, this category is characterized by the inclusion of cinchona bark (quinine). French Quinquina typically uses white wines or mistelle, while Italian Chinato often employs red wines. The cinchona imparts a sweet, drying spice that lingers on the back palate, reminiscent of tonic water.

Vino Amaro

Considered a precursor to modern spirit-based bitters, Vino Amaro can include a variety of botanical bases. This category reflects an ancient tradition of infusing wine with a diverse range of herbs and spices, producing a rich and complex flavor profile.

Storage and Preservation

Aromatized wines, despite their fortification, are still susceptible to oxidation. As these wines must contain a minimum of 75% wine by both EU and US standards, they should be refrigerated once opened and consumed within 1 to 2 weeks to maintain their optimal taste. Always use your sense of smell to check the wine’s condition, just as you would with any still wine.