Behind the Cork™ - Vermut Flores Rosé

Vermut Flores Rosé ($19)

As was noted in a previous blog, vermouth is a wine - a fortified wine. A fortified wine that is infused with a mixture of botanical products including fruits, herbs, spices and roots. After the wine is aromatized and fortified, the Vermouth may be bottled dry, or sweeteners such as sugar may be added to create the sweet style of Vermouth, like this one.

This Basta Spirit Flores Rosé vermouth is from Uruguay and is made from Tannat grapes that are pressed and left in brief contact with the skins to create a rosé which acts as the base wine for the Vermouth.

Flores is a family of vermouth based on Tannat wine. Their Rojo and Rosado varieties are produced from Tannat. Albariño wine is used for the Flores Blanco Vermouth variety.

Vermut Flores Rosé is produced from a combination of twenty-seven (yes, 27!) different botanicals that make up its formula. Among them are Wormwood, Cardamom, Gentian, Quina and Coriander.

It was included as one of the Wine Enthusiast 2022 Top 100 Spirits of the Year as well as receiving a 94-point rating!

Vermut Flores Rosé is a bright and crisp vermouth. You can drink it alone, with a slice of lemon, lime, or orange, with or without olives, with or without tonic water. But, always include a good amount of ice!

Basta Spirits’ Vermut Flores is this week’s Behind the Cork™ Wine of the Week. Cheers!

Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Media Sample Provided by Basta Spirit who Produces Vermut Flores

Did You Know that Vermouth is Actually a Fortified Wine?

Wormwood

Photo by Simone Garritano on Unsplash

You probably know Vermouth simply as an ingredient in a cocktail such as a Martini or Manhattan. But, did you know it’s actually a wine?

Vermouth is actually a fortified wine that is flavored with various botanicals, herbs, spices, and sometimes fruits.

According to records, vermouth was first produced in the late 18th century for medicinal purposes with aromatics playing the healing role.

Wormwood (shown in the image) is credited for the original naming of Vermouth since the German word for Wormwood is “Wermut.”

The process of making vermouth involves the following steps:

  • Base Wine Selection: Vermouth begins with a base wine, which is usually a neutral white wine but it can also use rosé from red-wine grapes.

  • Fortification: The base wine is then fortified with a neutral grape spirit or brandy to increase its alcohol content. This fortification helps preserve the wine and creates a stable base for the addition of botanicals.

  • Botanical Infusion: The fortified wine is then infused with a blend of botanicals, which can include herbs, roots, barks, flowers, and spices. Common botanicals used in vermouth production include wormwood, gentian, chamomile, orange peel, cinnamon, cloves, and cardamom. The specific botanical blend used varies depending on the individual producer and their desired flavor profile of the vermouth.

  • Maceration: The botanicals are typically macerated, or steeped, in the fortified wine for a period of time to extract their flavors. This process can last from a few hours to several weeks, depending on the desired intensity of flavor.

  • Filtration and Blending: After the maceration period is complete, the infused wine is filtered to remove any solid particles and then blended to achieve the desired flavor profile and consistency. Some vermouths even undergo oak aging to further develop their flavors.

  • Sweetening: Depending on the style of vermouth being produced, a sweetening agent such as caramelized sugar or grape must may be added to achieve the desired level of sweetness.

  • Bottling: Once the vermouth has been blended and sweetened, it is bottled.

Like wine, the production of vermouth is a careful balance of art and science, with each producer having their own unique recipe and production techniques.

Behind the Cork™ - Alto de la Ballena Reserva

2018 Alto de la Ballena Reserva Tannat-Viognier ($26)

Alto de la Ballena is a small winery founded by husband and wife Paula Pivel and Alvaro Lorenzo.

They began its plantations in 2001 with first harvest in 2005 and the first wines were presented to the market in 2007.

Located in the Sierra de la Ballena, 15 km (9.3 miles) from the coast, Alto de la Ballena combines oceanic air and mountain soils. There are just over 8 hectares (~20 acres) of Merlot, Tannat, Cabernet Franc, Syrah and Viognier, for a limited production of high quality wines.

This wine is produced from both Tannat (85%) and Viognier (15%) grapes. This blending of a red wine grape with a white wine grape has many benefits. Both grape-types are hand picked and crushed into the same vat where, after macerating at low temperature for three days, they co-ferment. Then, the wine is then aged for nine months in American oak barrels. (14% ABV, Total Acidity: 6.1 g/L, pH: 3.4, RS: 1.9 g/L)

This 2018 Alto de la Ballena wine is medium ruby in color with medium aromas of red fruit and floral notes. On the palate this medium-full bodied wine has nice flavors of black and red fruit. The typically big and bold Tannat profile is definitely softened by the addition of the Viognier. But, it softens even more in the decanter for an hour. It has a medium-long finish.

This 2018 Alto de la Ballena Reserva Tannat-Viognier blend presents Tannat uniquely and is a must-try for Tannat lovers. And, at this price, it’s a great fit as this week’s Behind the Cork™ Wine of the Week. Cheers!

Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Media Sample Provided by Alto de la Ballena Bodega Y Viñedos

Why Do Winemakers Blend Viognier with Tannat?

Winemakers sometimes blend Viognier with Tannat. But why would they combine a white wine with a red wine?

Blending Viognier with Tannat actually provides several benefits to winemakers:

  1. Enhanced Color: Tannat is known for its deep ruby red color. Adding Viognier to Tannat actually acts to brighten the overall color of the wine and make it more visually appealing.

  2. Greater Structure and Complexity: Blending Viognier with Tannat helps soften the wine and balance it out, providing more even structure and greater complexity.

  3. Enhanced Aromas: Viognier is highly aromatic, providing floral and fruity notes. Adding a small amount of Viognier to Tannat enhances the aroma of the wine.

  4. Better Balance: Viognier tends to have higher acidity compared to Tannat. Blending in just a small amount of Viognier will raise the acidity level giving a brighter and a more balanced final product.

  5. Softening Tannins: Tannat is known for its bold tannins, which can sometimes be too overpowering. By blending Viognier, which has softer tannins, winemakers can reduce the harshness of Tannat, resulting in a smoother wine.

  6. Market Appeal: Viognier is a popular grape variety, especially in certain markets. Blending it with Tannat can help increase the market appeal of the wine, making it more attractive to consumers who may be drawn to the unique characteristics of Viognier.

Overall, blending Viognier with Tannat allows winemakers to create a wine that is well-balanced, complex, and appealing to a wider range of consumers.

Look for a review of this Alto de la Ballena Reserve Tannat - Viognier in the next Behind the Cork™ Wine of the Week. Cheers!

Behind the Cork™ - Pisano RPF Tannat

2020 Pisano RPF Tannat ($24)

Pisano is part of a group of small family wineries in Uruguay with an artisan tradition of making wines that reflect the character of the land and the people who make them. Pisano is located on the ‘Rio de la Plata’ near the Atlantic Ocean in southern Uruguay.

At Pisano, family hands cultivate the grapes, taking away excess crops in productive years, taking leaves away to expose the bunches to the sun for better maturation and skin color.

The RPF (Reserva Personal de la Familia) wines were created with the aim of keeping limited quantities for the family’s personal consumption. By giving some bottles to their friends, more people got to know about the RPF wines. These are now Pisano’s most exclusive and prestigious wines.

This 2020 Pisano RFP Tannat is produced from 100% Tannat that is grown in the City of Progreso, Department of Canelones, in Uruguay. It was aged 10-12 months in French oak barrels and approximately 6 months in the bottle.

This Pisano RFP Tannat is deep ruby in color with aromas of red and black fruits, notes of spice and a hint of bitter chocolate. On the palate has flavors of blackberries and raspberries, medium tannin and finishes balanced with jammy flavor. I expected that this Tannat would need considerable decanting time but was surprisingly drinkable right out of the bottle. It finishes very nicely.

If you are not familiar with the wines of Uruguay you really need to seek this one out. Pisano is making wines of excellent quality at very affordable prices. That make this Pisano RPF Tannat a great fit as the Behind the Cork™ Wine of the Week. Cheers!

Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Media Sample Provided by Pisano Wines