Some Fun Facts About Vermouth

Here are a few fun facts about Vermouth:

  • Vermouth’s history dates back to ancient civilizations. Its origins have been traced to ancient China, where it was initially used for medicinal purposes. It then gained popularity in Europe, particularly in Italy and France, during the Middle Ages.

  • The name "vermouth" is derived from the German word "wermut," which means wormwood. Wormwood is a key ingredient in vermouth and is known for its bitter flavor. It was historically believed to have medicinal properties and was used to treat various ailments.

  • Production

1.     The first step in vermouth production is selecting a base wine. This wine serves as the foundation for the vermouth and can vary in style and grape variety depending on the desired flavor profile.

2.     The base wine is typically fortified by adding a neutral grape spirit, usually brandy. This step increases the alcohol content of the wine and helps preserve the flavors.

3.     After fortification, the base wine is infused with a mixture of botanicals, herbs, and spices. Common botanicals used in vermouth production include wormwood, gentian, citrus peel, chamomile, cinnamon, cloves, and cardamom.

  • Rosé vermouth is a relatively newer variation of traditional vermouth. It combines the aromatic flavors of vermouth with the fruity notes of rosé wine. Rosé vermouth is authentically made from red wine grapes – others are colored with a dash of caramel coloring.

  • Vermouth can be enjoyed in a variety of ways:

1.     On its own over ice with a twist of lemon or orange peel

2.     Served with a splash of soda water

3.     Used as a key component in cocktails such as the Negroni, Spritz, Martini or the Manhattan

  • Like wine, vermouth production varies by region, each with its own unique characteristics. For example, Italian vermouth tends to be sweeter and more full-bodied, while French vermouth often has a drier profile with pronounced herbal notes.

  • In recent years, there has been a resurgence of interest in artisanal vermouth production. Many craft distilleries and wineries are experimenting with small-batch vermouths, often using locally sourced botanicals and innovative techniques to create distinctive flavor profiles.

Look for a couple of really nice artisanal vermouths to be featured as the next Behind the Cork™ Wines of the Week. Cheers!

Behind the Cork™ - González Byass Lepanto Brandy

The González Byass luxury brandy Lepanto is the only Brandy de Jerez produced entirely in Jerez, Spain and the only Gran Reserva Jerez brandy that fully reflects the essence of Jerez.

Distilled in González Byass pot stills in the center of the city, it is made from Palomino grapes grown in Jerez and aged following the traditional Solera system in American oak casks that have previously contained Sherry, which ensures that both quality and flavor remain constant over time.

González Byass has been producing brandy since 1844. Since then the company has continued to purchase new alambiques and pot stills to produce high quality Brandy de Jerez.

Lepanto is distilled in two Charentais pot stills originally from Cognac dating from the 1960s. Following the second distillation the distillate is fractioned into heads, tails and hearts with only the heart, known as holanda in Jerez, being used for Lepanto. [Note that the “Heads” are the spirits from the beginning of the run that contain a high percentage of low boiling point alcohols and other compounds such as aldehydes and ethyl acetate. The “Hearts” are the desirable middle alcohols from the run. Finally, the “Tails” are the distillate containing a high percentage of fusel oil (Fusel is from the German word that means "bad liquor") and little alcohol at the end of the run.]

The brandy is then aged for a minimum of 12 years in American oak casks previously used for aging Sherry. Lepanto Solera Gran Reserva is finished in sweet oloroso casks.

If you are looking for a real treat, give this González Byass Lepanto Solera Gran Reserva Brandy de Jerez a try. It’s super! And, it’s 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 González Byass

Brandy is Actually Distilled Wine!

Brandy refers to a wide range of spirits, made mostly from wine grapes but sometimes also from other fruits (e.g., apricot brandy).

The name brandy is a shortened form of brandywine, which an anglicized form of Dutch brandewijn, which means "burnt wine.” And, that’s precisely what brandy is - burnt wine. Well… sort of.

To make brandy, wine is heated in a still until it separates into its components using the distillation process. So, put simply, brandy is really distilled wine.

Like wine and whisky, brandy is often aged in wooden barrels, which increases flavor, complexity and color intensity.

The length of aging and the type of barrel used are both important elements in determining the final quality of the brandy.

Brandy, like some wines, gets even better with age. The designation of the style depends on how long the brandy has been aged.

There are various styles of brandy and they all depend on the aging process:

  • Trois étoiles, Trois pommes, Very Special (VS): Aged at least 2 years

  • Vieux or Reserve: Aged for minimum 3 years

  • V.O., Vieille Reserve, and Very Special Old Pale (VSOP): Aged 4+ years

  • Napoléon, Très Vieille Réserve, Très Vieux, and Extra Old (XO): Aged at least 6 years

  • Hors d’âge: Aged at least 30 years

Behind the Cork™ - LO CA Organic Wines

LO-CA organic Chardonnay and Malbec, from Domaine Bousquet in Uco Valley Argentina, are feel-good, taste-good wines with more altitude, attitude, and fewer calories.

The name, LO-CA, is a play on “low-calorie,” but Loca also means “crazy” in Spanish. So, these LO-CA wines are low-calorie, low-alcohol, low-sugar, vegan, gluten-free, USDA-certified organic, Regenerative Organic Certified™, and Eco cert-approved – how crazy is that!

2023 Domaine Bousquet LO-CA Organic Chardonnay ($14)

This LO-CA wine is produced from 100% Chardonnay grapes that were harvested about two months earlier than for standard bottlings. It was then fermented in stainless steel tanks for 12-17 days. Bottling followed shortly after to ensure peak freshness.

It is medium gold in color with medium aromas of tropical fruit. On the palate it has flavors of green apple and lime with crisp acidity. Alcohol: 9.5% Acidity: 7.72 gm/L, pH: 3.21, Residual Sugar: 1.21 gm/L, Calories:75 per 5 oz serving

2023 Domaine Bousquet LO-CA Organic Malbec ($14)

This LO-CA wine is produced from 100% Malbec. The grapes were harvested about two months earlier than for standard bottlings. It was fermented in stainless steel tanks for 12-17 days. Bottling followed shortly after to ensure peak freshness.

It is medium ruby in color with aromas of red fruits. On the palate, this Malbec has bright red fruit flavors including cranberry. It has medium tannin and acidity and finishes bright with some tartness. Alcohol: 9.5% Acidity: 5.62 gm/L, pH: 3.62, Residual Sugar: 1.21 gm/L, Calories:79 per 5 oz serving

These LO-CA wines from Domaine Bousquet are easy to drink, light and refreshing wines that can be enjoyed at any time. And, at the price, they fit right in as the Behind the Cork™ Wines of the Week! Cheers!

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

Media Samples Provided by Domaine Bousquet

How Low-Alcohol and Non-Alcoholic Wines are Made

Photo by Marek Mucha on Unsplash

Low and non-alcoholic wines have been around for years. But, you may have wondered:

  • “What exactly is a low-alcohol or a non-alcoholic wine?”

  • “How are they made?”

  • “Are they any good?”

Low-Alcohol Wine

Low-alcohol wines are produced just as any other wine. Usually, winemakers want the grapes to have high levels of sugar for a full fermentation to take place. All of this sugar is then converted to alcohol during fermentation, resulting in wines with 11-15% alcohol levels. In the case of low alcohol wines, the grapes are harvested up to two months earlier than normal with lower sugar levels. This way, the fermentation goes until the lower levels of sugar are completely fermented, resulting in reduced levels of alcohol. They are still '‘dry’ wines (i.e., very low residual sugar) with full flavors to have sufficient body and structure.

Non-Alcoholic Wine

Non-alcoholic wines are actually ‘real’ wine that’s been made from fermented grapes. It then goes through one of two processes to remove the alcohol. One method is called vacuum distillation where the wine is heated to temperatures where the alcohol begins to evaporate. This temperature is below the boiling point of the wine but, because the boiling point of alcohol is lower than water, the alcohol ‘boils’ off and is pulled away in a vacuum chamber.

The other method is reverse osmosis. This process uses an extremely fine filter that only allows the water and the alcohol to pass through. The filter catches all the fine grape particles that give the wine its color, its tannin and its flavors. The mixture of water and alcohol is then distilled to remove the alcohol. The left-over water is then recombined with the grape solids to form a non-alcoholic wine.

The Bottom Line

Now, there’s that final question “Are these low-alcohol and non-alcoholic wines any good?” The simple answer is “Yes!” These white wines can be bright and refreshing while the reds can have great depth of fruit flavor and balance.

So, stay tuned for the next Behind the Cork™ Wines of the Week that will feature two quality low-alcohol wines, a Chardonnay and a Malbec. Until then, cheers!