Aromatized wine

Aromatized wine is a type of wine that is flavored with various botanicals, including herbs, spices, fruits, and other natural flavorings. The process of aromatizing wine has been practiced for centuries, and is used to create a variety of different styles of wine, including vermouth, mulled wine, and sangria.

History

The practice of aromatizing wine dates back to ancient times. The Greeks and Romans were known to add herbs and spices to their wine, both to improve its flavor and for medicinal purposes. In the Middle Ages, aromatized wines were often used as a form of medicine, with different botanicals added to treat various ailments.

Production

The production of aromatized wine involves the addition of various botanicals to the wine during the fermentation process. This can be done by steeping the botanicals in the wine, or by distilling them and adding the resulting essence to the wine. The exact process and the specific botanicals used can vary greatly depending on the style of wine being produced and the preferences of the winemaker.

Styles

There are many different styles of aromatized wine, each with its own unique flavor profile. Some of the most popular include:

• Vermouth: A type of aromatized wine that is flavored with a variety of botanicals, including wormwood, which gives it its distinctive bitter flavor. Vermouth is often used as a base for cocktails, such as the Martini and the Manhattan.

• Mulled wine: A type of aromatized wine that is typically served warm and flavored with spices such as cinnamon, cloves, and nutmeg. Mulled wine is often associated with the winter holidays.

• Sangria: A type of aromatized wine that is typically served cold and flavored with fruit. Sangria is a popular drink in Spain and Portugal, and is often served at parties and social gatherings.

See also

• Fortified wine
• Herbal wine
• Spiced wine