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The article from Decanter titled "Decanter World Wine Awards judges' party" describes a social event held during judging week. The guests enjoyed cocktails made with spirits provided by Amathus Drinks, including gin, vermouth, grappa, bitter, and whisky. Long-standing judge Dominique Vrigneau received the DWWA Legacy Award, which recognizes judges who have been involved in the competition for 15 years or longer. The event also featured live music and English sparkling wine provided by Bolney Estate. [Extracted from the article]

This article from Food & Wine discusses the versatility and simplicity of making a vermouth spritz. The author describes the vermouth spritz as a versatile drink that can be enjoyed with any meal or occasion. They also provide a list of six recommended vermouths for making spritzes, each with its own unique flavor profile. The article concludes with a tip on how to make a vermouth spritz using the recommended vermouths. [Extracted from the article]

An afternoon vermouth is a cherished Barcelona tradition. BARCELONA, ONE BAR AT A TIME MORRO FI One of the places that kicked off the vermouth renaissance in Barcelona. "Producers will say, 'Ah, our vermouth has thirty or sixty or one million herbs', " said Fernandez, who created his own house vermouth for Morro Fi. [Extracted from the article]

The article discusses the tradition of the aperitivo hour in Italy, which involves serving small snacks with drinks to stimulate the appetite. It traces the origins of this tradition back to ancient Rome and its revival in the 19th century. The article also highlights different types of drinks that are commonly consumed during the aperitivo hour, such as Spritzes, citrus-based liqueurs, sweet vermouths, and bitter Italian aperitifs. It provides recommendations for specific brands and suggests food pairings for each type of drink. [Extracted from the article]

In this article from Food & Wine, Executive Wine Editor Ray Isle shares his favorite drinks for the month of October. He recommends the 2023 Tiberio Pecorino, a lemony-almondy wine from Italy's Abruzzo region, as a great option for hosting friends and celebrating. Isle also suggests trying the Luxardo Bitter Bianco, a component of the white Negroni cocktail, which he finds complex and alluring. Lastly, he highlights the 2021 Samsara Sta. Rita Hills Chardonnay as a transitional wine for the start of fall, with its Key lime scent and body. [Extracted from the article]

The article discusses a cocktail called the Little Italy, which is a variation of the classic Manhattan. The drink was created by bartender Audrey Saunders at the Pegu Club in New York and features Cynar, an Italian amaro made with artichokes, as a key ingredient. The addition of Cynar adds a bitter and herbaceous flavor to the cocktail, making it more complex and exciting. The recipe for the Little Italy includes rye whiskey, sweet vermouth, and Cynar, which are stirred together and served in a chilled coupe glass with Luxardo maraschino cherries as garnish. The cocktail is described as a versatile after-dinner drink that combines the flavors of an amaro and whiskey. [Extracted from the article]

This article from Australian Gourmet Traveller explores the Americano Perfecto cocktail and its variations. The Americano Perfecto is a modern-day cult classic cocktail that replaces soda water with lager and uses two sweet vermouths. At Bar Miette in Brisbane, cocktail maestro Cameron Parish creates a variation of the Americano Perfecto by replacing vermouth with verjuice and a house-made rooibos syrup. Parish explains that the citrus notes of the verjuice and the fruity flavor of the rooibos bring brightness to the cocktail. The article also provides a recipe for making the rooibos syrup and suggests three lagers to try. [Extracted from the article]

The article from Allrecipes introduces a cocktail recipe called Revolver Cocktails, which features coffee liqueur instead of vermouth in a Manhattan variation. The addition of orange bitters and a citrus twist enhances the fruity flavor notes of the coffee. The recipe includes bourbon, coffee liqueur, orange bitters, and garnishes with orange twists, providing a unique and flavorful drink option for those interested in trying new cocktails. [Extracted from the article]

Amber Garcia, bar manager at Tana, has honed her cocktail skills over 20 years and opened a welcoming bar that encourages guests to sit and eat. Tana's cuisine is a draw, but Amber emphasizes the lack of stiff service and the presence of personality. She also bartends at a local watering hole once a week. The article includes a recipe for a drink called "You Say Tomato" and provides tips on bartending techniques. [Extracted from the article]

The craft cocktail movement has led to a shift in the style of vermouth, with some producers exploring new creative possibilities. Supermarket brands have been replaced by classic styles, and now producers are experimenting with different flavors and techniques. Three notable vermouths include the Baldoria Orange Vermouth from Italy, which has a wine-forward character with a soft spice-accented bitterness; the Furlani Vermouth from Trentino, which is big, bold, and elegant with flavors of mint, rhubarb, and citrus; and the Casa Mariol Vermut Noir from Catalonia, which has a cola-like aroma and a balanced taste of dried figs and spice. [Extracted from the article]

The article explores the history and variations of the Martinez cocktail, which is considered the predecessor to the Martini. The origins of the Martinez can be traced back to 1884, and over the years, different recipes have emerged, using different types of gin, vermouth, and additional ingredients like curaçao or Maraschino. The Martinez cocktail at Sydney's Martinez restaurant and terrace bar takes a vermouth-heavy approach, with added cherry liqueur and chocolate bitters for a unique and delicious flavor. The article also provides a recipe for readers to recreate the Martinez cocktail at home. [Extracted from the article]

Copyright of Trama y Fondo: Revista de Cultura is the property of Asociacion Cultural Trama y Fondo and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This article from Australian Gourmet Traveller provides a brief overview of recent developments in the drinks industry. Ceramicist Nicole Deichmann has created a sensory mug called the Calm Mug, which doubles as a fidgeting aid. Sydney's Deux Frères is a new Basque pintxos bar that offers traditional Basque sparkling poured from a height, as well as a selection of vermouths, sangria, and Basque wines. Heaps Normal and Victoria's Yumbo Soda Co. have collaborated to create a zero-alcohol upgrade to the classic shandy called Tough Stuff Shandy. [Extracted from the article]

Copyright of Lebensmittel Zeitung is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Embla chef and vermouth maker Dave Verheul from Saison Apéritifs explains: "We're lucky here in Australia, we have a new world kind of freedom when it comes to breaking from tradition and that is evident when it comes to food and vermouth." Drinks Across the country, a vermouth revolution is stirring (or shaking). Innovative makers include 78 Degrees Distillery in Adelaide Hills who blend McLaren Vale chenin blanc with shiraz to create a blush pink-coloured rosé vermouth. [Extracted from the article]

Discusses the history of vermouth or aromatized wine. Methods used in making the wine; Therapeutic use; Introduction of the art of distilling in the 13th century.

The article offers information related to the growing popularity of Spanish vermouth in the U.S. Topics discussed include distinct style of Spanish vermouth with more that 150 different varieties, evolve of modern vermouth which was born in Turin, Italy, in the 18th century, and information on six modern and classic Spanish Vermouths to explore and the real secret ingredient of Vermouth.

¾ oz 100% rye whisky ¾ oz brandy or calvados ¾ oz sweet red vermouth ½ oz maraschino or cherry liqueur 1 good cocktail cherry, for garnish 1. Stir rye with brandy, vermouth, maraschino liqueur and some ice in a cocktail shaker with a long spoon for 30 to 45 sec. The Takeaway LET'S HAVE A DRINK Brandied Cherry PREP 5 MIN; TOTAL 5 MIN SERVES 1 Although we used brandy for this fall-inspired cocktail, swapping in calvados would dial up the autumn vibes even further. [Extracted from the article]

The article focuses on Regal Rogue, a vermouth wine brand founded by Mark Ward based in Australia. Topics discussed include the various factors which drive Ward to develop a vermouth brand in the country such as consumers' attitude on wine consumption, significant of his collaboration with Italian master blender Carlo Vergnano, and the aspects of the production of several ranges of the brands considering the use of flavours, processes, and crafting.

The article evaluates Alcoholic Beverages product includes Vermouth from Valdespino, Carpano, and Casa Mariol.

The article presents the discussion on sensory study conducted by the Enologos de Rioja Association (AER) on the history, production, and tasting of vermouth fostering knowledge sharing and professional development within the enology community.

A review is offered for bars, restaurants and distillers in Cincinnati, Ohio including Bourbon Haus 1841, the Littlefield, and Prohibition Bourbon Bar.

The article presents miscellaneous topics related to Spanish America. Topics include opening of the restaurant Chesa in Portland, Oregon by chef Jose Chesa; views of chef Katie Button on vermouth wine and popularity of vermouth bar among Spanish people; and review of the restaurant Bodega De La Ardosa in Madrid, Spain.

The article focuses on several aspects of pairing cocktails with snacks for parties. Topics discussed include mixing of tequila, pineapple juice, and beer; mixing salsa verde witb locally brewed Gose beer; replacing whiskey with vermouth; combining whiskey, Campari, and vermouth; and splashing Campari into soda or mixing into a boozy Old Pal with whiskey and vermouth.

The article discusses how to pair wine with food. It suggests pairing white wines such as the Anne Amie Vineyards Cuvée A "Amrita" White Blend with Chicken Phyllo Turnovers, a white wine such as Le Paradou Viognier with Golden Beet Soup With Toasted Grains, and a red Dolin Rouge vermouth with a Pomegranate Orange Tart. The article also presents recipes for Sesame Steamed Eggplant, Harissa-Roasted Carrots, and Leg of Lamb With Olive-Wine Sauce.

Copyright of Lebensmittel Zeitung is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The article highlights how vermouth, an aromatized fortified wine flavored with botanicals such as roots, barks, flowers, or spices, is enjoying a resurgence in popularity among cocktail drinkers and vintners in the U.S. in the early 21st century. It also cites several vermouth-based aperitifs served at various establishments throughout the U.S. including Ford's Model Tea Party from the Aviary bar in Chicago, Illinois and the Amber Vermouth cocktail from the Amor y Amargo bar in New York City.

The article discusses Rodrick Markus. He travels to exotic and sometimes dangerous locations around the world in search of rare ingredients for U.S. restaurants. His company, Rare Tea Cellar, opened in 2005 as a source of rare teas but has since expanded to include other ingredients. Rare Tea Cellar also produces its own products, and has a collaboration with distiller Boyd & Blair to make white balsam vermouth.

Combining these two joys and jobs has seen Margan release an off-dry vermouth, made with lavender, lemongrass and citrus from his family's vineyard's grounds, joined by 2021 semillon from Margan's Ceres Hill vineyard. And he knows drinks courtesy of his time co-owning Adelaide cocktail bar Maybe Mae. Ollie Margan knows wine thanks to his family's Hunter Valley vineyard and experience as a vintner. [Extracted from the article]