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The article presents questions and answers related to wine industry including suggestion on using vermouth which was bought direct from cellar door; the impact of whole-bunch pressed on wine's quality; and information on wine nero d'Avola and prosecco made in Australia.

The article discusses the status of vermouth in Australia. Topics covered include Margan Estate owner and winemaker Andrew Margan saying that the popularity of vermouth as an aperitif will continue growing, the different styles of vermouth such as bianco vermouths, dry vermouths and rouge vermouths, and the presence of vermouth in classic cocktails. Also mentioned is Margan's assertion that there will be many different styles of negroni and martini based on vermouth.

The article focuses on the shortage of vermouth in Europe which leads dealers to import from South America and the U.S., enjoying the virtual monopoly in the American import market of Martini.

The article reviews vermouths including COMOZ VERMOUTH DE CHAMBERY BLANC, LA QUINTINYE VERMOUTH ROYAL EXTRA DRY, and BALSAM ROSE.

(Bloomberg Businessweek) -- Five Vermouths That Will Make You Think Far Beyond the Martini "Vermouth is the original bottled cocktail", says Adam Seger, co-creator of Balsam's new rosé-based version. Although the core blend of this vermouth stems from extensive research into 18th century Italian recipes, this is a modern creation aimed at the rosé-all-day market. [Extracted from the article]

The article announces a Vermouth Cocktail Masterclass to be held every Saturday in May and June 2018 during the Hunter Valley Wine and Food Festival in New South Wales.

The drinks giant pays an undisclosed price for Belsazar Diageo saw an opening in the market for high-end vermouth, while Belsazar could benefit from the company's global distribution network. [Extracted from the article]

The article offers information on cocktails suited for winter season presenting their recipes. Topics discussed include trying smoked hefeweizen with Scotch whisky from Laphroaig Distillery, adding sweet red vermouth and bourbon, prosecco being affordable as compared to Champagne and cranberry mint spritzer being easy and fast to prepare and can be garnished with fresh mint leaves.

The article presents a comparison of liqueur and cocktails including the Cardamaro amaro, Aperol spirit and Carpano Antica vermouth.

The article offers information about a wine produced by wine making company Margan Vermouth.

The geniuses at Cocchi, responsible for so many excellent vermouths, have recently introduced a dark, deep one to the U.S. The flavor profile of Dopo Teatro is similar to that of Punt e Mes, with its amaro-like bitterness, but the particular richness of flavor is like nothing else. Possibly the thing to do is fill a red-wine glass with ice, almost-fill it with vermouth, and then add a bottle cap of Campari - or two dashes from the Angostura bottle that's been in the summer house kitchen since you inherited it. [Extracted from the article]

The article presents an interview with Rebecca Lines, co-owner of the restaurant Banksii in New South Wales, who discusses vermouths and wines in the restaurant, pairing vermouth with food, and eating Beef short ribs with Cocchi Vermouth di Torino.

The article offers information on the growing popularity of European aperitif, an alcoholic beverage, in Canada. It discusses the history of aperitif in the region wherein Campari aperitivo remains a popular drink in the region along with other aperitifs being offered in Canada such as vermouth, white sparkling wines, and anise-flavoured Pernod.

The article offers information on several vermouth wine offerings from different companies including Ancien Recipe from Cerbaco, Flowery Kiwi from Whole Bunch Wines, and Afternoon Delight from Untapped Fine Wines.

The article offers information on the increasing popularity of vermouth wine in Australia. Topics discussed include the Artemisia absinthium plant, the views of sommelier Rebecca Lines on the wine, and the wine offerings from winemaker Bryan Martin. Also mentioned are the bitter drinks at the Banksii bar of Rebecca Lines.

A recipe is presented for a cocktail.

The article offers information on the pétillant-naturel sparkler vermouth from Maidenii.

The article focuses on vermouths and its role in the café culture and the aperitivo ritual in Turin, Italy. It explains the concept of aperitivo as opposed to apéritif which ought to quicken the secretion of gastric juices to induce hunger pangs before a meal. It also cites the bittersweet blend of white wine that Antonio Benedetto Carpano started selling in 1786, the habit of fortifying wine with herbs, the production of Turin vermouth, and the popular Italian vermouths.

The article previews several vermouth wine including Carpano Blanco, Ransom Dry Vermouth and Atsby Amberthon.

Shipyard, Grolsch and Thatchers have lined up new brews to help them tap into the on-trade while new sparkling mead, banana rum and English vermouth launches have also hit the market. [ABSTRACT FROM AUTHOR]

Accordingto Datassential's "2020 Vision" report these are five ingredients we shouldstart to look for this year: Unripe produce Chefsare playing with theunique textures ofunripe fruits andvegetables, especiallymango, strawberriesand avocados. [Extracted from the article]

The article evaluates the vermouth brand Cinzano from Davide Campari-Milano SpA.

The article offers information on vermouth, which is considered one of the world's oldest beverages and has recently gained popularity in Australia. Joe Jones, bartender and co-owner of The Mayfair, says dry vermouth should be consumable on its own and acceptable for use in a martini. Rebecca Lines, sommelier and co-owner of Banksii Vermouth Bar and Bistro, says there are many uses for vermouth, whether it is served neat or in a cocktail.

The article focuses on the variations of Aperol spritz. Topics discussed include aperitivo boom that has origins in the Austrian empire, Prosecco formed by adding Aperol, Amari and other liqueurs, Tarditi that does warn against using dark spirits or anything that will overpower the Prosecco, yuzu spritz as the best-selling cocktails at China Diner Double Bay, and the use of Regal Rogue Wild Rose vermouth, cold-pressed pink grapefruit and Aperol topped with sparkling wine.

The author discusses his wine and other alcoholic drink choices. He expresses his preference for the pronounced flavour of Negroni equal measures gin, Capari and sweet vermouth which he claims need food that will stand up to the strength of its flavours. He suggests the Spanish Pata Negra with a tapa of blue cheese and honey and a walnut served on a small piece of toast in a local bar in Ibiza, Spain.

The article focuses on the common and universal use of citrus ingredients in flavor and fragrance industry. It mentions the use of lemon and lime flavors to launch ready-to-drink (RTD) products such as alcoholic and carbonated beverages, in which several companies introduce different flavors including Martini Gold vermouth by Dolce & Gabbana Srl and Adult Limeade by Adult Beverage Co. It details other variants of citrus worldwide including yuzu, blood orange, and calamansi.

The article features the Sweet Flower of Mine cocktail from Formento's restaurant in Chicago, Illinois.

The article focuses on creation of a personalized vermouth along with specific reference of Vermouth brands such as Cocchi, Dolin and La Quintinye Vermouth Royal which are used for making vermouth and views of J. Mays, managing partner of Café 7, for the same. INSET: FIND YOUR OWN MIX.

The article offers the author's insights on the bitter taste of tequila manhattan. Topics mentioned include the bitter combination of vermouth and tequila which made it not an achiever, the show up of añejo tequilas in 1960, and the suggestion to adjust the bitterness using cream sherry to have the mellow and harmonious taste while preserving its distinctive agave tang.

Several recipes with the addition of dry vermouth wine are presented including sweeknight stir-fry Chinese rice, cocktail onions, and smooth as silk dessert.