I.6.8 Aromatised wines

Aromatised wine is a beverage:

obtained from at least 75% by volume of wine and/or special wine, as defined in the International Code of Oenological Practices of the OIV, and which has undergone an aromatisation process;

to which ethyl alcohol of viticultural origin and/or a wine distillate and/or alcohol of agricultural origin could have been added;

which could have undergone a sweetening;

which could have undergone a colouring;

which could have undergone one or more of other specific oenological practices applicable to this beverage;

with an actual alcoholic strength by volume varying between 14.5% minimum and 22%.

Aromatized Wine is a category of fortified wine that has been infused or flavored with a variety of botanicals, herbs, spices, and other flavoring agents. The term "aromatized" refers to the addition of aromatic and flavorful components to the base wine. Aromatized wines are often used as aperitifs or in cocktail recipes, adding complexity and depth of flavor. There are different styles of aromatized wines, and they may vary in sweetness, color, and overall flavor profile. Some well-known examples include vermouth, quinquina, and aromatized wine-based aperitifs. Here's a more detailed definition:

1. **Base Wine:**

- Aromatized wine starts with a base wine, which is often a neutral grape wine. This base wine provides the foundation for the infusion of botanicals.

2. **Fortification:**

- In many cases, the base wine is fortified by the addition of a distilled spirit, such as brandy. Fortification not only increases the alcohol content but also helps preserve the aromatics and flavors of the added botanicals.

3. **Botanicals and Flavorings:**

- A wide variety of botanicals are used to aromatize the wine, including herbs, spices, roots, flowers, and citrus peels. The specific combination of botanicals defines the unique flavor profile of each aromatized wine.

4. **Styles:**

- Aromatized wines come in various styles, ranging from sweet to dry. The infusion of different botanicals contributes to the sweetness level, color, and overall taste of the final product.

5. **Color:**

- The color of aromatized wine can vary widely. Some are pale and clear, while others may have hues of red, amber, or brown, depending on the ingredients used and the aging process.

6. **Usage:**

- Aromatized wines are commonly used as aperitifs, enjoyed on their own over ice, or used as key ingredients in cocktails. They add depth and complexity to mixed drinks.

7. **Famous Examples:**

- **Vermouth:** Aromatic wine infused with a variety of botanicals, commonly used in cocktails like the Martini and Negroni.

- **Quinquina:** A type of aromatized wine containing quinine and other botanicals, often used in aperitif cocktails.

8. **Cultural Significance:**

- Aromatized wines have cultural significance as aperitifs in various regions. They are often associated with pre-dinner rituals and socializing.

9. **Evolution of Styles:**

- With the rise of craft and artisanal production, there has been a resurgence of interest in creating unique and high-quality aromatized wines. Producers experiment with different botanical blends and production techniques.

10. **Storage:**

- Aromatized wines, particularly those opened, are often stored in the refrigerator to maintain their freshness and prevent oxidation.

Aromatized wines contribute to the world of beverages by offering a wide range of flavors and styles. Whether sipped on their own or used in cocktails, these wines provide a diverse and aromatic experience for enthusiasts and mixologists alike.