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Vermouth from La Rioja with Barrel Aging
Vermouth from La Rioja made with plants and aromatic herbs macerated cold in white wine, is aged for 7 months in new French oak barrels with medium toasting. This results in a bitter vermouth, with a deep color, wood notes, and a very traditional profile. It is meant to be enjoyed as an aperitif, served cold and accompanied by the classic slice of orange and olive.
Vermouth Production
The production of different types of vermouth varies according to their origin. Spanish vermouths are spicy and have an elegant sweetness. While French vermouths tend to be more bitter and with fewer spices, Italian vermouths are sweeter and have a shorter flavor profile.
In the past, their production came from leftover grapes and musts from winemaking, but after gaining popularity, specific wines began to be used for their production. Nowadays, their composition includes the best wines from across the country, some specifically made to be turned into vermouth.
How to Make Homemade Vermouth
Although it is very difficult to make a homemade vermouth that tastes the same as this one (the reason is that most of these vermouths age in oak barrels or other woods), we can make homemade vermouth to enjoy with family or friends with a good appetizer.
How can we make our own vermouth?
We will start by choosing a good wine to which we will add wormwood and a mix of roots, barks, flowers, and fruits of our choice.
Let’s look at some of the most commonly used herbs and what they contribute to the brew:
- Cardamom adds a flavor with a sweet and spicy touch, and also provides a citrus aroma.
- Nutmeg gives a rough aroma and flavor, slightly spicy.
- Gentian root gives the vermouth a bitter flavor; only a small amount should be used as its flavor is very intense.
- A good candidate for a floral touch is the iris. Its flavor is sweet with an earthy and bitter background.
- Cinnamon adds a woody aroma and a sweet flavor.
Everything into a container and in a dark place
All these spices along with lemon peels are placed in a container with white wine, put into a cloth bag for easier removal.
This container should be kept in a dark, dry place for a month. Afterwards, the herbs are removed and sweetened with caramelized sugar to taste.
And now, enjoy!
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