Dubonnet Rouge
more savory
The recipe for this sweet vermouth was developed in 1786 by Antonio Benedetto Carpano in his wine shop in Turin, Italy. It is made using white wine from selected Italian grape varieties as the base. Only three people today know the exact recipe, but three known botanicals are vanilla beans from Madagascar, Papua new Guinea and Tahiti; saffron mainly from Iran; and wormwood from the Alps of Piedmont.
Caramelized sugar is used to color the vermouth. Bottled at 16.5% ABV.
The recipe for this sweet vermouth was developed in 1786 by Antonio Benedetto Carpano in his wine shop in Turin, Italy. It is made using white wine from selected Italian grape varieties as the base. Only three people today know the exact recipe, but three known botanicals are vanilla beans from Madagascar, Papua new Guinea and Tahiti; saffron mainly from Iran; and wormwood from the Alps of Piedmont. Caramelized sugar is used to color the vermouth. Bottled at 16.5% ABV.
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ageNAS
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Cost
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abv16.5
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VermouthVermouth is a type of aromatized wine. It is fortified and flavored with botanicals typically featuring Artemisia absinthium (wormwood) as the primary bittering agent. In the EU, it must be made from 75% wine and its ABV is 14.5-22%. Vermouth styles range from extra dry to sweet.
Tasting Notes
"Aromatic aromas of pine, cedar, birch tree, jasmine, and orange peel fill the nose. The palate is a rich and full-bodied mix of jammy berries, vanilla, and cocoa tempered by woodsy notes and rosemary with bitter wormwood, grapefruit peel, and tart rhubarb. The finish is rich and balanced, with the woody-bitter notes adding a faint accent. "
Added by
Amanda Schuster
Score
92