Piedmont boasts an extraordinary wine heritage, where the art of blending has given rise to uniquely flavored wines. Among these, Barolo Chinato and Vermouth stand out as two products that represent the excellence and tradition of the region, capable of telling a story of passion, innovation, and secrets passed down through time.
Flavored Wines: Definition and Production Process
Flavored wines are made from a base wine with a minimum alcohol content of 10%. The process involves adding ethyl alcohol or spirits to increase the alcohol level, sugar to add sweetness and enhance aromas, and finally, extracts or infusions of herbs and spices. These ingredients, carefully selected and kept secret by producers, give flavored wines their unique aromas and flavors, making them capable of delighting even the most discerning palates.
Vermouth: History, Types, and Piedmontese Tradition
Vermouth, whose etymology derives from the German Wermut (meaning "wormwood"), is characterized by the use of Artemisia absinthium, an essential ingredient that gives it its typical bitter taste. Its production, regulated by a 2017 set of rules, allows for various styles: it can be white, amber, rosé, or red, and classified as extra dry, dry, or sweet. There are also premium versions for those seeking a particularly refined sensory experience.
The history of Vermouth in Piedmont began in 1786 in Turin, when Antonio Benedetto Carpano, an herbalist and founder of the Carpano company, inspired by ancient beverages consumed by Greeks, Romans, and Renaissance figures, created the formula by blending Moscato di Canelli with a secret mix of aromatic herbs and spices. Today, Vermouth is not only an excellent aperitif but also a key ingredient in classic cocktails like the Negroni and Manhattan. It is often served neat, with ice cubes and a twist of orange or lemon peel.
Barolo Chinato: A Flavored Evolution Over Time
Barolo Chinato was born in Piedmont in the late 19th century, specifically in 1870, thanks to the ingenuity of Giuseppe Cappellano, a pharmacist from Serralunga d’Alba with a shop in Turin. Originally conceived as a "medicinal and antimalarial remedy," Barolo Chinato has evolved into one of the classics of Italian winemaking.
This flavored wine is made by adding cinchona bark and root—a plant native to Peru and Bolivia—along with other flavoring substances, sugar, and alcohol to the renowned Barolo DOCG wine. The result is a wine that strikes a perfect balance between bitter-sweet notes and the unmistakable prestige of the Barolo name, positioning itself as a noble product in the world of alcoholic beverages.
Today, Barolo Chinato is particularly appreciated when paired with cocoa-based desserts, but its versatility also makes it an ideal companion for convivial moments and refined tastings.
The Art of Flavoring: Innovation and Family Secrets
The preparation of flavored wines like Vermouth and Barolo Chinato requires artisanal mastery that combines tradition and innovation. The recipes, jealously guarded by producers, are the result of herbal studies, experiments, and long experience in the field of blending. Each producer adds their own signature, creating blends that tell the story of the Piedmont region and the evolution of winemaking techniques.
This art of blending is not just a technical process but also a sensory journey. Each sip invites you to discover complex, layered aromas, where sweetness blends with a bitter aftertaste, offering a tasting experience that transports you to a secret Piedmont, rich in history and passion.
Food Pairings and the Culture of Taste
Vermouth and Barolo Chinato lend themselves to a wide range of culinary pairings, enhancing the best of Piedmontese cuisine. Vermouth, with its freshness and balance, is perfect as an aperitif and pairs well with cured meats, cheeses, and light snacks. Its versatility also makes it an ideal ingredient for iconic cocktails like the Negroni.
Barolo Chinato, on the other hand, with its complex aromatic profile and bitter-sweet structure, is an excellent accompaniment to cocoa and chocolate-based desserts. It can also be enjoyed on its own as a digestif, providing a refined conclusion to a meal. These pairings are not just about taste but represent a true ritual that celebrates Piedmontese culinary art.
