Uploaded byGiuseppe Gallo
The Truth About Vermouth
Everything you ever wanted to learn about vermouth ! Vermouth has finally tipped onto the radar of every professional bartender making cocktails anywhere in the world, join Giuseppe Gallo (Vermouth Maestro and International Ambassador of the year 2014 at Tales of the Cocktail), for a unique digital session on the cocktail world's most-used but least-understood aromatised wine. This must-see presentation includes the real history and production of vermouth, different vermouth wine bases and botanical ingredients, a world-first comparative tasting of the same botanicals extracted in different ways (cold-press, maceration, infusion, distillation...) SALUTE! Giuseppe Gallo
The Truth About Vermouth
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- 2. THE TRUTH ABOUTVERMOUTH From Ancient medicine to modern pleasure
- 3. ARTEMISIA ABSINTHIUM Best knownby the name Wormwood, the plant Artemisia Absinthium is one of the oldest of all the ‘botanical’ plants commonly used in the drinks world.
- 4. FROM THE ANCIENTWORLD The Egyptians knew the plants “anthelmintic” or an expeller of worms (from where wormwood is derived), its bitter taste is also referred to in the bible.
- 5. TO THE FAREAST China develops its own traditions as a land of herbal medicine, In the Shang and Western Zhou dynasties (1250-1000BC) discoveries have been made of Artemisia's use in wine.
- 6. THE ANCIENT GREEKS AncientGreece became the new centre for the ancient world and the birth of modern medicine. Pythagorus (569-475 BC) and Hipprocrates (460-377 BC) first prescribe wormwood infusions for the relief of pain. The concoctions are so unpalatable they cause frequent vomiting. The herb is known as “Abspinthion” meaning undrinkable.
- 7. THE WINE OFHIPPOCRATES Hipprocrates continues his studies in medicine and records his first recipe for Hippocratic wine.. It is still known as bitter an unpalatable.
- 8. ROMAN PLEASURE The Romansinherit the learning of the Greeks and adopt the Vinum Hippocratum, they call it Absintheatum.
- 9. The ‘city-states’ ofItaly monopolise the spice trade bringing unknown rare and exotic botanicals to the port of Genova in Italy or Marseille France.
- 10. The apothecary ofthe monasteries and early physicians took the ancient learning and continued to produce ‘ Hippocratic Wine’ as a digestive remedy. I segreti di Signor Alessio di Piemonte THE MIDDLE AGES
- 11. The northern Italianregion of Piedmont and south region of France know as SAVOY KINGDOM
- 12. The Duchy ofSavoy moves its Royal Court to Turin and adopts the Piedmontese tradition of aromatic wines. In1786, the first commercial brand of Vermouth appears : Antonio Benetto Carpano
- 13. VERMOUTH REIGNS Turin becomethe centre of Vermouth production and in 1840 its makers are protected by Royal Decree they specialise in the sweet “Rosso” style. The Marseillan tradition begun by Noilly Prat in 1813 makes France the leading centre of the dry or “Sec” style. .
- 14. REGULATION (EU) No251/2014 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 26 February 2014 on the definition, description, presentation, labelling and the protection of geographical indications of aromatised wine products and repealing Council Regulation (EEC) No 1601/91 Vermouth Aromatised wine: — to which alcohol has been added, and — whose characteristic taste has been obtained by the use of appropriate substances of Artemisia species. AROMATISED WINE AMERICANO VINO CHINATO VERMOUTH VINO ALL’UOVO BITTER VINO
- 15. HOW VERMOUTH ISMADE
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- 18. #THETRUTHABOUTVERMOUTH @MrGiuseppeGallo facebook/mixologistsociety giuseppemrgallo MORE INFO :info@giuseppegallo.co.uk WWW.GIUSEPPEGALLO.CO.UK
Editor's Notes
- #4 Controversial at times (due to its physchoactive element - thujone) and often misunderstood, this magical herb has more myth and mystery attached to it than perhaps any other.
- #10 Later, in the middle ages Italian merchants control of the spice trade and brought rare and exotic botanicals to the port of Genova allowing for the creation of more complex and distinct aromatic wines. Genova’s most famous son, Christopher Columbus was the first to bring in previously unknown ingredients from the Caribbean like Quassia wood. Turin became famous for its aromatic wines across Europe
- #12 Piedmont – “The foot of the mountains” Over time the practice of infusing wine with herbs was passed down through skilled hands who sought to master the methods of capturing the pure essence of these natural extracts. But it was in the northern Italian region of Piedmont that this local tradition became a skilled craft. Piedmont, meaning “at the foot of the mountains was the ideal location for producing aromatic wines. Here the Alps and fertile soils provided a rich source of herbs and the cool climate provided light and delicate wines. Pioneering work by men like Signor Alessio of Piedmont in the 1600s led to a rediscovery of aromatic wine and from that moment it became firmly an Italian tradition.
- #13 The Savoia Kings In 1563, The Duchy of Savoy had moved their Royal Court to Piedmont where they later adopted the tradition of drinking aromatic wines. By 1768, they had become so popular that they were decreed the “aperitivo di corte”. Their popularity quickly spread through the Royal Courts of Europe. In Bavaria it became known as “Wermut Wein” (as the best varieties contain wormwood - the herb Artemisia) and then on to France where it was to be called “Vermouth”.
- #16 The quest for perfection continues today in the hands of our passionate artisans who have dedicated themselves to the crafting of MARTINI.
- #17 The quest for perfection continues today in the hands of our passionate artisans who have dedicated themselves to the crafting of MARTINI.
- #18 The quest for perfection continues today in the hands of our passionate artisans who have dedicated themselves to the crafting of MARTINI.
- #19 The quest for perfection continues today in the hands of our passionate artisans who have dedicated themselves to the crafting of MARTINI.