Latest news with #Moscato
Tatler Asia
7 days ago
- General
- Tatler Asia
Vermouth, the true 'muse' in the cocktail world
Where does Vermouth come from? The vermouth story begins in 1786, when Antonio Benedetto Carpano began making sweet vermouth using Moscato wine in Turin. His creation proved a hit not just with locals, but also with royalty, sparking a wave of commercial production across the Duchy of Savoy. The Torino style was eventually awarded protected geographical indication status in 1991, with stricter production standards introduced in 2017 under the label Vermouth di Torino. In southern France, dry vermouth emerged in the early 1800s, courtesy of Joseph Noilly. Later came sweeter blanc versions, pioneered by Dolin and Comoz, setting the stage for today's diverse array of blanc, dry and extra-dry vermouths now produced globally. Read more: The Best Asian Rums To Drink Right Now Carpano's original recipe wasn't revived until 2001, when it was reintroduced as Carpano Antica Formula, quickly becoming a favourite among bartenders. Experts point to it as the inspiration behind acclaimed labels such as Cocchi Storico, Cinzano 1757 and Martini & Rossi Riserva Speciale. Though it originated in Italy, vermouth production soon made its way to France and Spain—and today, it flourishes everywhere from the United States and Australia to South America and South Africa. Types of Vermouth Above Sweet vermouth traditionally originated in Italy Sweet vermouth, which hails from Italy, typically contains 130 grams or more of sugar per litre. It's available in both red and white varieties. While each has its own distinct nuance, both are interchangeable in cocktails calling for sweet vermouth. Master blenders note that sweet red vermouth carries warm notes of clove, cinnamon, anise and nutmeg, while the white version leans towards vanilla sweetness, citrusy aromas and a spiced finish on the palate. Often referred to as rosso, sweet red vermouth is a staple in cocktails such as the Negroni or the Manhattan. When asked about its versatility, Izzy Tulloch, head bartender at Milady's in New York City, recommends using it in sangria for a rich, textured harmony between herbal bitterness and the natural sweetness of fruit. If Emanuele Balestra, head bartender at Le Majestic and Le Gray d'Albion at the Barrière Hotel in Cannes, has white vermouth on hand, he'll often craft a Chamomile Negroni, prized for its gentle sweetness and refined botanical and floral bouquet. Dry Above Dry vermouth is often distilled with wormwood Originating in France, dry vermouth is commonly distilled with wormwood, its defining ingredient. Pale yellow in hue, it offers more herbal, floral and citrus-forward aromas than its sweeter counterparts. With less than 50 grams of sugar per litre, it leans sharply acidic, particularly when combined with gin, producing a saline quality that enhances salivation. Dry vermouth is a classic component of the Martini. According to leading bartenders worldwide, a preferred ratio is 50:50 gin and dry vermouth, garnished with olive peel and a twist of lemon. Its mild bitterness cuts through and lifts the juniper and botanical essence of the gin. Super-dry Super-dry vermouth contains even less sugar than the dry varieties, measuring under 30 grams per litre. Bright with flavours of lemon, orange and herbs, it pairs particularly well with sharp, tart spirits that benefit from its crisp finish. Blanc/Bianco/ Blanco Above Vermouth blanc/bianco is often used to balance out the bitterness Among the white vermouths, blanc (also known as bianco or blanco) is the sweetest. In cocktails, it's often used to soften bitter notes. A prime example is the White Negroni, where vermouth bianco balances the absence of Campari's sugary edge. When ingredients like Lillet Blanc or Cocchi Americano aren't to hand, some bartenders will substitute with blanc vermouth in cocktails such as the Corpse Reviver #2 or the Vesper Martini. Read more: 6 trends defining mixology and cocktails today Rosé, Amber and Americano Above Rose and Amber Vermouth can blend smoothly with any wine Falling somewhere between dry and sweet, rosé, amber, and Americano vermouths are often defined by the drinker's palate. Their balance makes them remarkably versatile, ideal for blending with a variety of wines to create imaginative cocktails. Americano (or aperitivo), in particular, has a texture reminiscent of bitter herbal liqueurs like Campari, and is frequently used as a base in place of stronger spirits. Chinato Above Above Chinato, amaro or amargo are bitter vermouths Bitter vermouths known as chinato, amaro or amargo are based on cinchona. Though often likened to wine-based amaros, they differ in structure due to their fortified wine foundation. Among the most notable in this style is Barolo Chinato from Piedmont. While technically falling under the vermouth umbrella, these bottlings occupy a distinctive category of their own, and often come with a higher price tag. You may not know: Captivating wine films every wine lover and oenophile should watch Why is vermouth popular in cocktails? Vermouth is often described as 'bringing out the flavours' in a cocktail, much like whisky or gin might. But for bartenders, its appeal lies in something more practical—distillation. By swapping part of a high-proof spirit with a lower-proof fortified wine, vermouth reduces the overall alcohol content of a drink. This tempers the ethanol edge, allowing more delicate notes to emerge. The effect is similar to adding water to Scotch: rather than overwhelming heat, subtleties of caramel, vanilla, peat or oak are revealed. Above Vermouth helps to bring out the flavours of a cocktail
Yahoo
13-04-2025
- Yahoo
Taraji P Henson talks Southern food, travel and Moscato
This article was produced by National Geographic Traveller (UK). Anytime I see a watermelon with black seeds, it takes me straight back to my grandparents' backyard in the South. I'd bust it open as a kid. Its juice would run down my elbows and I'd have to run away from the bees. One [set of] grandparents had a livestock farm with chickens, cows and pigs, and the other had a produce garden. They lived off the fat of the land. This was in North Carolina and Maryland. My grandmother makes a barbecue chicken that's specific to North and South Carolina. But it's not barbecue like mesquite or hickory, it's pickled, like vinegar. She cuts up a whole chicken and puts it in a roaster (a pan) with a little bit of the vinegar. It's almost like pulled pork. That's something we all know how to make; all the kids and all the grandkids, but we can't make it like Grandma! On the side, she'd cook collard greens with kale and turnip, mixed — she calls it salad. We'd have it with that or mashed potatoes or rice. She also raised us on Brunswick stew, which she makes in a black cauldron outside, standing over the open fire with a wooden stick. She just turned 100 and still makes it for us. Everywhere I went in Rome, I was guaranteed to have an incredible meal and a great glass of wine. I couldn't get over the fact that I was eating bread, pasta and pizza and I wasn't gaining weight. Their food doesn't have all the preservatives, everything is fresh, so I wasn't feeling bloated. It felt like I was in the country with my grandmother again, because everywhere felt like somebody's grandmother was in the kitchen, cooking with so much love. And in Capri, I went to Da Paolino Lemon Trees — it's breathtaking. There was something about sitting under lemon trees and eating fresh crustaceans and langoustines straight from the ocean. I want to move to Italy. The vegan options in Bali were… oh my god. The things they can do with jackfruit, they had me thinking I was eating steak. I was eating a lot of vegan food when I visited, and what I loved there is it's not like America, where they try to make a vegan steak and it's fake meat. They take actual fruit, vegetables or legumes and make it taste good. At Gdas Bali Health and Wellness Resort, I had 'tuna' sushi made out of papaya — they sliced it, soaked it in fish-like sauce, then served it over rice with seaweed. I didn't miss fish at all — it was amazing. Moscato is so versatile — it's a fun drink. You can have it on its own or mix it. For those that aren't sold on wine yet, it's a great entry point because it's easy on the palette and not too sweet. When I got my hands on a bottle of Seven Daughters Moscato [a collaboration between Taraji and Terlato Wine Group], I wanted to make a nice Sunday afternoon cocktail, so I mixed it with a pineapple and coconut juice mix, shaved coconut in it and used pineapple as a garnish — it tasted like an unfrozen pina colada. You can drink it with pretty much everything. We've even been making 'Tarajiritas'! To subscribe to National Geographic Traveller (UK) magazine, click here. (Available in select countries only).
National Geographic
13-04-2025
- Entertainment
- National Geographic
Actor Taraji P. Henson on Southern food, Moscato wine and eating langoustines in Capri
The actor discusses the dishes and experiences that have shaped her life, including her grandmother's barbecue chicken and discovering incredible vegan sushi in Bali. This article was produced by National Geographic Traveller (UK). Anytime I see a watermelon with black seeds, it takes me straight back to my grandparents' backyard in the South. I'd bust it open as a kid. Its juice would run down my elbows and I'd have to run away from the bees. One [set of] grandparents had a livestock farm with chickens, cows and pigs, and the other had a produce garden. They lived off the fat of the land. This was in North Carolina and Maryland. My grandmother makes a barbecue chicken that's specific to North and South Carolina. But it's not barbecue like mesquite or hickory, it's pickled, like vinegar. She cuts up a whole chicken and puts it in a roaster (a pan) with a little bit of the vinegar. It's almost like pulled pork. That's something we all know how to make; all the kids and all the grandkids, but we can't make it like Grandma! On the side, she'd cook collard greens with kale and turnip, mixed — she calls it salad. We'd have it with that or mashed potatoes or rice. She also raised us on Brunswick stew, which she makes in a black cauldron outside, standing over the open fire with a wooden stick. She just turned 100 and still makes it for us. Everywhere I went in Rome, I was guaranteed to have an incredible meal and a great glass of wine. I couldn't get over the fact that I was eating bread, pasta and pizza and I wasn't gaining weight. Their food doesn't have all the preservatives, everything is fresh, so I wasn't feeling bloated. It felt like I was in the country with my grandmother again, because everywhere felt like somebody's grandmother was in the kitchen, cooking with so much love. And in Capri, I went to Da Paolino Lemon Trees — it's breathtaking. There was something about sitting under lemon trees and eating fresh crustaceans and langoustines straight from the ocean. I want to move to Italy. The vegan options in Bali were… oh my god. The things they can do with jackfruit, they had me thinking I was eating steak. I was eating a lot of vegan food when I visited, and what I loved there is it's not like America, where they try to make a vegan steak and it's fake meat. They take actual fruit, vegetables or legumes and make it taste good. At Gdas Bali Health and Wellness Resort, I had 'tuna' sushi made out of papaya — they sliced it, soaked it in fish-like sauce, then served it over rice with seaweed. I didn't miss fish at all — it was amazing. Moscato is so versatile — it's a fun drink. You can have it on its own or mix it. For those that aren't sold on wine yet, it's a great entry point because it's easy on the palette and not too sweet. When I got my hands on a bottle of Seven Daughters Moscato [a collaboration between Taraji and Terlato Wine Group], I wanted to make a nice Sunday afternoon cocktail, so I mixed it with a pineapple and coconut juice mix, shaved coconut in it and used pineapple as a garnish — it tasted like an unfrozen pina colada. You can drink it with pretty much everything. We've even been making 'Tarajiritas'! Taraji P. Henson is a Golden Globe-winning actor and a New York Times bestselling author. She's also strategic advisor and creative collaborator at Seven Daughters wine. To subscribe to National Geographic Traveller (UK) magazine, click here. (Available in select countries only).
