Bounce Magazine 77

FOOD & DRINK
MARCH 2019 MARCH | ISSUE 2019 #77 | ISSUE | FOOD #77 & DRINK
% sugar but some sweet ones can go up to
about 20% sugar.
Making Vermouth...
After making a base wine in the normal
way, clearing and filtering as required it is
placed in a tank for addition of the aromatic
ingredients. The ingredients are prepared by
maceration, infusion (like tea), perculation and
spirit, if fortified. These are added with sugar,
if needed and dissolved in the tank by the use
of agitating paddles etc. If a red vermouth is
needed then caramel can be added.
This is then stirred for about 2 days in the
tank which is sealed. Stabilisation
is required where the wine is
refrigerated at 8 to 9 C for up
to 10 days to make it clear.
If pasteurisation is needed
this is achieved by raising th
temperature to about 75C
for 12 minutes.
This can then be aged for up to
six months and sold as required.
They do nit require bottle ageing to
mature.
Vins Du Naturel...
Mostly coming from France, they are made
in a similar fashion to Port where the
fermentation is stopped to retain sugar.
The difference is that these are mainly French
and use the Muscat grape for whites and the
Grenache grape for reds.
Two of the most famous ones are Muscat de
Frontignon for white and Rivesaltes for red.
Low Alcohol Wine..
A low alcohol wine can be defined as a wine
with a lower that normal alcohol content.
So what is Normal ? Normal wines have an
alcohol content ranging between 7 % and 15%
alcohol content, without fortification.
There are a number of wines falling into the
Low Alcohol category as follows:
Non-Alcoholic -0%
Alcohol Free -