You may have never heard of “aromatized wines,” but if you’ve ever had a martini or a Negroni, you’ve enjoyed them. You’ve also experienced this ancient beverage category if you’ve ever ordered a craft cocktail with “Cardamaro” or “Cocchi Americano” buried in its long list of ingredients.
By definition, aromatized wines are fortified wines (think Port and Sherry) flavored with herbs, spices, bark, flowers, or just about anything else you can find in a forest.
Cardamaro and Cocchi Americano are both aromatized wines, as are the vermouth in your martini and the Campari in your Negroni. (Campari is a brand of amaro, which falls within the broader aromatized wine family.) Seriously, this stuff is like science class … but studying it is a lot more fun!
Orlando’s Master of Wine Jean K. Reilly, who runs Slate Wine & Spirits Academy, hosted a class on aromatized wines last week at Norman’s at the Ritz Carlton. The presenter, Rob McCaughey, is a jovial Brit now based in Charleston, SC, who works on the spirits side of the WSET (Wine & Spirit Education Trust).