Vermouth was once an essential part of Spanish culture, available on tap in bars throughout Madrid until the 1970s and only recently coming back into vogue. The renaissance of Spanish vermouth has been concentrated in the north of the country but, recently, a few producers in Andalucia started bringing back Vermut de Jerez. Lustau, which released a red version in 2017, has introduced a blanco made of Fino Sherry blended with moscatel wine and infused with botanicals, including wormwood, chamomile and rosemary. Light and fresh, it offsets its fruity, floral sweetness with notes of tart gooseberry, thyme and bitter almond and a mouth-watering acidity. Serve it lightly chilled, with blistered Padrón peppers, or add it to a Martini for an Iberian twist.
Europvin, Van Nuys, CA
is the former W&S Tasting Director turned freelance writer for the Vintner Project.
This story appears in the print issue of Winter 2018.
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