What Is Aromatized Wine? | Wine Enthusiast

While the phrase “aromatized wine” might sound obscure, there’s a good chance you’ve already enjoyed a few of these flavorful spirits. Think beloved bartender staples like vermouth, Cocchi Americano and Lillet.

Aromatized wines are simply wines that have been infused with fruits, herbs, spices or florals. Their composition often reflects a distinct region or producer. They’re part delicious drink, part living history—just like regular wine.

“It’s lovely and romantic to imagine unique herbs growing in various regions around the world,” says Jill Mott, the wine director at The Carlyle, A Rosewood Hotel in New York City. “Each well-made aromatized wine has a story to tell about its inception.”

What Is an Aromatized Wine?

As its name suggests, “aromatized” means to make aromatic, and the practice of making aromatized wines has been around for centuries. These wines often served a medicinal purpose, particularly for digestive ailments. Wormwood, used in vermouth, and gentian, a flowering plant whose roots are used in Americano, were remedies for gastritis, heartburn and more.

“[Aromatized wines] were inherently a medicinal practice, getting certain ingredients in humans’ bellies,” Mott says. “It was a way to make certain herbs and barks easier to drink, steeping them in alcohol for later consumption.”

This is a practice that happened in higher-alcohol spirits too. Gin, for example, was made as a vehicle for juniper, a botanical that was used to fight inflammation and joint pain.

Aromatization also made cheap wine more palatable. “Many centuries ago, wines didn’t taste good,” Mott adds.

Over time, aromatization shifted from medicinal to recreational use as they became best known as cocktail mixers.

Aromatized vs. Fortified Wines

Fortified wines and aromatized wines are often confused for one another, but they’re different. When a wine is fortified, it means grape spirits have been added to them. A wine can be both aromatized and fortified. Vermouth, which is fortified with a neutral grape spirit and flavored with botanicals, is an example of this.

Just like aromatization aided the palatability of some wines, fortification was another technique that producers adopted to help their products. “Fortified wine was historically a stabilizer,” notes Mott. “‘Fortifying’ a wine with a stronger spirit made it stable for long shipping journeys and allowed a longer life in the cellar.”

A side effect? It ended up tasting good and so fortification has remained a normal practice in many regions. Mott adds that aromatizing can also stabilize wines, but it really was a secondary benefit, not the goal.

The Rise of Aromatized Wine in Cocktails

Nowadays, aromatized wines are most commonly found in cocktails.

One of the most widely known aromatized wines is vermouth. “Think martini and Manhattan-style cocktails,” says Scott Ruggiero, bar manager at Death & Co Denver.

Ruggerio notes that most aromatized wines land somewhere between 13 to 24% abv. While there are a number of aromatized wines—like the aforementioned vermouth, (Cocchi) Americano and quinquina—he says one thing to keep in mind is that aromatized wines are not interchangeable in specific recipes.

Bartenders choose aromatized wines for their distinct flavor profiles. “For example, a sweet vermouth in Manhattan should not be subbed for a quinquina as they are different products, not just different brands,” he says.

Many bartenders are experimenting with new ways of using aromatized wines as well.

“Knowledge of the aromatized wine is growing,” says Ruggiero, who notes that the rise of classic cocktails was a big reason for this. “Bartenders are starting to shed light on the category and are working with aromatized wines as base ingredients, not just as modifiers. Each style is different and brings unique flavor profiles, from sweeter vermouths to more herbaceous Americanos.”

Appreciating Aromatized Wine as a Sipping Spirit

That being said, you can certainly enjoy aromatized wines on their own.

“Not just for cocktails, Lillet Blanc is a great summer drink over ice with an orange twist or a Barolo Chinato for an after dinner cocktail with low abv,” says Carlos Gómez, assistant director of food and beverage at The Ritz-Carlton, San Francisco.

Both Mott and Ruggiero like to drink aromatized wines with a slight chill, most likely over an ice cube.

“A splash of soda water in addition to the cube and with a garnish,” says Mott.

Ruggiero agrees. “Personally, I enjoy an aromatized wine such as Vermouth, chilled and served on ice with soda water and garnished with a lemon or orange twist. Especially in the summer, they are very refreshing and because of the lower alcohol content, you can drink a few more than, say, a martini.”

How to Store Aromatized Wine

Aromatized wines should be stored just like regular wine. Even if fortified, they start from fresh wines, and thus should be kept sealed or cork in, preferably in the fridge after opening.

“There are a lot of theories on how long aromatized wines last. I prefer to treat them like wine,” says Ruggiero. “If left out, they will oxidize and lose their delicate flavors in a few days. If left in the fridge, they will taste best within a week but can last longer, up to a month or even up to three months.”