History of Wine – Aromatic Wines

History of Wine - Aromatic Wines

Vermouth has been flavored with spices, herbs and other additives since Roman times. Mugwort, the bitter substance most used to flavor vermouths, represents most of the flavor. In addition to vermouth, whose ingredients can be more than twenty, the flavors of other aromatic wines include spices, herbs and other additives.

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Quina wines are made from the berries of the Cinchona species, which was named after Ana Osorio, Countess of Chinchón and viceroy of Peru, by Linneo. Quina wine is used to treat diseases. Quina was administered as “enoli” (wine that contains enzymes), which resulted in quina wines such as Santa Catalina, which are said to help whet the appetite.

Quinine wines are consumed by both children and adults. Wine is often a mister, although it can also be an herbal drink. Raphaël is produced in France, where 16% alcohol is obtained from Chinese and herbal wine. It is difficult to distinguish the taste of wine in this drink.

In classical Roman times, wine flavored with glycyrrhizine juice was known as Vinum glycyrrhizites. There are many options for flavoring wine.

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