Perello, Custer C.

BSHM2-3

Modifier refers to the liqueurs and non-alcoholic beverages added to the

mainingredient when mixing a drink. Modifiers are made up various aromatic wines- for
example, vermouth and lillet- and a long list of liqueurs, such as Cointreau,
maraschino,and crème de cassis.
Types of Wines
Natural wine is made using organically and biodynamically grown fruit that is allowed to
ferment with a very light human touch. Nothing is added or taken away during the wine
making process. Vintners who make Natural wines don’t use a labeling system, but
follow a common code of integrity. As a general rule, in order to be called a Natural wine
these are the guidelines:
Sparkling Wine
A style of winemaking involving a secondary fermentation that makes bubbles!
Sparkling wine can be red, white, or rosé and ranges from lean and dry, to rich and
sweet.
Sparkling wines are carbonated wines, hence the nickname “bubbly.” Sparkling wines
are made from black and white grapes, and carbon dioxide is a naturally occurring
byproduct of fermentation. The most well-known sparkling wine is champagne, which is
often used in celebrations like New Year’s and weddings.
Fortified wine
Fortified wines are wines with spirits like brandy added in during the fermentation
process. Because these wines are sweetened by the alcohol, the ones with lower
alcohol content are considered dessert wines and are also paired with desse.
 Sherry This fortified wine is produced in the Jerez region of Spain and is made
from the Palomino, Muscat, or Pedro Ximénez grape. Sherry production is
unique in that the winemaker intentionally exposes the wine to oxygen, which
imparts a nutty and briny flavor profile. Before bottling, entire barrels are blended
with portions of older wines. This is known as the solera method and is almost
entirely exclusive to sherry. Sherry, like vermouth, is fortified with brandy and
typically clocks in at around 15 to 18 percent alcohol by volume. Like any wine, it
should be refrigerated but will retain its freshness about four times as long as a
typical wine.
 Port wine comes from the Douro Valley region of Portugal. There are many
varieties of port, but its most popular form is a sweet red wine perfect for a post-
 meal digestif. Those seeking a different type of dessert wine might consider a
white port, rosé port, ruby port, or tawny port.
 Vermouth is an aromatized wine, which is a subcategory of fortified wines
flavored with fruits, herbs, spices, and florals. Dry vermouth, sometimes referred
to as French vermouth, has a distinctly crisp and floral character. Dry vermouth is
produced by blending white wine with herbs and spices before adding brandy for
fortification, and it’s an essential building block of the classic Martini. Sweet
vermouth, sometimes referred to as Italian vermouth, has a heavier mouthfeel
and a more caramelized, fruity character than dry vermouth. It doesn’t have to be
made from red wine, although some producers insist on it. Sweet vermouth finds
its home in countless classics like the Manhattan and Negroni, but it can also be
enjoyed on its own with a bit of ice or soda.
 Madeira This type of fortified wine gets its name from Portugal's Madeira Islands,
the region where it's produced by a unique artificial heating process known
as estufage. Types of Madeira range from dry wines served as an apéritif to
sweet wines served with dessert.
 Marsala is a fortified wine from the island of Sicily. It is available in both dry and
sweet varieties. Marsala is produced using white Italian grapes and, depending
on its type, contains between 15 and 20 percent alcohol by volume. The various
types of Marsalas are classified depending on their sweetness, age, and color.
 Moscatel de Setubal This a Portuguese fortified wine that comes from the
municipality of Setúbal. Guidelines specify that it must be made with at least 85
percent Muscat white grapes and contain between 16 and 22 percent ABV.
Moscatel de Setúbal is definitely on the sweeter side and commonly has notes of
apricot and orange zest.

Aromatic Wine
An aromatic wine is one made from a white grape variety that belongs to the aromatic
family of grapes. Aromatic grapes contain high levels of terpenes which sounds like
something you might clean paint brushes with but is in fact a compound that gives the
wine a distinctive floral-like aroma.
Examples are: Muscat (the most aromatic of all whites), Gewurztraminer, Riesling, Pinot
Gris and the lesser known varieties Gruner-Veltliner and Albarino. Sauvignon Blanc can
be highly aromatic but is not classed as an “aromatic wine” because it doesn’t contain
terpenes.
 Albariño and Loureiro: Lime Blossom, Lemon, Grapefruit and Melon
 Riesling: Jasmine, Lime, Honey and Green Apple
 Gewürztraminer: Lychee, Rose, Pink Grapefruit and Tangerine
 Vidal Blanc: Jasmine, Melon, Grapefruit and Pineapple
 Muscat Blanc (aka Moscato): Orange Blossom, Mandarin Orange, Sweet Pearl