Wine of the Month: Vermut Rojo Fusión by Paco Pérez
Once again the time for our Wine of the Month has arrived. This time, coinciding with the new year, our sommelier Filippo is bringing something different to our blog. Today we’re talking about Vermouth (or Vermut in Catalan).
So far we’ve discussed Perafita in October, Vinya Selva de Mar in November, and Gran Caus in December, which was the perfect match for festive dishes. But now it’s time we tell you all you need to know about Vermouth. More specifically, our Miró Rojo Fusión created by Paco Pérez.
But first of all, what exactly is vermut?
This drink is a fortified wine to which a mix of herbs, spices, citrus and bitters are added. We can find both, white and red Vermut but despite this, they all start out as a white wine. It is in the process of making it that it gains its characteristic colour.
Originally, vermut was just a medicinal drink that helped with stomach aches and digestion problems. However, it became extremely popular in Italy and France due to its wonderful taste. It was the Italians who imported this tradition into Catalonia, specifically in Reus, a small town two hours south of Barcelona in the 19th century, and it has since then remained like some sort of vermut capital.
To ‘Fer un Vermut’ or ‘Going for a Vermut’
‘Fer un Vermut’ is actually more than just drinking this fortified wine. Traditionally, Catalans used to enjoy this popular drink after church on Sundays, when they went out for a nibble before lunch. People don’t go to church so much these days, but this Sunday ritual has remained almost intact. This is why today, this wine-based drink is the only acceptable drink to have before noon on Sundays along with some olives and crisps.
It’s important to note that in Catalonia and Spain this isn’t an ingredient for a cocktail. Back home we drink it straight or on the rocks as an aperitif. It’s considered the perfect drink to ‘open the appetite’ and prepare the stomach for digestion.
Vermut Miró Rojo Fusión by Paco Pérez
Now that we know exactly what it is, and how to drink it like a proper Catalan, it’s time for our sommelier’s recommendation: Miró Rojo Fusión. Our Executive Chef Paco Pérez has teamed up with Miró (a four generations wine producer and experienced vermut maker) to craft this exquisite recipe. The result is a double maceration vermut that keeps a perfect balance between classical and modern, fusing both Miro’s and Paco’s personalities.
Miró Rojo Fusión is all about the Mediterranean flavours. On the nose, we can get pronounced herbs and bitter orange with a sweet note. On the palate, Filippo tells us it is a very elegant vermut. It is quite round and rich, keeping a perfect balance between sweetness and bitterness, which is something very characteristic of this beverage.
So, as all the aromatics of the herbs come through with a nice sweet touch but a slight bitter finish, Miró Rojo Fusión makes a perfect aperitif to stimulate the appetite. He tells us this is the perfect example of a good vermut that helps you prepare your palate for a good bite. Its good consistency goes perfectly with salty bites (like olives or anchovies), as its sweetness will balance the saltiness of the food.
We are hoping to bring the culture of vermut closer to the people Manchester, so as usual, don’t hesitate to contact us if you have any doubts or want to know more! Just message us on Facebook, Twitter or Instagram. We will pass your questions to Filippo who will be more than happy to help.