A rich bittersweet English vermouth. Aromas leap out of the glass of bitter orange zest, aniseed, cinchona and gentian overlaid with gentle spice.
The palate starts fruity, but finishes with a lingering bitter marmalade finish, with a hint of spiciness.
This rosso vermouth is a small batch blend of 15 different herbs and spices, homemade caramel and wine made at Knightor winery in Cornwall. There are many classic herbs used such as Wormwood [Artemisia absinthium], Sage [Salvia officinalis] and Aniseed [Pimpinella anisum], plus some more exotic ones to add the bitterness and gentle spice.
The herbs, spices and zest were first infused in a fruity Eau de Vie distilled from Knightor wineries grape skins. After a short steeping period, the herb infusion was added to blend of red and white base wines and allowed to mature and integrate for a short period. Following this a small amount of caramel was made providing the classic Rosso colour and underlying aroma. This Vermouth was then allowed to age in stainless steel tanks for a short period before bottling.
ROsso is the most versatile of Vermouths, enjoy it on the rocks with a slice of orange, with a dash of soda water, or straight. Alternatively, use it to make the ultimate Negroni!
'Once again, Knightor style, the racy, arc of acidity defines this vermouth, taking it a cut above. You could pair this with so many things. A slice of homemade fruitcake comes to mind, or Eccles cakes. But it would also be gorgeous with cinnamon and lemon pancakes, with pithivier, with stollen, with 'Chinese' lemon chicken, with sushi or teriyaki, even with a bacon and HP-sauce buttie. But what I think I would most like to try this with is a slow-cooked ox-cheek massaman curry. I wonder what that would be like …' - Jancis Robinson Vermouth Tasting of 88 world Vermouths | 11 Jan 2021