Chinato wine, also known as Chinato Vermouth or Vermouth Chinato, is a traditional Italian fortified wine that is infused with a variety of herbs and spices. This aromatic beverage has been enjoyed for centuries, and making it at home can be a rewarding and delicious experience. In this article, we will guide you through the process of making your own wine with a simple .

To make chinato wine, you will need the following ingredients:

– 1 bottle of red wine (preferably a full-bodied and tannic variety such as Barolo or Barbaresco)
– 1 cup of sugar
– 12 grams of cinchona bark
– 12 grams of gentian root
– 6 grams of dried orange peel
– 2 grams of dried quassia chips
– 2 grams of dried wormwood
– 2 grams of dried cardamom pods
– 2 grams of dried cloves
– 2 grams of dried cinnamon bark
– 2 grams of dried star anise

Before you begin, it’s important to note that some of these ingredients may require a visit to a specialty store or online retailer. However, they are fundamental to achieving the distinct flavor profile of chinato wine.

Start by sterilizing a large jar that can securely hold your bottle of red wine. Rinse it thoroughly with hot water or run it through the dishwasher on a hot cycle.

Next, pour the bottle of red wine into the sterilized jar, ensuring that it is filled almost to the brim. Leave some space for the additional ingredients and for stirring.

Measure out all the dried herbs and spices and combine them in a separate bowl. This mixture will be added to the wine to infuse its flavors.

Once the herbs and spices are thoroughly combined, slowly add them to the wine. Stir gently to ensure they are evenly distributed.

Cover the mixture with a tight-fitting lid or plastic wrap and store it in a cool, dark place for at least two weeks. During this time, the wine will absorb the flavors of the herbs and spices.

After two weeks, strain the infused wine using a fine-mesh sieve or cheesecloth to remove any residue. Return the strained wine to the sterilized glass jar.

Now, it’s time to sweeten the chinato wine. In a saucepan, dissolve the sugar in a cup of water over low heat, stirring constantly until the sugar has completely dissolved. Allow the syrup to cool before adding it to the wine.

Once the syrup has cooled, pour it into the jar with the infused wine. Stir gently to combine.

Finally, close the jar tightly and store it in a cool, dark place for an additional month. This resting period will allow the flavors to further develop and harmonize.

After a month, your homemade chinato wine should be ready to enjoy. It can be served chilled or at room temperature, perhaps as an aperitif or digestif. Experiment with different serving suggestions, such as adding a twist of orange peel or a splash of sparkling water.

Making chinato wine at home can be a labor of love, but the end result is a unique and aromatic beverage that is sure to impress. Experiment with different ratios of herbs and spices to personalize the flavor according to your preferences. So why not give it a try and raise a glass to the art of homemade libations?

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