Quady Winery - Vya Sweet Vermouth - California 70cl Bottle
70cl Bottle £17.28 In Stock
Description: Carpano, using a recipe from his grandmother, is credited with making the first commercial vermouth in the sweet red or Italian style. Originally vermouth was a beverage based on the plant wormwood (Wermut in German) and used medicinally. Since Carpano the essential feature of vermouth, the aperitif, is that it is flavoured with a large number of different plants. Good vermouth should be complex with no single botanical predominating.
Imagine listening to a symphony. The great music reaches a crescendo. Uncontrollably, one begins to tingle and feel warm. This is what VYA sweet does to your mouth - the special effect of certain plants. In contrast to the coolness of VYA extra dry, VYA sweet is warm and spicy. It's bitter sweetness stimulating the appetite for foods to follow.
Enjoy sweet VYA on the rocks with a twist or as the Perfect VYA or VYA French Kiss aperitif (2/3 dry and 1/3 sweet VYA on the rocks garnished with orange peel). Added to sparkling wine, sweet VYA makes a VYA Royale or Vya-mosa. Pour about 20% VYA on top.
Sweet VYA makes the best Manhattans (2 parts American bourbon and one part sweet vermouth). In fact some 50 bars entered a competition in San Francisco for the Maker's Mark Manhattan. The secret ingredient of the winning recipe from Palomino Euro-bistro, was VYA sweet vermouth.
For more recipes & ideas visit the Vya website below..
DOUBLE GOLD MEDAL:
San Francisco Fair Int'l
Critics Challenge International
Jerry Mead's New World International
Monterey Wine Competition
Orange County Fair
Vino Challenge International
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Andrew and Laurel Quady left crowded southern California and their jobs in pyrotechnics and merchandising to pursue their dream: a non-urban way of life making wine. Returning to school, Andrew graduated with a Masters in Food Science-Enology from UC Davis and Laurel became a licensed CPA. In 1975, at the urging of friend Darrell Corti, they made their first port from Amador County Zinfandel in Lodi. In 1977, settled in Madera in California’s San Joaquin Valley with Andrew working at a nearby winery, they built their own small winery behind their country home and made port on evenings and weekends. In 1980 they made a fortified dessert wine from the obscure Orange Muscat grape variety. The wine, Essensia, was unlike anything in the dessert wine field and became a major success. In 1983, opportunity knocked when they were offered a crop of Black Muscat grapes that became Elysium, the first dessert wine to smell of roses.
By 1982 the expanding business needed space and Andrew and Laurel needed help. While still working on his winemaking degree at Fresno State, now winemaker Michael Blaylock moonlighted evenings during crush. Michael became Quady’s full time winemaker in 1984 and never looked back. Quady’s continued rise and recognition across the industry for extremely high quality is due to Michael’s exacting standards from the vineyard to the bottle. Cheryl Russell, Quady’s general manager also joined full time in 1984, and the dedicated team worked together to achieve consistent success. With their enthusiasm and integrity the winery continued to grow, developing more unique wines: Starboard (our euphemism for port), Electra (white and red) and Vya vermouth. For more about Quady’s winemaker, Michael Blaylock, and general manager, Cheryl Russell.