Carpano - Dry Vermouth - Bianco 1 litre

$60.00
Sale price

Regular price $60.00

"The most elegant and richly perfumed of the Carpano vermouths. Ideal served cold, straight, on the rocks with a slice of grapefruit. Carpano Bianco has a light yellow colour, a fresh and complex aroma and an easily identifiable winey note, in addition to citrussy and exotic fruit flavours. Fresh cocoa beans and almonds complete the bouquet of this delicious vermouth. An initially smooth and velvety palate is rounded off by a complex winey note with mineral tones. Persistent and delightful, this vermouth is perfect for any occasion."

--------THE PRODUCER--------

Giuseppe B. Carpano 

 

The story starts in Turin in 1786 when Antonio Benedetto Carpano, following a period in which he studied to be a herbalist, invented the formula which was to give rise to the category of Vermouth products, by combining herbs and spices with muscatel. Carpano’s wine shop was situated just opposite the Royal Palace and, confident of the appeal of his new product, he sent a crate of Vermouth to King Vittorio Amedeo III. The king took such an immediate liking to the drink and he adopted it as one of the royal household.

1820:  From wine shop to factory

The Carpano wine shop became the city’s focal attraction and in 1820, Giuseppe Bernardino Carpano, Antonio’s nephew, decided to give his venture a legal structure by establishing the "Fabbrica di Liquori e Vermut Giuseppe Carpano, già ditta

In the next few decades, the company continued to consolidate its activity by distributing its products worldwide, up until 1978 when it acquired the Caffè Sport Borghetti brand.. This brand is part of history and of Italy's tradition of entrepreneurial craftsmanship, sharing with Fratelli Branca an equally long tradition of quality spanning more than one hundred years (it was established in 1860), and continuing along a path of success with Fratelli Branca Distillerie.

The First World War marked a period of enormous change in history. In 1939, after the start of the Second World War, the business was sold to Silvio Turati.

Branca Company acquires Carpano. This acquisition enabled the Milanese company to increase its products portfolio in line with the excellence and quality that have always characterised Branca policies, loyal to its motto of Novare Serbando, in other words to always continue along the path of innovation without ever losing sight of the past and its own traditions.

Today, the product is as loved in Italy as it is in other countries, where the trend in consumption is continually increasing. Carpano is expanding the reference market of the original vermouth for good, thanks to the work being done by Distillerie Branca who are taking its undeniable quality around the world. An example of this is the House of Carpano’s newest product – Vermouth Dry. This vermouth completes the product range, keeping in line with the Carpano tradition but with the innovation of Distillerie Branca.

 

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir. 

"The most elegant and richly perfumed of the Carpano vermouths. Ideal served cold, straight, on the rocks with a slice of grapefruit. Carpano Bianco has a light yellow colour, a fresh and complex aroma and an easily identifiable winey note, in addition to citrussy and exotic fruit flavours. Fresh cocoa beans and almonds complete the bouquet of this delicious vermouth. An initially smooth and velvety palate is rounded off by a complex winey note with mineral tones. Persistent and delightful, this vermouth is perfect for any occasion."

--------THE PRODUCER--------

Giuseppe B. Carpano 

 

The story starts in Turin in 1786 when Antonio Benedetto Carpano, following a period in which he studied to be a herbalist, invented the formula which was to give rise to the category of Vermouth products, by combining herbs and spices with muscatel. Carpano’s wine shop was situated just opposite the Royal Palace and, confident of the appeal of his new product, he sent a crate of Vermouth to King Vittorio Amedeo III. The king took such an immediate liking to the drink and he adopted it as one of the royal household.

1820:  From wine shop to factory

The Carpano wine shop became the city’s focal attraction and in 1820, Giuseppe Bernardino Carpano, Antonio’s nephew, decided to give his venture a legal structure by establishing the "Fabbrica di Liquori e Vermut Giuseppe Carpano, già ditta

In the next few decades, the company continued to consolidate its activity by distributing its products worldwide, up until 1978 when it acquired the Caffè Sport Borghetti brand.. This brand is part of history and of Italy's tradition of entrepreneurial craftsmanship, sharing with Fratelli Branca an equally long tradition of quality spanning more than one hundred years (it was established in 1860), and continuing along a path of success with Fratelli Branca Distillerie.

The First World War marked a period of enormous change in history. In 1939, after the start of the Second World War, the business was sold to Silvio Turati.

Branca Company acquires Carpano. This acquisition enabled the Milanese company to increase its products portfolio in line with the excellence and quality that have always characterised Branca policies, loyal to its motto of Novare Serbando, in other words to always continue along the path of innovation without ever losing sight of the past and its own traditions.

Today, the product is as loved in Italy as it is in other countries, where the trend in consumption is continually increasing. Carpano is expanding the reference market of the original vermouth for good, thanks to the work being done by Distillerie Branca who are taking its undeniable quality around the world. An example of this is the House of Carpano’s newest product – Vermouth Dry. This vermouth completes the product range, keeping in line with the Carpano tradition but with the innovation of Distillerie Branca.

 

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.