Foro Extra Dry Vermouth (1 Liter)
Crafted in Piedmont, Italy, Foro Amaro is a product where mandarin oranges and lemons are ripened across sun-kissed fields to give the spirit a hint of citric sweetness.
Though Amaro translates to "bitter" in Italian, the taste of the spirit can range from acidic and tart to sweet and savory. This all depends on the recipe and the combination of herbs, roots and citrus that are used. The history of Amari dates back hundreds of years to the 19th century, when it is believed that monks created unique elixirs for medicinal purposes throughout their monasteries in Italy. As popularity grew for the spirit, so too did commercial demand. Today, the Amari tradition serves as a staple of European culinary culture.
Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture virtually inextricable from red, white and sparkling wine. Wine grapes grow in every region throughout Italy—a long and narrow boot-shaped peninsula extending into the Mediterranean.
Italian Wine Regions
Naturally, most Italian wine regions enjoy a Mediterranean climate and a notable coastline, if not coastline on all borders, as is the case with the islands of Sicily and Sardinia. The Alps in the northern regions of Valle d'Aosta, Lombardy and Alto Adige create favorable conditions for cool-climate grape varieties. The Apennine Mountains, extending from Liguria in the north to Calabria in the south, affect climate, grape variety and harvest periods throughout. Considering the variable terrain and conditions, it is still safe to say that most high quality viticulture in Italy takes place on picturesque hillsides.
Italian Grape Varieties
Italy boasts more indigenous grape varieties than any other country—between 500 and 800, depending on whom you ask—and most Italian wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but are declining in popularity, especially as younger growers take interest in reviving local varieties. Most important are Sangiovese, reaching its greatest potential in Tuscany, as well as Nebbiolo, the prized grape of Piedmont, producing single varietal, age-worthy Piedmontese wines. Other important varieties include Corvina, Montepulciano, Barbera, Nero d’Avola and of course the white wines, Trebbiano, Verdicchio and Garganega. The list goes on.
Historically a dry, herb-infused, and sometimes pleasantly bitter fine wine, today vermouth is indispensable to any modern mixologist. Typically vermouths are Italian if red and sweet and French if golden and drier in character.