Gallo of Sonoma Dry Vermouth
Gallo of Sonoma wines represent the best of what Sonoma County has to offer. They are crafted with pride by Matt and Gina Gallo, Third Generation Family Winemakers in Sonoma County, California's premier winegrowing region.
50-50 Give-Back Plan
More than just a caretaker of the vines, Julio Gallo believed that his family had an obligation to protect the land by planting vineyards in a way that would preserve the local environment. His first step in accomplishing this task was to set aside as wildlife habitat one acre of property for every acre planted to vineyard in Sonoma County. Today, Julio's grandson, Matt, continues this 50-50 Give-Back Plan, managing a 6,000 acre property portfolio that balances 3,000 acres of planted vineyard with 3,000 acres of natural habitat.
Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.
Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.
Historically a dry, herb-infused, and sometimes pleasantly bitter fine wine, the ancient Greeks and Romans valued it for its great medicinal properties. They especially favored the addition of Artemisia absinthium, or wormwood, which they believed to have significant gastric curative properties. In the 16th century, a Bavarian medicinal wine flavored with wormwood called wermuth became popular in the French bourgeois circles. They called it vermutwein—soon becoming simply known in English as, vermouth.
Today vermouth isn’t regarded so much as a medicinal product but its variations are indispensable to any modern mixologist. The actual concept of modern, large-scale vermouth production started with the Piemontese in the 18th century where proximity to the Alps facilitated a great supply of desired herbs. Brands such as Cinzano, Martini, and then the French, Noilly Prat, led the way to the modern cocktail age.
Typically vermouths are Italian if red and sweet and French if golden and drier in character. The Italian Carpano shows deep flavors like cocoa, almond, marmalade, toffee, mint and bitter herbs while Contratto is sweet and more straightforward. Today France produces a delicately spiced vermouth called Chambéry from Savoie and Lillet of Bordeaux, owned by Chateau Ducru-Beaucaillou in St. Julien, is made from Sauvignon blanc and Semillon.