Over 200 Years of Refinement: France’s First Vermouth Brand - Noilly Prat
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Vermouth
Vermouth is a type of fortified wine that is infused with various botanicals, creating unique flavors. It gained renewed attention through the popularity of the Martini, which showcased Vermouth’s distinct layered profile, making it an ideal ingredient for balancing cocktails.
Pronunciation
https://www.youtube.com/watch?v=c0PMcFccU-Q
The pronunciation resembles “No-i-li-pu-la.” The distillery is located in the coastal town of Marseillan in the Hérault region of southeastern France, and the vineyards used for production are in Languedoc, a region renowned for its oysters. Locals often enjoy Noilly Prat with fresh oysters.
In 1813, Noilly Prat introduced the world’s first dry-style Vermouth. The original recipe was inspired by founder Joseph Noilly's observations of aged wine undergoing transformations over time and environmental changes. Noilly Prat was acquired by Bacardi in 1990.
The Origin of the Martini
There are various theories regarding the origin of the Martini. One popular story suggests that it was invented in 1911 by Martini di Arma di Taggia, a bartender at the Knickerbocker Hotel in New York. He mixed London Dry gin, dry Vermouth, a twist of lemon peel, and an olive. It is said that the dry Vermouth used was Noilly Prat, which solidified the brand’s significance in the world of cocktails.
Grape Varieties
Noilly Prat uses wines made from Picpoul and Clairette grapes, complemented by fermented Muscat grape juice.
The vineyards are near the oyster-producing region, where Picpoul grapes are known for their rich citrus and mildly acidic notes, making them perfect for pairing with seafood. Picpoul accounts for 60% of the blend, while the remaining 40% comes from Clairette, a variety with robust fruity flavors and less citrus and acidity than Picpoul.
Interestingly, Noilly Prat does not own the vineyards but sources ready-made wines with an alcohol content of 12.5-14% from local suppliers.
The sweetness comes from Muscat grape juice, which is halted during fermentation by adding neutral alcohol to stop the process. To maintain a consistent sweetness, 100 grams of sugar per liter is added before aging.
Aging Process
Noilly Prat’s aging facility, established in 1850, features barrels that were too large to move after being positioned; thus, the building was constructed around them. The aging period for the wine blend is one year.
In the past, wines were transported in wooden barrels on ships, allowing them to age during the long journey. Today, with modern transport, Noilly Prat has preserved this tradition with a unique aging method called L’Enclos. This process simulates the conditions of aging barrels on a ship’s deck, exposed to outdoor sunlight and air, with barrels aged in the open courtyard to absorb the natural elements, including salt from the air.
Flavored Neutral Alcohol
Neutral alcohol is infused with lemon peel and raspberries for one week, then redistilled to reach 76% alcohol. This high-proof alcohol is crucial for fortifying the wine.
Blending
The aged wines (Picpoul and Clairette), Muscat grape juice, flavored neutral alcohol, and proprietary spices are placed in large blending barrels for three weeks, during which the mixture is continuously stirred by experts.
Filtration and Secondary Aging
The mixture is filtered to remove spices and impurities, then aged for an additional three months to allow the flavors to stabilize before bottling.
Types of Noilly Prat
EXTRA DRY / 18%
- Ingredients: White wine, Roman chamomile, French gentian root, Tunisian orange peel, Indonesian nutmeg
- Color: Clear and bright
- Aroma: Herbal with hints of chamomile
- Taste: White wine with a subtly bitter finish
ORIGINAL DRY / 18%
- Aging: Includes Roman chamomile, French gentian root, Tunisian orange peel, and Indonesian nutmeg-infused white wine
- Color: Pale yellow
- Aroma: Notes of wood, herbs, and chamomile
- Taste: White wine with a subtle, complex bitterness and a hint of spice
ROUGE / 16%
- Ingredients: White wine, Greek saffron, French lavender, Madagascar cloves, Venezuelan cocoa beans
- Color: Ruby red
- Aroma: Rich and complex with clove and lavender notes
- Taste: Mild to moderately sweet, with a slightly spicy cocoa flavor and a rich spice profile
AMBRE / 16%
- Ingredients: White wine, Moroccan rosebuds, Indian cardamom, Sri Lankan cinnamon
- Color: Amber copper
- Aroma: Intense spice and rose notes
- Taste: Complex with deep spicy and floral flavors