The ‘sommelier’ Esther Bachs collects a guide taverns, wineries, recipes and cocktails that pay tribute to marinated in herbs wine sweetened snacks.
The chef Carme Ruscalleda believes that living a fantastic time with the revival of “vermutera” culture, in which local coexist with innovative design and creative spaces and other vintage aura of prestige and pedigree with classic and comfortable atmosphere. It speaks in the prologue of the vermut, the sommelier work of Esther Bachs, edited by Geoplaneta Guide.
The classic appetizer Sunday, according Ruscadella deserves impeccable service and presentation. “If someone suggests to me: we take a vermut?, I feel like I take the proposal incorporated a happy scenery, as if the curtain for a break or to share conversation and hope for the future, good vibes and friendship to rise,” argues the recognized cook.
Bachs explains the historical origin of vermut know today dates back to 1773, when the Italian doctor GC Villifranchi revealed the recipe in his Tuscan enology. “Although other historians attribute the creation of this sweet liqueur Antonio Benedetto Carpano tones (1764-1815), who used various herbs such as sage, oregano, cinnamon and orange peel to flavor poor-quality wines, while powers attributed to them curative “, adds the author.
THE CRADLE OF REUS / The vermut is a wine of a thousand shades, flavored with spices such as wormwood, star anise, coriander, fennel, cloves, cardamom, citrus rind, sage, vanilla, cinnamon, sage, nutmeg, ginger and melissa and sweetened with sugar, grape and caramel, which began in 1870 its extension in Spain from Reus (Tarragona). “At the time of maximum splendor, Reus came to have thirty wineries who produced more than fifty brands of traditional vermut Reus, registered in 1892”, says Bachs, reminiscent of the relationship of the capital of the region of Baix Camp with vermut remains.
This year has opened a museum dedicated to this drink, where 1,300 bottles on display, 300 billboards, hundreds of items and over 3,000 labels.
Vermuterías chapter in essence, highlight the Espinaler Taverna Vilassar de Mar – “a local reference in Catalonia” – the winery Quimet & Quimet – “small and modest church of vermut in the Poble Sec” – – Can Vermut and – ‘port tavern overlooking the sea in the Moll de Llevant (Menorca). It also recommends the route Reus vermut and experience proposals foodtrucks as The Vermuneta.
‘Guide vermut’ Esther Bachs, with a foreword by Carme Ruscadella. Edited by Geoplaneta. It includes tasting coupons. 9.95 euros.
Courtesy Car Service Barcelona