Barolo Chinato

They've taken Barolo, added sugar, grappa, and aromatic herbs, and produced something that lands somewhere between sweet vermouth and Campari. Apparently 85% wine, 15% bitter herbs liquor made specifically for Chinato. The result is gloriously strange. Nose of tonic water, wormwood, citrus peel, dried cherry, pomegranate - even hints of curry and bell pepper lurking in there. On the palate: medium-full body, definite alcohol punch, bitter and long. Sour rhubarb notes, cloves, herbal bitterness. Sweet but not cloying, with just enough acidity to keep it honest. The key ingredient here - chill it. Dangerous stuff - far too easy to drink faster than you should.

Seriously, what the hell? They took Barolo wine and added some sugar, grappa (?) and aromatic herbs to produce this vermuth-like stuff. Result? Strange, but OK. Intense bouquet of dried cherry, red flowers, bell pepper and curry. Moderately bitter mouthfeel with decent acidity (just enough to balance all other aspects) and high alcohol. Interesting stuff.