Vermouth is a fortified wine made with botanicals. VYA is a new type of aperitif vermouth, producing an exceedingly pleasant aromatic experience. Fresh & vibrant, VYA wakes up the taste buds. Either the extra dry or sweet styles can be enjoyed straight as a delicious aperitif. The VYA French Kiss (2/3 dry & 1/3 sweet VYA on the rocks & garnished with orange peel) is our favourite aperitif. Aromatic plants as used in cuisine, aroma therapy, teas, homeopathy, & personal products are increasingly important in culture. Aromatized wine (wine with added botanicals) represents the fusion between winemaking & various arts involving the use of botanicals. Botanicals added to wine can produce a special effect, such as a heightened sensitivity to taste or the sensation of being in a forest or garden or a sense of coolness, warmth or tingling, as in aroma therapy. VYA, Extra Dry, is made from a blend of Colombard & Orange Muscat wines with a selection of fresh whole dried herbs (lavender, elecampane, galangal, angelica, orris & linden). The pleasant aromatic effects bring forth a vision of a new sort of vermouth to be used as an aperitif or a super enhanced white wine. ...

Carpano, using a recipe from his grandmother, is credited with making the first commercial vermouth in the sweet red or Italian style. Originally vermouth was a beverage based on the plant wormwood (Wermut in German) & used medicinally. Since Carpano the essential feature of vermouth, the aperitif, is that it is flavoured with a large number of different plants. Good vermouth should be complex with no single botanical predominating. Imagine listening to a symphony. The great music reaches a crescendo. Uncontrollably, one begins to tingle & feel warm. This is what VYA sweet does to your mouth
- the special effect of certain plants. In contrast to the coolness of VYA extra dry, VYA sweet is warm & spicy. It's bitter sweetness stimulating the appetite for foods to follow. Enjoy sweet VYA on the rocks with a twist or as the Perfect VYA or VYA French Kiss aperitif (2/3 dry & 1/3 sweet VYA on the rocks garnished with orange peel). Added to sparkling wine, sweet VYA makes a VYA Royale or Vya-mosa. Pour about 20% VYA on top. Sweet VYA makes the best Manhattans (2 parts American bourbon & one part sweet vermouth). In fact some 50 bars entered a competition in San Francisco for the Maker's Mark Manhattan. The secret ingredient of the winning recipe from Palomino Euro-bistro, was VYA sweet vermouth. For more recipes & ideas visit the Vya website below.. DOUBLE GOLD MEDAL: San Francisco Fair Int'l GOLD MEDAL: Critics Challenge International Jerry Mead's New World International Monterey Wine Competition Orange County Fair Vino Challenge International
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The wine opens with notes of peach & nectarine notes with hints of melon & pineapple. The influence of oak adds subtle notes of toast & vanilla & enriches the mouthfeel of this delightful wine. ...

The palate bursts with lime & green apple flavours that bring a young freshness and racy acidity. These mingle beautifully with rounder warm stone fruit notes, giving it a lifted character & a wet stone finish ...

Classic Pinot Noir, with notes of cherry, raspberry & plum fruit with allspice, earth, dried herbs & savory notes. The balance of fruit, acidity & light tannins make this a very versatile food wine. ...

Expect an inviting mix of ripe red fruits, such as cherry, raspberry & plum that lift the palate, along with sweet spice aromas of allspice, clove & nutmeg. The tannins are evident & will soften beautifully with time. ...

QPR FC vodka is a small batch production distilled 5 times from 100% wheat resulting in a rich, ultra-smooth taste. Coloured crystals create the classic QPR logo. Officially licensed Queens Park Rangers FC merchandise. ...

Peachy, floral & honeyed with hints of fresh grass & mint. Generous, rich & expressive yet focussed & precise. Powerful, concentrated & structured with driving acidity & a firm mineral backbone. This is a masterful balancing act & an extremely special wine. A young Batr is enhanced by foods served with truffles & creamy sauces, herbs like thyme & tarragon & sauted vegetables. We recommend pairing it with Tagliatelle in a Truffled Cashew Cream Sauce or Vegetable Stir-fry with Garlic & Ginger Ramen Noodles. As it matures, Batr develops more umami notes, hence will pair beautifully with umami-rich dishes with sauted or roasted mushrooms, sun-dried tomatoes & roasted root vegetables like squash, parsnips & turnips. Some great pairings include Miso-tahini Butternut Squash Soup & Penne with Sun-dried Tomato Pesto. ...

The estates signature Super Tuscan since 1981, Camartina perfectly embodies Querciabellas gift for finesse & elegance. ...

Querciabella's Chianti Classico Riserva is essentially a blend of fruit that in other years would have gone into Querciabella's single-vineyard wines. Perfumed, silky & super-expressive, this wine possesses exceptional balance & finesse. Hints of lavender, rose petal & spice add lovely aromatic lift throughout. ...