Cinzano Extra Dry (Italy)
Cinzano is a range of Vermouths created by Giovanni & Carlo Cinzano, master distillers since Casa Cinzano foundation in 1757.
Cinzano Extra Dry Flavors
 Mint |
 Oregano |
 Herbs |
 Spices |
Cinzano Extra Dry is a pale yellow-green Vermouth with an awakening herbal aroma of spices, mint, oregano, and a hint of wine notes.
It can be enjoyed straight, or with ice, and is also the perfect base for many dry cocktails.
Cinzano Extra Dry Profile
Cinzano Extra Dry is dry and balanced, with a bitter finish.
| SUGAR: | 30g/l | ||
| BODY: | Medium | ||
| ACIDITY: | Medium | ||
| ALCOHOL | 18% | ||
| |||
Food Pairing
The intense taste of Cinzano Extra Dry makes it a classic Aperitf.
A Cinzano Extra Dry should always be followed by food.
However, before the food, there is a lot of snacks and bites that can accompany a Cinzano Extra Dry:
 Aperitif |
 Salad |
 Tapas |
 Olives |
 Pommes |
 Chips |
 Popcorn |
 Nuts |
 Oysters |
 Mussels |
 Shrimps |
 Lobster |
 Cheese |
 Sandwich |
 Biscuits |
 Chocolate |
Excellent Pairings
Green Olives. Asparagus Skewers.Crudité. Celery with Creamy Cheese.
Seaweed Salad. Cucumber and Tomato Salad.
Potato Chips. Pommes Frittes. Onion Rings.
Peanuts. Popcorn. Salt Sticks.
Steak Tartare. Mushrooms.
Egg. Deviled Eggs. Omelette.
Fish Roe. Oysters. Scallops.
Lobster. Prawns. Crab Cakes.
Shrimps. Shrimp Cocktail.
Biscuits. Crackers. Baked Tofu. Halva Cakes.
Fruit. Yellow Apple. Mango. Grapes.
Lokum (Turkish Delight). Dark Chocolate.
Cheeses
Parmesan. Manchego.
Mature Cheddar. Premium Gouda.
Italian Specialities
Olive Ascolane (Stuffed Olives).
Tuna Tonnato. Crostini. Bruschetta.
The Recipe
The recipe is secret, but (more than 30) different spices and herbs are filtered and distilled. The distilled extracts are then mixed with selected Italian wines.
Wine Region Piemonte
Black Grapes |
White Grapes |
|
|
Soil |
Climate |
Lime-Rich. |
Cool/Mild Continental. |
DOCG Regions in Piemonte
- Alta Langa (Metodo Classico)
- Asti (100% Moscato)
- Barbaresco (100 %Nebbiolo)
- Barbera d'Asti (Min. 90% Barbera)
- Barbera del Monferrato Superiore
- Barolo (100% Nebbiolo)
- Brachetto d'Acqui (100% Brachetto)
- Gavi (100% Cortese)
- Dogliani Superiore (100% Dolcetto)
- Ovada Superiore (100% Dolcetto)
- Diano d'Alba (100% Dolcetto)
- Erbaluce di Caluso (aka Caluso)
- Gattinara (Min 90% Nebbiolo)
- Ghemme (Min 85% Nebbiolo)
- Nizza (100% Barbera)
- Roero (100% Arneis)
- Ruchè di Castagnole Monferrato (90% Ruchè)
- Terre Alfieri (Arneis and Nebbiolo)