Vermouth, Marsala and liqueurs

Vermouth, Marsala and liqueurs

How to produce them and recognize their qualities

How is vermouth made? What should be the characteristics of a cognac? And how do you distinguish a quality product from a mediocre or simply standard one? The answers are all in this text, a concentration of useful information not only for the technical and industry expert, but also for anyone who wants to learn to recognize and appreciate the characteristics of these beverages. This result is achieved thanks to a streamlined structure and informative approach, featuring a series of questions and answers that make the reading easy and immediate. Cultural and historical insights are also included, which will appeal to a wider audience of enthusiasts of the art of fine drinking. Summary Vermouth, Marsala, fortified wines, liqueurs, tax obligations, bottling of vermouth, Marsala, liqueurs.

• ISBN: 88-506-4804-9
• Format: 14.8x20.8
• Packaging: paperback
• Illustrations: 72
• Pages: VIII+152