# Frederiksdal Vermouth af Kirsebær

- **Producer:** Frederiksdal Kirsebærvin A/S
- **Colour:** red
- **Type:** fortified
- **Grapes:** Stevns cherries
- **Region:** Lolland, Denmark
- **Style:** Classic
- **Alcohol:** 15.0%
- **Average price:** €26
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 8–12 °C
- **Aromas & flavours:** black cherry, red cherry, coffee, cloves, vanilla, cinnamon, nut, caramel

## About this wine

Frederiksdal Vermouth af Kirsebær is a distinctive Danish vermouth produced by Frederiksdal Kirsebærvin A/S, an estate renowned for its cherry wines. Based on Stevns cherries grown on the Lolland island, this vermouth represents an innovative approach to the category. The producer's philosophy centers on applying traditional winemaking principles to cherries, highlighting the unique terroir of their orchards. This vermouth is a blend of cherry wine and a carefully selected mix of botanicals and spices, including wormwood, citrus peels, vanilla, cinnamon, coffee beans, and aniseed. A portion of the blend includes a Rancio component aged in old cognac casks via a Solera system, contributing to its complexity.

## Interesting facts

- Made from 'grapes of the north' - Stevns cherries.
- Uses a Solera system for aging Rancio component.
- Limited production of only 2,000 bottles.
- Infused with coffee beans and aniseed.

## Food pairing

The vermouth's inherent sweetness and fruitiness complement rich, savory dishes and desserts. Its complex spice notes can echo or contrast with similar flavors in food, while its balanced acidity can cut through richness.

## Wine making process

Frederiksdal Vermouth af Kirsebær begins with a base of cherry wine, made from Stevns cherries cultivated on the Frederiksdal estate. This cherry wine is then blended with a unique infusion of botanicals and spices, including wormwood, fresh orange and lemon peel extracts, vanilla, cinnamon, Arabica coffee beans, and aniseed. A significant part of the blend is Frederiksdal Rancio, a component that undergoes a multi-stage aging process: first in glass balloons outdoors for 12-24 months, followed by maturation in a Solera system using old cognac casks. This meticulous approach to aging and blending contributes to the vermouth's complex character.