Amaro is indeed considered a fortified wine, although it is quite different from traditional fortified wines such as Port or Sherry. Fortified wines are made by adding a distilled spirit, usually brandy, to a base wine. This extra alcohol not only increases the overall alcohol content of the wine but also helps to preserve it and enhance its flavors.
In the case of Amaro, the base wine is typically made from a variety of grapes, although some versions may use a combination of wine and other fermented ingredients such as herbs, roots, or botanicals. After the base wine is made, a mixture of herbs, spices, and other flavorings is added to the wine and left to macerate for a period of time. This process allows the wine to extract the flavors and aromas of the added ingredients, resulting in the unique and complex taste of Amaro.
Once the maceration process is complete, the Amaro is then sweetened with sugar or a sweetener such as honey or caramel and further aged or blended to achieve the desired flavor profile. Some Amaro producers may also choose to add additional alcohol during this stage to further fortify the wine and increase its shelf life.
The alcohol content of Amaro can vary quite widely, ranging from around 15% to 40%. This variation is due to the different recipes and production methods used by different producers. Some Amaro may have a lower alcohol content and be lighter and more approachable, while others may have a higher alcohol content and be more intense and powerful in flavor.
As a sommelier and brewer, I have had the opportunity to taste and explore a wide variety of Amaro from different regions of Italy. Each Amaro has its own unique character and flavor profile, with some being more bitter and herbal, while others have a sweeter and more pronounced citrus or spice notes.
One of my personal favorite Amaro experiences was during a trip to Italy, where I had the chance to visit a small family-owned distillery in the Piedmont region. The owner, a passionate Amaro producer, guided us through the production process and shared with us the secrets of their family recipe. We had the opportunity to taste Amaro straight from the barrel, and the depth of flavors and complexity was truly remarkable.
Amaro is indeed considered a fortified wine, although it differs from traditional fortified wines in terms of the ingredients used and the production process. Its unique combination of base wine, herbs, and spices, along with the addition of sweeteners and sometimes extra alcohol, creates a bittersweet and complex digestive liqueur that is enjoyed both on its own and as an ingredient in cocktails.