Cocchi Vermouth and the Brilliance of Infusing Herbs

<p>On today's show, Mark sits down with Paolo Bava, winemaker and head herbalist of Cocchi Vermouth. In the late 1970s, Paolo's father purchased Cocchi Vermouth, and a few years later Paolo enrolled in Enology school and took an herbal infusion course. He was hooked.</p> <p>Paolo describes the various infusions of wine and herbs, including Barolo Chinato, Vermouth, and Americano, in comparison to water-based bitters such as Campari. He also digs into the historical importance of these wine-based beverages, as well as the history of Cocchi Vermouth.</p> <p><a href="https://www.cocchi.it/en/wines/storico-vermouth-di-torino/" rel="noopener noreferrer nofollow">More on Giulio Cocchi Here</a></p> <p><a href="https://www.italianity.wine/" rel="noopener noreferrer nofollow">Jessica's book Italianity with a chapter on Cocchi Vermouth</a></p>