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Sambuca

Sambuca
Frank Röttgers, CC BY 3.0, via Wikimedia Commons

Sambuca is a traditional Italian liqueur with a rich heritage dating back to the late 19th century. Known for its distinct anise flavor, it is typically enjoyed as a digestif after meals, often accompanied by three coffee beans, symbolizing health, happiness, and prosperity. Whether served neat, on the rocks, or flambéed, Sambuca holds a special place in Italian culture and beyond.

History and Origins of Sambuca

The exact origins of Sambuca are somewhat disputed, but it’s widely believed to have been created in the Lazio region of Italy in the late 1800s. The liqueur was popularized by Luigi Manzi, who began producing Sambuca in the town of Civitavecchia, near Rome. The name "Sambuca" itself may have derived from the word "sambuchelli," referring to an Arabic water apparatus used for filtering the anise flavor. Another theory suggests it could have been named after the elderflower plant, known as "sambuco" in Italian, although the drink does not contain elderflower.

How Sambuca Is Made

Sambuca is made by distilling essential oils from star anise seeds, fennel, or liquorice, which are then blended with sugar, water, and other flavorings. It’s a clear liqueur, although black and red varieties exist. Black Sambuca is often flavored with elderberries or licorice, while red Sambuca has additional spices and flavors, like cinnamon. The alcohol content usually ranges from 38% to 42%, making it a strong, aromatic spirit.

Ways to Enjoy Sambuca

There are many ways to enjoy Sambuca, making it a versatile liqueur. Traditionally, it is served neat in a small glass, accompanied by three floating coffee beans, a ritual known as "Sambuca con la mosca." The coffee beans are chewed while sipping to balance the intense sweetness with bitterness. Sambuca can also be enjoyed "on the rocks," where ice tempers its potent flavor. In some cases, it is flambéed, where the alcohol is lit, creating a visual spectacle before consuming. Sambuca is also a popular ingredient in cocktails, pairing well with coffee or citrus-based drinks.

Sambuca in Italian Culture

Sambuca has a strong association with Italy, particularly in social and family gatherings. Its place as a digestif has made it a staple of Italian hospitality. The "con la mosca" ritual is often performed during celebratory moments, and the drink itself is a common offering in restaurants and homes after large meals. It is also closely tied to Italian espresso culture, as it’s often added to coffee to create "Caffè Corretto," an espresso with a shot of alcohol.

Health Benefits and Misconceptions

While Sambuca is primarily consumed for pleasure, some believe it may have digestive benefits due to its high anise content, which is known for aiding digestion and relieving gas. However, it's important to note that Sambuca, like any alcoholic beverage, should be consumed in moderation. The myth that Sambuca has significant medicinal properties is largely overstated, though its warming, soothing qualities make it a popular post-dinner choice.

Conclusion

Sambuca is more than just a drink—it's an embodiment of Italian tradition, warmth, and conviviality. Its unique anise flavor sets it apart from other liqueurs, and the variety of ways to enjoy it, whether neat, with coffee beans, or mixed in cocktails, ensures it holds a special place in both Italian and global drinking culture.

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Italian Wines
  • Italian Red Grapes
    • Sangiovese

      • The most well known of the Italian grapes and responsible for the famous Tuscan wines. Using tradional techniques, the wines are earthy, full of cherry fruit and cedar. The wines produced include such famous names as: Chianti, Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso. The "Super-Tuscans", produced for the international market, blend the Sangiovese grape with Bordeaux varietals such as: Cabernet Sauvignon, Merlot and Cabernet Franc, and often used French oak barrels to age.

    • Nebbiolo

      • Translated, the name means: "Little Fog", which refers to the autumn fog common in the region of Piedmont where it is grown. The grape seems to like these conditions but is difficult to cultivate otherwise. It is responsible for the famous wines of Barolo and Barbaresco, both produced in the Cuneo province of Piedmont. Barolo is often kept for more than 50 years, and is considered by many to be the greatest wine produced in Italy.

    • Montepulciano

      • This grape is planted in Abruzzo,and should not be confused with the town of the same name in Tuscany. It produces a wine with silky plum-like fruit, friendly acidity, and light tannin, recent bottles have improved greatly on those in the past.

    • Barbera

      • This grape is the most widely grown in Piedmont and southern Lombardy, particularly around the towns of Asti, Alba and Pavia. Previously, the Barbera wines were considered a poor alternative to Barolo, but recently they have improved dramatically. The wine has bright cherry fruit, a very dark color, and a food-friendly acidity. It is being produced increasingly for the international market.

    • Corvina

      • This is the grape that makes Valpolicella and Amarone, the best known wines of the Veneto. Valpolicella has dark cherry fruit and spice. If the grapes are dried, a process called "passito", they produce a wine called Amarone. Some are aged for more than 40 years and can command extremely high prices. Amarone di Valpolicella was awarded DOCG status in 2009.

    • Nero dAvola

      • A native varietal of Sicily, this grape was virtually unheard of a few years ago. Now, the quality of the wine is improving steadily and it is becoming increasingly popular on the international market for its plummy fruit and sweet tannins.

    • Dolcetto

      • This grape is called "Little Sweet One", because it is easy to grow and produces great wines for everyday drinking. It is grown alongside the Barbera and Nebbiola grapes in Piedmont and produces wine with flavors of concord grape, wild blackberries and herbs.

    • Negroamaro

      • Translated, the name means "Black and Bitter". It is grown extensively in the region of Puglia where it is used to produce the Salento wines: spicy, toasty, and full of dark red fruits.

    • Aglianico

      • Considered by many to be the "Noble Varietal of the south" Aglianico grapes are primarily grown in the regions of Campania and Basilicata. The name is derived from Hellenic, so the grape is considered to be a Greek transplant. Thick skinned and spicy, the wines are often both rustic and powerful.

    • Sagrantino

      • This grape is native to Umbria. It is only planted on 250 hectares, but the wines produced from it are world-renowned. Inky purple, with rustic brooding fruit and heavy tannins, these wines can age for many years.

    • Malvasia Nera

      • Red Malvasia varietal from Piedmont. A sweet and perfumed wine, sometimes elaborated in the passito style.

Other major red varieties are Ciliegolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Primitivo (Zinfandel in California), Refosco, Schiava, Schiopettino, Teroldego, and Uva di Troia. "International" varietals such as Merlot, Cabernet Sauvignon, Syrah, and Cabernet Franc are also widely grown.

  • Italian White Grapes
    • Catarratto

      • This is the most widely planted white varietal in Salaparuta, south western Sicily.

    • Trebbiano

      • This is the most widely planted white varietal in Italy. It is grown throughout the country, with a special focus on the wines from Abruzzo and from Lazio, including Frascati. Mostly, they are pale, easy drinking wines, but trebbiano from producers such as Valentini have been known to age for 15+ years. It is known as Ugni Blanc in France.

    • Moscato

      • Grown mainly in Piedmont, it is mainly used in the slightly-sparkling (frizzante), semi-sweet Moscato d"Asti. Not to be confused with moscato giallo and moscato rosa, two Germanic varietals that are grown in Trentino- Alto-Adige.

    • Nuragus

      • An ancient Phoenician varietal found in southern Sardegna. Light and tart wines that are drunk as an apertif in their homeland.

    • Pinot Grigio

      • A hugely successful commercial grape (known as Pinot Gris in France), its wines are characterized by crispness and cleanness. As a hugely mass-produced wine, it is usually delicate and mild, but in a good producers" hands, the wine can grow more full-bodied and complex. The main problem with the grape is that to satisfy the commercial demand, the grapes are harvested too early every year, leading to wines without character.

    • Tocai Friulano

      • A varietal distantly related to Sauvignon Blanc, it yields the top wine of Friuli, full of peachiness and minerality. Currently, there is a bit of controversy regarding the name, as the EC has demanded it changed to avoid confusion with the Tokay dessert wine from Hungary.

    • Ribolla Gialla

      • A Slovenian grape that now makes its home in Friuli, these wines are decidedly old-world, with aromas of pineapple and mustiness.

    • Arneis

      • A crisp and floral varietal from Piedmont, which has been grown there since the 15th century.

    • Malvasia Bianca

      • Another white varietal that peeks up in all corners of Italy with a wide variety of clones and mutations. Can range from easy quaffers to funky, musty whites.

    • Pigato

      • A heavily acidic varietal from Liguria, the wines are vinified to pair with a cuisine rich in seafood.

    • Fiano
      • Grown on the southwest coast of Italy, the wines from this grape can be described as dewy and herbal, often with notes of pinenut and pesto.
    • Garganega

      • The main grape varietal for wines labeled Soave, this is a crisp, dry white wine from the Veneto wine region of Italy. It"s a very popular wine that hails from northeast Italy around the city of Verona. Currently, there are over 3,500 distinct producers of Soave.

    • Vermentino

      • This is widely planted in northern Sardinia and also found in Tuscan and Ligurian coastal districts. Wines are particularly popular to accompany fish and seafood.

    • Verdicchio

      • This is grown in the areas of Castelli di Jesi and Matelica in the Marche region and gives its name to the varietal white wine made from it. The name comes from "verde" (green). The white wines are noted for their high acidity and a characteristic nutty flavour with a hint of honey.

Other important whites include Carricante, Catarratto, Coda de Volpe, Cortese, Falanghina, Grechetto, Grillo, Inzolia, Picolit, Traminer, Verduzzo, and Vernaccia. As far as non-native varietals, the Italians plant Chardonnay, Gewürztraminer (sometimes called traminer aromatico), Riesling, Petite Arvine, and many others.

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