Buy shares in sherry and port now.” Wine writer Mike Bennie is on the same page. “There’s an undercurrent of winemakers who are fermenting their wine with botanicals and herbs in efforts to chase down the delicious but not so lucrative vermouth market.
«Hay un trasfondo de enólogos que son la fermentación su vino con hierbas y botánicos en esfuerzos para perseguir el mercado vermut delicioso pero no tan lucrativa.