Several wine grapes, including Clairette blanche, Piquepoul, Bianchetta Trevigiana, [27] Catarratto and Trebbiano, are generally used as the base ingredients for vermouths. From these grapes, a low-alcohol white wine is produced by vermouth manufacturers. The wine may be aged for a short while before the addition of other ingredients. For sweet vermouths, sugar syrup is added before the wine is fortified with extra alcohol. The added alcohol is usually a neutral grape spirit, but may also come from vegetable sources such as sugar beets. The wine is then placed in large barrels or tanks to which the dry ingredients have already been added. The mixture is stirred at intervals until the dry ingredients have been absorbed and the drink is ready for bottling. Red vermouths can derive their color from botanicals, added red wine, or sometimes from caramel color. Rose-colored vermouth uses red and white wines as its base. [28] Most vermouths are bottled at between 16% and 18% ABV, as compared with the 9–14% ABV of most unfortified wines. [5] [29] [30]

Firstly, the main difference between most vermouths is whether it is considered sweet or dry. Much like Champagne, this depends on the amount of sugar syrup added, which takes place just being being fortified with the neutral spirit. Kloster, Darron (9 June 2023). "Esquimalt-made vermouths win world's best awards in London". Times Colonist. Victoria: Glacier Media Group. Archived from the original on 19 June 2023 . Retrieved 19 June 2023. Each was tried blind, to prevent brand bias, and neat, with the whites chilled and the reds served at room temperature. They were looking for an exciting array of botanicals that would work well in a number of serves. According to Stuart Walton and Brian Glover, vermouth "is as far removed from the natural produce of the vine as it is possible for a fortified wine to get." [15] Modern use [ edit ] Beverage [ edit ]The Cinzano family began production in 1757 in Turin. Their Bianco product is sweet, pale vermouth. [5] [51] In addition to pale and red vermouths, there exist golden and rosé versions, but these are not as internationally popular. The region of Chambéry in France has received an appellation d'origine contrôlée for its vermouths, which is where the blanc style originated and also includes a strawberry-flavored version called Chambéryzette. [33] [34] Lillet, St. Raphael [ fr] and Dubonnet are fortified wines similar to vermouth, but are usually considered separate products. [33] [35] The two predominant styles of vermouth – the red, Italian rosso and the dry, white vermouth from France – were created and commercialized more than two centuries ago. [36] San Francisco World Spirits Competition Results" (PDF). San Francisco World Spirits Competition . Retrieved 21 June 2023.

Like stepping into an herb garden, Cinzano’s subtle notes of oregano and mint are ever-present next to a bright undertone of citrus,” says Max Green, owner and bartender at Blue Quarter in New York City. “Make yourself a refreshing 50/50 martini to chill out on a cool autumn afternoon, or replace the rum in a mojito.” In 1786, another Italian merchant by the name of Antonio Benedetto Carpano introduced a sweet vermouth to Torino. By this time, wormwood wine was being enjoyed in England and was being commonly referred to as “Vermouth” since it arrived via the French. Rob Vogel, the bar manager at Baltimore’s Monarque, seconds this. “I enjoy its intense floral-forward and green herb-driven flavors," he says. "When using La Quintinye Royal in a martini, I add lemon peel, three anise pods, and a sprig of rosemary while stirring the mixing glass. I recommend adding botanicals, herbs, and spices that accentuate the vermouth of your choosing.”Meanwhile, Rosé or Rosato vermouth is rarer but will usually use a combination of red and white wine for the initial base. Although a relatively newer variety, it’s growing in popularity as it tends to offer a combination of both flavours. The brand's flagship vermouth, Cocchi di Torino, is a sweet vermouth still being produced in adherence to the original recipe invented by Giulio Cocchi, himself. It utilizes a plethora of herbs and spices, including gentian, artemisia, quinine bark, and rhubarb, to name a few. The main components of Cocchi di Torino are its vibrant citrus and mellowing spices, the two coming together to make this rich, well-rounded, wonderfully aromatic vermouth. The recipe also includes added sugars, which are brown by fire to caramelize and enhance the amber color and wood flavor. Feiring, Alice (12 February 2013). "American Vermouth: Anything Goes". The New York Times . Retrieved 23 March 2017. World Vermouth Awards". The World Drinks Awards. Paragraph Publishing Ltd. Archived from the original on 21 June 2023 . Retrieved 20 June 2023.

Historically, vermouth was predominantly made in the Italian Piedmont region. Given that this neighbours with France, it also has an intriguing French heritage too. To find the best vermouth, the Good Housekeeping Institute’s panel of 10 WSET-trained experts and consumers tried 34 white, red and rosé bottles from the leading supermarkets and big brands. While there is some truth in some of this, its benefits were largely due to the botanicals. One of the main ingredients that was beneficial was actually the wormwood, which is known to help with infections, Crohn’s dises, and dyspepsia. Walton, Stuart; Glover, Brian (1998). The Ultimate Encyclopedia of Wine, Beer, Spirits & Liqueurs. London: Lorenz Books. ISBN 978-0-7548-0334-8.The name "vermouth" is the French pronunciation of the German word Wermut for wormwood that has been used as an ingredient in the drink over its history. Fortified wines containing wormwood as a principal ingredient existed in Germany around the 16th century. At about this time, an Italian merchant named D'Alessio began producing a similar product in Piedmont as a "wormwood wine". D'Alessio's version of the libation contained other botanical ingredients in addition to wormwood. Competing brands developed shortly thereafter in eastern and southeastern France, containing their own proprietary mix of ingredients, including herbs, roots, bark, and spices. [5] [15] [16] Use dry vermouth wherever you would use white wine. It's a versatile ingredient that can be used with vegetables, beef, or fish when braising, poaching, or simmering.

Viera, Lauren (18 May 2011). "The straight truth about vermouth" (Newspaper article). Chicago Tribune. Tony W. Hunter . Retrieved 19 May 2011. Amerine, Maynard Andrew (1974). Vermouth: An Annotated Bibliography. University of California (System), Division of Agricultural Sciences. ISBN 978-0-931876-20-2. {{ cite book}}: |work= ignored ( help) Made in France, this company is thought to be the first to ever use Pineau des Charentes as the base of its vermouth. a b c "Vermouth". Moscow Times Bar Guide. Sanoma. 19 May 2011. Archived from the original on 7 June 2012 . Retrieved 19 May 2011.

How To Serve & Drink Vermouth

Interestingly, most martini variants that use the name or “tini” suffix don’t always feature vermouth. For instance, an appletini substitutes the vermouth for apple sour. Vodka Martini