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Vermouth
Vermouth (/vərˈmuːθ/, UK also /ˈvɜːməθ/) is an Italian aromatized, fortified wine, flavored with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored, produced mainly in Italy, France and Spain. The modern versions of the beverage were first produced in the mid- to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, it was later served as an apéritif, with fashionable cafés in Turin serving it to guests around the clock. In the late 19th century, it became popular with bartenders as a key ingredient for cocktails, such as the martini, the Manhattan, the Rob Roy, and negroni. In addition to being consumed as an apéritif or cocktail ingredient, vermouth is sometimes used as an alternative to white wine in cooking.
Historically, the two main types of vermouth are sweet and dry. Responding to demand and competition, vermouth manufacturers have created additional styles, including extra-dry white, sweet white (blanc or bianco), red (rosso), amber, and rosé.
Vermouth is produced by starting with a base of neutral grape wine or unfermented wine must. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine, base wine plus spirit, or spirit only – which may be redistilled before adding to the wine or unfermented wine must. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style.
Italian, French and Spanish companies produce most of the vermouth consumed throughout the world.
Consumption of wines fortified with herbs or roots is believed to have begun in China at least as early as the Shang and Western Zhou dynasties (1250–1000 BC). The extra ingredients were added to wine to make it a medicinal drink. Medicinal drinks made by the alcoholic fermentation of herbs and sugars are mentioned in early Indian texts on medicine, though this does not imply that European vermouths originated from ancient Chinese and Indian drinks. Recipes for infusing white wine date back to ancient Greece from around 400 BC. A popular ingredient was wormwood, based on the belief that it was effective at treating stomach disorders and intestinal parasites.[citation needed]
It was commonly used in Hungary at least since the 15th century with different species of artemisia plants, such as mugwort or wormwood and other spices such as mustard seeds, horseradish, elfdock, etc. Wormwood is called üröm or irem in Hungarian, hence the drink is called ürmös (wormwoodish) or ürmösbor (wormwoodish wine). In the 16th century, it was used with imported spices, too, including cinnamon, clove, etc. It was well known for healing stomach and digestion problems.
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. Around 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. By the mid-17th century, the drink was being consumed in England under the name "vermouth", which has been the common name for the beverage until the present day.
Over time, two distinct versions of vermouth became established, one pale, dry, and bitter, and the other red and sweeter. Merchant Antonio Benedetto Carpano introduced the first sweet vermouth in 1786 in Turin, Italy. The drink reportedly quickly became popular with the royal court of Turin. Around 1800 to 1813, the first pale, dry vermouth was produced in France by Joseph Noilly. However, not all pale vermouths produced over time have been dry, and not all red vermouths have been sweet.
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Vermouth
Vermouth (/vərˈmuːθ/, UK also /ˈvɜːməθ/) is an Italian aromatized, fortified wine, flavored with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored, produced mainly in Italy, France and Spain. The modern versions of the beverage were first produced in the mid- to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, it was later served as an apéritif, with fashionable cafés in Turin serving it to guests around the clock. In the late 19th century, it became popular with bartenders as a key ingredient for cocktails, such as the martini, the Manhattan, the Rob Roy, and negroni. In addition to being consumed as an apéritif or cocktail ingredient, vermouth is sometimes used as an alternative to white wine in cooking.
Historically, the two main types of vermouth are sweet and dry. Responding to demand and competition, vermouth manufacturers have created additional styles, including extra-dry white, sweet white (blanc or bianco), red (rosso), amber, and rosé.
Vermouth is produced by starting with a base of neutral grape wine or unfermented wine must. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine, base wine plus spirit, or spirit only – which may be redistilled before adding to the wine or unfermented wine must. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style.
Italian, French and Spanish companies produce most of the vermouth consumed throughout the world.
Consumption of wines fortified with herbs or roots is believed to have begun in China at least as early as the Shang and Western Zhou dynasties (1250–1000 BC). The extra ingredients were added to wine to make it a medicinal drink. Medicinal drinks made by the alcoholic fermentation of herbs and sugars are mentioned in early Indian texts on medicine, though this does not imply that European vermouths originated from ancient Chinese and Indian drinks. Recipes for infusing white wine date back to ancient Greece from around 400 BC. A popular ingredient was wormwood, based on the belief that it was effective at treating stomach disorders and intestinal parasites.[citation needed]
It was commonly used in Hungary at least since the 15th century with different species of artemisia plants, such as mugwort or wormwood and other spices such as mustard seeds, horseradish, elfdock, etc. Wormwood is called üröm or irem in Hungarian, hence the drink is called ürmös (wormwoodish) or ürmösbor (wormwoodish wine). In the 16th century, it was used with imported spices, too, including cinnamon, clove, etc. It was well known for healing stomach and digestion problems.
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. Around 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. By the mid-17th century, the drink was being consumed in England under the name "vermouth", which has been the common name for the beverage until the present day.
Over time, two distinct versions of vermouth became established, one pale, dry, and bitter, and the other red and sweeter. Merchant Antonio Benedetto Carpano introduced the first sweet vermouth in 1786 in Turin, Italy. The drink reportedly quickly became popular with the royal court of Turin. Around 1800 to 1813, the first pale, dry vermouth was produced in France by Joseph Noilly. However, not all pale vermouths produced over time have been dry, and not all red vermouths have been sweet.