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Revision as of 08:04, 17 May 2011 editNimmolo (talk | contribs)168 edits Added herbs and customary usage from the Italian version of this page, with references. Styles and uses combined above "cocktails".← Previous edit Revision as of 00:22, 21 May 2011 edit undoCla68 (talk | contribs)Autopatrolled, Pending changes reviewers48,127 edits →Beverage: wordingNext edit →
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] ] dry vermouth]]
'''Vermouth''' (pronounced 'ver-məθ or {{IPA-en|vərˈmuːθ|}} ) is a ], flavored with aromatic ]s, ]s and ]s ("aromatized" in the trade) such as ], ], ], ], ] and ].<ref name="chronicle">{{cite news |first=Paul |last=Clarke |title=The Truth About Vermouth: The secret ingredient in today's top cocktails remains misunderstood |url=http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/08/15/WI0111LMMB.DTL |work=San Francisco Chronicle |date=15 August 2008 |accessdate=6 April 2009 }}</ref> Some vermouth is sweetened; unsweetened, or "dry" vermouth tends to be bitter. Vermouth is widely enjoyed in Europe as an ] beverage in its own right; in America it is primarily used in cooking and as an ingredient in a wide variety of drink cocktails.<ref name="chronicle" /> '''Vermouth''' (pronounced 'ver-məθ or {{IPA-en|vərˈmuːθ|}} ) is a ] flavored with various dry ingredients. The word "vermouth" comes from the German word ''Wermuth'' for ] which has been used as an ingredient in the drink over its history. The modern versions of the drink were first produced around the late 1700s and early 1800s in Italy and France. Vermouth was consumed as a medicinal drink until the latter 1800s when it became an important ingredient in many of the first, classic ]s, such as the ].


Grape wine is used as the base ingredient for vermouth. Each manufacturer then adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic ]s, ]s, and ]s, to the base wine, which is then bottled and sold. Two main types of vermouth, sweet and dry, are produced. In addition, vermouth comes in various colors, but primarily pale or red. In addition to being consumed as a drink or cocktail ingredient, vermouth is sometimes used as a substitute for white wine in cooking. Several French and Italian companies produce most of the vermouth consumed throughout the world.
==History==
The person credited with inventing the modern vermouth recipe, ] from ], ], chose to name his concoction "vermouth" in 1786 because he was inspired by a ] wine flavoured with ], a herb also famously used in ] ].<ref>http://casadeltequila.ch/index.php?main_page=product_info&products_id=269</ref><ref>''wermut'' at and ]</ref> The modern German word ''Wermut'' (''Wermuth'' in the spelling of Carpano's time) means both ''wormwood'' and ''vermouth''.


==Etymology and history==
Many of the herbs in vermouth, including wormwood, quinine, clove, cinnamon, ginger, star anise, fennel, dittany, hyssop, lemon balm, hops, elderflower, saffron, angelica root, nutmeg, citrus peel, coriander, sage, basil, thyme, chamomile, gentian, aloe and juniper berry, were added to impart qualities considered medicinal or "tonic." Wormwood and many of these herbs have been added to wine as ] and ] since antiquity, as recommended by physicians such as ].<ref name="chronicle" />
The name "vermouth" comes from the German word ''Wermuth'' for ]. Fortified wines containing wormwood as a principle ingredient existed in Germany around the 1500s. An Italian merchant, named D'Alessio, around the same time began producing a similar product in ] as a "wormwood wine." By the mid-1600s, the drink was popular in England under the name "vermouth" which has been the common name for the drink until the present day.<ref>Walton and Glover, p. 496; Herbst, p. 349; See ''wermut'' at and ]</ref>


Consumption of wines fortified with herbs and/or roots is believed to have begun in ] around 400 ]. The extra ingredients were added to wine to make it a medicinal drink, but may have also had the purpose of masking foul odors and flavors as the wine spoiled over time. A popular ingredient was wormwood, based on the belief that it was effective at treating stomach disorders and ]s. D'Alessio's version of the drink contained other botannical ingredients in addition to wormwood. Competing brands developed shortly thereafter in eastern and southeastern France contained their own, proprietary mix of ingredients, including herbs, roots, and spices.<ref>Walton and Glover, p. 496; Herbst, p. 349; Clarke</ref>
Over time, several companies produced versions of the drink, including ], ], and ]. The variations included red and white versions. The manufacturers, however, generally use the same white wine grapes, ] and ], as the base for the drink. The darker coloring of red vermouth is usually accomplished by ].<ref>Bettridge, Jack, "Italy's Gift to Bartenders", '']'', 30 April 2011, p. 32.</ref>


Over time, two distinct versions of vermouth became established, one pale, dry, and bitter, and the other red and sweeter. The first sweet vermouth was introduced in 1786 in ] by merchant ]. The drink reportedly quickly became popular with the court of the king of Turin.<ref>Walton and Glover, p. 497; Herbst, p. 349; Clarke; ''Moscow Times''</ref> The first pale, dry vermouth was produced in France by Joseph Noilly sometime between 1800 and 1813.<ref>Walton and Glover, p. 497; Herbst, p. 349; Clarke</ref> However, not all pale vermouths produced over time have been dry, and not all red vermouths have been sweet.<ref>Clarke</ref>
In the countries where vermouth is made, it is esteemed for its delicate and slightly bitter herbal flavors, but vermouth in America often is perceived to be an ] drink produced to "mask" the "inferior" wine supposedly used in its production.<ref>Bettridge, Jack, "Italy's Gift to Bartenders", '']'', 30 April 2011, p. 32.</ref> This misconception is belied by the expense and care involved in producing fine vermouths; very light white wines and unaged brandy are chosen because the added herbs would overpower more complex wines and spirits.<ref name="chronicle" /> As attitudes in America change, American wineries are starting to produce finer vermouths.<ref name="chronicle" />


]The popularity of vermouth as a medicinal liquour waned by end of the 19th century. The advent of cocktails around this same time period, however, found a new use for the drink. ] found that vermouth was the ideal mixer for many cocktails, including two of the original, most famous cocktails of all time, the ] (beginning in the 1860s) and the ] (beginning around 1874). In addition, the popular Vermouth Cocktail, first appearing in 1869, consisted of chilled vermouth and a twist of lemon peel with the occasional addition of small amounts of ] or ]. The popularity of vermouth-heavy cocktails, often using twice as much vermouth as gin or whiskey, continued through the 1880s and 1890s. Although the amount of vermouth used in cocktail recipes has somewhat declined, it is still used today as an ingredient in many popular cocktails, and for that reason demand for the drink has remained fairly steady through the 20th and into the 21st centuries.<ref>Walton and Glover, p. 498; Krader, pp. 120, 129; Herbst, pp. 231, 235–236; Clarke</ref>
The first cocktails using vermouth as a mixer probably originated in the United States in the late 19th century. The first cocktails, such as the Manhattan and the Martini, used sweeter vermouths. In the early 20th century, dryer French vermouths began to be used in Martinis. The term, "dry Martini" originally meant using a dryer vermouth as a mixer, not using less vermouth, as the term is used today.<ref>Bettridge, Jack, "Italy's Gift to Bartenders", '']'', 30 April 2011, p. 32.</ref>


==Styles and Uses== ==Production, ingredients, and flavors==
According to Stuart Walton and Brian Glover, vermouth, "is as far removed from the natural produce of the vine as it is possible for for a fortified wine to get."<ref>Walton and Glover, p. 496</ref> They add that there is no special ]ship of vermouth, as it is an, "everyday product made to a consistent and unchanging recipe by each manufacturer."<ref>Walton and Glover, p. 496</ref>
There are three general styles of vermouth, in order from driest to sweetest: extra dry, bianco/white, and sweet/red. Sweet red vermouth is consumed as an ], often ], or as a "thirst quencher," diluted with cold water - as well as in mixed drinks like the ].<ref>http://www.comune.torino.it/canaleturismo/it/curiosare/vermouth.htm</ref> Dry white vermouth, along with ], is a key ingredient in the mixing of ]s. Red vermouths are sometimes referred to as Italian vermouths and white vermouths as French vermouths, although not all Italian vermouths are red and not all French vermouths are white.<ref>Bettridge, Jack, "Italy's Gift to Bartenders", '']'', 30 April 2011, p. 32.</ref>


Several wine grapes, including ], ], ] and ], are generally used as the base ingredients for vermouths. From these grapes a low-alcohol ] is produced by vermouth manufacturers. The wine may be aged for a short while before the addition of other ingredients. For sweet vermouths, ] is added before the wine is fortified with extra alchohol. The added alcohol is usually ], but may also come from vegetable sources such as ]s. The wine is then placed in large barrels or tanks to which the dry ingredients have already been added. The mixture is stirred off-and-on until the dry ingredients have been absorbed and the drink is ready for bottling. ] is added to make red vermouths. Most vermouths are bottled at 17% ], as compared with the 9-12% ABV of most unfortified wines.<ref>Walton and Glover, p. 499; Bettridge; Clarke</ref>
In addition to creating cocktails, vermouth can be used in place of white wine in cooking. Since it is fortified and shelf-stable while kept chilled, it makes a good substitute to keep on hand for cooking purposes since it will not sour as white wine. Vermouth is often used in poultry dishes; such as in the classic dish "Chicken Vermouth". An opened bottle of Vermouth will gradually deteriorate, however, even if refrigerated.<ref>Bettridge, Jack, "Italy's Gift to Bartenders", '']'', 30 April 2011, p. 32.</ref>


Dry ingredients often used in vermouths include ], ], ], ], ], ], ], ], ], ], and ]. The prohibition of wormwood as a drink ingredient in the early 20th century in some countries sharply reduced its use in vermouth, but small amounts of the herb are still sometimes included. Vermouth brand recipes vary, with most manufacturers marketing their own unique flavor and version of the drink.<ref>Walton and Glover, p. 497; Clarke</ref> Vermouth manufacturers keep their recipes for the drink secret.<ref>''Moscow Times''</ref>
===Cocktails===
Vermouth is used in many ]s, where it serves as a moderating agent to reduce the percentage of alcohol by volume in the drink and provide a herbal flavor. In his book ''The Joy of Mixology'', Gary Regan categorizes these drinks as "French-Italian cocktails" because dry vermouth was traditionally referred to as French vermouth and sweet vermouth was traditionally referred to as Italian vermouth. The most well-known cocktails containing vermouth are the ] and the ].


Sweet vermouths usually contain 10-15% sugar. The sugar content in dry vermouths generally does not exceed 4%. Dry vermouths usually are lighter in body than sweet vermouths.<ref>''Moscow Times''</ref>
==Cocktails containing vermouth==
* '''Algonquin''' — rye, dry vermouth, ] juice
* '''Bamboo''' — dry sherry, dry vermouth
* '''Blood and Sand Cocktail''' — Scotch, sweet vermouth, orange juice, cherry-flavored brandy
* ''']''' — gin, dry vermouth, sweet vermouth, and orange juice
* '''Crystal Bronx''' - sweet vermouth, orange juice, dry vermouth and soda water
<div id="Chocolate Soldier" />
* '''Chocolate Soldier''' — gin, vermouth, juice of half a ], shaken
* '''Corpse Reviver #1''' — brandy, apple brandy, and sweet vermouth
* ''']''' — gin and dry vermouth, garnished with pearl cocktail onions
* '''Income Tax Cocktail''' — gin, dry vermouth, sweet vermouth, orange juice, and aromatic bitters
* '''Ingrid''' - 2/3 beer and 1/3 vermouth
* '''Man O'War''' — bourbon, curaçao, sweet vermouth, lemon juice, garnished with an orange slice and a lemon slice. Named after the racehorse ].
* '''Martinez''' — gin, sweet vermouth, aromatic bitters, sugar syrup
* ''']''' — gin or vodka and dry vermouth
* ''']''' — rye or Canadian whisky, sweet vermouth, and ]
* ''']''' — equal parts gin, sweet vermouth, and ]
<div id="Pall Mall" />
* '''Mephisto''' — gin, dry and sweet (perfect) vermouth, orange bitters, absinthe, simple syrup and Scotch Whisky.
* '''Pall Mall''' — gin, sweet vermouth, vermouth, and white cream de cacao
* ''']''' — Scotch whisky, sweet vermouth and a dash of ]
* ''']''' — gin, dry vermouth, sweet vermouth, orange juice, orange liqueur, and orange bitters.<ref name = "Haigh">{{cite book
| title = Vintage Spirits and Forgotten Cocktails
| author = Ted Haigh
| publisher = Quarry Books
| pages = 144
| year = 2004
| ISBN = 1592530680
}}</ref>
* '''Nice Communist''' — Sweet Vermouth, Vanilla Vodka, and Apple juice.
* '''El Presidente''' — Rum, ], dry vermouth, and grenadine.<ref name = "Curtis">Curtis,Wayne (May. 1, 2006). . ''Lost Magazine''.</ref>


In addition to pale and red vermouths, there exists golden and rose′ versions, but these are not as internationally popular. The region of ] in France has received an ] for its vermouths, which include a strawberry-flavored version called Chambéryzette.<ref>Walton and Glover, pp. 498–499; Ward</ref> ] and ] are fortified wines similar to vermouth, but are usually considered separate products.<ref>Walton and Glover, pp. 498–499; Viera</ref>
==See also==

*]
The term "Italian vermouth" is often used to refer to red-colored, mildly bitter, and slightly sweet vermouths. These types of vermouths have also been called "rosso."<ref>Clarke</ref> The label "French vermouth" generally refers to pale, dry vermouths that are more bitter than sweet vermouths. The extra bitterness is often obtained by using ] and/or bitter orange peel in the drink recipe.<ref>Clarke</ref> Bianco is a name given to a type of pale, sweeter vermouth.<ref>Clarke</ref>
*]

*]
==Modern use==
*]
===Beverage===
*]
Most cocktails using vermouth, and when drinking vermouth by itself, are ]s, although sometimes drank as digestifs. Vermouth is used as a mixer in many different cocktails, as early mixologists found it ideal for lowering the alcohol content of cocktails with strong spirits as their base, for providing a pleasant herbal flavor and aroma, and for accentuating the flavors in the base liquor. As previously stated, vermouth is an ingredient in the Martini, one of the most popular and well-known cocktails. At first, Martinis used sweet vermouth. Around 1904, however, dryer French vermouths began to be used in the cocktail. The term, "dry Martini" originally meant using a dryer vermouth as a mixer, not using less vermouth, as the term is used today.<ref>Walton and Glover, pp. 496, 499; Bettridge; Krader, p. 120; Cole</ref>
*]

*]
] Rosso (taller bottle at right) was used as the vermouth ingredient.]]]'s book, ''The Ultimate A-To-Z Bar Guide'', lists 112 cocktails using dry vermouth and 82 containing sweet vermouth.<ref>Herbst, pp. 378–380</ref> Notable cocktails using either dry or sweet vermouth or both include the ],<ref>Herbst, pp. 62–63</ref> ],<ref>Krader, p. 129 states this cocktail appeared around 1934</ref> ],<ref>Herbst, p. 237</ref> ],<ref>Krader, p. 129</ref> ],<ref>Krader, p. 123 states that this cocktail originated around 1900</ref> ],<ref>Herbst, p. 291</ref> and ].<ref>Herbst, p. 293</ref> Variations of cocktail recipes using equal portions of dry and sweet vermouths are called ''perfect'', as in a ''Perfect Manhattan''.<ref>Herbst, p. 349</ref>
*]

The popularity of vermouth in the United States and Great Britain has declined since the mid-20th century, but is still used in those countries in many classic cocktails such as the Manhattan, albeit in smaller amounts. The drink is more popular in other parts of Europe, such as Italy and France, where it is often consumed by itself as an apéritif.<ref>Clarke</ref>

===Cooking===
Vermouth can be used as a substitute for white wine in food recipes.<ref>Ward</ref> The herbs in dry vermouth reportedly make it an attractive ingredient in sauces for fish dishes or as a marinade for other meats, including pork and chicken.<ref>Walton and Glover, p. 499; Cicero; '']'', "Dinner in minutes: Roasted chicken flavored with sage and vermouth", 24 April 2002</ref>

Because vermouth is fortified, an opened bottle will not sour as quickly as white wine. Opened vermouth, however, will gradually deteriorate over time. ]s recommend that opened bottles of vermouth be consumed within one to three months and should be kept refrigerated to slow oxidation.<ref>Bettridge; Clarke; Cole</ref>

==Major brands==
The Carpano family continues to operate as an important brand of vermouth. Their ] is a deep red vermouth with sweet and bitter flavors. The company also produces the Antica Formula brand, a bitter, rich version of vermouth.<ref>Walton and Glover, pp. 497, 499; Clarke; Viera; Bettridge</ref> Other Italian producers are Riccadonna, Boissiere, Gallo, and ].<ref>Walton and Glover, p. 498; Clarke; Viera</ref>

The ] family began production in 1816 in Turin. Their Bianco product is a popular sweet, pale vermouth.<ref>Walton and Glover, pp. 497–498; Clarke</ref> Other offerings from Cinzano include a sweet Rouge and a pale Extra Dry.<ref>Viera</ref> Also based in Turin is ], the top international brand of vermouth, which started in 1863 and produces both dry and sweet vermouths, but is most known for its Rosso.<ref>Walton and Glover, pp. 496, 498; Clarke; '']'' (14 May 2010), "The Week: Advertising News - Smirnoff is Power's top drink" states that in 2010 Martini was ranked fourth on the list of leading global drinks brand</ref> Cinzano and Martini & Rossi also produce rose′ vermouths which are mainly distributed in Italy and France.<ref>Clarke; Bettridge</ref>

], based in southern France, is primarily known for its dry, pale vermouths, but also produces a sweeter version. The company was founded by Joseph Noilly in 1813. By 1855, Joseph's son, Louis, and his brother-in-law, Claudius Prat, were producing Noilly Prat dry vermouth in ].<ref>Walton and Glover, pp. 497–498; Clarke; Bettridge</ref> Another French producer is Dolin, known for lighter vermouths.<ref>Clarke; Ward; Bettridge</ref>

Vya, established in 1999, is an American vermouth produced in ]. Vya's drink is made from ] grapes combined with ] and dry ingredients to make a rich, spicy vermouth.<ref>Clarke</ref> Two other California vermouth producers include Sutton Cellars and King Eider.<ref>Cole</ref>

==Notes==
{{reflist}}


==References== ==References==
*{{Citation
{{Reflist}}
| last = Bettridge
| first = Jack
| title = Italy's Gift to Bartenders
| journal = ]
| volume =
| pages = 27
| date = 30 April 2011
| year = 2011
}}
*{{cite web
| last = Cicero
| first = Linda
| date= 5 January 2010
| url = http://seattletimes.nwsource.com/html/foodwine/2010707899_web06porkroast.html
| title = Recipes: Roast Pork with Vermouth and Olives and Bishop's Bread
| format = Newspaper article
| work = ]
| publisher = Frank A. Blethen
| accessdate = 19 May 2011
}}
*{{cite web
| last = Clarke
| first = Paul
| date= 15 August 2008
| url = http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/08/15/WI0111LMMB.DTL
| title = The Truth About Vermouth: The secret ingredient in today's top cocktails remains misunderstood
| format = Newspaper article
| work = ]
| publisher = ]
| accessdate = 16 May 2011
}}
*{{cite web
| last = Cole
| first = Katherine
| date= 18 January 2011
| url = http://www.oregonlive.com/foodday/index.ssf/2011/01/two_local_producers_help_boost.html
| title = Two local producers help boost vermouth's revival
| format = Newspaper article
| work = ]
| publisher = ]
| accessdate = 19 May 2011
}}
*{{cite book
| last = Herbst
| first = Sharon Tyler
| authorlink = Sharon Tyler Herbst
| coauthors = Ron Herbst
| year = 1998
| title = The Ultimate A-To-Z Bar Guide
| publisher = ]
| location = New York
| isbn = 0-7679-0197-5 (pbk.)
}}
*{{cite book
| last = Krader
| first = Kate (Editor)
| coauthors =
| year = 2009
| title = Cocktails '09
| publisher = ], ]
| location = New York
| isbn = 978-1-60320-811-6
}}
*{{cite web
| last =
| first =
| date= 19 May 2011
| url = http://www.themoscowtimes.com/guides/bar/eng/drinks/vermouth.html
| title = Vermouth
| format =
| work = ] Bar Guide
| publisher = ]
| accessdate = 19 May 2011
}}
*{{cite web
| last = Viera
| first = Lauren
| date= 18 May 2011
| url = http://www.chicagotribune.com/sns-food-recipes-drinks-vermouth,0,1336345.story
| title = The straight truth about vermouth
| format = Newspaper article
| work = ]
| publisher = Tony W. Hunter
| accessdate = 19 May 2011
}}
*{{cite book
| last = Walton
| first = Stuart
| coauthors = Brian Glover
| year = 1998
| title = The Ultimate Encyclopedia of Wine, Beer, Spirits & Liqueurs
| publisher = Lorenz Books
| location = London
| isbn = 0-7548-0334-1
}}
*{{cite web
| last = Ward
| first = Bill
| date= 10 March 2010
| url = http://www.startribune.com/lifestyle/taste/87241377.html
| title = Beyond martinis, vermouth can shine
| format = Newspaper article
| work = ]
| publisher = Michael J. Klingensmith
| accessdate = 19 May 2011
}}

==Further information==
*{{cite book
| last = Amerine
| first = Maynard Andrew
| coauthors = ] (System), Division of Agricultural Sciences
| year = 1974
| title = Vermouth: An Annotated Bibliography
| publisher = ANR Publications
| location =
| isbn = 9780931876202
}}
*{{cite book
| last = Rizzo
| first = Francesco
| year = 1955
| title = La fabbricazione del vermouth
| publisher = Edizioni Agricole
| language = Italian
| location =
| isbn =
}}
*{{cite book
| last = Strucchi
| first = Arnaldo
| year = 1907
| title = Il vermouth di Torino: monografia, con 18 incisioni e 12 tavole fototipiche
| publisher = Tip. e Litografia C. Cassone
| language = Italian
| location =
| isbn =
}}


{{Wines}} {{Wines}}
{{Use dmy dates|date=January 2011}}


] ]

Revision as of 00:22, 21 May 2011

A bottle of Noilly Prat dry vermouth

Vermouth (pronounced 'ver-məθ or Template:IPA-en ) is a fortified wine flavored with various dry ingredients. The word "vermouth" comes from the German word Wermuth for wormwood which has been used as an ingredient in the drink over its history. The modern versions of the drink were first produced around the late 1700s and early 1800s in Italy and France. Vermouth was consumed as a medicinal drink until the latter 1800s when it became an important ingredient in many of the first, classic cocktails, such as the Martini.

Grape wine is used as the base ingredient for vermouth. Each manufacturer then adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine, which is then bottled and sold. Two main types of vermouth, sweet and dry, are produced. In addition, vermouth comes in various colors, but primarily pale or red. In addition to being consumed as a drink or cocktail ingredient, vermouth is sometimes used as a substitute for white wine in cooking. Several French and Italian companies produce most of the vermouth consumed throughout the world.

Etymology and history

The name "vermouth" comes from the German word Wermuth for wormwood. Fortified wines containing wormwood as a principle ingredient existed in Germany around the 1500s. An Italian merchant, named D'Alessio, around the same time began producing a similar product in Piedmont as a "wormwood wine." By the mid-1600s, the drink was popular in England under the name "vermouth" which has been the common name for the drink until the present day.

Consumption of wines fortified with herbs and/or roots is believed to have begun in ancient Greece around 400 BC. The extra ingredients were added to wine to make it a medicinal drink, but may have also had the purpose of masking foul odors and flavors as the wine spoiled over time. A popular ingredient was wormwood, based on the belief that it was effective at treating stomach disorders and intestinal parasites. D'Alessio's version of the drink contained other botannical ingredients in addition to wormwood. Competing brands developed shortly thereafter in eastern and southeastern France contained their own, proprietary mix of ingredients, including herbs, roots, and spices.

Over time, two distinct versions of vermouth became established, one pale, dry, and bitter, and the other red and sweeter. The first sweet vermouth was introduced in 1786 in Turin by merchant Antonio Benedetto Carpano. The drink reportedly quickly became popular with the court of the king of Turin. The first pale, dry vermouth was produced in France by Joseph Noilly sometime between 1800 and 1813. However, not all pale vermouths produced over time have been dry, and not all red vermouths have been sweet.

A Martini cocktail

The popularity of vermouth as a medicinal liquour waned by end of the 19th century. The advent of cocktails around this same time period, however, found a new use for the drink. Mixologists found that vermouth was the ideal mixer for many cocktails, including two of the original, most famous cocktails of all time, the Martini (beginning in the 1860s) and the Manhattan (beginning around 1874). In addition, the popular Vermouth Cocktail, first appearing in 1869, consisted of chilled vermouth and a twist of lemon peel with the occasional addition of small amounts of bitters or maraschino. The popularity of vermouth-heavy cocktails, often using twice as much vermouth as gin or whiskey, continued through the 1880s and 1890s. Although the amount of vermouth used in cocktail recipes has somewhat declined, it is still used today as an ingredient in many popular cocktails, and for that reason demand for the drink has remained fairly steady through the 20th and into the 21st centuries.

Production, ingredients, and flavors

According to Stuart Walton and Brian Glover, vermouth, "is as far removed from the natural produce of the vine as it is possible for for a fortified wine to get." They add that there is no special connoisseurship of vermouth, as it is an, "everyday product made to a consistent and unchanging recipe by each manufacturer."

Several wine grapes, including Clairette blanche, Piquepoul, 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 alchohol. The added alcohol is usually 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 off-and-on until the dry ingredients have been absorbed and the drink is ready for bottling. Caramel color is added to make red vermouths. Most vermouths are bottled at 17% ABV, as compared with the 9-12% ABV of most unfortified wines.

Dry ingredients often used in vermouths include cloves, cinnamon, quinine, citrus peel, cardamom, marjoram, chamomile, coriander, juniper, hyssop, and ginger. The prohibition of wormwood as a drink ingredient in the early 20th century in some countries sharply reduced its use in vermouth, but small amounts of the herb are still sometimes included. Vermouth brand recipes vary, with most manufacturers marketing their own unique flavor and version of the drink. Vermouth manufacturers keep their recipes for the drink secret.

Sweet vermouths usually contain 10-15% sugar. The sugar content in dry vermouths generally does not exceed 4%. Dry vermouths usually are lighter in body than sweet vermouths.

In addition to pale and red vermouths, there exists golden and rose′ 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 include a strawberry-flavored version called Chambéryzette. Lillet and Dubonnet are fortified wines similar to vermouth, but are usually considered separate products.

The term "Italian vermouth" is often used to refer to red-colored, mildly bitter, and slightly sweet vermouths. These types of vermouths have also been called "rosso." The label "French vermouth" generally refers to pale, dry vermouths that are more bitter than sweet vermouths. The extra bitterness is often obtained by using nutmeg and/or bitter orange peel in the drink recipe. Bianco is a name given to a type of pale, sweeter vermouth.

Modern use

Beverage

Most cocktails using vermouth, and when drinking vermouth by itself, are apéritifs, although sometimes drank as digestifs. Vermouth is used as a mixer in many different cocktails, as early mixologists found it ideal for lowering the alcohol content of cocktails with strong spirits as their base, for providing a pleasant herbal flavor and aroma, and for accentuating the flavors in the base liquor. As previously stated, vermouth is an ingredient in the Martini, one of the most popular and well-known cocktails. At first, Martinis used sweet vermouth. Around 1904, however, dryer French vermouths began to be used in the cocktail. The term, "dry Martini" originally meant using a dryer vermouth as a mixer, not using less vermouth, as the term is used today.

A Manhatten cocktail with its components. In this case, Martini & Rossi Rosso (taller bottle at right) was used as the vermouth ingredient.

Sharon Tyler Herbst's book, The Ultimate A-To-Z Bar Guide, lists 112 cocktails using dry vermouth and 82 containing sweet vermouth. Notable cocktails using either dry or sweet vermouth or both include the Americano, Bronx, Gibson, Manhattan, Negroni, Rob Roy, and Rose. Variations of cocktail recipes using equal portions of dry and sweet vermouths are called perfect, as in a Perfect Manhattan.

The popularity of vermouth in the United States and Great Britain has declined since the mid-20th century, but is still used in those countries in many classic cocktails such as the Manhattan, albeit in smaller amounts. The drink is more popular in other parts of Europe, such as Italy and France, where it is often consumed by itself as an apéritif.

Cooking

Vermouth can be used as a substitute for white wine in food recipes. The herbs in dry vermouth reportedly make it an attractive ingredient in sauces for fish dishes or as a marinade for other meats, including pork and chicken.

Because vermouth is fortified, an opened bottle will not sour as quickly as white wine. Opened vermouth, however, will gradually deteriorate over time. Gourmands recommend that opened bottles of vermouth be consumed within one to three months and should be kept refrigerated to slow oxidation.

Major brands

The Carpano family continues to operate as an important brand of vermouth. Their Punt e Mes is a deep red vermouth with sweet and bitter flavors. The company also produces the Antica Formula brand, a bitter, rich version of vermouth. Other Italian producers are Riccadonna, Boissiere, Gallo, and Gancia.

The Cinzano family began production in 1816 in Turin. Their Bianco product is a popular sweet, pale vermouth. Other offerings from Cinzano include a sweet Rouge and a pale Extra Dry. Also based in Turin is Martini & Rossi, the top international brand of vermouth, which started in 1863 and produces both dry and sweet vermouths, but is most known for its Rosso. Cinzano and Martini & Rossi also produce rose′ vermouths which are mainly distributed in Italy and France.

Noilly Prat, based in southern France, is primarily known for its dry, pale vermouths, but also produces a sweeter version. The company was founded by Joseph Noilly in 1813. By 1855, Joseph's son, Louis, and his brother-in-law, Claudius Prat, were producing Noilly Prat dry vermouth in Marseillan, Hérault. Another French producer is Dolin, known for lighter vermouths.

Vya, established in 1999, is an American vermouth produced in Madera County, California. Vya's drink is made from orange muscat grapes combined with port wine and dry ingredients to make a rich, spicy vermouth. Two other California vermouth producers include Sutton Cellars and King Eider.

Notes

  1. Walton and Glover, p. 496; Herbst, p. 349; See wermut at BEOLINGUS and Wiktionary
  2. Walton and Glover, p. 496; Herbst, p. 349; Clarke
  3. Walton and Glover, p. 497; Herbst, p. 349; Clarke; Moscow Times
  4. Walton and Glover, p. 497; Herbst, p. 349; Clarke
  5. Clarke
  6. Walton and Glover, p. 498; Krader, pp. 120, 129; Herbst, pp. 231, 235–236; Clarke
  7. Walton and Glover, p. 496
  8. Walton and Glover, p. 496
  9. Walton and Glover, p. 499; Bettridge; Clarke
  10. Walton and Glover, p. 497; Clarke
  11. Moscow Times
  12. Moscow Times
  13. Walton and Glover, pp. 498–499; Ward
  14. Walton and Glover, pp. 498–499; Viera
  15. Clarke
  16. Clarke
  17. Clarke
  18. Walton and Glover, pp. 496, 499; Bettridge; Krader, p. 120; Cole
  19. Herbst, pp. 378–380
  20. Herbst, pp. 62–63
  21. Krader, p. 129 states this cocktail appeared around 1934
  22. Herbst, p. 237
  23. Krader, p. 129
  24. Krader, p. 123 states that this cocktail originated around 1900
  25. Herbst, p. 291
  26. Herbst, p. 293
  27. Herbst, p. 349
  28. Clarke
  29. Ward
  30. Walton and Glover, p. 499; Cicero; Miami Herald, "Dinner in minutes: Roasted chicken flavored with sage and vermouth", 24 April 2002
  31. Bettridge; Clarke; Cole
  32. Walton and Glover, pp. 497, 499; Clarke; Viera; Bettridge
  33. Walton and Glover, p. 498; Clarke; Viera
  34. Walton and Glover, pp. 497–498; Clarke
  35. Viera
  36. Walton and Glover, pp. 496, 498; Clarke; Campaign (14 May 2010), "The Week: Advertising News - Smirnoff is Power's top drink" states that in 2010 Martini was ranked fourth on the list of leading global drinks brand
  37. Clarke; Bettridge
  38. Walton and Glover, pp. 497–498; Clarke; Bettridge
  39. Clarke; Ward; Bettridge
  40. Clarke
  41. Cole

References

Further information

  • Amerine, Maynard Andrew (1974). Vermouth: An Annotated Bibliography. ANR Publications. ISBN 9780931876202. {{cite book}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)
  • Rizzo, Francesco (1955). La fabbricazione del vermouth (in Italian). Edizioni Agricole.
  • Strucchi, Arnaldo (1907). Il vermouth di Torino: monografia, con 18 incisioni e 12 tavole fototipiche (in Italian). Tip. e Litografia C. Cassone.
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