vermouth

Vermouth is a fortified, aromatized wine produced by infusing a base wine with a blend of botanicals and herbs, most famously wormwood. It typically carries 15 to 18 percent alcohol by volume and is consumed as an aperitif or used as a cocktail ingredient.

Vermouth originated in 18th-century Italy, with Turin in Piedmont playing a key role. The trade and recipes spread in the following centuries, and brands such as Carpano, Martini & Rossi, and Cinzano helped popularize it worldwide. The name vermouth derives from the German word wermut, meaning wormwood.

Production and styles: a base wine, usually white, is fortified with a neutral spirit and flavored with a proprietary mix of botanicals, which may include wormwood, citrus peels, spices, roots, and flowers. Some products are aged or blended with colorings. The main styles are dry (bianco or extra-dry), pale and less sweet; sweet vermouth (rosso), darker and richer in sweetness; and other variants such as rosé or extra-dry formulations.

Uses and serving: vermouth is commonly served chilled over ice with a twist of citrus or as a component in cocktails. It is a key ingredient in classics such as the Martini (dry vermouth with gin) and the Manhattan (sweet vermouth with whiskey), among others.

Notable producers: well-known Italian vermouths include Carpano, Martini & Rossi, and Cinzano; French producers include Noilly Prat and Dolin. Vermouth is produced in various countries, with regional styles reflecting different botanical blends and sweetness levels.