vermouths

Vermouth is a fortified wine flavored with a variety of botanicals, including wormwood. It originated in the 18th century in the Piedmont region of Italy, and its name derives from the German word Wermut, meaning wormwood. The beverage is produced by infusing wine with botanicals such as wormwood, citrus peels, roots, and spices, then fortifying the infusion with a neutral spirit or grape brandy to about 16–20% alcohol by volume. Color is provided by the botanicals themselves or by caramel for darker styles.

Two broad styles predominate: dry vermouth and sweet vermouth. Dry vermouth, often labeled extra dry or bianco, is pale in color and has a relatively low sugar content; sweet vermouth, or rosso, is deeper in color and sugar-forward. Additional varieties include white vermouth (bianco) and rosé. Common flavor notes include wormwood, citrus zest, herbs, spices, vanilla, and subtle oak.

Vermouth is commonly consumed as an aperitif, chilled or on the rocks, and is a staple ingredient in many cocktails. It is used to adjust sweetness and aroma in drinks such as the Martini (dry vermouth with gin) and the Manhattan (sweet vermouth with whiskey). Historic producers include Italian houses and French firms, with several brands closely associated with the category.

Storage and shelf life: Once opened, vermouth should be kept in a cool place, preferably refrigerated, and consumed within a few weeks to a few months, depending on brand and storage conditions.