MARTINI Rosso Red Vermouth Aperitivo, Sweet Vermouth Infused with Regional Herbs, 15% ABV, 75cl / 750ml

Product Information

World's Best Semi-Sweet Vermouth". The World Drinks Awards. Paragraph Publishing Ltd. Archived from the original on 21 June 2023 . Retrieved 20 June 2023. San Francisco World Spirits Competition Results" (PDF). San Francisco World Spirits Competition . Retrieved 21 June 2023. Cole, Katherine (18 January 2011). "Two Local Producers Help Boost Vermouth's Revival" (Newspaper article). The Oregonian. Advance Publications . Retrieved 19 May 2011. Cicero, Linda (5 January 2010). "Recipes: Roast Pork with Vermouth and Olives and Bishop's Bread" (Newspaper article). The Seattle Times. Frank A. Blethen . Retrieved 19 May 2011. Historically, there have been two main types of vermouth: sweet and dry. [6] Responding to demand and competition, vermouth manufacturers have created additional styles, including extra-dry white, sweet white (blanc or bianco), red (rose), amber and rosé. [7] [5]

Brown, Jared; Miller, Anistatia (2011). The Mixellany Guide to Vermouth & Other Aperitifs. Mixellany Limited. ISBN 978-1-907434-29-7. World Vermouth Awards". The World Drinks Awards. Paragraph Publishing Ltd. Archived from the original on 21 June 2023 . Retrieved 20 June 2023. World Vermouth Awards 2023 - Taste Winners". The World Drinks Awards. Paragraph Publishing Ltd. Archived from the original on 21 June 2023 . Retrieved 20 June 2023.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]

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. [5] Feiring, Alice (12 February 2013). "American Vermouth: Anything Goes". The New York Times . Retrieved 23 March 2017. 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. [15] [16] The Carpano family originated several notable brands of vermouth, including Punt e Mes, a deep red vermouth with sweet and bitter flavors, and the Antica Formula brand, a bitter, fuller-flavored version of vermouth. [5] Distillerie Fratelli Branca of Milan bought 50% of the Giuseppe B. Carpano company in 1982 and acquired the company outright in 2001. [50] Gancia, Drapò Vermouth, Delmistero, 9diDANTE and Cocchi are other Italian producers. [ citation needed] A bottle of Noilly Prat vermouthRobinson, Jancis (2012). Wine grapes: a complete guide to 1,368 vine varieties, including their origins and flavours. Julia Harding, Jose Vouillamoz. London: Allen Lane. ISBN 978-1-84614-446-2. OCLC 795857065. 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] Walton, Stuart; Glover, Brian (1998). The Ultimate Encyclopedia of Wine, Beer, Spirits & Liqueurs. London: Lorenz Books. ISBN 978-0-7548-0334-8. 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". [5] 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 or bitter orange peel in the drink recipe. [5] Blanc or Bianco is a name given to a type of pale, sweeter vermouth. [5]

Jones, Daniel; Gimson, A. C. (1977). Everyman's English Pronouncing Dictionary (14ed.). London: J.M. Dent & Sons. In the years since 2013, there has been renewed interest in vermouth in the US. Artisanal makers have created new brands of vermouth which do not seek to imitate European styles, and vermouth has been a fast-growing category within the wine trade. [26] Production, ingredients, and flavours [ edit ] 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. [17]

1. Carpano Antica Formula Vermouth

Four bottles of Vermouth: Fot-Li and Yzaguirre, red Vermouths from Spain; Punt e Mes, red Vermouth from Italy; and Dolin, dry Vermouth from France