Vermouth is an aromatic fortified wine that is flavored with various botanicals and sometimes colored. The modern forms of the drink were first distilled in the mid-to late-eighteenth century in Turin, Italy. Its origins date back to the medieval era, but many of the ingredients used today are still indigenous to the region. Here’s a brief history of the history of sweet vermouth.
Sweet vermouth has been around for centuries. It’s a traditional Italian beverage used in many recipes. Its high-alcohol content makes it a great mixer in drinks. It can also be served as an aperitif before a meal. You can find sweet vermouth in grocery stores, wine shops, and liquor stores. However, prices can vary greatly, so it’s best to shop around for the best price.
The flavor of sweet vermouth depends on the botanicals that make it sweet or bitter. The amount of each is decided by the brand. Some brands reveal the list of botanicals, while others don’t. Typically, the brand’s name doesn’t list these ingredients. Some are more secretive than others. Most vermouths contain a mandatory amount of artemisia, which covers a wide range of herbaceous plants and shrubs. While the plant is bitter in taste, most of the species in sweet vermouth are more floral and less bitter.
Dry and sweet vermouth can both be used as an aperitif, but the sweetness of the beverage goes well with funky cheeses, and both are a perfect replacement for white wine in cooking. While dry vermouth is typically enjoyed neat, it can be poured into glasses and served chilled. When you’re using it in a cocktail, you may want to replace the lid with a spout. You can even use a regulator to measure out the exact amount of liquid you’re mixing.
Hi, I’m Harry. I’m a chef and writer who lives in New York City. I grew up in the South and love to travel, so you’ll often find me in one of those places—or in my kitchen, cooking up new recipes. Follow me on Twitter!