Vermouth & Apéritif

Vermouth & Aperitifs 

Vermouth is a fortified wine that has been flavoured with herbs, spices, and botanicals. It is typically dry, sweet, or rosé, and is often enjoyed as an aperitif—a pre-meal drink designed to stimulate the appetite. It can also serve as a key ingredient in classic cocktails like the Martini, Negroni, and Manhattan.
Origin: Vermouth originated in Italy during the 18th century and was initially crafted as a medicinal tonic. The name “vermouth” comes from the German word “Wermut”, meaning wormwood, a key botanical in its production. Though it has Italian roots, France and Spain have become significant producers as well.
Production:
Vermouth begins with a base of wine, which is fortified with alcohol to raise the proof. This base wine is then infused with a blend of botanicals, which can include ingredients like juniper, cinnamon, citrus peel, cloves, cardamom, and wormwood. The fortification process often includes adding a sweetener (in the case of sweet vermouth) or sugar-free for dry styles. The flavor complexity comes from the botanical mix and aging process.
Types of Vermouth:
Dry Vermouth: Typically white or pale, less sweet, and used in many classic cocktails like the Martini
Sweet Vermouth (Rosso): Richer, darker, and sweeter, with notes of spices, herbs, and caramel
Bianco Vermouth: A sweet, aromatic vermouth with a lighter color than rosso vermouth
Aperitif-style Vermouths: Some vermouths are marketed as pre-mixed aperitifs, ready to serve
Flavour Profile:
Dry Vermouth: Crisp, herbal, with a subtle bitterness and hints of citrus
Sweet Vermouth: Rich, sweet, herbal, and slightly spiced with cinnamon, vanilla, and caramel
Aperitif Vermouths: Generally lighter and fruitier, designed for sipping neat or on the rocks
Cultural Note: Vermouth is often consumed neat, with a twist of lemon, or in cocktails. In Italy and Spain, vermouth and tapas are an iconic pairing, enjoyed leisurely before dinner.