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

Product Information

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] The Piemonte region in northwestern Italy, centered around the city of Turin, is the historic center of sweet vermouth production. Nestled between France and Switzerland at the foot of the Alps, it has excellent climate for wine grapes as well as easy access to the wild mountain herbs that give vermouth its unique flavor. Local producer Cocchi is dedicated to making wines and aperitifs in the old-fashioned way, and its Vermouth di Torino revived an authentic 19th-century vermouth style that had all but disappeared. McGovern, P.E.; Christofidou-Solomidou, M.; Wang, W.; Dukes, F.; Davidson, T.; El-Deiry, W.S. (2010). "Anticancer Activity of Botanical Compounds in Ancient Fermented Beverages". International Journal of Oncology. 37 (1): 5–21. doi: 10.3892/ijo_00000647. PMID 20514391.

According to Stuart Walton and Brian Glover, vermouth "is as far removed from the natural produce of the vine as it is possible for a fortified wine to get." [15] Modern use [ edit ] Beverage [ edit ] 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 vermouthThe 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] The Cinzano family began production in 1757 in Turin. Their Bianco product is sweet, pale vermouth. [5] [51] Vermouth is a fortified wine, which is a wine that's been "fortified" with a distilled spirit (usually brandy, in the case of vermouth) to raise the alcohol content. Vermouth in particular is also infused with herbs and spices to add a wide variety of flavors. The name comes from vermut, German for wormwood, an herb that's traditionally (but not always) part of the recipe. Sweet vermouth is darker in color and, generally, sweeter than dry vermouth, but each brand uses a different base wine and set of botanicals to create its own signature flavor. Sometimes called Italian vermouth or red vermouth, sweet vermouth doesn't have to come from Italy, and it's actually made from white wine in most cases—the color comes from the botanicals as well as barrel-aging. Vermouth is produced by starting with a base of neutral grape wine or unfermented wine must. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine, base wine plus spirit, or spirit only – which may be redistilled before adding to the wine or unfermented wine must. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style. [8] Clarke, Paul (October 2012). "American Beauty – Domestic winemakers are doing vermouth in their own way". Imbibe Magazine.

Martini & Rossi, the top-selling international brand of vermouth, started in 1863 in Turin and produces both dry and sweet vermouths, but is mostly known for its Rosso. [5] [54] Cinzano and Martini & Rossi also produce rosé vermouths, which are mainly distributed in Italy and France. [5] [30] Amerine, Maynard Andrew (1974). Vermouth: An Annotated Bibliography. University of California (System), Division of Agricultural Sciences. ISBN 978-0-931876-20-2. {{ cite book}}: |work= ignored ( help) In addition to pale and red vermouths, there exist golden and rosé versions, but these are not as internationally popular. The region of Chambéry in France has received an appellation d'origine contrôlée for its vermouths, which is where the blanc style originated and also includes a strawberry-flavored version called Chambéryzette. [33] [34] Lillet, St. Raphael [ fr] and Dubonnet are fortified wines similar to vermouth, but are usually considered separate products. [33] [35] The two predominant styles of vermouth – the red, Italian rosso and the dry, white vermouth from France – were created and commercialized more than two centuries ago. [36] Cole, Katherine (18 January 2011). "Two Local Producers Help Boost Vermouth's Revival" (Newspaper article). The Oregonian. Advance Publications . Retrieved 19 May 2011. 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.Robinson, 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. Jones, Daniel; Gimson, A. C. (1977). Everyman's English Pronouncing Dictionary (14ed.). London: J.M. Dent & Sons. Herbst, Sharon Tyler; Herbst, Ron (1998). The Ultimate A-To-Z Bar Guide. New York: Broadway Books. ISBN 978-0-7679-0197-0.

World Vermouth Awards". The World Drinks Awards. Paragraph Publishing Ltd. Archived from the original on 21 June 2023 . Retrieved 20 June 2023. Nicholas McClelland has written about spirits for Men’s Journal, Fatherly, and Inside Hook. His bar is deep with rare single malts, hard-to-find bourbons, and ryes, but he doesn't believe there's anything too precious to share with friends. Feiring, Alice (12 February 2013). "American Vermouth: Anything Goes". The New York Times . Retrieved 23 March 2017. 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. The country of origin can give you some clues, but you really have to taste a sweet vermouth to know whether it's for you. Remember that "sweet" is a relative term: The wine has some sweetness, but it also has sour acidity, herbal bitterness, and tannic body. One sweet vermouth might have vanilla and caramel on the palate, while another could feature fruitier strawberry and plum.

What Is Vermouth?

Weird Wine, for Wonderful People". Esquimalt. Esquimalt Wine. Archived from the original on 21 June 2023 . Retrieved 20 June 2023. Dolin [ fr] vermouth from Chambéry, France, has been made since 1815. Their product lineup carries both a traditional dry, two different kinds of sweet (red and blanco), and a strawberry (chamberyzette). [52] Dolin is recognized as creating the blanc style. [53] 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. Orchant, Rebecca (7 October 2013). "Don't Just Drink Vermouth, Eat It". HuffPost . Retrieved 14 November 2013.

Walton, Stuart; Glover, Brian (1998). The Ultimate Encyclopedia of Wine, Beer, Spirits & Liqueurs. London: Lorenz Books. ISBN 978-0-7548-0334-8. And can you drink sweet vermouth by itself? Of course you can! It's commonly enjoyed solo either before or after a meal, on ice as an aperitif or neat as a digestif.

9. Cinzano Rosso Sweet Vermouth

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] Wondrich, David (30 March 2018). "The Coming of the Martini: An Annotated Timeline" . Retrieved 16 May 2019.