Vermouth is an aromatic, slightly bitter wine to which neutral alcohol and an infusion of plants, spices, and roots are added. The wine used is usually a dry white wine, but red vermouths are also available. The wine is lightly fortified with neutral alcohol (often grape alcohol) to reach approximately 15–18% ABV.
It is infused with a mixture of herbs, flowers, bark, roots, etc. The ingredient that gives it its bitterness and name is absinthe (Artemisia), also called wormwood in English—“vermouth” comes from the German Wermut, meaning wormwood. Other common ingredients are cinnamon, cardamom, cloves, orange peel, chamomile, or juniper.
The idea of flavoring wine with plants dates back to ancient times. The Greeks and Romans added herbs (including wormwood) to wine, often for their medicinal and digestive properties. These preparations were sometimes used to disguise a mediocre wine or to extend its shelf life.
It was in 1757 in Turin, Italy, that Antonio Benedetto Carpano created the first “modern” vermouth recipe, using white wine, alcohol, sugar, and a secret blend of herbs and spices. Turin quickly became the center of Italian vermouth, notably with the Cinzano (founded in 1757) and later Martini & Rossi (founded in 1863) wineries.
In France, the Chambéry region developed its own style of sweeter white vermouth, recognized in 1932 by an AOC (“Vermouth de Chambéry”).
In the 19th century, vermouth became very popular as an aperitif and in cocktails, where it could be a central ingredient (Dry Martini, Manhattan, Negroni, etc.).
In the second half of the 20th century, interest in vermouth waned, replaced by other drinks. Since the 2000s, it has experienced a revival thanks to the craft cocktail culture and the rediscovery of traditional aperitifs.
It can be drunk neat, with ice cubes and a slice of orange or lemon, as an aperitif.
It is a key ingredient in many classic cocktails.
Vermouth is also used in cooking, to deglaze or flavor certain sauces.
