Vermouth

Question 1

Vermouth - Definition

Answer 1

Vermouth is a subcategory of aromatized wines. Aromatized wines are beverages that have had flavors added to disguise off-flavors or to enhance the beverage through the addition of sweet, savory and bitter aromatic botanicals. Vermouth is flavored with Artemisia (wormwood) and other approved natural herbs, fruits, spices and flavorings.

Question 2

Vermouth - Standards

Answer 2

EU standards:

• Obtained from a wine base of 75% before enhancement
• May have added grape must, fresh or fermenting, to which alcohol has been added
• Flavored with the aid of natural flavoring preparations, aromatic herbs or spices
• Generally sweetened and possibly colored with Caramel
• Have a minimum alcohol strength of 29-44 proof (14.5-22% ABV)
• for dry and extra dry products, the minimum alcohol strength must be 32 and 30 proof, respectively (16% and 15% ABV)

US Standards are vague.

Question 3

Vermouth - History

Answer 3

Dates back to the ancient lands of China.

Late 1700’s 2 versions of vermouth became established:

1. Sweet vermouth invented by Antonio Benedetto Carpano in Italy (1786)
2. Dry vermouth invented by Joseph Noilly (1813)

Question 4

Vermouth - Production Steps

Answer 4

Base wine: chosen based on the producer.
Remove her most commonly prepared from great basin wines, but fruit-based wines made from mango, apple, plum, sand pear and apricot can also be used.

Infusion: botanical formulas are added to the base lines to create The Romantics
Various plant parts such as seeds, Wood, leaves, bark or roots can be used in flavoring
Additives can be infused, macerated or distilled in the base wine.

Filtration: the infused wine is filtered, pasteurized and fortified by the addition of alcohol.

Sweetened: some vermouths are sweetened and are known as sweet vermouth others are not and are known as dry vermouth.

Question 5

Vermouth - Types

Answer 5

Chambéry - City located in the French Alps. Known for its clean fresh floral style of vermouth.

Noilly Prat - Producer in Marseilles which was once a large center for a room with production. Marseilles style of vermouth is noted for its oxidative, lightly wooded and almost marsala like properties.

Torino-style - Turin Italy is the center of Italian vermouth production. Torino style vermouth flavors sweetness through the addition of sugar and emphasizes floral notes and spices.