Vermouth
Vermouth
Vermouth (pronunciation: /vərˈmuːθ/) is a type of fortified wine flavored with various botanicals. The term Vermouth is derived from the French pronunciation of the German word "Wermut" for wormwood that has been used as an ingredient in the drink over its history.
History
Vermouth was first produced in the mid to late 18th century in Turin, Italy. It was originally used for medicinal purposes, with the botanicals used for flavoring often chosen for their medicinal properties. The use of Vermouth as a medicinal tonic predates its use as an aperitif or ingredient in cocktails.
Types of Vermouth
There are two main types of Vermouth: sweet and dry. Sweet Vermouth, also known as Red Vermouth, is often characterized by a rich, sweet, and slightly spicy flavor. Dry Vermouth, also known as White Vermouth, is characterized by a lighter, more bitter flavor.
Production
Vermouth is produced by fortifying wine with a neutral spirit to increase the alcohol content. The wine is then flavored with a variety of botanicals, including roots, bark, flowers, herbs, and spices. The exact recipe for Vermouth is usually a closely guarded secret, with each producer having their own unique blend of botanicals.
Uses
Vermouth is commonly used as an aperitif, served chilled and often with a slice of citrus fruit or an olive. It is also a key ingredient in many classic cocktails, including the Martini, Manhattan, and Negroni.
Health Benefits
While Vermouth was originally used for its medicinal properties, it is now primarily consumed for its flavor. However, some of the botanicals used in Vermouth, such as wormwood, are still believed to have health benefits, including aiding digestion and reducing inflammation.
See Also
External links
- Medical encyclopedia article on Vermouth
- Wikipedia's article - Vermouth
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