Vermouth

Vermouth is an aromatized, fortified wine flavoured with botanicals such as herbs, spices, roots and citrus peel, and it must include a plant from the Artemisia family, commonly wormwood.

Vermouth is an aromatized, fortified wine flavoured with botanicals such as herbs, spices, roots and citrus peel, and it must include a plant from the Artemisia family, commonly wormwood. It is usually made from a wine base with added spirit and sweetening, and is commonly produced in styles such as dry, sweet, blanc and rosé. Vermouth is widely sold in Canada and is a common ingredient in Canadian home and bar cocktail culture, especially for martinis, Manhattans and Negronis.

Definition and production

Vermouth is made by fortifying wine with distilled alcohol and flavouring it with botanical infusions. Regulations and styles vary by country, but Artemisia is a defining botanical in vermouth production. Italian law requires vermouth to contain at least 75% wine and an infusion of herbs and spices including Artemisia. Common botanicals include wormwood, gentian, cinnamon, citrus peel, cloves and coriander.

Styles

The best-known styles are dry and sweet, with blanc/bianco and rosé also common in modern production. Dry vermouth is generally associated with France, while sweet vermouth is often associated with Italy. Dry vermouth is usually pale, lighter and less sweet; sweet vermouth is generally darker and more sugary.

Taste and serving use

Vermouth’s flavour ranges from herbal, floral and bitter to sweet and spiced, depending on style and producer. It is often served chilled on its own, over ice, or as a cocktail ingredient. It is also used in classic mixed drinks such as martinis, Manhattans and negronis.

Cocktail role

Vermouth is an important modifier in many classic drinks because it adds aroma, sweetness, bitterness and structure. It is especially common in martinis, Manhattans and Negronis.