Vermouth – alcoholic drink on the basis of fortified wine, with addition of spirit extracts from spicy plants.
The first Vermouths appeared at the time of Hippocrates who, judging by some sources, took part in development of the very first recipes of this drink. Commercially began to produce Vermouth in the 18th century in Italy.
The first Vermouths were produced only from white wine, but in the subsequent and other grades of grapes found application in production of this alcoholic drink. Considering that Vermouth is known for the specific tart taste and aroma, one of leading roles in a compounding is allocated for an aromatic component. As the main aromatic component of Vermouth the Alpine wormwood which maintenance concerning other vegetable aromas in drink can reach 50% almost always acts. Among other components of Vermouth nutmeg, a yarrow, cinnamon, mint, black elder and many other plants with spicy tastes are most popular.
Technologically preparation of Vermouth can be divided into three stages:
Wine is cooked according to classical recipes, and any specific technologies to Vermouth at this stage it is not applied.
For preparation of plant extract slightly dried raw materials which fray and located in aqueous-alcoholic solution are used. Plants are in the rotating tanks about three weeks. It is considered that this time is enough that all extractive substances managed to pass into the dissolved state.
Further initial wine and extracts are filtered, and there is their mixing. The choice of a plant for aromatization, wine brands, and also proportions of mixing define unique taste of the received Vermouth. Except wine and extract sugar and alcohol is also in addition added.
After mixing drink is cooled to-5 degrees Celsius and is exposed to the last, final filtering. Then gradually, within a week, Vermouth is returned to room temperature and spilled in glass bottles.
Depending on Vermouth type process of its preparation can borrow about one year.
On concentration of sugar and a grade of grapes allocate five groups of this wine:
The most known Vermouths manufacture in Italy and France.
Caloric content of Vermouths differs depending on a drink grade. A determinal factor of caloric content of Vermouths is the amount of sugar and percentage of alcohol. The strongest and sweet Vermouths will have the highest power rates. In numerical expression the caloric content of Vermouth varies on average the range of 110-160 kcal on 100 ml of drink.
Vermouth is used as independent drink, and as a part of various cocktails. White, red and pink Vermouth best of all are suitable for the use in an undiluted look as have pleasant sweetish taste and soft notes of spicy herbs.
Dry Vermouths are a little bitterish therefore they are more often used as a part of cocktails. But the real gourmets and them prefer to drink in pure form. Bitter Vermouth is drunk in the form of digestive at the end of a meal, in pure form. It is not recommended to drink more than 100 ml
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