Definitions for "Vermouth"
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Liqueur, Campari, Lillet, Amer picon, Kriek, Sangria, Grappa, Bitter, Borracho, Herbaceous, Sour, Brandy, Fragrant, Fruity, Pungent, Angostura bitters, Marc, Luscious, Vinegar, Green, Peppery, Apertif, Flavor, Apéritif, Aroma, Dubonnet, Cordial, Wine , Marsala, Biscuity, Dessert wine, Cassis, Aromatic, Rich, Kir, Alcoholic, Piquant, Flavour, Jammy, Cider, Fortified wine, Apricot brandy, Baked, Nutty, Bland, Hard, Balsamic vinegar, Unripe, Gewurztraminer, Vegetal
ver-MOOTH] White wine that has been fortified and flavored with various herbs and spices. The name "vermouth" comes from the German wermut ("wormwood") which, before it was declared poisonous, was once the principal flavoring ingredient.
the German word for "wormwood," the flavoring agent.
any of several white wines flavored with aromatic herbs; used as aperitifs or in mixed drinks
a wine, of course, and do feel free to use a martini glass as a champagne saucer, as the occasion requires, or a variety of cocktails
Though the product is mostly an Italian/French undertaking, the word comes to us from the German Vermutwein, meaning wormwood wine. While wormwood is indeed one of the many botanicals that goes into its manufacture, vermouth has escaped the stigma that has followed absinthe. Actually, vermouth is a highly sophisticated product of a great many botanical flavorings such as cloves, nutmeg, seeds, marjoram, angelica root, gentian, nutmeg, linden, elder flower, iris root, citrus peels, and over a hundred others. The French (dry)make it by selecting and combining their botanicals, then pouring mixture of fortified wine and mistelles over them. The brew is allowed to steep for a few weeks; the wine is then drawn off and the process repeated until all the flavor has been extracted from the botanicals. A selection of these flavored wines are blended together and then mixed with unflavored wines, Brandy is added to raise the alcohol level, and the vermouth is chilled almost to the freezing point to eliminate any sediment. The Italian (sweet) vermouth is red, richer in flavor and more syrupy.
Fragranced, sweet or dry wines.
An aperitif wine which has brandy added and is flavored with 50 or more herbs.
an aperitif wine derived from grapes.
A wine based beverage that originated in Italy and is often served as an aperitif.
A fortified wine that has been flavoured with as many as 40 herbs and spices.
aromatic wine flavored with various herbs and spices to achieve either a dry or sweet taste.
Vermouth is an aperitif, probably most famous as an integral ingredient in the perfect martini (hic!). It's a fortified wine, flavored by herbs and barks.
Herb flavored wine fortified with Brandy.
A white wine that has been steeped with an infusion of herbs, plants, roots, leaves, peels, seed, and flowers. It has a aroma and taste designed to be served as an apértif (appetizer).
A fortified wine aperitif, infused, macerated or distilled with herbs, spices, alcohol and a blend of other ingredients. more information - recipes
a white apéritif wine of France, sweet or dry.
A wine fortified with various herbs. Available in sweet or dry varieties.
Vermouth is a fortified wine flavored with aromatic herbs and spices ("aromatized" in the trade) in recipes that are closely-guarded trade secrets. The inventor of vermouth, Antonio Benedetto Carpano from Turin, Italy, chose this name in 1786 because he was inspired by a German wine fortified with wormwood, a herb most famously used in distilling absinthe. The modern German word Wermut (Wermuth in the spelling of Carpano's time) means both wormwood and vermouth.