View source for Vermouth

{{Short description|Alcoholic beverage}}
{{Distinguish|Wermuth}}
{{Use dmy dates|date=January 2023}}
[[File:Four bottles of vermouth.jpg|thumb|Four bottles of vermouth: Fot-Li and Yzaguirre, red vermouths from Spain; Punt e Mes, red vermouth from Italy; and Dolin, dry vermouth from France]]

'''Vermouth''' ({{IPAc-en|v|ər|ˈ|m|uː|θ}}, {{small|UK also}} {{IPAc-en|ˈ|v|ɜ|m|ə|θ}}){{sfn|Jones|Gimson|1977}}<ref name="oed" /> is an Italian [[aromatized wine|aromatized]], [[fortified wine]], flavored with various [[Botany|botanicals]] ([[root]]s, [[Bark (botany)|barks]], [[flower]]s, [[seed]]s, [[herb]]s, and [[spice]]s) and sometimes [[Food coloring|colored]], produced mainly in Italy, France and Spain. The modern versions of the beverage were first produced in the mid- to late 18th century in [[Turin]], Italy.{{sfn|Brown|Miller|2011}} While vermouth was traditionally used for medicinal purposes, it was later served as an [[apéritif and digestif|apéritif]], with fashionable cafés in Turin serving it to guests around the clock.{{sfn|Brown|Miller|2011}} In the late 19th century, it became popular with bartenders as a key ingredient for [[cocktail]]s,<ref name="patterson" /><ref name="clarke" /> such as the [[martini (cocktail)|martini]], the [[Manhattan (cocktail)|Manhattan]], the [[Rob Roy (cocktail)|Rob Roy]], and  [[negroni]]. In addition to being consumed as an apéritif or cocktail ingredient, vermouth is sometimes used as an alternative to [[white wine]] in [[Cooking wine|cooking]].

Historically, the two main types of vermouth are sweet and dry.<ref name="boyd" /> Responding to demand and competition, vermouth manufacturers have created additional styles, including extra-dry white, sweet white (''blanc'' or ''bianco''), red (''rosso''), amber, and ''rosé''.<ref name="styles" /><ref name="clarke" />

Vermouth is produced by starting with a base of neutral grape wine or unfermented wine [[must]]. Each manufacturer adds additional [[Ethanol|alcohol]] and a proprietary mixture of dry ingredients, consisting of [[aromatic herb]]s, roots, and barks, to the base wine, base wine plus spirit, or spirit only – which may be redistilled before adding to the wine or unfermented wine must. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style.<ref name="boston" />

Italian, French and Spanish companies produce most of the vermouth consumed throughout the world.{{sfn|Brown|Miller|2011}}

==Etymology and history==
[[File:Vermouth Bottles.jpg|thumb|A collection of vermouth and [[quinquina]] bottles, including [[Noilly Prat]] Extra Dry, [[Lillet]] Blanc, Dolin Rouge, and [[Martini & Rossi]] Rosso]]

Consumption of wines fortified with herbs or roots is believed to have begun in China at least as early as the [[Shang dynasty|Shang]] and [[Western Zhou]] dynasties (1250–1000 BC).<ref name="ijo" /> The extra ingredients were added to wine to make it a medicinal drink. Medicinal drinks made by the alcoholic fermentation of herbs and sugars are mentioned in early Indian texts on medicine,{{sfn|Meulenbeld|Brill|1971}} though this does not imply that European vermouths originated from ancient Chinese and Indian drinks. Recipes for infusing white wine date back to [[ancient Greece]] from around 400 BC. A popular ingredient was [[Artemisia absinthium|wormwood]], based on the belief that it was effective at treating stomach disorders and [[intestinal parasite]]s.{{citation needed|date=August 2021}}<ref>{{cite book|last=Jackson|first=Ron S.|title=Specialty Wines|publisher=Elsevier Science|date=26 August 2011|edition=1st|location=Netherlands|pages=253|language=English}}</ref>

It was commonly used in Hungary at least since the 15th century with different species of artemisia plants, such as mugwort or wormwood and other spices such as mustard seeds, horseradish, elfdock, etc. Wormwood is called ''üröm'' or ''irem'' in Hungarian, hence the drink is called ''ürmös'' (wormwoodish) or [https://www.boraszportal.hu/borlexikon/ü-urmos-bor-190 ''ürmösbor''] (wormwoodish wine). In the 16th century, it was used with imported spices, too, including cinnamon, clove, etc. It was well known for healing stomach and digestion problems.<ref>{{cite web|title=Magyar Ürmös, ürmösbor – Sümegi és Fiai Pincészet|url=https://sumegi.hu/termekkategoria/urmosbor/|access-date=7 January 2022}}</ref>

The name "vermouth" is the French pronunciation of the German word ''Wermut'' for wormwood that has been used as an ingredient in the drink over its history. Fortified wines containing wormwood as a principal ingredient existed in Germany around the 16th century. Around this time, an Italian merchant named D'Alessio began producing a similar product in [[Piedmont]] as a "wormwood wine". D'Alessio's version of the libation contained other botanical ingredients in addition to wormwood. Competing brands developed shortly thereafter in eastern and southeastern France, containing their own proprietary mix of ingredients, including herbs, roots, bark, and spices.<ref name="clarke" />{{sfn|Walton|Glover|1998|p=496}}{{sfn|Herbst|Herbst|1998|p=349}} By the mid-17th century, the drink was being consumed in England under the name "vermouth", which has been the common name for the beverage until the present day.{{sfn|Walton|Glover|1998|p=496}}{{sfn|Herbst|Herbst|1998|p=349}}

Over time, two distinct versions of vermouth became established, one pale, dry, and bitter, and the other red and sweeter. Merchant [[Antonio Benedetto Carpano]] introduced the first sweet vermouth in 1786 in [[Turin]], Italy. The drink reportedly quickly became popular with the [[House of Savoy|royal court of Turin]].<ref name="clarke" /><ref name=mt/> Around 1800 to 1813, the first pale, dry{{sfn|Herbst|Herbst|1998|p=349}} vermouth was produced in France by Joseph Noilly.<ref name="clarke" />{{sfn|Herbst|Herbst|1998|p=349}} However, not all pale vermouths produced over time have been dry, and not all red vermouths have been sweet.<ref name="clarke" />

The use of vermouth as a medicinal liquor waned by the end of the 18th century, but its use as an ''[[apéritif]]'' increased in Italy and France.{{sfn|Brown|Miller|2011}} By the late 19th century, vermouth was being used in cocktails.<ref name="patterson" /><ref name="clarke" /> Bartenders found that it was an ideal mixer for many cocktails, including the [[Manhattan (cocktail)|Manhattan]] (beginning around 1880) and the precursors to the [[Martini (cocktail)|martini]].<ref name="tdb1" /> In addition, the popular Vermouth cocktail, first appearing in 1868,<ref name="tdb2" /> consisted of chilled vermouth and a twist of lemon peel with the occasional addition of small amounts of [[bitters]] or [[maraschino]]. The popularity of vermouth-heavy cocktails in America, often using twice as much vermouth as gin or whiskey, continued through the 1880s and 1890s. Although the amount of vermouth used in cocktail recipes had somewhat declined, it has recently been experiencing a rise as a favorite among a new breed of bartenders,<ref name="im1" /> as a key ingredient in many cocktails.<ref name="clarke" /><ref name="435s" />{{srn|Walton|Glover|1998|p=498}}{{sfn|Krader|2009|pp=120,129}}{{sfn|Herbst|Herbst|1998|pp=231,235–236}}  Vermouth gained popularity in the 1950s with help from the martini, which was being marketed by liquor companies. Product placement and celebrity endorsements from personalities such as [[Ernest Hemingway]] and [[Humphrey Bogart]] helped to increase the martini's profile. However, the most successful advertiser of the martini was the fictional character [[James Bond (literary character)|James Bond]].<ref name="tcm" />

The popularity of vermouth in the United States and Great Britain declined after the mid-20th century, but was still used in those countries in many classic cocktails such as the Manhattan, albeit in smaller amounts. The drink is more popular in other parts of Europe (such as Italy, France, and Spain, where it is often consumed by itself as an ''apéritif''). It is also very popular in Argentina, where—due to major Italian immigration during the late 19th and early 20th centuries—it is more than a drink; it is a cultural tradition among families, at the table and afterwards.<ref>{{Cite web|title=Time for an Argentine vermouth: the wineries driving a new trend|date=21 March 2022 |url=https://blog.winesofargentina.com/destacadas/argentine-vermouth/|access-date=28 March 2023}}</ref> Even such international brands as [[Cinzano]] have Argentinian-only products like [https://cinzanosegundo.com.ar/ Cinzano Segundo], made with local grapes.

In the years since 2013, interest in vermouth has renewed in the US. Artisanal makers have created new brands of vermouth that do not seek to imitate European styles, and vermouth has been a fast-growing category within the wine trade.{{sfn|Ford|2015|p=166-69}}

==Production, ingredients, and flavors==
Several wine grapes, including [[Clairette blanche]], [[Piquepoul]], [[Bianchetta Trevigiana]],{{sfn|Robinson|2012}} [[Catarratto]], and [[Trebbiano]], are generally used as the base ingredients for vermouths. From these grapes, a low-alcohol [[white wine]] is produced by vermouth manufacturers. The wine may be aged for a short while before the addition of other ingredients. For sweet vermouths, [[sugar syrup]] is added before the wine is fortified with extra alcohol. The added alcohol is usually a neutral [[grape spirit]], but may also come from vegetable sources such as [[sugar beet]]s. The wine is then placed in large barrels or tanks to which the dry ingredients have already been added. The mixture is stirred at intervals until the dry ingredients have been absorbed and the drink is ready for bottling. Red vermouths can derive their color from botanicals, added red wine, or sometimes from [[caramel color]]. Rose-colored vermouth uses red and white wines as its base.<ref name="tgwt" /> Most vermouths are bottled at between 16% and 18% [[ABV]], as compared with the 9–14% ABV of most unfortified wines.<ref name="clarke" />{{sfn|Walton|Glover|1998|p=499}}<ref name="bettridge" />

Spice ingredients often used in vermouths include [[clove]]s, [[cinnamon]], [[quinine]], [[Zest (ingredient)|citrus peel]], [[cardamom]], [[marjoram]], [[chamomile]], [[coriander]], [[juniper]], [[Hyssopus officinalis|hyssop]], [[ginger]], and [[labdanum]]. The prohibition of [[Artemisia absinthium|wormwood]] as a drink ingredient in the early 20th century in some countries sharply reduced its use in vermouth, but small amounts of the herb are still sometimes included in [[artisan]] products.<ref name="nyt1" /> Vermouth brand recipes vary, with most manufacturers marketing their own unique flavor and version of the beverage.<ref name="clarke" />{{sfn|Walton|Glover|1998|p=497}} Vermouth manufacturers keep their recipes for the drink secret.<ref name="mt" />

Sweet vermouths usually contain 10–15% sugar. The sugar content in dry vermouths generally does not exceed 4%. Dry vermouths usually are lighter in body than sweet vermouths.<ref name="mt" />

In addition to pale and red vermouths, there exist golden and rosé versions, but these are not as internationally popular. The region of [[Chambéry]] in France has received an ''[[appellation d'origine contrôlée]] ''for its vermouths, which is where the ''blanc'' style originated and also includes a strawberry-flavored version called Chambéryzette.{{sfn|Walton|Glover|1998|pp=498–499}}<ref name="ward" /> [[Lillet]], St. Raphael, and [[Dubonnet]] are fortified wines similar to vermouth, but are usually considered separate products.{{sfn|Walton|Glover|1998|pp=498–499}}<ref name="viera" /> The two predominant styles of vermouth – the red, Italian rosso and the dry, white vermouth from France – were created and commercialized more than two centuries ago.<ref name="im2" />

The term "Italian vermouth" is often used to refer to red-colored, mildly bitter, and slightly sweet vermouths. These types of vermouths have also been called "rosso".<ref name="clarke" /> The label "French vermouth" generally refers to pale, dry vermouths that are more bitter than sweet vermouths. The extra bitterness is often obtained by using [[nutmeg]] or bitter orange peel in the drink recipe.<ref name="clarke" /> ''Blanc'' or ''Bianco'' is a name given to a type of pale, sweeter vermouth.<ref name="clarke" />

According to Stuart Walton and Brian Glover, vermouth "is as far removed from the natural produce of the vine as it is possible for a fortified wine to get."{{sfn|Walton|Glover|1998|p=496}}

==Modern use==

===Beverage===
Vermouth is a common cocktail ingredient, particularly in [[Martini (cocktail)|martinis]] and [[Manhattan (cocktail)|Manhattans]]. When vermouth is drunk by itself it is normally consumed as an [[apéritif]].{{sfn|Brown|Miller|2011}} Vermouth is used as an ingredient in many different cocktails, as people found it beneficial for lowering the alcohol content of cocktails with strong spirits as their base, for providing a pleasant herbal flavor and aroma, and for accentuating the flavors in the base liquor. As previously stated, vermouth is an ingredient in the martini, one of the most popular and well-known cocktails. At first, martinis used sweet vermouth.<ref name="patterson" /> Around 1904, however, drier French vermouths began to be used in the cocktail. The term "dry martini" originally meant using drier vermouth as a mixer, not using less vermouth, as in the modern definition.<ref name="bettridge" />{{sfn|Walton|Glover|1998| pp=496,499}}{{sfn|Krader|2009|p=120}}<ref name="cole" />

[[Sharon Tyler Herbst]]'s book, ''The Ultimate A-To-Z Bar Guide'', lists 112 cocktails using dry vermouth and 82 containing sweet vermouth.{{sfn|Herbst|Herbst|1998|pp=378-380}} Cocktails using either dry or sweet vermouth or both include the [[Americano (cocktail)|Americano]],{{sfn|Herbst|Herbst|1998|pp=62-63}} [[Bronx (cocktail)|Bronx]],{{sfn|Krader|2009|p=129}} [[Gibson (cocktail)|Gibson]],{{sfn|Herbst|Herbst|1998|pp=62-63}} [[Malecon (cocktail)|Malecon]],{{sfn|Escalante|1915|p=23}} Manhattan,{{sfn|Krader|2009|p=129}} [[Negroni]],{{sfn|Krader|2009|p=123}} [[Rob Roy (cocktail)|Rob Roy]],{{sfn|Herbst|Herbst|1998|p=291}} and [[Rose (cocktail)|Rose]].{{sfn|Herbst|Herbst|1998|p=293}} Variations of cocktail recipes using equal portions of dry and sweet vermouths are called ''perfect'', as in a ''Perfect Manhattan''.{{sfn|Herbst|Herbst|1998|p=349}}

===Cooking===
While vermouth can be used as a substitute for white wine in food recipes,<ref name="ward" /> because it is more flavorful than wine, it may be overwhelming when used in certain dishes.<ref name="hp1" /> The herbs in dry vermouth make it an attractive ingredient in sauces for fish dishes or as a marinade for other meats, including pork and chicken.{{sfn|Walton|Glover|1998|p=499}}<ref name="cicero" /><ref name="mh" />

===Storing===
Because vermouth is fortified, an opened bottle will not sour as quickly as white wine. Opened vermouth, however, will gradually deteriorate over time. [[Gourmet]]s recommend that opened bottles of vermouth be consumed within one to three months and should be kept refrigerated to slow [[Redox|oxidation]].<ref name="clarke" /><ref name="bettridge" />

==Notable brands==
The [[Antonio Benedetto Carpano|Carpano]] family originated several notable brands of vermouth, including [[Punt e Mes]], a deep red vermouth with sweet and bitter flavors, and the Antica Formula brand, a bitter, fuller-flavored version of vermouth.<ref name="clarke" /> Distillerie [[Fratelli Branca]] of [[Milan]] bought 50% of the Giuseppe B. Carpano company in 1982 and acquired the company outright in 2001.<ref name="carpano" /> [[Gancia]], Drapò Vermouth, Delmistero, 9diDANTE and [[Giulio Cocchi Spumanti|Cocchi]] are other Italian producers.{{Citation needed|date=August 2021}}

[[File:Vermouth.jpg|thumb|upright=.55|A bottle of Noilly Prat vermouth]]

The [[Cinzano]] family began production in 1757 in Turin. Their Bianco product is sweet, pale vermouth.<ref name="clarke" />{{sfn|Walton|Glover|1998|pp=497-498}}

{{ill|Dollin (company)|lt=Dolin|fr|Dolin}} vermouth from [[Chambéry]], France, has been made since 1815. Their product lineup carries both a traditional dry, two different kinds of sweet (red and blanco), and a strawberry (chamberyzette).<ref name="dolin" /> Dolin is recognized as creating the blanc style.<ref name="pd" />

[[Martini & Rossi]], the top-selling international brand of vermouth, started in 1863 in Turin and produces both dry and sweet vermouths, but is mostly known for its Rosso.<ref name="clarke" />{{sfn|Walton|Glover|1998|pp=496,498}} Cinzano and Martini & Rossi also produce rosé vermouths, which are mainly distributed in Italy and France.<ref name="clarke" /><ref name="bettridge" />

[[Noilly Prat]], based in southern France, is primarily known for its dry, pale vermouths, but also produces a sweeter version. The company was founded by Joseph Noilly in 1813.<ref name="clarke" />

Esquimalt Vermouth & Apéritifs,<ref name="EWine" /> on [[Vancouver Island]], Canada, is the first producer outside Europe to win two gold medals at London's 2023 World Vermouth Awards.<ref name="worlds" /> In the blind tasting competition, they were judged best for both Dry Vermouth,<ref name="dry" /> and also for Semi-Sweet Vermouth<ref name="sweet" /> (for its Rosso). A year after the company began production, Esquimalt Vermouth & Apéritifs won a gold medal at the  2020 San Francisco World Spirits Competition. The following year, 2021, they were awarded three double gold medals for their dry vermouth, the semisweet Rosso, and their Kina-Rouge.<ref name="SanF" />

==See also==
{{Portal|Italy|Drink|Liquor}}
* [[Amaro (liqueur)]]

==Notes==
{{reflist|30em|refs=
<ref name="ijo">{{cite journal|last1=McGovern|first1=P. E.|last2=Christofidou-Solomidou|first2=M.|last3=Wang|first3=W.|last4=Dukes|first4=F.|last5=Davidson|first5=T.|last6=El-Deiry|first6=W. S.|year=2010|title=Anticancer Activity of Botanical Compounds in Ancient Fermented Beverages|journal=International Journal of Oncology|volume=37|issue=1|pages=5–21|doi=10.3892/ijo_00000647|pmid=20514391|doi-access=free}}</ref>
<ref name="cicero">{{cite news|last=Cicero|first=Linda|date=5 January 2010|title=Recipes: Roast Pork with Vermouth and Olives and Bishop's Bread|work=[[The Seattle Times]]|format=Newspaper article|url=http://seattletimes.nwsource.com/html/foodwine/2010707899_web06porkroast.html|access-date=19 May 2011}}</ref>
<ref name="clarke">{{cite news|last=Clarke|first=Paul|date=15 August 2008|title=The Truth About Vermouth: The secret ingredient in today's top cocktails remains misunderstood|work=[[San Francisco Chronicle]]|format=Newspaper article|url=http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/08/15/WI0111LMMB.DTL|access-date=16 May 2011}}</ref>
<ref name="cole">{{cite news|last=Cole|first=Katherine|date=18 January 2011|title=Two Local Producers Help Boost Vermouth's Revival|work=[[The Oregonian]]|format=Newspaper article|url=http://www.oregonlive.com/foodday/index.ssf/2011/01/two_local_producers_help_boost.html|access-date=19 May 2011}}</ref>
<ref name="mh">{{cite news|date=24 April 2002|title=Dinner in minutes: Roasted chicken flavored with sage and vermouth|work=Miami Herald}}</ref>
<ref name="nyt1">{{cite news|last=Feiring|first=Alice|date=12 February 2013|title=American Vermouth: Anything Goes|work=[[The New York Times]]|url=https://www.nytimes.com/2013/02/13/dining/american-made-vermouths-anything-goes.html|access-date=23 March 2017}}</ref>
<ref name="tcm">{{cite news|last=Barnes|first=Bingo|date=4 May 2005|title=The Classic Martini|work=Boise Weekly|url=http://www.boiseweekly.com/boise/the-classic-martini/Content?oid=921951|archive-date=3 December 2013|access-date=19 November 2013|archive-url=https://web.archive.org/web/20131203022121/http://www.boiseweekly.com/boise/the-classic-martini/Content?oid=921951|url-status=dead}}</ref>
<ref name="tdb1">{{cite news|last=Wondrich|first=David|date=30 March 2018|title=The Coming of the Martini: An Annotated Timeline|language=en|url=https://www.thedailybeast.com/the-coming-of-the-martini-an-annotated-timeline|access-date=16 May 2019}}</ref>
<ref name="tdb2">{{cite news|last=Wondrich|first=David|date=10 February 2017|title=The American Cocktail That Changed Italy|language=en|url=https://www.thedailybeast.com/articles/2017/02/10/the-american-cocktail-that-changed-italy|access-date=16 May 2019}}</ref>
<ref name="viera">{{cite news|last=Viera|first=Lauren|date=18 May 2011|title=The straight truth about vermouth|work=[[Chicago Tribune]]|format=Newspaper article|url=http://www.chicagotribune.com/sns-food-recipes-drinks-vermouth,0,1336345.story|access-date=19 May 2011}}</ref>
<ref name="bettridge">{{cite magazine|last=Bettridge|first=Jack|date=30 April 2011|title=Italy's Gift to Bartenders |magazine=Wine Spectator |pages=27}}</ref>
<ref name="patterson">{{cite magazine|last=Patterson|first=Troy|title=Martini Madness|url=http://www.slate.com/articles/life/drink/features/2013/martini_madness/the_martinez_cocktail_and_the_evolution_of_the_sweet_martini_martini_madness.html|magazine=Slate|access-date=14 March 2013}}</ref>
<ref name="435s">{{cite web|last=Coley|first=Jim|title=The Art of the Aperitif|url=http://www.435southmag.com/September-2012/The-Art-of-the-Aperitif/|access-date=1 September 2012|publisher=435 South Magazine|archive-date=2 December 2013|archive-url=https://web.archive.org/web/20131202225912/http://www.435southmag.com/September-2012/The-Art-of-the-Aperitif/|url-status=dead}}</ref>
<!-- <ref name="kloster">{{cite news|last=Kloster|first=Darron|title=Esquimalt-made vermouths win world's best awards in London|newspaper=Times Colonist|location=Victoria|publisher=Glacier Media Group|date=9 June 2023|url=https://www.timescolonist.com/business/on-the-street-esquimalt-made-vermouths-win-worlds-best-awards-in-london-nanaimo-zipline-reopens-7120535|access-date=19 June 2023|url-status=live|archive-url=https://web.archive.org/web/20230619210214/https://www.timescolonist.com/business/on-the-street-esquimalt-made-vermouths-win-worlds-best-awards-in-london-nanaimo-zipline-reopens-7120535|archive-date=19 June 2023}}</ref> -->
<!-- <ref name="taste" >{{cite web|url=https://www.worldvermouthawards.com/winner-vermouth/vermouth/2023/taste|title=World Vermouth Awards 2023 - Taste Winners|website=The World Drinks Awards|publisher=Paragraph Publishing Ltd|access-date=20 June 2023|url-status=live|archive-url=https://web.archive.org/web/20230621023628/https://www.worldvermouthawards.com/winner-vermouth/vermouth/2023/taste|archive-date=21 June 2023}} </ref> -->
<ref name="boston">{{cite web|date=19 March 2009|title=Gold Medal Sweet Vermouth|url=http://bostonapothecary.com/?p=64|website=Boston Apothecary}}</ref>
<ref name="boyd">{{cite web|last=Boyd|first=Gerald|date=April 2007|title=Vermouth – The Aromatized Wine|url=http://www.hotelfandb.com/biol/march-april2007-vermouth.asp|publisher=Hotel F&B|access-date=19 June 2012|archive-date=17 September 2014|archive-url=https://web.archive.org/web/20140917102312/http://www.hotelfandb.com/biol/march-april2007-vermouth.asp|url-status=dead}}</ref>
<ref name="carpano">{{cite web|title=The Story: Vermouth Carpano – The Italian Vermouth since 1876|url=http://www.carpano.com/en/the-story|url-status=dead |archive-url=https://web.archive.org/web/20160320113254/http://www.carpano.com/en/the-story/|archive-date=20 March 2016|access-date=17 March 2016|website=Carpano}}</ref>
<ref name="dolin">{{cite web|title=Dolin vermouths|url=http://www.dolin.fr/gb/vermouts_dolin.html|access-date=5 February 2019|website=dolin.fr}}</ref>
<ref name="hp1">{{cite news|last=Orchant|first=Rebecca|date=7 October 2013|title=Don't Just Drink Vermouth, Eat It|work=HuffPost|url=http://www.huffingtonpost.com/2013/10/07/vermouth-recipes-cooking-with-photos_n_4045639.html|access-date=14 November 2013}}</ref>
<ref name="im1">{{cite web|last=Clarke|first=Paul|date=October 2012|title=American Beauty – Domestic winemakers are doing vermouth in their own way |url=http://imbibemagazine.com/Domestic-Vermouth|work=[[Imbibe Magazine]]}}</ref>
<ref name="im2">{{cite web|last=Clark|first=Paul|date=28 December 2012|title=American Beauty|url=http://www.imbibemagazine.com/domestic-vermouth|access-date=19 November 2013|work=Imbibe magazine}}</ref>
<ref name="mt">{{cite web|date=19 May 2011|title=Vermouth|url=https://themoscowtimes.com/guides/bar/eng/drinks/vermouth.html|url-status=dead|archive-url=https://web.archive.org/web/20120607043225/https://themoscowtimes.com/guides/bar/eng/drinks/vermouth.html|archive-date=7 June 2012|access-date=19 May 2011|website=[[Moscow Times]] Bar Guide|publisher=[[Sanoma]]}}</ref>
<ref name="oed">{{cite web|title=Vermouth|url=http://www.oxforddictionaries.com/definition/english/vermouth|archive-url=https://web.archive.org/web/20120707200447/http://oxforddictionaries.com/definition/english/vermouth|url-status=dead|archive-date=7 July 2012|website=Oxford Dictionaries}}</ref>
<ref name="pd">{{cite web|title=Vermouth boom|url=https://punchdrink.com/articles/vermouth-boom-told-by-three-iconic-brands-cocchi-dolin-miro/|access-date=5 February 2019|website=punchdrinks.com|date=15 January 2018}}</ref>
<ref name="styles">{{cite web|title=Vermouth Styles|url=http://vermouth101.com/vermouth-styles.html|access-date=5 February 2019|website=vermouth101.com}}</ref>
<ref name="tgwt">{{cite web|title=4 essential Italian cocktails made with vermouth &#124; The Grand Wine Tour|url=https://www.thegrandwinetour.com/en/popular-foods-of-italy/vermouth-history-cocktail-recipes|website=thegrandwinetour.com}}</ref>
<ref name="ward">{{cite web|last=Ward|first=Bill|date=10 March 2010|title=Beyond martinis, vermouth can shine|url=http://www.startribune.com/lifestyle/taste/87241377.html|access-date=19 May 2011|website=[[Star Tribune]]|format=Newspaper article|archive-date=3 June 2013|archive-url=https://web.archive.org/web/20130603100859/http://www.startribune.com/lifestyle/taste/87241377.html|url-status=dead}}</ref>
<ref name="EWine" >{{cite web|url=https://esquimaltwine.ca|title=Weird Wine, for Wonderful People|website=Esquimalt|publisher=Esquimalt Wine|access-date=20 June 2023|archive-url=https://web.archive.org/web/20230621025353/https://esquimaltwine.ca/|archive-date=21 June 2023}}</ref>
<ref name="worlds">{{cite web|url=https://www.worldvermouthawards.com|title=World Vermouth Awards|website=The World Drinks Awards|publisher=Paragraph Publishing Ltd|access-date=20 June 2023|archive-url=https://web.archive.org/web/20230621024004/https://www.worldvermouthawards.com/|archive-date=21 June 2023}}</ref>
<ref name="dry" >{{cite web|url=https://www.worldvermouthawards.com/winner-vermouth/vermouth/2023/worlds-best-dry-vermouth-44758-world-vermouth-awards-2023|title=World's Best Dry Vermouth|website=The World Drinks Awards|publisher = Paragraph Publishing Ltd|access-date=20 June 2023|archive-url=https://web.archive.org/web/20230621034044/https://www.worldvermouthawards.com/winner-vermouth/worlds-best-dry-vermouth-44758-world-vermouth-awards-2023|archive-date = 21 June 2023}}</ref>
<ref name="sweet" >{{cite web|url=https://www.worldvermouthawards.com/winner-Vermouth/vermouth/2023/worlds-best-semi-sweet-vermouth-44761-world-vermouth-awards-2023|title=World's Best Semi-Sweet Vermouth|website=The World Drinks Awards|publisher=Paragraph Publishing Ltd|access-date=20 June 2023|archive-url=https://web.archive.org/web/20230621032117/https://www.worldvermouthawards.com/winner-Vermouth/vermouth/2023/worlds-best-semi-sweet-vermouth-44761-world-vermouth-awards-2023|archive-date=21 June 2023}}</ref>
<ref name="SanF">{{cite web|url=https://www.sfspiritscomp.com/wp-content/uploads/2021/05/2021-sfwsc-website-results-updated.pdf|title=2021 San Francisco World Spirits Competition Results|website=San Francisco World Spirits Competition|access-date=21 June 2023}}</ref>
}}

==References==
* {{cite book|last1=Brown|first1=Jared|last2=Miller|first2=Anistatia|url=https://books.google.com/books?id=pj9REBvTV3cC|title=The Mixellany Guide to Vermouth & Other Aperitifs|publisher=Mixellany Limited|year=2011|isbn=978-1-907434-29-7}}
* {{cite book|last=Escalante|first=John|title=Manual del Cantinero|date=1915|publisher=Modern Imprint|location=Havana}}
* {{cite book|last=Ford|first=Adam|title=Vermouth: The Revival of the Spirit That Created American's Cocktail Culture |publisher=[[Countryman Press]]|year=2015|isbn=978-1-58157-296-4|location=Woodstock, VT}}
* {{cite book|last1=Herbst|first1=Sharon Tyler|last2=Herbst|first2=Ron|url=https://archive.org/details/ultimateatozbarg0000herb|title=The Ultimate A-To-Z Bar Guide|publisher=[[Broadway Books]]|year=1998|isbn=978-0-7679-0197-0|location=New York|author-link=Sharon Tyler Herbst|url-access=registration}}
* {{cite book|last1=Jones|first1=Daniel|last2=Gimson|first2=A. C.|title=Everyman's English Pronouncing Dictionary|publisher=J. M. Dent & Sons|year=1977|edition=14|location=London}}
* {{cite book|title=Cocktails '09|publisher=[[Food & Wine|Food & Wine Books]], [[American Express Publishing]]|year=2009|isbn=978-1-60320-811-6|editor-last=Krader|editor-first=Kate|location=New York}}
* {{cite book |last1=Meulenbeld|first1=G. J.|last2=Brill|first2=E. J.|title=The Madhavanidana and its Chief Commentary|publisher=Leiden| year=1971|page=441}}
* {{cite book|last=Robinson|first=Jancis|title=Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours|date=2012|publisher=Allen Lane|others=Julia Harding, Jose Vouillamoz|isbn=978-1-84614-446-2|location=London|oclc=795857065}}
* {{cite book|last1=Walton|first1=Stuart|last2=Glover|first2=Brian|url=https://archive.org/details/ultimateencyclop0000walt|title=The Ultimate Encyclopedia of Wine, Beer, Spirits & Liqueurs|publisher=Lorenz Books|year=1998|isbn=978-0-7548-0334-8|location=London|url-access=registration}}

==Further reading==
* {{cite book|last=Amerine|first=Maynard Andrew|title=Vermouth: An Annotated Bibliography|publisher=[[University of California]] (System), Division of Agricultural Sciences|year=1974|isbn=978-0-931876-20-2}}
* {{cite book|last=Rizzo|first=Francesco|title=La fabbricazione del vermouth|publisher=Edizioni Agricole|year=1955|language=it}}
* {{cite book|last=Strucchi|first=Arnaldo|title=Il vermouth di Torino: monografia, con 18 incisioni e 12 tavole fototipiche|publisher=Tip. e Litografia C. Cassone|year=1907|language=it}}

{{Wines}}
{{Alcoholic drinks|expanded=Ingredients}}
{{Authority control}}

[[Category:Vermouth| ]]
[[Category:Italian alcoholic beverages]]