What is Vermouth? – a Definition and History

Vermouth is a type of fortified wine that is flavored with aromatic herbs, spices, and other natural ingredients. It came to enjoy a tremendous amount of fame during the late 1800s, eventually gaining enough of a following to form part of the base of the classic martini. The use of herbal bitterness and other flavors to improve the flavor of low-quality wines has been around since Biblical times, creating a drink that was eventually given the name vermouth.

Vermouth is labeled as an aromatized fortified wine, with the fortification coming from the addition of brandy or another similar spirit. Brandy and wine are added to each other in a blend that also contains plant infusions including herbs, spices, roots, and barks. Some of the more popular flavors include marjoram, lavender, clove, nutmeg, mace, lemon peel, juniper, cinnamon, cardamom, and cloves. With the addition of these herbs the flavor of the wine takes on a new complexity, while the fortification helps to preserve the flavor and keep the drink fresh for extended periods of time.

The Typical Production Process

The process of making vermouth is quite complex and can vary depending upon the makeup of the blend. The production process typically follows four steps, beginning with the cleaning, crushing, and softening of the herbs. The herbs are then steeped in heated water with dried citrus peel, cinnamon, and other spices, creating a bitter and dry infusion. This infusion then goes through a filtration process to leave behind a clarified liquid.

The next step involves the fermentation of the bases wines, typically white wines with a low amount of acid and tannins. The base wines are mixed with the herbal infusion and brandy, as well as sugar, glycerine, and other natural ingredients. This mix is then brought to a low temperature and cultured with yeast until it completes fermentation.

The Fortification or Aging Period

The last step in the process is the fortification or aging period. It is during this time that the vermouth takes on its flavor, color, aroma, and richness. The brandy or other spirit is added to the mix and allowed to age in oak barrels for a period of months. During this time the taste and complexity of the vermouth deepens.

The aging process also has a significant impact on the quality of the vermouth. The longer the vermouth is aged the smoother and bolder the flavors become, with extended aging providing a more remarkable flavor profile. It is also during this time that the blend of botanicals is further enhanced, as it absorbs the flavors of the wood, adding harmony and balance to the overall flavor experience.

Conclusion

At the end of the day, vermouth is a fortified wine that has been flavored with aromatics, herbs, spices, and other natural ingredients. It is a beverage that has been enjoyed for centuries, evolving over the years through a complex production process. Its flavor, color, and complexity can be further enhanced with extended aging, creating a drink that can be enjoyed neat or as part of a variety of classic cocktails.