Various herbs and spices have been added to wine since ancient Geek and Roman times. The prepared herbs and spices are added directly into the wine, or concentrates are prepared from them which are then added into ready wines.
The production of vermouth, a flavored fortified wine, began in Italy in the 1700s.
There are hundreds of flavored wines made in Europe, originally for reasons of health and good digestion. It is useful drink for relaxation. In moderation, it is relaxant for the heart, arteries and blood pressure.
Vermouths are generally subdivided into sweet Italian and dry French styles. Italian vermouths are usually approximately 16-18% alcohol and may contain up to 4-16% sugar for dry and sweet versions, respectively. It is darker in color and served hot, added to a dish of barbecued spare ribs with Scotch whisky and vermouth.
French vermouths typically contain 18% alcohol and 4% sugar. French vermouth is light in color, should be served well chilled.
Flavorants used in vermouth production have often been classified into bitter, aromatic or bitter-aromatic categories.
Vermouth wine: aromatized flavored wine
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