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Part m
SECTION IX
VERMOUTH
A white wine prepared chiefly on the French and Itahan
sides of the Alps. It is usually known as Italian or sweet
and French or dry.
It is a wine made with the addition of aromatic herbs with
a strength of 15.2%-18% alcohol.
Vermouth has a slightly bitter taste and a sweet, nutty
and herb-like flavour.
The usual base of the Italian type is sweet Muscat Canell:
fortified wine, while Southern Italy does, however, produce
a clearer, whiter and thinner in body type of Vermouth.
The herbs used in its production are coriander, bitter
orange peel, Roman wormwood,Chinchena bark, European
Centaury Calamus, Elder flowers, AngeUca, Orris, Gentian,
Cinnamon, Cloves, Nutmeg and Cardamon.
After the base of white wine, sugar or grape concentrate
is added for sweetening, alcohol and herb extract and
finally caramel for colouring.
The herb flavour is obtained by one of two methods,
{a) by the suspension of ground or crushed herbs in the
wine, or (6) by percolation.
The dry or French types usually have more wormwood
than the sweet Italian types and less coriander, cinnamon
and clove.
The name Vermouth is said to come from the German
"Vermuth"(Wormwood).
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