When, how and with what to drink vermouth? Bonus: Recipes of popular cocktails
The gentlemen drink is vermouth, he is a hollow wine, - some time ago it was unknown forgotten, but was able to restore the status of one of the most original and sophisticated wine drinks in the world. It can not but rejoice! But to get true pleasure, one alcoholic beverage is not enough. It is also important to know how to drink it correctly and, most importantly, when. We have already revealed all the secrets of wormwiche. Want to know them? Join now! Recipes of the most popular cocktails involving Vermut are attached.
This is a fortified wine having a characteristic taste and aroma of different fragrant herbs and spices. The basic component of the vermut is wormwood. It is she who is obliged to drink with his name "Vermouth" (Wikipedia - in translation from the German Wermut means "wormwood"). Wine Wine is known to mankind more than 2 thousand years! It was already popular in ancient Greece and ancient Rome. In those long-standing times, the vermouth was considered a medicinal drug and was taken by limited doses. And he invented his hippocrates, adding a few healing herbs to ordinary wine with an exquisite aroma. He considered Vermut by Panacea from depression and digestive problems, as well as an excellent tonic. But it was not exactly the drink that is accustomed to us today.
The recipe for modern vermouth was created in the XVIII century in Turin. Italy became the country where, in addition to use in medicinal purposes, the drink received other applications. Italian vermouth, for example, was used as an aperitif. But on this story did not end! Already in the 20th century, the vermouth was actively used by Barmen when drafting alcoholic cocktails and had a huge success in regulars. Perhaps for these reasons, traditional wormwiche wine is preparing today on Italian recipe.
In addition to the obligatory component - wormwood - this drink contains other medicinal herbs (mint, yarrow). Also in it may be a black elder. Manufacturers do not forget to add and improving the taste of beverage fragrant seasoning (nutmeg, cinnamon, cardamom). All listed components are typical for high quality vermouth.
Of course, different manufacturers reserve the right to make changes to the recipe for hide wines. So, on the label, you can notice the following names: oregano, hunter, chamomile, rosemary, melissa, ginger, nine and others. But such components only enhance the beneficial properties of a gentleman drink.
Vermouth belongs to those rare alcoholic beverages that can be used throughout the day. Aperitif status This allows. But it is not taken to drink before breakfast - the Fortress of the drink.
Separately, it should be said about bitter. Because of his saturated, bitter-sweet taste, he refers to the digestors. And therefore, it is supplied to improve digestion solely after eating or used as a basic component of some of the cocktails.
Glass or glass?
Initially, the vermows were poured into glasses for whiskey, but in the XX century for Martini, special glasses of triangular shape were created (the so-called cocktail glasses).
How and with what to mix?
This directly depends on the taste of the drink. If it is gentle, it is distinguished by an unfriendly herbaceous taste, then you can add only a few drops of water, ice cubes to a glass, or lemon slickel. This will be quite enough to reveal the aroma of Vermut and feel all his beauty. Wine wine with saturated, spicy taste is better to use the composition of multilayer cocktails or, diluting with fruit juice.
It should also be taken into account that the vermows are preferably cooled. The exception is only Rosso grade. If you did not have time to put a drink in the refrigerator in advance, and the guests are already on the threshold - nothing terrible. The position will save conventional ice cubes. As beautiful additives, you can use olive, lemon slice, frozen or fresh fruits, berries with sour and sweet taste and bright aroma.
In addition to Italy, Vermuta is also produced in France, USA, Spain, Russia, Moldova, Argentina, Bulgaria and other countries of the world. Despite this, the Italian and French brands of long wines enjoy the greatest revelation of the fans of the drink. The first of them are known for their softness, the second is made on the basis of dry wine, and therefore have a dry and tart taste, herbaceous fragrance. Classic Italian Vermut varieties are: Bacardi-Martini, Barbero, Campari, Cinzano, Ricadonna, Carpano, Gancia. French Vermouth: Bussot, Lillet, Noilly Prat. There are also the Crimean Vermouth.
Today, manufacturers please us with a variety of affordable tastes and colors so loved by millions of people of tart, but pleasant wormwiche. Let's try to understand this abundance of proposals.
There are white, golden or red. The intensity of the hue of the wine will tell you about the taste of the selected drink. There is nothing complicated here!
White vermouth has a delicate taste, the mustard in it is barely catching. Red vermouth has a bright hollow fragrance. The taste of it is more rich. Oddly enough, the sweet vermouth is equally loved by men and women. True, the beautiful floor still prefers a more gentle wormal wine white or golden color.
There are exceptionally white shade. They are a little more tender than sweet, but there is a clear mustard in taste. This drink is more preferred by men.
How many degrees in Vermouth
Sweet fortress (SWEET) - 16%. In the dry (DRY and EXTRA DRY) - 18%. Bitter (bitter) - up to 25%.
The winemakers are distinguished by 5 varieties of Vermut:
- SECCO. - This is a dry vermouth, in which sugars contain only 4%.
- Bianco. - White wormwiche wine. Sugar in its composition is 10-15%.
- Rosso. - Red, sweet vermouth. Sugar content in it exceeds 15%.
- Rose - Vermut of pink shade. The amount of sugar in its composition ranges between Bianco and Rosso.
- Bitter. - Differs in saturated, bitter taste. Used in cocktails or as a digestion.
This drink is worthy of special attention, because it ranks first in popularity in the world among the vermouth. He borrowed its name from the Turin Wine Factory Martini & Rossi.
To date, experts allocate the following types of this drink:
- Rosso. - The first of the created species of martini characteristic red. Known to the world since 1862. Vermouth Rosso has a sweet taste with a mild mustard, differs from the tea-like fragrance. It is used with lemon or juice, as well as ice cubes.
- Bianco. - Sophisticated straw colors to taste. It has a gentle aroma, supplemented by barely by caught notice of spices and vanilla. The mustard is almost imperceptible. Bianco vermouth is used in conjunction with lemon or ice, as well as soda or lemonade. It is permissible to add tonic. Manufactured since 1910.
- Rosato. - Differs in pink color. In its production, both red and white wine is used. The drink has existed since 1980. This vermouth cannot be forgotten because it is inherent in a fairly gentle taste, enhanced by the luxurious aroma of cloves and cinnamon.
- D'Oro. - This Martini successfully combines white wine with fruit taste of citrus, honey, vanilla and nutmeg. This type of drink appeared relatively recently, in 1998. He is especially loved in the countries of Northern Europe - residents of Germany, Denmark, Switzerland.
- FIERO. - It was on sale in 1998 (was created in accordance with the preferences of binilyuks residents). It has citrus fragrance. The difference of this drink is the pronounced taste of sweet red oranges, which gives him a unique attraction in the eyes of Martini fans.
- Extra Dry. - Known since 1900. Compared to ROSSO, it has similar color, but is characterized by a striking aroma. The misfortune taste gives him notes of raspberry, iris and lemon. The drink is distinguished unusual for vermouth combination of sugar and alcohol - 2.8 and 18%, respectively. It is powered in its pure form, but more often used as a base component when making cocktails.
- GOLD. - Its makeup includes dry white wine, supplemented by various herbs with fragrant fruits and remarkable spices from around the world (Sicilian citrus sister, ginger from India, Spanish saffron and much more). The original design of this vermouth packaging was created by the legendary duet of Dolce and Gabbana clothing designers.
Martini is consumed as an independent drink, as well as in the composition of numerous cocktails based on it. Martini Rosso (Martini Red) is usually mixed with fruit (lemon, cherry, pineapple) juice in proportion 2: 1, respectively. Martini Bianco is more often combined with soda, tonic or lemonade in a 1: 1 ratio. Traditionally, it is fed chilled.
But Martini Extra Dry is usually used to create various cocktails. Although sometimes other varieties of Martini are taken, according to the recipe, taste of a particular client or the bartender itself.
Cocktails based on Vermut "Fifty-fifty" belong to classic cocktails. To obtain it, a mixing glass should be filled with ice cubes, add 1.5 parts of Gin and 1.5 pieces of dry vermouth. Stir the ingredients with a spoon and pour into a glass through a special siete (stretch). Finally decorate olive.
70 ml of vodka or gin, 10 ml of Vermuta Extra Dry (or SECCO) and 10 ml brine from under olives pour into a glass for mixing. Then add it to ice cubes. Mix well for a few minutes using a cocktail spoon. Pour into a glass, decorate olive.
Remember the film about James Bond? "Martini with vodka, please. Shake, but not stir! " Yes, yes, it was a cocktail with a vermouth "Vodkatini" (in the film called "Vesper") became the favorite cocktail of the legendary agent 007. But this drink is popular not only in movies.
How to make a cocktail vodka-vermouth? Fill the glass of ice cubes to the edges, stir the spoon and merge the resulting water. Add to the container 20 ml of dry martini and 80 ml of vodka. All stir coil for cocktails. And then pour into the pre-cooled glass for martini through the strainers. Do not forget to decorate a cocktail from Vermut with a green olive, throwing it straight into the sophisticated drink.
Fall asleep the glass to the top of the ice pieces. Pour the same 50 ml of Gina, 10 ml of Martini Extra Dry and 10 ml Martini Rosso. Ingredients mix in a glass with a cocktail spoon. Pour into the glass through the Strainer. As a decoration, a cocktail cherry is suitable or a spiral from the orange zest.
It is a classic vermouth-based cocktail. It was created specifically for men! Mix 30 ml of sweet vermouth and 30 ml campary, pour into a high cup for cocktails (Highball). Fill the container to the edges of ice cubes. Once again, everything is pretty mixed with a cocktail spoon. Add soda. From above, decorate a slide (circle) orange and squeeze into a cocktail a few drops of lemon zest. The latter can also be used as a decor.
Bianco Sunrise (Bianca cocktail)
A glass of mixing to fill to the edges of ice. Add Vermouth Bianco in the amount of 50 ml, as well as 75 ml of orange (Fresh) and cranberry juice. Stir a spoon. Add to cocktails with Vermut Bianco can be orange slices as decoration.
Throw into a deep glass of several ice cubes, then pour 45 ml of dry vermouth, splaspace about 10 ml of orange liqueur, add 25 ml of gin and 120 ml of orange juice. A pleasant distinction of a cocktail is his unusual aftertaste.
20 ml of Vermut Bianco, 20 ml of whiskey, 10 ml of lemon juice and 50 ml of peach juice mix in a shaker and pour into a glass. These cocktails with a vermoot are distinguished by a fortress, but it successfully masks a pleasant combination of fruit juices.
Based on this premium drink, many famous cocktails are created. Vermouth choose successful, self-confident, preferring themselves the luxurious setting of a man. It is known that Vermouth was a favorite drink of Franklin Roosevelt, Frank Sinatra, Winston Churchill, Humphrey Bogart. Some of them used the wormal wine as an independent drink, others drank as part of their favorite cocktails. What to prefer you to drink Vermouth is a matter of personal choice. But in any case, the vermouth will not only scratch life, give pleasant impressions, but also improves health, and will also emphasize the status of a successful man.
Maybe you still have recipes for the preparation of an excellent mix with the participation of hide wines? Share in the comments! BUON APPETITO!
Not everyone knows what a vermouth is, but many probably tried "Martini". By analogy with the xerox and diapers, the famous Italian brand has become synonymous with a whole class of drinks. Today, more and more different vermouth appear on the market. Revival is largely required for the Bar Industry and the return of fashion on classic cocktails.
According to the EU legislation, the vermouth is flavored wine Fortress 14.5-22%, in which the wine content should be at least 75%. Wine is fixed with grape or neutral alcohol and Fragravize Different herbs, roots, flowers and bark. Mandatory ingredient - wormwood and its relatives from the genus Artemisia, which give the vermuts a characteristic bitter taste. The name Vermouth is just derived from the German Wermut - "wormwood". It used to be believed that contained in the hollow tincture (first of all, Absente ) Thuion causes hallucinations. This #myth, However, it has long been dispelled by scientific research.
A little history of the origin of the vermouth
For the aromatization of Vermouth, hundreds of ingredients are used: fresh and dried herbs, flowers, seeds, roots, beans thin, bark of trees and zent citrus fruits. Each manufacturer holds his unique recipe secret.
Basically, two methods of aromatization of the beverage are used: the insisting (maceration) of additives on the base or already fastened wine or distillation of the ingredients with alcohol and adding an already concentrated squeezing flavor to wine.
As a database for Vermouth, usually simply white wine from Airere varieties, Treppy, Muscat And others. The color of the Red Vermit is achieved by adding dyes, first of all, caramel. It should not also forget that even in the "Superrsuch" vermut category EXTRA SECO, the sugar content can reach 30 g / l, and in sweet embodiments exceed 130 g / l.
As a final chord, some vermows are sent to exposure or, as Spaniards say, "rest". It can pass both in neutral steel containers and oak barrels . Weathered in Dube #Vermouth enriched with pleasant flavors Coconut and sweet spices.
The main styles of Vermutov
Classic vermouth styles are dry and sweet. Red sweet is traditionally called Italian, although today it is found in the assortment of all manufacturers. Red vermouth - rich, full, fragrant. The mustard in it is perfectly balanced by sweetness. In the vermates of Italian producers, bitterness is usually expressed a little more, while Spanish red vermows are more fruit and sweet.
White dry vermouth belongs to french style. He is easier, with pronounced mustard. Use it usually on aperitif .
Today you can meet other species of Vermouth: Pink, Golden, Amber, Ruby ... Manufacturers are trying to build consumer interest to a somewhat rapidly popular drink.
How to drink vermouth
Both dry and sweet vermuts are beautiful for an aperitif. Serve them are needed chilled in a lice glass of a small volume if the drink is served in its pure form; And in a glass of a toggle switch or highball if the vermouth is fed with ice. There is a delusion that Vermuts, in particular, Martini, must be served in the so-called "Martinka", a cocktail glass. In fact, this glass was created precisely for Dry Martini cocktail, and not for the eponymous vermouth.
In Turin, Vermouth drink chilled with ice cube and lemon or orange. Catalan Hora Del Vermut is a period between 12 and 2 hours of the day, just before lunch, when it is appropriate to drink this cooled drink with a piece of lemon, a pair of olives and a carbonated water to awaken appetite.
Do not forget that Vermuts are important ingredients of many classic cocktails. Favorite Agent 007. Dry Martini (Remember: "Shaken, Not Stirred"?), Brutal "Manhattan" and aristocratic "Negrozy" are obliged to Vermuts with their corporate mustard and excellent balance.
Vermouth is usually served with light snacks in style #Tapas: Hamon , Shrimps On skewers or fried Anchovy. Dry Vermuts are well combined with Camembert and Brie, and red sweets - with saltys weathered Cheese , such as moon or pecorino.
Like any other wine, store an open vermouth bottle is needed tightly closed and in the refrigerator. So the drink will retain your taste for 4-8 months.
What vermows worth trying
Noilly Prat Original Dry
Archetype of French dry vermouth. Produce it in the south of France, in Languedoc . Dry white wine from grafts and picpools are kept in oak barrels , contributing to its slow oxidation. Then add fastened wine and a mixture of 20 ingredients, including chamomile, orange grade, carnation and nutmeg. The remaining components are kept in the strictest secrecy. Noilly Prat is beautiful on aperitif with ice and lemon zest or in tandem with Tonic .
Martini Riserva Speciale Ambrato
In the first world ranking of Vermouth, released in 2020 under the patronage of Jose Penin, was awarded impressive 93 points. Martini in our country is synonymous with Vermut, but many professionals belong to the brand with disregard. However, Vermuts Riserva Speciale gamut are able to surprise.
"Ambroto" is an amber vermouth with a complex spicy-straining taste, refreshing acidity and a dense, oily texture. It is appropriate to file on Dizhestiv or as accompaniment to chocolate Browni or christmas cupcake .
Padró & Co. Dorado Amargo Suave Vermouth
One of the best Spanish vermouth. Family Padro produces Vermouth in Catalonia since 1886. Dorado Amargo Suve translates from Spanish as "Golden Bitter Soft" and fully justifies its name. It is characterized by a soft, balanced taste and long, enveloping aftertaste. The manufacturer recommends trying this exquisite vermouth with black butthiffarra, Catalan blood sausage.
More about wine and wine culture - on SWN.ru. .
Vermouth - This is a drink, which is a mixture of tincture on herbs, white or red wine, sugar syrup and alcohol. Although his appearance is associated with antique times, in modern form it appeared in the XVII century in Italy. Being initially a drug due to its positive effect on the digestive system and an extraordinary taste was widely popular in everyday life.
Types of Vermouth and their tasting characteristics
|View \ Criteria||Color||Smell||Taste||Fortress||Sugar|
|Bianco.||Transparent, light yellow, light straw||Easy, spicy||Sweet with mild mustard||About 15%||from 10 to 15|
|Rosso.||Transparent, Dark Red, Light Brown with Amber Shot||pronounced||very sweet, sharp and bitter||about 15%||from 15 and more|
|Rosato.||Transparent, light red with pink tint||expressed||Sweet, soft, gentle||about 15%||15-16|
|Rose||Transparent, pink-red||pronounced||very sweet, soft, weak bitterness||about 15%||fifteen|
|SECCO.||Transparent, White||Lightweight, White Wine, Grass||Sweet, Tart, Light Mustard||about 18%||from 2.5 to 4|
|Bitter.||Transparent, muddy from ruby to black with red tump.||easy||Sweet, bitterness pronounced||mostly above 20%||from the complete absence to a significant content|
In addition to major varieties, many companies produce their own varieties. For example, Martini is "FIERO" with citrus aroma and "GOLD" based on the "secret" set of spicy herbs and other components, from "Cinzano" is "Orancio" with an orange aroma and Limetto based on Lime And lemons.
For Russia are characteristic Unique varieties based on red, and not white wine with both high alcohol content (15%) and sugar (from 15 to 18%). Also, the vermouth is classified by the country of production, highlighting two Basic species:
- Italian. Most of the manufacturers are located in Turin and surrounding lands. The taste of the drink from this region is characteristic of softness, and the color varies from red to golden.
- French. Produced on the basis of dry white wine from local grape varieties. the main feature - sharp dry or very dry taste and golden color.
What and how will the vermouth do
The main production process, regardless of whether it is dry or sweet, red or white vermouth, passes in several stages:
- Aromatic components are dried and shared to the powder state.
- The resulting dry mass is poured with a mixture of alcohol and water and is placed in special chains, where it insisted 20 days with constant rotation. During this period, all essential oils go into fluid.
- The tincture is filtered from solid residues, and after connecting with wine, sugar, protruding with a preservative and sweetener, and alcohol, enhancing the fortress and aromatic properties of tincture are added.
- After cooling to -5 with degrees, secondary filtering is performed, after which the fluid is smoothly heated to room temperature for 7 days.
- At the final stage, the product is repeatedly insisted from 2 months to a year and bottled for further implementation.
Depending on the type of Vermut for its manufacture, dry ingredients obtained from wormwood, yarrow, mint, cardamom, cinnamon, nutmeg, black elderberry, donoka, nine, sandals, souls, juniper, dyagil, ginger, hunter, chamomiles, Melissa and other plants.
For the characteristic bitterness corresponds to the Kinin, Pijm, Shandra, Dubovnik and the already mentioned wormwood. Wine is 75-80% of the volume, and the composition is added sugar syrup and ethyl alcohol. Production technology is relatively simple, and the tincture can be made at home.
Rules for feeding and use
For a long history of "hide wines", the traditions of how and when it is better to serve to the table:
- It is customary to drink a drink either before eating as aperitif, or after - to dessert.
- The vermows drink both clean and mixing with juice or something alcohol in cocktails. It is best of all combined with products -, -roduction and brandy, while the standard proportion is 1 to 1 or 2 to 1, where the tincture is 2 parts.
- Feed the drink is made in special cocktail glasses or glasses for whiskey - Old fashion - at a temperature of from 8 to 12 with degrees. Drinking accepted in small sips.
- Snacking to the tincture can consist of fruits, salted almonds, olives and fried nuts.
- Dry varieties are taken only in pure form, without mixing with juice, tonic or other alcoholic beverages.
- Sweet varieties are perfectly harmonized with lemon juice in proportion 1 to 1.
- The Bianco variety is made to dilute with tonic, soda and lemonade, and Rosso, Rosato and Rose feed with ice, diluted with Gin and Tonic.
In addition to direct dispersion, the tincture is used in cooking. It is added as ingredient for Marinovki. Meat Under roasting and other meat dishes, for example, in souffle of brains, hepatic pate or terrine from pheasant. But the highest spread of the drink when cooking cocktails. The most famous of them are "Martini", "Manhattan" and "Negron", all three are among the official cocktails of the international organization of Bartenders, "unforgettable" category.
- - "Manhattan" - prepares on the basis of -Visci, Vermut and Bitter, has a huge number of varieties.
- "Martini" is a cocktail from Gina and Vermouth, often served with olives planted on toothpick.
- "Negrona" - consists of Gina, Vermut and -Kar. and is served decorated with an orange shelter.
In total, there are many recipes as well as it can drink it, and this topic is worthy of detailed consideration. And in order to understand what kind of drink is, the vermuth needs to taste more than a dozen times, the benefit of such a test is agreed by many after the first acquaintance.
From ancient Greece to Italy
The creation of a drink is attributed to an ancient Greek doctor and a scholar hippocratic, which for another 2500 years created an aromatic wine with the addition of wormwood and colors from the island of Crete. The resulting tincture was used purely for therapeutic purposes, as a strengthening means for digestion. In history, it is subject to the "Hippocratic Wine", or "Willow Wine".
Later resourceful Romans have improved recipe , adding some celery, rosemary, thyme and myrta. At the same time, in ancient Rome, the "long blame" attributed a property to improve the female temper. In the middle ages, the main centers for the production of Vermut were the port cities of Italy: Pisa, Venice and Genoa.
It is here that, thanks to the spices of the tincture, the tincture has become a drink with an extraordinary and sophisticated taste. Then, cinnamon, nutmeg, cardamom, ginger, rhubarb, and other ingredients appeared in its composition. By the end of the XVII century, the drink became so popular, which was on the table at the King Piedmont in Turin as a major aperitif.
It was here that later there were already classical plants for the production of this unique tincture, for example, one of the world leaders selling "Cinzano", famous for its first-class -bianco-. Although Vermouth is not the only products of this brand, another famous brainchild of the company is "Asti Cinzano" - white sparkling wine.
Beautiful aroma and extraordinary taste make the vermouth a welcome guest on any table, it is difficult to present a bar in a nightclub or a buffet banquet without "martinets". A variety of varieties and grades, such as all known "Martini" and "Cinzano" or less famous "Salvatore" and "DeLasy", allows you to choose a drink in accordance with the personal preferences of each.
At the same time, the wealth of taste, manifested both in its pure form, and when mixed with other drinks, makes vermouth one of the best moments of a pleasant time for lovers of slow pleasure.
Posted by Yuleka in the category of drinks
What is the vermouth and how to drink it
The history of the vermouth is based on the love of our ancestors to squeeze the wine with various aromatic herbs and resins. The latter contributed to the "correction" of bad wines to "good".
Vermouth is a flavored wine, which received its name from the German word Wermut ("wormwood"). And deservedly - the essence of this grass is up to 43% of the extract, which is flavored by grape wine in the production of vermouth. The composition of this drink includes other components: Yarrow - 18%, mint - 10%, cinnamon - 10%, cardamom - 8%, elderberry black - 6%, nutmeg - 5%, and in total in the manufacture of vermates can be used to several Tens of fragrant and spicy plants. Among them: Ninexil is high, the donon is yellow, oregano, Dyagil Pharmacy, St. John's wort, Ginger, Coriander, Melissa Lemon, Mint, Chamomile, etc. These constituents enrich notes of their fragrance and taste grape wine, and as a result, the drink is fragrant and tart, in which the pleasant bitterness is harmoniously combined with the sweetness of varying degrees. Sweet vermows can be white and red. The color of white wines depends on the amount of the supposed kernel and is straw yellow, golden or brown. White sweet vermouth has a more tender taste with a weak mustache. Red Sweet Vermouth has a more intense aroma and the taste characteristic for Vermut. Dry vermows are released exclusively white. They are brighter than sweet, have a strongly pronounced bitterness in taste. History The birthplace of Vermut is Italy, more precisely, the city of Turin, surrounded by fertile plains, on which the amazing grapes from which wonderful muscats were manufactured. Near the alpine slopes grown fragrant, spicy herbs. The combination of these components gave extraordinary, subtle, original taste and aroma. Later, the Muscats were replaced by more neutral, dry wines, and berries and fruits added to the spices. Alternatively remained only a hollow extract. The history of the vermouth is based on the love of our ancestors to squeeze the wine with various aromatic herbs and resins. The latter contributed to the "correction" of bad wines to "good". The recipe for the prototype of the current vermouth is attributed to the hippocratic. There is such a story. Singing somehow hippocrates on the hillock and reflected as usual about the influence of natural factors per person. The hot Mediterranean sun melted in the sky and forced the source of flowers and herbs is hot and spicy fragrance. Green vineyards running down the hill, pleased the eyes. He could have visited his lucky thought about the combination of a pleasant and useful sweet wine with undoubtedly healing plants, which, in his opinion, was to exclusively contribute to the digestion and pleasantness of sensations. What happened to Vermut between the V century BC (when Hippocrates lived) and the XVII century, little is known. However, the documents preserved the mention that at the beginning of the XVII century, a certain native of Piedmont named Alessio introduced the King of Bavaria with "wine of the hippocrat", and it easily arrived at the court. True, the complex Latin name was changed to a more practical - Wermut Wein, which was meant "Willow Wine". Since then, it has been called it. The traveling on the European capitals, the drink returned to the "second homeland" and at the end of the XVII century received the exclusive status of an official an aperitif at the court of King Piedmont. Since then, the vermouth, a drink, born in Italy and received its name in Germany, acquired millions of its admirers around the world. The refined taste of the vermouth and the propagated fashion on the exquisite drinks contributed to the final transformation of the vermouth from the drug into the favorite drink of German, and then the French aristocracy. Wine for every taste In two and a half thousand years of its existence, Vermouth became the most popular drink in many countries. For example, in France, dry vermists are usually prepared from the White Dry Wine of the Ero Department. The peculiarity of this vermouth is that the wine used for its preparation is pre-kept in large partially filled barrels to impart serented tones. In the United States produces dry and sweet vermouth, as well as other flavored and aperitious wines. In California, sweet vermouth is prepared from a fastened sweet wine with nutmeg tones. Dry vermouths USA have a pale color and very weakly flavored. Aperitious wines produced in France and South America contain chinin, so they have an overlooking taste; Usually they are consumed with soda water. Aromatized wines also produce in England, Germany, Holland, Czech Republic, Bulgaria, Romania, Hungary and other countries. In Germany, the Netherlands and the Czech Republic produce mainly fruit-berry vermouth. In Russia, the vermows of two types are produced: strong and dessert. Strong contains alcohol 18% about. and sugar 100 g / dm, dessert - 16% about. and 160 g / dm. Both strong and dessert vermows produce three types: white, pink and red. Process of production The essence of Vermut has almost undergone changes in two and a half millennia of its existence. But the exact proportion between plants, wine, alcohol and sugar is still strictly protected by masters. After all, it determines the taste of the drink and is the main secret of its production. A distinctive feature of the vermouth is the presence in the bouquet of the long-standing tone, and in the taste - mustard. Vermuts are known since the ancient times - they were not just drank them, they were also treated. Originally, the Vermuts did only on the basis of white wines. Nowadays, wine materials used for flavored drinks can be made of white, pink and red grape varieties. In a specially prepared wine base, which accounts for 80% of the total product volume, add extract or infusion of plant raw materials, sugar syrup, pure alcohol, and caramel for red vermuts. Sugar smoothes an excessive bitterness of the extract, gives the blame the necessary sweetness and contributes to the maximum penetration of aromatic substances. Alcohol provides the best solvent and preservation. On the basis of alcohol, infraces of spicy-aromatic vegetable raw materials are obtained. The herbs selected for extract are dried, crushed, and then insist on a wine-alcohol solution in large rotating chains. It lasts this process from two to three weeks. After mixing, the vermouth is treated with cold, filtered and sent "to rest." Time from treatment to Vermut bottling can last from two months to one year. The resulting vermouth pasteurize. Thermal processing slightly reduces the intensity of the flavor, but improves the taste of wine, he informs greater maturity. The skillful use of the peculiarities of plant raw materials allows manufacturers to obtain unequal tastes and aroma of the composition. So, the characteristic bitterness is given by Vermut not only wormwood and the bark of the hardwood, but also a dumbling, Pijm, Shandra. The color of elders with the addition of fruits of coriander and lemon peel can develop a strong nutmeg tone in it. Immortelle, rosemary, juniper berry, St. John's ward will add bladed shades. Melissa, Kotovnik, lemon wormwood fill a bouquet of citrus fragrances. In order to reconcile so different representatives of the flora, the winemakers are added in small quantities of chamomile, iris root and carnations. It is believed that they are able to combine the whole complex of aromas. And the combination of Vanilla extract, Cardama, Aira fastens it. Unlike sweet vermouth, dry is thinner and delicate, with a lower content of plant extracts. Therefore, their taste and aroma is not so pronounced and has a specific shade. The ancestors of the vermouth - wines with herbs, flowers and resins - were widespread in ancient times. Since importation in Italy, spices: cinnamon, cardamom, chamomile, cloves, ginger, - began to improve the preparation of flavored wines. How to drink? Opinions Good vermouth not only raises the mood, but also excites appetite. Professional tastors prefer to drink it not in pure form, but with water or with ice, then the fragrance is felt more fully. Vermouth is usually used as a cooling aperitif. And how snacks to it serves roasted nuts, salty almonds, fruits. But it is worth remembering that Vermuts are not drinking drinks: they are not drinking during food, but most often before, as an aperitif, or after, for dessert with fruit. Dry vermows are better not to mix, not dilute and use cooled. Sweet vermows are good both by themselves and in combination with strong spirits - Gin, vodka, cognac. And in that, and in another case, it is nice to add a bit of lemon juice or slice of orange. It makes it possible that pure vermists are made to drink not from the famous "triangular" glass, which serves exclusively for cocktails, but from a glass for whiskey. Vermouth is one of the most successful components for cocktails. According to specialists, it is possible to prepare up to 500 species of cocktails. Vermouth can be attributed to the category "All Day Drink" and stretch pleasure for a long time, making small sips. Pleasant medicine The healing properties of Vermut are known for a long time. So, in ancient Greece, it was used as an antiseptic agent. In the countries of Western Europe, hegan to wine began to spread during the early Middle Ages. The wine was then considered a "beverage of the gods" and began to attribute to him magic properties. Vermouth raises the mood, excites appetite, promotes digestion and has a fascinating effect. In small quantities, the vermouth tones, and when adding to tea or in cocktails, the mood raises. People's Moldavian recipe from a cold: heated to 80 degrees vermouth with adding honey, cold to room temperature, helps with a cold and cough. Recommended reception: two tablespoons three times a day. This pleasant medicine will help with light ailments. Based on the materials of National Data Bank
Vermouth: History, how do, classification and how to drink
Vermouth is an aromatized fortified wine (wine drink), which is most often used as an aperitif or as a component of countless cocktails. But what is his story, how and where it is produced, how and with what it is best to drink? Talk about all this in this article. Enjoy reading!
History of Vermut since the most ancient times
Add different roots and herbs to grape juice began in the most ancient times simultaneously with the invention of wines as such. We wrote about this many times in our section on the history of wine and winemaking. It was done both for medical purposes, and simply as an experiment to create a drink with some kind of defined taste and aromas.
However, the first industrial production of Vermut, which we now imagine it, was started in Turin in 1786 some Antonio Benedetto Carpano. Antonio added in white wine extracts about 30 herbs and spices. And the resulting drink soon became so popular that the production began to work around the clock to meet the exemplary needs of the local population in Vermut. By the way, and today Fratelli Branca Distillerie SRL from Piedmont produces a whole range of Vermouth, named Antonio Benedetto Carpano: Carpano Antica Formula, Carpano Bianco, Carpano Classico Vermuth and others.
Why exactly in the wine-growing region Piedmont managed to create that vermouth, which is now drinking all over the world? The fact is that beautiful white wines are produced here and produced. And the Alps are located quite nearby, the Alps are rich in meadows with an endless amount of herbs that the Italians are collected from long. Therefore, it was here that the classic white dry samples of Vermouth were created. But the French have already created red and pink options in the course of various experiments, but they are slightly lower.
How do it (produce) vermouth?
Most often for the production of vermouth as the basis, dry white wines are taken. We were told about their production in detail, so I will not stop at this. In parallel, a water-alcohol solution of various herbs and spices is prepared. Often, they are taken at once a few dozen. But almost every manufacturer uses wormwood, the volume of which can reach half of the herbs used and spices. Not in vain "Wermut" with German is just translated as "wormwood". Also often used yarrow, mint, cinnamon, cardamom, elderberry, nutmeg. This list can be continued to infinity.
So, the collected herbs and spices are dried, and then 20-30 days insist in a water-alcohol solution. As soon as the process of dissolving essential oils, resins and other substances is complete, the liquid is thoroughly filtered and purified from dry residue. Then it is mixed with white wine in certain proportions. And at the end, sugar and alcohol are added. Sugar is needed to balancing bitterness from wormwood, other herbs and spices. And the alcohol is designed for the most part for the conservation of the resulting fastened wine drink.
Classification of vermouth in terms of sugar and alcohol:
- Vermouth SECCO is a dry option in which sugar is not more than 4%;
- Vermouth Bianco is classic white, sugar in which is already greater (10-15%);
- Vermouth Rosso - a red vermouth with sugarity more than 15% by adding caramel, which is white wine just paints in red;
- Vermouth Rose is a pink option with a lower sugar content than the red just due to the smaller concentration of the added caramel;
- Vermouth Bitter is a bitter vermouth with a minimum sugar. It refers to bitters used as a digestive, that is, a drink after meals for its best digestibility.
Where are the vermows now?
These fastened flavored wine drinks, of course, are produced in large quantities in their homeland - in Italy. Of the popular manufacturers, we will definitely note Martini (Martini), Campari (Campari), Cinzano (Chinzano), Gancia (Gancha) and many other.
Also, Vermuts are very popular in France. From the local manufacturers, let's call Bussot, Dollin, Lillet and Noilly Prat. In addition, Vermouth is produced in Spain, Germany, Holland, the Czech Republic, Bulgaria and Hungary, Romania and Moldova, as well as Ukraine. From the new light, we mention Argentina and the United States. And almost all over the world, where grapes are cultivated. Russia, by the way, is not an exception at all. We have Vermouth love not even decades, but centuries!
How and with what to drink the vermouth correctly?
Vermouth is not too gastronomic wine. It is not accepted to drink with some kind of dishes. Vermuts are used as an aperitif, that is, before eating, just once dispersed appetite. And the bitter options are also used as a digestion, that is, after meals to improve its absorption.
There are a lot of options, how to drink vermouth correctly. Many love cocktails very very much, which are the composition of which Vermouth is often included. Others prefer to drink it from special ice glasses and a few lemon droplets. Third love it in its pure form, biting lemon slices, grapefruit or orange. The fourth must need to throw olive into it. In general, taste and color, as they say ...
As for the vermouth feed temperature, it also depends on personal preferences. But I personally, like many of the wine world specialists, prefer coolness. 6-10 ° С - it's perfect for me!
One of the favorite Agent Cocktails 007 James Bond - Martini with Vodka. And many have become accustomed to using the word "Martini" as the name of the individual category of alcoholic beverages. In fact, Martini is one of the brands of Vermouth. The key ingredient of Vermouth is wormwood, which gave him the name: It is so translated from the German word "Wermut".
Vermouth - What is it?
Vermouth, or Wine Wine is a fortified wine, flavored with extract of wormwood, yarrow, mint, cinnamon, cardamom and other herbs and spices. Vermouth Fortress averages from 11 to 25% of revolutions. This strong, tart and thick drink is created by maceration - discharge of a mixture of herbs and plants in alcohol. The share of wormwood, which underlies, can be up to 50%. Most often, the vermists use as an aperitif or a digestion, as well as as a component of a large number of cocktails.
From the history of Vermita
Vermuts are known since the ancient times: different roots and herbs added to grape juice and used as medicinal tinctures. According to one of the versions, the type of Vermut came up with Hippocrates, which the idea came to the usual wine fragrant, spicy herbs. According to the legend, the Grand Healer was inspired to create a beverage aromas of the summer meadow and ripening grapes with a tonic effect. In the category of alcoholic beverages, herbal wine passed in the XVIII century - the first plant was built in Turin, where fortified wines were made. From this point on, the active popularization of herbal wine began. Vermouth became not only the healing tincture, but also an independent alcoholic beverage. Red sweet vermows appeared in Italy, and white dry - in France. For this reason, the two main categories of Vermouth - Italian Vermouth and FRENCH VERMOUTH - indicate the style of the drink, and not the country of production.
Production of Vermita
Vermouth is based on fortified wine (white or red), including in its composition a variety of herbs and spices. The main ingredient of any vermouth is an alpine wormwood, which is added up to 50% of the total amount of herbs. In addition to wormwood, the recipe is part of several dozen different herbs and spicy plants: yarrow, mint, cinnamon, cardamom, nutmeg, oregano, St. John's wort, ginger, coriander, melissa lemon, mint, chamomile and others.
Each of the ingredients operates its role:
- wormwood, bark of a fan tree, Pijma - give moderate bitterness;
- coriander, nutmeg, cinnamon, yarrow - provide nutmeg and spicy shades;
- Rosemary, juniper berry, St. John's wort - damn tones are made;
- Melissa, lemon wormwood, which is attached to citrus notes;
- Chamomile, mint, carnation, cardamom - soften and combine a bouquet.
Herbs and spices are dried, and then 20-30 days insist in a water-alcohol solution. As soon as the process of dissolving essential oils, resins and other substances is complete, the liquid is thoroughly filtered and purified from dry residue. After that, it is mixed with the wine base in certain proportions, and then sugar and alcohol are added. Sugar softens taste, and alcohol helps to dissolve herbs extracts in wine. The finished vermouth is cooled (almost to -5 C), filtered, gradually heated to room temperature and bottled.
What are Vermouth
There are 5 main varieties of vermouths in terms of sugar and alcohol:
Vermouth Secco, Dry ("Vermouth Seko, Drown") - dry option in which sugars no more than 4%;
Vermouth Bianco ("Vermouth Bianco") - classic white, sugar in it about 10-15%;
Vermouth Rosso ("Vermouth Rosso") - Red vermouth with sugarity more than 15%;
Vermouth Rose ("Vermouth Rose") - pink vermouth version with a sugar content of 10-20%;
Vermouth Bitter ("Bitter Vermouth") - This is a bitter vermouth with a minimum amount of sugar - less than 1%. It refers to bitters used as a digestion.
How to drink Vermouth
Vermuts use, as a rule, as an aperitif, in order to improve appetite. And the bitter options are used as a digestion to improve food absorption. Also vermouth is a component of a large number of cocktails.
There are many options, how to drink vermouth correctly. Feed temperature, types of glasses, the choice of snacks and juices depends on the type of vermouth:
1. SECCO vermouth, "DRY"
Dry vermouth is recommended to be supplied as an aperitif.
Features of use:
- Feed temperature: 8-10 s
- Wine glasses: cocktail glasses (a glass for martini), a glass with a fat bottom
- Gastronomy: combined with olives, olives, solid cheeses, light salads
2. Vermouth "Bianco"
White sugar vermouth is recommended to be supplied as a digestion.
Features of use:
- Feed temperature: 12-15 s, possibly cool, adding ice or frozen fruits to a glass (strawberry, melon, pineapple, cherry)
- Glasses: cocktail glasses
- Gastronomy: Combined with solid cheeses, salty crackers, fruits (oranges, kiwi, pineapples, strawberries)
- Combination with other drinks: To reduce sweetness, white vermouth is diluted with acidic juices (orange, apple, etc.) in proportion 1: 1
3. Vermouth "Rosso"
Red vermows are used as aperitifs, and as digestives.
Features of use:
- Feed temperature: 10-12 s, possibly cool, adding to a glass of ice or frozen fruits (strawberry, cherry, cherry)
- Glasses: Men are low glasses with a thick bottom, women - cocktail glasses. Glasses fill no more than 2/3
- Gastronomy: Combined with solid cheeses, salty crackers, fruits (oranges, strawberries, cherry, lemon), olives
- a combination with other drinks: the red vermouth is diluted with cherry, garnet, grapefruit, orange juice or non-carbonated mineral water in proportions 1: 1 or 1: 2 (1 part of the vermouth and two parts of the juice)
4. Vermouth "Rose"
Pink vermouth with high sugar is recommended to be supplied as a digestion.
Features of use:
- Feed temperature: 10-12 s
- Wine glasses: cocktail glasses, wine glasses, glasses for whiskey with a thick bottom
- Gastronomy: Fits with olives, cheese, bitter chocolate, fresh vegetables, grilled vegetables
- a combination with other drinks: pink vermouth is diluted with cherry, pomegranate, grapefruit, orange juice in proportions 1: 2 or 1: 3 (1 part of the vermouth and two or three pieces of juice)
5. Vermouth "Bitter"
Bitter vermouth is served as a digestion.
Features of use:
- Feed temperature: 3-5 s
- glasses: depends on the fortress - the higher the fortress, the less the volume of the glass
- Gastronomy: combined with fried meat, fish, salads, boiled potatoes
The most popular vermouth brands are Martini, Cinzano, Delasy, Campari, Dollin, Salvatore.
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On store shelves it is easy to find bottles with this popular name. Few know about its origin and features of manufacture. What means the word "vermouth", from which components, read about its varieties and culture in our material.
What is the vermouth?
Such a product has received from wormwood, medicinal grass with bitter taste (in German Wermut, Wormwood). The drink is a variety of fortified wine, it is obtained by mixing ordinary varieties with flavors and spices.
The composition of the drink
The main and obligatory part is the Alpine (or the other) wormwood - relative to the other vegetable additives, its share reaches 50%. This component gives the characteristic taste of bitterness. It connects with other herbs and spices.
Mine, mint, cinnamon are added in the greatest proportions. Melissa, St. John's wort, cardamom, juniper, ginger, blueberries and other hoods have a minimum percentage. The number of ingredients has tens of titles, they all give the drink a saturated bouquet of aroma and taste. Often, instead of real plants in production, alcohol extracts are used.
The content of wine materials is estimated at 75%. Mostly it is white grapes, but there may be red, pink berries, or combinations thereof.
Types of Vermita
Drinks are divided into 5 groups, among them there was a place for dry, sweet, dessert and bitter varieties.
Such a name is dry vermouth. This group of drinks is characterized by low sugar content: 4-6%, alcohol 16-18%. There can only be light tones, has a gentle taste with a pronounced mustard.
Under this name, semi-sweet white grade hides, is widely popular. It is characterized by a pleasant sweetness and a subtle aroma of spices. Sugarity varies from 10 to 16%.
Vermouth Rosso (Sweet)
It is a sweet red vermouth with a purple tint, made of dark wines or from its mixture with white. It features a higher sugar content: from 15%.
The strongest drink in the entire lineup, translated "bitter". It contains a minimum of 25% alcohol, but can reach 60% and higher, sugar does not exceed 2.8. In its manufacture, wine is not used or present in a small amount. The taste is distinguished by saturated bitterness and tartness.
Pink vermouth, occupies an intermediate position on sugar in between red and white products, in the range of 10-15%. It is characterized by red-ruby color, the aftertaste is filled with wooded and spicy notes.
REFERENCE. In addition to dry and strong varieties, the remaining species contain no more than 16% alcohol.
Alcohol is produced in many countries of the world, but products made in Italy are considered unconditional leaders in taste and quality. Let's tell about the most famous brands that can be found on store shelves. In brackets after product names, we specify the price, in rubles per bottle of 0.5 liters.
The company became famous for creating the first white Italian vermouth. This product is made in the Piedmont region. 4 varieties are present in the ruler:
- Bianco (430);
- Rosso (340);
- Pink Rosato (314), in its characteristics it has similarities with ROSE;
- Dry Extra Dry (375).
The name of the Italian brand is known to even people who do not loving alcohol, the manufacturer is in Turin. He produces several types of alcohol.
Recognized references are "Bianco" (585) and "Rosso" (580). White grade is highlighted in a gentle straw tone, exquisite flavor of vanilla. The red brand is manufactured with the addition of local spices and natural caramel. Other varieties, favorite buyers, are Rosato (595), Extra Dry (580).
There are remarkable drinks of their own invention:
- White Gold (0.75 l, 704 p.), Its feature is a fruit aroma and an unusual composition of the spices collected from different parts of the world;
- White d'Oro (665), this is a novelty, appeared at the end of the 20th century, in ideal proportions contains honey, citrus, white grapes, nutmeg fruit;
- Pink FIERO (630), a new grade is distinguished by an orange aftertaste.
Martini's main competitor works in Italian Milan. The company's business card is Red Bitter (0.7 l, 360 r.), In addition to herbs, fruits are included in its recipe. The main range includes 3 species, it is Extra Dry (475), Bianco (480) and Rosso (485).
Established in demand vermouth of own development:
- Limetto (560), has a pale yellow color, lemon zest and lime extract form a flavor base;
- Orancio (549), light amber shade, the main component is an orange extract.
This is the name of the Russian brand, who took the quality of the quality of Spanish varieties. The factory is located in Stavropol, its products confidently compete with Western companies.
Four types are produced, unusual notes are brought into the vermouth. Bianco (300) is characterized by the lemon aftertaste, in Rosso (340), pomegranate and cherry are felt, Extra Dry (290) is filled with the smell of cloves, vibrations and rosemary. There is a new recipe called Flowery (285), with a pleasant aroma of orchids.
Santo Stefano (Santo Stefano)
Despite the intriguing name, we have another domestic manufacturer, production is located in Ramenskoye (Moscow region). In his collection there are only one species - Vermouth Bianco, featuring a democratic price (140).
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How to drink vermouth?
This question is of great importance - a wine drink can change its taste depending on this, as it is served and with what dishes combine. Of course, each of us may have personal preferences, but there are general recommendations that will help you get a real pleasure when tasting alcohol. Let's figure out in some nuances.
Most wines are aperitif (improves appetite and digestion), so it is used before meal, preferably 1.5 hours to the feast.
Various combinations with citrus juices, gas production, or other, stronger alcohol (for example, vodka) are allowed. This applies to sweet varieties. Experts advise the proportions 1: 1 or 1: 2.
To drink the product at an undiluted form, it is pre-cooled (from +8 to 12ºC). Usually it is so tasting dry wine.
Pour drink in wine glasses for cocktails or cups for whiskey. It is used in small sips, only so you can feel all taste shades.
It is important to know not only with what you drink vermouth, but also the dishes with which he harmonizes.
Dry SECCO is usually taken in chilled and without snacks. But at will, you can add to the table of olives, hard cheese, salty nuts, or prepare sandwiches with smoked red fish (or caviar), ham, seafood.
Semi-sweet Bianco combines well with grapes, pineapple, oranges, olives, cream cheese.
Sweet Rosso will greatly reveal its bouquet on the background of citrus fruits, red grape varieties, strawberries, or salted additives: crackers, peanuts. It does not need to be mixed with other types of alcohol.
Rose is the most universal option, it is drinking in combination with all the above products. Popular drink cocktails with grapefruit and cherry juices.
An exception to the rule is a strong bitter, a high-calorie food is served with it: meat, fish, bird, as a garnish vegetable salads. It refers to digestors (used after meals), together with dessert (ice cream, berries, fruits).
Vermouth is a pleasant drink with a subtle taste and a rich aroma, able to decorate a friendly party or a romantic evening. Men prefer stronger varieties, women like sweet and dessert options. Brand Bianco is the most popular among both sexes. Selecting the wine from the line of the manufacturers listed by us, you acquire high quality alcohol.