Vermouth is an aromatized fortified wine, flavoured with various botanicals and sometimes colored. The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, it was later served as an apéritif, with fashionable cafés in Turin serving it to guests around the clock. In the late 19th century, it became popular with bartenders as a key ingredient for cocktails, such as the martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an aperitif or cocktail ingredient, vermouth is sometimes used as an alternative to white wine in cooking.
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
A collection of vermouth and quinquina bottles, including Noilly Prat Extra Dry, Lillet Blanc, Dolin Rouge, and Martini & Rossi Rosso
A bottle of Noilly Prat vermouth
Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. In the course of some centuries, winemakers have developed many different styles of fortified wine, including port, sherry, madeira, Marsala, Commandaria wine, and the aromatised wine vermouth.
A glass of port, a fortified wine
A collection of vermouth and quinquina bottles, including Noilly Prat Extra Dry, Lillet Blanc, Dolin Rouge, and Martini & Rossi Rosso
Sherry barrels aging
Madeira wine