Vermouth Introduction:Is a fortified wine flavored with various dry ingredients.

Was consumed as a medicinal libation until the later 19th century when it became an important ingredient in many of the first classic cocktails, such as the Martini. Grape wine is used as the base ingredient for Vermouth. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients,(Aromatic herbs, roots and barks) to the base wine, which is then bottled and sold. Two main types of vermouth, sweet and dry, are produced. And it comes in various colors, but primarily pale or red. Sometimes used as a substitute for white wine in cooking. History:The name Vermouth comes from the German word Wermut for wormwood that has been used as an ingredient in the drink over its history. Production, Ingredients & Flavors:Grapes Used :- Clairette blanche, Piquepoul, Catarratto and Trebbiano (produces low alcohol white wine). For sweet vermouth, sugar syrup is added before the wine is fortified with extra alcohol. The wine is then placed in large barrels or tanks to which the dry ingredients have already been added. The mixture is stirred off-and-on until the dry ingredients have been absorbed and the drink is ready for bottling. Caramel Color is added to make red vermouth. Most vermouth are bottled at 17% ABV ( Alcohol By Volume). Dry ingredients often used include Cloves, Cinnamon, Quinine, Citrus peel, Cardamom, Marjoram, Chamomile, Coriander, Juniper, Hyssop and Ginger. Sweet vermouths usually contain 10-15% sugar. The term 'Italian Vermouth' is often used to refer to red-colored, mildly bitter and slightly sweet vermouths. These types of vermouths have also been called Rosso. The label French Vermouth generally refers to pale, dry vermouths that are bitterer than sweet vermouths. The extra bitterness is often obtained by using nutmeg and /or bitter orange peel in the drink recipe. Bianco is a name given to a type of pale, sweeter vermouth.

Usage:- ( http://vermouth101.com) Beverage Cocktails ( used as an ingredient in many different cocktails, as people found it ideal for lowering the alcohol content of cocktails with strong spirits as their base. Can be used as a substitute for white wine in food recipes, (fish dishes or as a marinade for other meats, including pork and chicken. Since vermouth is fortified, an opened bottle will not sour as quickly as white wine.

Major Brands:The Carpano family continues to operate as producer of vermouth.

Sr.No 1 Brand Name Boissiere (bwah-zee-AIR) Originally,Boissiere was a major Chambery brand. In 1971, the brand was instead applied to a Torino vermouth, Bosca Cora. Bone White Dry Sweet Vermouth (red) Picture

Carpano (car-PAH-no) In Torino, 1786, Antonio Banedetto Carpano invented the commercial model for what we know today as red vermouth, possibly even coining the term vermuth.. Production:- Milano, Italy 1) Punt e Mes (Point & half):- Dates arround 1867 and is simultaneosly amongst the bitterest and sweetest of vermouths.

2) Antica Formula:Is a highly -regarded product first introduced in the 1990s. A red vermouth with added vanilla flavoring and sugar to balance

3) Carpano Classico:4) Carpano Bianco:-