How to drink vermouth

Vermouth is the legendary original alcoholic drink that has long gained popularity in secular circles. In almost every party, it is in great demand both in its pure form and as part of various cocktails. It is added to desserts and main dishes, in addition, it is used as a preventive therapeutic tincture. And thanks to the variety of species with unique unique spicy shades, you can always pick up vermouth for every taste.

What is vermouth

The drink got its name due to the memorable taste of the same name ingredient - “wermut” (bitter wormwood). In addition to this plant, to obtain a unique taste characteristics, manufacturers use an extensive mixture of various herbs. The specific composition of any vermouth is almost never completely prescribed on the label, as it is considered a special secret recipe.

Initially, only 2 types were universally known: sweet Italian and dry French. Today, this drink is classified into several common types: extra dry, pink, sweet and others.

Vermouth contains about 75% of wine. Most often, producers use white grape varieties, so that after opening the bottle, the contents immediately begin to react with oxygen to fully reveal the taste and aroma and is ready for use. While vermouth from red grape varieties must be uncorked in advance before serving the drink.

Products with the highest volume of ethyl alcohol have the longest shelf life. They can be stored in a dark and cool place, with the lid closed, for up to 6 months. At the same time, the spiced drink practically does not lose its special taste.

For the production of vermouth use neutral wines with a simple and understandable style. It is this wine that will become a good basis for spicy filling. Herbs, spices, flowers and other ingredients act as a bright and rich supplement.

Views

According to the world classification, there are 5 groups of vermouth:

1. Secco - dry vermouth, with the lowest possible sugar content - up to 4%. A strong drink has herbal and light citrus flavors. Originally produced in France based on local wines. The drink has a light transparent color and a light structure. The whole secret of a true tart French vermouth lies in the competent combination of white wine and a variety of herbs.
2. Bianco is a white vermouth with a sugar content of 10-15%. It has a characteristic bitter taste and a light spicy shade with citrus notes.
3. Rosso - red sweet vermouth with a sugar content of more than 15%. Therefore, the drink has a dense structure and rich aroma. In taste, you can notice berry shades: cherry and raspberry. Originally produced in Italy based on base wines, local herbs and spices.
4. Bitter - the bitter and strongest vermouth, belonging to the class of bitters, medicinal tinctures. It is used after meals to improve digestion.
5. Rose - pink vermouth, sugar content varies from 10 to 20%, depending on the particular manufacturer. The drink is used as an aperitif to induce appetite. Pink vermouth is great for cocktails, best revealed in combination with ice.

Composition and calorie content

The first recipes date back to ancient times. At that time, the composition of the drink was quite simple and included only wine and alcohol. Spices were actively added in Italy to improve the taste characteristics of failed wines.

Dry types are made exclusively on the basis of white wines, so the drink has a clear, light color and a specific bitterness on the palate. Sweet types can be prepared on the basis of white or red wine. Sweet white vermouth has a denser taste and slightly pronounced bitterness. Sweet red drink has a rich and vibrant color, taste and aroma.

In addition to wine and alcohol, modern vermouth contains a great variety of plant components, thanks to which it is possible to create unique taste shades. Most often, the recipe for famous drinks contains herbs and spices inherent in a particular territorial region.

In addition to a large proportion of wormwood, other plant ingredients are involved in the production of vermouth:

• cardamom;
• mint;
• cinnamon;
• ginger;
• coriander;
• St. John's wort
• cloves;
• nutmeg;
• elder;
• yarrow.

This is just a small fraction of the common spice drink supplements. Each manufacturer creates its own unique recipe, which is kept in the strictest confidence. For this reason, the full composition of the product will never be indicated on the label.

Calorie content varies depending on the type of drink. Obviously, the most saturated and sweet vermouths have a higher calorie content than light dry varieties. Thus, the calorific value per 100 ml of the product will vary from 80 to 160 kcal.

How to drink vermouth

Vermouth is an original and refined alcoholic drink that you need to feel. Therefore, it is customary to use it as an aperitif before dinner in order to fully experience all the shades of the drink. Also, “wormwood wine” is popular at parties when you can languidly savor the spicy wormwood taste.

The drink is consumed in its own form or in the composition of cocktails. More often it depends on the type of vermouth. Soft and light drinks open better when combined with ice and lemon. Dense and saturated species are quite heavy on their own, therefore they are used for cocktails. Vermouth goes well with different types of alcohol, juices and fruits. Therefore, on its basis there is a huge number of famous cocktails.

What glasses to drink

Vermouth is usually used chilled, so the glasses should be appropriate. A pure drink is drunk from wine glasses of a triangular shape on a thin high leg. In a classic serving, dip the olive into a glass, and put a skewer next to it to make it possible to aesthetically enjoy a drink. A “triangular glass” is also used for serving cocktails.

Another suitable type of cookware for vermouth - low toggle switches with a thick bottom. The drink belongs to the “all day drink” category, which means the long-term use of the drink in small sips. Vermouths have a large palette of flavoring shades that need to be tried.

The use of "volley" is unacceptable and is considered bad manners.

What to drink with

Vermouth lovers claim that best of all it reveals its unique taste and aroma in combination with ice or a few drops of water. This combination allows you to catch the finest shades of the drink.

Sweet types go well with strong alcoholic drinks - vodka, cognac or gin. In any of these cases, it is appropriate to add a slice of lemon or orange to give the drink freshness.

Lighter serving - vermouth combined with soda and various freshly squeezed juices.

Than have a bite

When vermouth is served as an aperitif, savory nuts, olives, pineapple, citrus fruits and strawberries are suitable for snacks. As a more satisfying snack, canapes, cheese or meat cuts can be.

Vermouth is also served as a digestif after eating main dishes. In this case, any fruits, berries and desserts are appropriate.

To drink vermouth with food, you need to prepare a suitable menu in advance.It is better to serve fish dishes and seafood with a white drink, light salads and snacks with a bird are combined with pink. Red saturated vermouth is in harmony with gourmet meat dishes.

Is it possible to drink vermouth in its purest form?

For use in its pure form, dry vermouth is best suited. Their light and simple structure unfolds even without the addition of ice. For a more complete sense of taste, the drink is recommended to be served chilled to 8–12 ° C.

Which vermouth is better

It is impossible to unequivocally answer this question, because it all depends on the individual taste preferences of the person. However, there are several tips that will help you choose the most suitable type of drink:

1. To get acquainted with vermouth it is better to choose not too sweet and not too dry options. The optimal amount of sugar in the drink will make it clear to the taster the specifics of this drink. Bianco or Rosso is a great solution for getting a first impression of alcohol.
2. Sweet tooth will love sweet vermouth. According to statistics, most ladies prefer just such alcoholic drinks. It is for them that the sweet types of vermouth will become a real alcoholic dessert.
3. Lovers of dry wine should take a closer look at the options of Secco, Dry or even Extra Dry. These drinks have a high alcohol content and a minimum amount of sugar. Tart light taste will be appreciated by lovers of spirits.
4. Bitters should be bought only as an original and very valuable alcohol gift for a big connoisseur of this category of drink.

Vermouth cocktails: recipes

In the world of cocktails, vermouth is the most successful alcohol component of many common mixes. More than 400 different cocktails can be prepared on the basis of a spicy specific drink.

Not Bi

For cooking you will need:

• vermouth - 50 ml;
• whiskey - 30 ml;
• sherry - 20 ml;
• ice.

Fill the mixing glass with ice, alternately add the remaining ingredients and mix. Using the strainer, pour the resulting drink into a cocktail glass.

Green Life

For cooking you will need:

• vermouth - 50 ml;
• gin 30 ml;
• fruit liqueur - 10 ml;
• berry syrup - 15 ml;
• egg white - 1 pc.;
• caraway;
• ice.

We fill the glass for mixing with ice, add the remaining components of the cocktail. Shake vigorously, then pour the finished cocktail into a pre-chilled tumbler. When serving, sprinkle with caraway seeds on top.

Wembley

For cooking:

• cherry vermouth - 50 ml;
• pineapple juice - 30 ml.
• whiskey - 15 ml;
• ice;
• pineapple slice for decoration.

We add ice to the shaker and add the remaining components. Mix actively. We filter into a cocktail glass. Decorate with a slice of pineapple.

"Galileo"

For cooking you will need:

• red vermouth - 50 ml;
• silver tequila - 15 ml;
• Triple sec liquor - 15 ml;
• Campari bitter - 15 ml;
• lemon slice - 1 pc.;
• ice.

Fill the shaker with ice, add the remaining ingredients and mix thoroughly. The resulting drink is poured into a rox and garnished with a slice of lemon.

"Mary VS Willie"

For cooking you will need:

• red vermouth - 30 ml;
• cognac - 15 ml;
• grappa - 15 ml;
• olives - 3 pcs.;
• ice.

Fill the mixing glass with ice, pour in grappa and cognac. Mix. The resulting drink is strained on the toggle switch. When serving, complement the cocktail with 3 olives.

Cooking use

Cooking some desserts and main courses is simply not possible without alcoholic beverages. For baking, liquors and cognacs are often used. Crispy batter contains vodka. And for fish and meat dishes, vermouth is best suited.

1. The most delicious marinades for ocean fish and seafood are prepared on the basis of vermouth. The combination of white vermouth with brown sugar, spices, lemon and olive oil gives the fish a unique spicy and rich taste.
2. Under the action of a vermouth-based marinade, any game softens, gains fruity and spicy flavors.
3. Vermouth is also used in the preparation of sauces for various salads, soups and hot dishes with game, poultry, fish and seafood.
4. In the preparation of desserts, the drink is used to impregnate biscuit, filling fruit and berry pies, creams.
5. And of course, vermouth is a popular component of many famous cocktails.

Recipes of dishes with vermouth

Spicy dishes with a spicy shade of vermouth diversify the usual diet, and will also become a bright decoration of the festive menu.

Vermouth Carrot Puree Soup

The volume of the finished soup puree is designed for 4 servings.

For cooking you will need:

• broth or water - 1 l;
• fresh carrots - 1 kg;
• onions - 1 pc.;
• olive oil - 3 tbsp .;
• garlic - 1 clove;
• dry vermouth - 2 tablespoons;
• cream - to taste;
• spices and salt to taste.

Cooking time is 30 minutes.

Calorie content - 360 kcal.

For this dish, spices are better suited: coriander, cumin, nutmeg, cilantro and a mixture of peppers.

Step by step cooking:

1. Heat the pan with olive oil. Fry finely chopped onions, garlic, add spices. Cook for 10 minutes, stirring constantly.
2. Pour into a pan with frying vermouth and cook until it evaporates.
3. We chop the carrots on a coarse grater, put them in a fry and mix everything thoroughly.
4. Add salt and pepper to taste, mix again.
5. Pour the broth into the pan and bring to a boil.
6. Transfer the frying from the pan to the pan with the broth and simmer for 25 minutes.
7. Cooked soup give time to cool slightly. Then grind with a blender until smooth.
8. For a milder taste, add cream to the cream soup and mix. The dish is ready.
9. Before serving, a serving of cream soup is decorated with coriander leaves and flax seeds.

Shrimp risotto with vermouth

The finished dish is designed for 4 servings.

For cooking you will need:

• round rice - 200 g;
• boiled shrimp - 200 g;
• onion - 1/4 of the head;
• fish broth or water - 1 l;
• dry vermouth - 30 ml;
• olive oil - 25 ml;
• parsley;
• salt and pepper to taste.

Cooking time is 25 minutes.

The calorie content of the dish is 370 kcal.

Step by step cooking:

1. We heat the pan, pour in part of the olive oil. Fry finely chopped onions until golden brown.
2. Add rice to the pan, fry for 3 minutes, stirring constantly.
3. Pour in vermouth, add your favorite spices and cook until the vermouth evaporates.
4. Add fish stock or water in portions gradually, as you evaporate.
5. Add boiled shrimp and cook another 5 minutes. The dish is ready.
6. Sprinkle with chopped fresh herbs before serving the risotto.

Seafood pasta in cream sauce with vermouth

The amount of ingredients is calculated for 4 servings.

For cooking you will need:

• any type of paste - 250 g;
• boiled seafood (mussels, squids, octopuses) - 250 g;
• cream with a fat content of 30% - 180 ml;
• olive oil - 2 tbsp;
• garlic - 1 clove;
• dry vermouth - 100 ml;
• salt and spices to taste.

Cooking time - 20 minutes.

The calorie content of the dish is 680 kcal.

Spices are suitable for this dish: oregano, basil, pepper mixture, nutmeg, coriander.

Step by step cooking:

1. Boil the paste in accordance with the recommendations on the packaging.
2. At the same time, we begin to cook the fry. We heat the pan with olive oil, add crushed garlic, salt and spices to make the oil spicy and aromatic.
3. Fry pre-cooked seafood until golden brown.
4. Pour vermouth and mix quickly.
5. Add cream and cook over low heat for about 2 minutes.
6. Combine the finished pasta with frying and mix. The dish is ready.
7. We serve pasta immediately when ready. When serving, decorate with herbs and fried seafood.

Vermouth Production Process

Over the entire period of its existence, the basic processes for preparing vermouth practically have not changed. The basis of the drink is still fortified wine, which is flavored with wormwood and other desired herbs or spices. However, the exact proportions of all the components manufacturers keep in the strictest confidence.After all, these data determine the specific and original bouquet of one or another manufacturer.

Initially, vermouth was made on the basis of white wines. Today, white and red varieties are used to produce wine material, the future basis of a spicy drink.

The wine base is about 80% of the total finished product. The rest accounts for plant materials and alcohol. For the preparation of sweet and dense types of drink, sugar viscous syrup is still added.

Sugar reduces bitterness, and also helps aromatic substances better penetrate the structure of the drink. The addition of alcohol is necessary to improve the solubility of all components in the liquid and preservation of the finished product. Herbs are cleaned, dried and ground for subsequent infusion on a wine-alcohol solution. Tincture is prepared within 2-3 weeks. After which all the ingredients are mixed, the resulting drink is processed at a reduced temperature, filtered and left to “rest” the mixture. The complete process of preparing vermouth varies from a few months to a year. Before bottling, the finished product is pasteurized to improve the taste of the wine and keep it for the consumer in its original form.

The skillful combination of plant components of vermouth allows you to create products with different taste and aromatic qualities:

1. Wormwood and oak make bitterness.
2. Coriander, elderberry and lemon zest develop muscat tones in vermouth.
3. Rosemary, St. John's wort and juniper add a touch of resin.
4. Catnip and lemon balm fill the taste with fresh citrus shades.
5. Chamomile and cloves combine and bring together all the aforementioned completely different taste shades into an integral bouquet.
6. Cardamom and vanilla balance the components.

Dry vermouths have a lighter and thinner structure; therefore, the content of aromatic substances in them is low. The balance of refined unexpressed taste and aroma with a specific bitterness is far from appreciated by all. As a rule, Extra Dry is chosen only by true connoisseurs.

Sweet vermouths have a dense and dense structure, so they are abundantly complemented by many components to balance the overall bouquet. A sweet drink is usually not consumed in its pure form. For this purpose it is too heavy. But in the composition of cocktails, saturated sweet vermouth transforms the taste and aroma of the remaining components.

How to make vermouth at home

At home, you can try yourself in the role of the creator of a unique secret recipe for vermouth. The composition of the drink can include only the most beloved herbs and spices to bring to life your ideal drink.

Homemade White Vermouth

For cooking you will need:

• dry white wine - 0.7 l;
• vodka - 0.2 l;
• icing sugar - 200 g;
• water - 4 tbsp .;
• wormwood - 3 g;
• other herbal supplements to taste.

As herbal supplements, you can use spices that are found in every grocery store. These are cinnamon, cardamom, mint, rosemary, nutmeg. It is important that the aroma of spices does not interrupt the basic taste of the drink.

Cooking method:

1. All plant components, including wormwood, pour vodka and insist.
2. From caster sugar and water we make caramel. Mix them in a pan, heat over low heat, stirring constantly. When the sugar mixture acquires a characteristic amber hue, remove the pan from the heat.
3. Break the cooled caramel into small pieces and fill it with 1 glass of wine. Heat over low heat, stirring constantly, until completely dissolved. Cool the syrup at room temperature.
4. Mix the remaining wine, syrup and strained tincture. Home vermouth is ready.

The drink is best stored in a cool dark place.

Homemade Red Vermouth

For cooking you will need:

• cranberry or blueberry wine - 0.7 l;
• vodka - 0.2 l;
• honey - 3 tbsp. l .;
• wormwood and other herbs to taste.

Fruit and red wines produce a rich drink. Accordingly, the spices and herbs for such a vermouth should be bright and saturated: yarrow, cinnamon, mint, saffron, cardamom.

Cooking method:

1. Pour all the herbs with vodka and insist.
2. Pour a glass of wine into a pan, add honey. Heat over low heat and stir until completely dissolved. Cool at room temperature.
3. Mix the remaining wine, honey syrup and strained infusion. Vermouth is ready.

For cooking, you can also use various fruits and berries to get a more saturated, bright and aromatic drink.

The benefits and harms of vermouth

The healing properties of vermouth were noted in ancient times. Initially, an alcoholic beverage was used as an antiseptic. Then, with widespread distribution across Europe, healing and even magical properties were attributed to vermouth. This was due to the extensive composition of medicinal plant components. With the development of chemistry as a science, the beneficial properties of vermouth have been proven. The composition of the drink found essential oils, organic acids, vitamins B, C, P, and many important trace elements for the body: magnesium, calcium, copper, iron, manganese and phosphorus. He began to be prescribed as a medicine for nervous tension.

Now Vermouth is known to us as a pleasant aperitif that can improve digestion and cheer up. Regular use in small quantities has a tonic and tonic effect.

For colds, the drink is used to relieve cough. Vermouth and honey are heated until completely dissolved. Then cool naturally. The resulting syrup is taken in 2 tbsp. 3 times a day. Honey in combination with herbs gives the body the necessary trace elements, and the alcohol component has a warming effect.

Vermouth is not recommended for use:

• children under 16 years old;
• pregnant and lactating women;
• people with chronic diseases;
• persons prone to allergic reactions to the components of the drink;
• addicted to alcohol.

Excessive consumption of vermouth, as well as other alcoholic drinks, can lead to serious diseases, therefore it is always important to observe the norm.

Wine for every taste

A popular alcoholic beverage was distributed in the Middle Ages. Since that time, Vermouth, having firmly established itself in each country, has acquired its own characteristic features of production and use.

French vermouth is made on the basis of white dry aged wine to give the drink sherry and liquor tones.

In the United States, all types of production are common. Sweet California vermouth is made from sweet wine to produce nutmeg tones in the final taste of the product.

French and South American vermouth have an overly bitter taste due to the high content of quinine. Therefore, such a drink is always diluted with soda or freshly squeezed juices.

In Germany and the Czech Republic, most of the vermouth is produced on the basis of fruit and berry wine.

Interesting Facts

1. Vermouth was called “wormwood wine” due to the integral component of each recipe - wormwood.
2. In the era of antiquity, wine was flavored with resins to give a special aroma. Everything changed with the development of trade, when merchants began to carry saturated spices.
3. The authorship of the vermouth is assigned to Hippocrates. According to legend, the idea of ​​spiced fortified wine came to Hippocrates during a walk in the winery. The aromas of flowering herbs and ripening vineyards gave rise to the idea of ​​a vermouth recipe, close to the modern look of the drink.
4. Italy is considered the birthplace of the spiced drink, which is justified by the presence of nutmeg vineyards and an abundance of all kinds of spices.
5. Classic vermouths are made in France and Italy.Moreover, a typical French drink is made from dry white wine and has a tart, light taste. While the vermouths of sunny Italy are famous for their nutmeg sweetness and rich spicy aroma.
6. In the Middle Ages, vermouth was considered a delicacy from ailments. The rich herbal composition spoke about the healing properties of the drink. Therefore, the entire aristocracy was actively carried away by such an aperitif.
7. Italy is the undoubted world leader in the production of vermouth. The most high-profile manufacturers have been supporting their image with high quality and unique taste of the product for several decades. These brands of vermouth are so widespread that you can see their product in almost every bar.
8. In addition to Italy and France, many other countries can boast of a high-quality and original product. Among them are Germany, USA, Holland, Bulgaria, Russia, Moldova and others.

Vermouth photo