vermouth
[ver-MOOTH]
White wine that has been FORTIFIED and flavored with various herbs and spices. The name vermouth comes from the German wermut (“wormwood”), which, before it was declared poisonous, was once the principal flavoring ingredient. There are several types of this wine, the most popular being dry white ver-mouth, commonly thought of as French, although it’s made in other countries including the United States. It’s served as an APÉRITIF and used in nonsweet cocktails like martinis. The reddish brown sweet vermouth (which is colored with caramel) is also served as an apéritif as well as used in slightly sweet cocktails such as the Manhattan. A third style called Bianco is white and slightly sweet, and not as popular as the other two.
Related Links:
fortification
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.
E-Mail 
Digg this!
del.icio.us
