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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
Vermouth is a fortified wine that is flavored with a variety of herbs and spices. Vermouth is made using a wide variety of wine grapes. Wine is turned into vermouth by aromatizing wine with botanicals then fortified with a small amount of distilled spirit like brandy. Since the vermouth is a fortified wine, it is slightly higher in alcohol content when compared to non-fortified wine. It is traditionally made in two major styles: dry (white) vermouth and sweet (red) vermouth. Dry vermouth is clear to very pale yellow in color. The basic difference between dry and sweet vermouth is that the dry vermouth contains just five percent sugar and hence the name. Dry vermouths are light-bodied and low in tannins and can have a floral, herbal, and fruity nose and flavor profile with a bracingly dry finish.