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| | Vermouth - Wikipedia, the free encyclopedia |
 | | Vermouth is a fortified wine flavored with aromatic herbs and spices ("aromatized" in the trade) in recipes that are closely-guarded trade secrets. | | | Sweet red vermouth is combined with whiskey and a Maraschino cherry to create a "Manhattan cocktail." A sweet white vermouth is also made. | | | The sweet red vermouth is drunk as an apéritif, often straight up, as well as in mixed drinks like The Manhattan. |
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http://en.wikipedia.org/wiki/Vermouth
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| | VERMOUTH - LoveToKnow Article on VERMOUTH |
| | Excellent vermouth is also manufactured in Italy, the produce of that country being generally of a " sweet," that made in France of a " dry " type. | | | The best French vermouth is made from the white wines of the Herault district. | | | The wine is fortified with spirit up to a strength of about 15% of alcohol, and is then stored in casks exposed to the sun's rays for a year or two. |
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http://www.1911encyclopedia.org/V/VE/VERMOUTH.htm
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| | Vermouth - Wine |
| | Vermouth is used as an appetizer and as a mixer in cocktails It's sometimes served as an apéritif. | | | Vermouth is an aromatised wine, which means that unlike a fortified wine (in which a spirit is added to significantly boost the volume of alcohol) additives are done purely to modify the flavour. | | | Dry vermouth was developed in France in the early 19th century by Joseph Nolly. |
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http://www.bellaonline.com/ArticlesP/art13438.asp
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| | * Vermouth - (Drinks): Definition |
| | Vermouth is wine infused with herbs, alcohol, sugar, caramel and water according to specific recipes in Italy and France. | | | Place vermouth, gin, juniper berries, pepper and salt in medium-large pan with tight-fitting lid. | | | marsala milkshake mixed+drink pernod punch rum sake sherry smoothie tequila vermouth vodka whiskey white+wine... |
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http://www.bestknows.com/drinks/vermouth.html
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| | vermouth on Encyclopedia.com |
| | Vermouth is used as an appetizer and as a mixer in cocktails. | | | VERMOUTH [vermouth], blend of white wines fortified with additional alcohol and flavored with aromatic herbs, spices, and roots. | | | The sweeter, darker type of vermouth is sometimes called Italian vermouth, and the lighter, drier type, French vermouth. |
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http://www.encyclopedia.com/html/v1/vermouth.asp
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| | Vya.com - Vya - Vermouth for the Connoisseur |
| | Vermouth is a wine to which botanicals - anything from the plant world, (for example herbs, spices, fruits and flowers) have been added. | | | The vermouth maker is both a winemaker and a cook. | | | The Italian sweet vermouth has a profound mouth-feel with bitter, spicy, and caramel tastes. |
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http://www.vya.com/vya_story.html
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| | Vermouth |
| | Vermouth’s alcohol level is 16% for dry vermouth and 18% for sweet vermouth. | | | Traditionally, Italian vermouth is supposed to be sweet and French vermouth to be dry; however this distinction is no longer valid as both countries produce both sweet and dry. | | | All vermouth is white wine flavored with a combination of up to 200 different botanicals, e.g. |
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http://www.suite101.com/article.cfm/cooking_basics/100878
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| | Vermouth |
| | Mistelle -a mixture of grape spirit and grapejuice -is added, and the herbal ingredients are then long macerated in some of this matured wine, producing a strong infusion. | | | Bianco (white) vermouth being, despite its light colour, fairly strong in flavour may be well iced, and it is often served as a long drink with soda or sparkling spa water, 7-Up or fizzy lemonade, and a slice of lemon will cut the sweetness. | | | Vermouth was originally sold as a type of concentrate, and customers in a tavern would call for one or more measures, which they would then add to white wine in whatever proportion suited them. |
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http://users.bigpond.net.au/mickandlucyna/mickstavern/Vermouth.htm
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| | Vermouth information |
| | Vermouth is a fortified wine aperitif, normally infused, macerated or distilled with herbs, spices, alcohol, and a blend of other ingredients. | | | The main types of Vermouth are Dry Vermouth and Sweet Vermouth. | | | The original Vermouth, "Sweet Vermouth" is also available in white (bianco) as well as red (rosso) and is of slightly less alcoholic content than the Dry Vermouth. |
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http://www.drinksmixer.com/desc359.html
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| | Vermouth |
| | Vermouth is an aromatized wine, made from a neutral, dry white basic wine which is then blended with an infusion. | | | The infusion, which gives each vermouth its unique and distinctive character, is created by flavoring the basic wine with a special selection of herbs, flowers, fruit peels, seeds, plants and other botanicals. | | | World-renowned as the 'Vermouth of Turin', this amber-red aromatized wine owes its rich, full bouquet to the infusion of high-quality selected herbs and spices. |
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http://www.internetwines.com/wines-vermouth.html
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| | Vya.com - Vya - Vermouth for the Connoisseur |
| | Since most vermouths are made from the leftovers of the winemaking process, it is understandable that martini drinkers like my wife insist on just 'holding the vermouth near the gin.' But a bottle of VYA Vermouth from the inventive hand of dessert wine producer Andy Quady has forever transformed her martinis. | | | Vya sweet vermouth was awarded a major trophy, for "Aromatized Wine" at the 1999 London Wine Challenge. | | | According to classic references, sweet muscat is the preferred base wine for sweet vermouth. |
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http://www.vya.com/vya_description.html
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| | JS Online: Sweet or dry, vermouth deserves a try |
| | Vermouth is created from white wine macerated with a menagerie of herbs and spices. | | | Sweet vermouth, like sweet sherry, can be found in dessert recipes and marinades. | | | Dry vermouth is used in many savory recipes, and is a handy substitute for white wine. |
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http://www.jsonline.com/entree/col/jan03/111408.asp
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| | Drink feature - Vermouth cocktails |
| | It is an aromatised wine, which means that unlike a fortified wine (in which a spirit is added to significantly boost the volume of alcohol) anything added is done purely to modify the flavour. | | | Dry vermouth was developed in France early in the 19th century. | | | Joseph Noilly noticed that when wine was transported by sea, the effect of the strong sunlight and sea air on the barrels caused the contents to become more full-bodied and the colour to change. |
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http://www.viewlondon.co.uk/drink_feat_vermouth.asp
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| | Dry Vermouth |
| | Vermouth is a fortified wine aperitif, flavoured with herbs, spices, barks, and flowers. | | | The original version of Vermouth that was used in cocktails was from Italy, and is what we often refer to today as Sweet Vermouth. | | | There are various brands of vermouth produced in both Italy and France, and the flavors can be added through infusion, maceration, or distillation. |
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http://www.drinkboy.com/LiquorCabinet/Wines/DryVermouth.html
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| | Strat's Place - Daniel Rogov - Misunderstood Vermouth |
| | Even though it is based on wine, vermouth leaves the category of true wines because it is made by adding flavoring agents to the wine. | | | Vermouth may be the most popular aperitif in the world, but it is also one of the least understood of all alcoholic beverages. | | | Every company that makes vermouth has its own flavoring formula, and the most complex and richest vermouth may have as many as fifty ingredients, often including a secret mixture of herbs that have been chosen for their aromatic and even medicinal properties. |
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http://www.stratsplace.com/rogov/misunderstood_vermouth.html
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| | vermouth -- Britannica Concise Encyclopedia - The online encyclopedia you can trust! |
| | Vermouth is used primarily as an ingredient in mixed drinks or sometimes as an apéritif on its own. | | | Vermouth, a flavoured wine product, probably originated in Turin in the 18th century as a sweet dessert wine with various Mediterranean and other herbs and plant materials added. | | | As many as 40 different herbs and flavourings may be used in vermouth, including juniper, cloves, quinine, orange peel, nutmeg, and coriander; the vermouths of various producers are flavoured according to closely guarded recipes. |
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http://www.britannica.com/ebc/article-9075119
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| | Party Ideas : Cocktail Party : Vermouth : Food Network |
| | Vermouth is an aromatized wines, meaning the wine is infused with what are called botanicals - secret recipes of flowers, herbs, spices and roots. | | | The wine that vermouth is made from is not, it hardly needs be said, of the best variety, the base requiring little more than alcohol and a certain neutrality to serve as background for the recipes of botanicals that give vermouth what character it has. | | | It is also fortified, meaning that neutral grape spirit is added to the wine to raise the alcohol level to 18 to 20 percent, from the normal 12 or 13 percent. |
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http://www.foodtv.com/food/et_pa_cocktail_party/article/0,1972,FOOD_9853_1718816,00.html
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| | Vya Extra-Dry Vermouth: The Splendid Table |
| | The red sweet vermouth is best used as a delicious aperitif, served on the rocks or as a cocktail mixer. | | | The essential feature of modern vermouth, compared to other aromatized wines, is that it is flavored with a larger number of different plants. | | | The vermouth category began some 200 years ago with the commercialization of the first vermouth in the sweet red Italian style by Carpano. |
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http://splendidtable.publicradio.org/souptonuts/wine_vya.html
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| | BARTENDER Magazine - Spirits Explained |
| | There are four types, or classifications, of wines-still wines, sparkling wines, fortified wines and aromatized wines. | | | Aromatized wines are very often grouped in with fortified wines by virtue of the wine also having been strengthened with a distillate, but that is where the similarities end. | | | Aside from this ingredient vermouth can have anywhere from 30-50 ingredients macerated with the basic wine. |
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http://www.bartender.com/4alcohol/spirits-exp-txt/gd-03spring-vermouth.htm
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| | The Webtender: Dry Vermouth |
| | Vermouth is wine infused with herbs, alcohol, sugar, caramel and water according to specific recipes in Italy and France. | | | It's drunk as an apéritif and is a vital part of the dry Martini. | | | Sweet vermouth is white (bianco) or red (rosso) and is usually 15-16 percent alcohol (30-32 proof) with up to 15 percent sugar. |
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http://www.webtender.com/db/ingred/88
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| | Vermouth struggles to save itself - Today: Wine - MSNBC.com |
| | The French largely pioneered the dry vermouth that has been a staple for a decent martini, while the Italians forged ahead with the sweet, or red, vermouth that is the backbone of a Manhattan or Rob Roy. | | | First concocted in the late 1700s, vermouth remains a fortified wine infused with plants, herbs and spices — with exact blends a trade secret for each winemaker. | | | Known for his dessert wines, Quady turned to the task, producing both dry and sweet vermouths, which he named Vya. |
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http://www.msnbc.msn.com/id/5595203
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| | Vermouth Page |
| | Stir vermouth and whiskey with ice and strain into a cocktail glass or mix on the rocks in an old-fashioned glass. | | | For a dry Bronx, forego the sweet vermouth. | | | A sweet Martini can be made with equal parts gin and sweet vermouth. |
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http://website.lineone.net/~frank.lake/vermouth.htm
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| | Vermouth - Food Reference Beverage Information |
| | It can be used in cooking, served on the rocks with a twist of lemon, mixed with liquors and liqueurs for a number of cocktails, and enjoyed on its own served with roasted, salted almonds. | | | Vermouth is aged for six weeks, during which period it is stirred once a day for a few minutes. | | | Red vermouths contain the same alcoholic strength but appear to be stronger because of their slightly bitter taste; this marries well with potent distillates. |
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http://www.foodreference.com/html/artvermouth.html
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| | Vermouth - Glossary from Hormel Foods |
| | Sweet vermouth is a caramel color and is also served as a before dinner drink and it is used in mildly sweet cocktails. | | | There is a white dry vermouth which is served as a before dinner drink and used in non-sweet cocktails. | | | A wine that is available dry or sweet, which has been fortified and had its flavor enhanced with herbs and spices. |
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http://www.hormel.com/kitchen/glossary.asp?id=34967&catitemid=
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| | winemaking: requested recipes (Vermouth) |
| | All Vermouth is is a slightly oxidized wine with some bitter herbs in it. | | | From the reading I've done, Vermouth was a speciality of monks in France and Italy. | | | But, since they did the work in Gods' name, it had to be perfect -- if a wine started to go funny, they hit it with a bunch of herbs to help preserve it. |
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http://winemaking.jackkeller.net/request185.asp
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| | Dry vermouth information |
| | Dry Vermouth is a fortified white wine, infused, distilled or macerated with herbs, spices, caramel and other ingredients. | | | It is largely produced in France, at approx. |
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http://www.drinksmixer.com/desc360.html
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| | Accidental Hedonist - Tasting Notes: Cinzano Extra Dry Vermouth |
| | There are several types of vermouth, from dry to sweet, both in reds and whites. | | | There's undoubtedly better vermouths out there that have better finishes, and I certainly wouldn't serve this in place of a quality wine. | | | Taste: Even the dry vermouth is pretty sweet. |
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http://www.accidentalhedonist.com/index.php/2005/09/16/tasting_notes_cinzano_bianco_vermouth
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| | Bartending tips and techniques at Bar-None |
| | A sour tasting liquid made by the fermentation of beer, cider or wine and that is used as a condiment or a preservative. | | | The most common herbs and spices used to make vermouth are: angelica, bitter orange, cinnamon, cloves, coriander, gentian, hyssop, marjoram, sage and thyme. | | | Can be found in different varieties (red, white, dry, sweet, etc.), and is produced mainly in France and Italy. |
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http://www.barnonedrinks.com/tips/dictionary/v.html
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| | Toward the Wet Martini - Why vermouth makes the drink. By Fareed Zakaria |
| | By the end of the war, the dry martini became a standard, made with dry gin and dry vermouth and the odd extra ingredient, but usually in a 3-to-1 or 4-to-1 (gin to vermouth) ratio. | | | And it was made with two parts gin, one part dry vermouth, half a part sweet vermouth, and a dash of Angostura bitters. | | | The story is probably apocryphal, because Churchill drank mostly whiskey, champagne, wine, and cognac (well, he drank a lot). |
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http://www.slate.com/id/3517
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| | Cooks.com - Recipes - Vermouth |
| | saute, stir in the vermouth and then the chicken... | | | In 13 x 9 baking dish combine vermouth, the 4 tablespoons... | | | Deglaze pan with vermouth and let reduce for... |
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http://www.cooks.com/rec/search/0,1-21,vermouth,FF.html
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| | Celebrator Apr/May 2003: Seduced by Vermouth |
| | Ask in Britain for "a martini" and you may be given that company's vermouth on the rocks, probably with a slice of lemon, or even a swoosh of soda, but sadly innocent of gin. | | | The latter ingredient, a wine aromatised with wormwood (vermut) and other herbs, may have been the grassy-tasting, oily, long, Extra Dry from Cinzano. | | | All vermouth has its origins in the days when winemakers masked defects with herbs, berries, fruits and tree barks. |
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http://celebrator.com/200304/vermouth.html
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| | Coq Au Vermouth |
| | The lovely flavor of dry vermouth is created by infusing wine with aromatic herbs, spices, barks and peels, then allowed to mature. | | | Return the vegetables and bacon bits to the pan with the chicken. | | | Originally added for medicinal purposes, these extra flavorings make it an ideal cooking wine, particularly for fish and fowl. |
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http://www.globalgourmet.com/food/recipes/coqverm.html
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| | Accidental Hedonist - History of Vermouth |
| | Because it was the flavoring ingredient infused into the white wine. | | | It was not only popular as a desert wine, but also as a medicinal wine, being used in place to dirty water. | | | So it's best to say that vermouth is a drink invented by the Germans, named by the French, and made popular by the Italians. |
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http://www.accidentalhedonist.com/index.php/2005/09/21/history_of_vermouth
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| | Ardent Thoughts: Noilly Pratt |
| | This was the first example of dry vermouth, as opposed to the sweet variety that had originated in Italy, and it is probably the reason that today so many people refer to dry vermouth as "French" and sweet vermouth as "Italian" - no matter where they are produced. | | | After all that work, the vermouth is finally ready to be cold-stabilized and prepared for bottling. | | | The two white wines used in the production of this vermouth are Picpoul and Clairette. |
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http://www.ardentspirits.com/Links/NoillyPrat.html
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| | Vermouth |
| | Vermouth is a popular, complex, aromatized wine with a relatively high alcoholic content that is importnat to making many mixed drinks. | | | Helpul hint: Store opened bottles of vermouth in your fridge and buy smaller bottle (unless you use a lot of vermouth). | | | If you buy a bottle of either sweet or dry and let it stand for weeks after it has been opened, you will find the subtle flavor overtones that vermouth can impart to drinks will disappear. |
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http://www.thevirtualbar.com/IngredDict/Vermouth.html
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| | brandchannel.com Noilly Prat Vermouth Brand Alcoholic Beverages French Brands brands brand branding |
| | Let it be noted that a vermouth is an aromatized wine made from a neutral tasting, dry white wine, which is then blended with a botanical infusion. | | | Noilly competes simultaneously with whiskeys served in a bar as well as a dash of white wine poured into a recipe. | | | The chic Jean-Louis restaurant at the Watergate Hotel in Washington (President Nixon was something of a vermouth man himself) is proud to offer its fresh red snapper with shallots, coriander and Noilly Prat sauce. |
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http://www.brandchannel.com/features_effect.asp?pf_id=220
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| | Vermouth Tarragon Chicken - All Recipes - Chicken |
| | Vermouth Tarragon Chicken - All Recipes - Chicken | | | Find recipes that go with: "Vermouth Tarragon Chicken" | | | Generously sprinkle the chicken breast halves with lemon pepper. |
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http://chicken.allrecipes.com/az/VrmthTrrgnChickn.asp
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| | Importer of Fine Italian Vermouths, Brandy, Asti, and Liqueurs |
| | Stock Bianco Vermouth: Sweet but not too sweet. | | | Stock Sweet Vermouth: A perfect blend of fine wines and natural ingredients. | | | A delicate combination of herbs and spices with a subtle hint of orange, vanilla and mint. |
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http://www.stockusaltd.com/brand_vermouths.html
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| | Vermouth Sprayer Makes Martinis Extra-Dry Liquor Snob |
| | Mixing an elegant, bone-dry martini is a snap with this stylish, non-aerosol vermouth sprayer. | | | Just push the top with a manicured forefinger and mist the inside of a frosted glass or spray the top of your drink. | | | Sprayer, funnel, and drink recipes come in an elegant, charcoal-colored gift box. |
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http://www.liquorsnob.com/archives/2005/11/vermouth_sprayer_makes_martinis_extra_dry.php
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| | iDrink: 13700 Free Drink Recipes |
| | Click here to view the drinks that can be made with this ingredient. | | | If you find that a specific brand of Vermouth has not been listed then please click here to add it. |
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http://www.idrink.com/viewingred.htm?id=114
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| | Carpano Punt e Mes Vermouth |
| | Not overly cloying like the many commercial vermouths, it can be served straight up, used to make red Martinis, mixed with gin to make classic Italian cocktails like Negronis and Americanos, and it is also excellent when served with fruit juices, sparkling mineral or tonic water. | | | With an aroma of wormwood and hints of bitter herbs, Punt e Mes is vermouth in its finest form. | | | Cited as a benchmark and classic version of vermouth by the Oxford Companion to Wine, Punt e Mes (POONT eh MEHSS) is one of the worlds most popular red vermouths. |
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http://www.liquorama.net/index.asp?PageAction=VIEWPROD&ProdID=17024
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| | Chicken Vermouth - All Recipes - Chicken |
| | Stir in 1/4 cup vermouth and sour cream; remove from heat. | | | Heat only long enough to warm the sauce, but do not boil. | | | Saute onion until soft and translucent, but not brown. |
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http://chickenrecipe.allrecipes.com/az/ChicknVrmth.asp
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| | Vermouth - RetroFuture Pop Exotica Music |
| | Despite the prominently displayed sign informing everyone that Fatburger has been "converting vegetarians since 1952," the cashier recommended the "Skinny Fat-" a hamburger with all the fixings and no patty. | | | Special thanks to Max Gerber for snapping some shots with Justine's camera. | | | Vermouth will also be playing on Friday the 18th at Abuelitas in Justine's home town of Topanga Canyon. |
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http://www.vermouthlounge.com
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| | Valentine's Vermouth Sole |
| | Pour Vermouth and orange juice into a casserole; mix in curry powder, mushrooms liquids, salt and pepper. | | | Reduce liquid to 1/2 cup [125 mL], over high heat. |
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http://www.therecipebox.com/members/box/fish/fis0169.htm
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| | Seafood By Net - Your Source for Restaurant-Quality Seafood Delivered Direct to Your Door! |
| | This can be easily solved by using a little white vermouth in the pan for either sautéing or baking; the oils from the fish bond with the vermouth preventing the oils from turning to steam - eliminating or greatly reducing any odor problems | | | How to get that deep fried flavor at home! | | | Many people do not like to cook seafood indoors as they do not have an adequate exhaust system in their home. |
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http://www.seafoodbynet.com/Tips_CategoryTemplate.cfm?choice=5&type=category
(530 words)
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