An ordinary person is familiar with such alcoholic drinks as vodka, beer, red wine, white wine, cognac, liqueur. And even the word cocktail does not cause confusion. AND...

Vermouth - what is it? The composition of the drink, how to drink?

From Masterweb

17.04.2018 18:00

An ordinary person is familiar with such alcoholic drinks as vodka, beer, red wine, white wine, cognac, liqueur. And even the word "cocktail" does not cause confusion. But you don't hear about vermouth very often. What is vermouth?

Nice to meet you

To replenish your knowledge about the range of drinks with a degree, we will tell you about it in more detail. Vermouth is a fortified wine made with some additional ingredients. In addition to the wine base, the drink may contain herbs, seeds of various plants and even fruits. It is their essences that give the very taste that many adore. And in ancient times, in the V-VI centuries BC, additional flavorings were just a salvation for traders. Then, the spices in vermouth were not accidental. They masked a low-quality product (its aroma).

Vermouth scent

Nowadays, the aromatization of this drink is not done to hide its poor quality. This is done in order to give the fortified wine the widest possible range of shades, tastes and aromas. One thing is an unbreakable rule: bitterness must be present in this aperitif.

The characteristic bitterness comes from the wormwood from the Alps. In the production of 50% of all essential substances is this wormwood. Only then are other aromatic substances extracted from yarrow, mint, cinnamon and cardamom introduced. Now this drink began to be produced not only from white wines. Reds and pinks are not the worst.

Place of "birth" and distribution of the drink

The first Italian vermouth was produced in Turin. It was the distant year 1786. The grapes grown in those areas were processed into dry white wine. And the slopes of the mountains were overgrown with fragrant herbs. In production, herbs were poured with this wine and infused for some time. Even then, it was believed that this is almost the most important thing in vermouth - its herbal shades of taste.

Later, other Italian factories were engaged in the preparation of vermouth. This is how the trade marks Caprano, Martini, Chinzano were born. Also the French manufacturer "Noili Prat" began to offer its products. All of them kept their recipes in the strictest confidence. Each firm added their own unique herbs and flowers. And in our time, the production of vermouth is carried out by each wine house according to its own recipes. At the same time, various types of dry wines are mixed in the process, and one cannot do without unique aromas.

How to use it

This drink is noble and it is worth using it, adhering to some nuances. It is poured into triangular glasses specially designed for martinis. The dedicated whiskey tumbler is good for vermouth too. Perhaps even more correct to savor the drink from a whiskey glass with a thick bottom. The tasting should be slow, preferably with good, calm conversation. If you start drinking wine in large sips, you risk getting drunk quickly and, in addition, provide yourself with a terrible hangover syndrome.

Vermouth, although a wine, is still a very strong and well-relaxing sober organism. Its temperature should be within 8-12 degrees. A warmer drink is more likely to be very harsh and tasteless.

What do they drink vermouth with?

Often, two or three ice cubes are thrown into a glass of vermouth to soften an overly intense aroma and taste of a drink, as well as to reduce its strength. Dry vermouth should be consumed without additives. Only by savoring it in its pure form, you can fully appreciate the unique flavor bouquet of the drink. Sweeter types are drunk, diluted with vodka or cognac. Girls often add citrus juice to sweet vermouth. And for an aesthetic, beautiful decor, ice and a slice of lemon are put in a glass with a drink.

This wine works very well on the digestive system in terms of stimulating the appetite. In principle, after reading the composition of the added herbs, it becomes clear that such a reaction of the body to the adoption of a glass of vermouth is justified. Then what do they drink vermouth with? What goes well with this drink? The aperitif made from red grape wine goes well with salads and cold cuts. Crackers and nuts for red are great. Italians prefer to savor vermouth by serving sandwiches with it. Olives and olives and very bitter chocolates are considered the classic and preferred appetizer for this aperitif.

The better not to eat this wine

Drinking a drink with a slice of cake or brownie is not a very wise idea. However, as well as a snack of wine with sweet chocolate and ice cream. These pastries contain a lot of sugar, and the taste of vermouth will simply be lost against their background. It will be sweet and unpleasant. This rule applies to fruit and berry snacks - save them for other drinks.

"Bianco Martini"

The most popular producer of vermouth "Martini" in our country. The plant produces many types of vermouth, and "Bianco" is one of the softest drinks. How to drink Bianco Martini vermouth? Representatives of the beautiful half of humanity prefer to put lemon slices in their glass. Even the presence of berries in a glass with "Bianco" is quite acceptable.

Men, remembering small fractions of a degree in wine, sometimes joke about this brand of drink, claiming that it is not vermouth. But let them try to add vodka to "Bianco". Then they will understand that, it would seem, the ladies' light aperitif is quite capable of "knocking down." Moreover, according to the rules, it can be mixed not only with vodka.

Favorite number 2

Another worthy drink is Delasy vermouth. In his popularity among connoisseurs, he can easily compete with “Bianco Martini”. No wonder it belongs to the premium class. Delasy is produced in the vastness of our country. This vermouth is often included in the recipes of alcoholic cocktails.

There are at least two main types of Delasie vermouth: Bianco and Rosso. The first type is made from white wine with the addition of wormwood and other classical and not very, but equally useful herbs. The second type: "Rosso" - from red grape varieties, has a ruby \u200b\u200bcolor and an enveloping taste with hints of pomegranate.

Vermouth Reviews

• Many consumers (especially young people) consider only the famous and fashionable "Bianco Martini" to be worthy of their taste. By consuming this fortified wine, they are confident that they are becoming part of a higher class of society. A similar theory is explained by the cost of the product.
• The older generation tends to regard any kind of vermouth as a low-quality alcoholic beverage. And the high price and inexplicable attraction of the younger generation to such a contemptible drink can be explained simply - the skillful promotion of the product.
• Someone, answering a question about his favorite alcoholic drink, says that it is Delasy vermouth. Its cost is quite affordable for the average consumer, and its taste is worthy of all praise.
• There are reviews of people who practically do not drink alcohol. But they always have a bottle of this aperitif. All because vermouth is infused with medicinal herbs. Their drink is easily used as an antiseptic. You can gargle them with a sore throat. If you mix natural honey and vermouth (preheated), it saves you from a cold cough. Three tablespoons a day are medicinal.
• Reviews of the regulars of entertainment establishments claim that vermouth is good for removing a hangover. And they call, again, a recipe with honey.
• Having tried Delasy for the first time, some even thought it was Martini Bianco vermouth - the taste was so similar. And now instead of "Martini" they buy "Delasie Bianco", not at all regretting it.
• The third part of the reviews was devoted to cocktails with vermouth. Such mixes are very pleasant to drink and "amuse" well.

Cocktail recipes

"Royal Cross"

We need:

• 20 milliliters of Bianco vermouth;
• 50 milliliters of peach juice;
• lemon juice - 10 milliliters.

Cooking method:

Mix all ingredients. Pour into a glass. Strong drink - due to the inclusion of whiskey in it. However, the whiskey is not felt in the cocktail glass and is easy to drink.

"Let's get married"

• tonic - 150 milliliters;
• two lemon wedges;
• ice cubes - 200 grams.

1. Fill the highball (long cocktail glass) to the brim with ice cubes.
2. Pour in the entire norm of vermouth.
3. Pour the tonic until the glass is full.
4. Decorate the drink with lemon slices, as your fantasy tells you.

"Rosso with pomegranate"

You need to take:

• red vermouth - 50 milliliters;
• pomegranate juice - 150 milliliters;
• a slice of pomegranate with a peel - 50 grams;
• ice cubes - 200 grams.

Now we are preparing a delicious cocktail:

1. Fill a glass with ice cubes at the very top.
2. Pour in vermouth cubes - all the norm.
3. We add pomegranate juice to the top.
4. Stir all the beauty with a special cocktail spoon.
5. On top, right on the ice, put a piece of pomegranate and treat yourself.

"Bianco orange"

We need the following ingredients:

• white vermouth - 50 milliliters;
• orange juice - 150 milliliters;
• orange peel with pulp - about 5 grams;
• ice cubes - 20 grams.

Preparing a refreshing cocktail:

1. We fill the highball with ice again to the top.
2. We pour our vermouth into it.
3. Top up with orange juice to the top.
4. Stir with a spoon and decorate with orange zest.

"Rose cherry"

• cherry juice - 150 milliliters;
• three cherries;
• mint leaf;
• ice - 200 grams, in the form of cubes.

Cooking technology:

1. We put all the ice in a tall glass.
2. Add all the pink vermouth.
3. We supplement all this beauty with juice.
4. We mix the composition.
5. Having strung the cherry on a skewer, we use it as a decor and throw a mint leaf on top of the ice.

A beautiful cocktail, for a beautiful girl - ready.

"Rose apple"

Ingredients:

• pink vermouth - 50 milliliters;
• apple juice - 150 milliliters;
• ice cubes - 200 grams;
• three thin slices of a green apple;
• ground cinnamon - 1 gram;
• cinnamon stick - 1 piece.

Let's make a cocktail with vermouth:

1. We fill the highball with ice.
2. We pour vermouth.
3. Fill it all with apple juice.
4. Stir gently and stick a cinnamon stick into the depth of the glass.
5. We fold three apple slices in the form of a fan and slightly deepen into the ice.
6. Sprinkle a small amount of ground cinnamon on top of the apples.

Martini Royal cocktail

• white vermouth - 75 milliliters;
• dry sparkling wine - 75 milliliters;
• a quarter of lime and a circle of fruit for decoration;
• mint leaf;
• 160 grams of ice.

Cooking method:

1. Pour ice into a wine glass.
2. Pour vermouth and sparkling wine there.
3. Squeeze the lime juice into a glass and stir the contents.
4. Decorate the cocktail with mint and a thin lime wedge.

"Vodka martini"

Experts say that this particular cocktail was the favorite cocktail of the unique James Bond. It was about him that they said: "Shake, but do not mix."

• vodka - 75 milliliters;
• dry vermouth - 15 milliliters;
• green olive - one piece;
• 200 grams of ice.

How to cook:

1. Fill a shaker with ice. Stir it and drain the resulting water.
2. Pour vermouth and vodka into a shaker.
3. Pour through a strainer into a triangular glass.
4. Decorate with olive.

Mix for a friendly company

This mix is \u200b\u200bgood for a summer party. And it's easy to cook. It includes:

• two liters of "Sprite";
• liter of Delasy (white);
• oranges;
• mint - a bunch;
• ice - how much is required.

As you can see, the list of components is small. They can be purchased at almost any grocery store. The most important thing is to make the right cocktail.

Cooking "Friendly" cocktail

1. In a plastic tetra pack (1.5 liters), mix a liter of "Sprite" and half of Delasy.
2. Dip the rims of the glasses in some water.
3. Now we immerse the rims in sugar. Thus, a border is obtained along the edge of the cup.
4. We put it in random order in each container: ice, orange circles or slices. Add mint twigs.
5. Now you need to pour the mixed "Sprite" with Delasy into each portion.

So a wonderful cocktail is ready. He is able to cheer and refresh any dull company in the summer heat.

Vermouth is a unique alcoholic drink with a pleasant herbal taste and aroma. To enjoy such a drink to the fullest, you should adhere to the recommendations given in our article.

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Medical reference / Food / B

Vermouth traces its history back to ancient times, when it was used as a disinfectant and healing drug. They tried to treat colds and viral diseases, used as an anesthetic.

Now vermouth is an alcoholic drink, the strength of which does not exceed 20 turns. It is classified as a fortified wine. Vermouth is prepared on the basis of herbs and spices, most often yarrow, mint, cinnamon, cardamom, black elderberry and nutmeg are used for the aroma. The main component of the drink is wormwood, which gives vermouth a distinctive feature.

Vermouth properties

The taste of this drink is tart, slightly bitter, reminiscent of wormwood tincture, which is the basic component. Hence the name "Vermouth", which in translation from German means wormwood. Vermouth was developed as an herbal medicine, but to remove the pungent pungent odor, it was diluted with wines. Its flavor profile has made vermouth a delicious alcoholic beverage. As a result, vermouth is alcohol, not a cough tincture.

Initially, vermouth was prepared only from white grape varieties. Today's technologies make it possible to prepare it from red and pink species. The cooking process takes from two months to a whole year and consists of several stages: obtaining an extract of herbs, mixing with grapes and adding sugar and wine alcohol.

There are five types of vermouth in the world. They differ in strength and composition. Vermouth is made all over the world, but Italian, Spanish and French vermouth are considered the best varieties. The well-known martini also refers to vermouth.

The benefits of vermouth

Since the vermouth contains ethyl alcohol, vermouth is a good antiseptic. If medication is not on hand, it can be used to treat a wound or tabletop.

In small quantities, it helps to digest food faster and improve appetite. In France, they drink half a glass of vermouth before dinner. 50 grams of vermouth helps to wake up and recover from poisoning.

Martini is added to some cocktails for sweetness and a pleasant aroma. Popular cocktails are martini with vodka, sunrise and negroni. Martini can also be diluted with other alcoholic beverages for a sophisticated taste.

Application of vermouth

Vermouth is used in folk medicine for colds. A glass of wine is heated to 80-85 degrees and 2 tablespoons of honey are dissolved in it. After cooling, the resulting mixture is drunk.

An effective tincture of violets on vermouth for sore throats. A dry violet is poured with vermouth and left to infuse for two weeks in a cool dry place where sunlight does not enter. The tincture retains its beneficial properties for three to four months. For treatment, one tablespoon is diluted in a glass of warm water and gargled.

A mixture of vermouth and aloe juice is used against peptic ulcers. Aloe is mixed with honey, then vermouth is added. The use of such a medicine alleviates peptic ulcers, kills inflammation.

Vermouth harm

Vermouth contains a large amount of herbal extracts. For this reason, it can cause allergies.

Since vermouth is an alcoholic beverage, in large quantities it causes alcoholism and can cause cirrhosis of the liver. You should not abuse it for people prone to alcohol addiction.

For any diseases of the gastrointestinal tract, alcohol should be avoided. Alcohol kills the cells of the body, disrupts the intestines. The stomach cannot cope with a large amount of alcohol, which causes intoxication of the body. Remember that ethyl alcohol kills brain cells.

It is strictly forbidden to use any kind of vermouth for people who have not reached the age of majority, nursing mothers and pregnant women. In order to avoid disastrous consequences, it should not be drunk by drivers.

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medoops.ru

Vermouth

Vermouth (German wermut - wormwood) is an alcoholic drink flavored with spices, spices and herbs with a strength of 15 to 20 vol. Belongs to the class of fortified wines.

The history of aromatic wines goes back to ancient times. For the first time, the recipe for making vermouth was mentioned in the sources of the X-IX centuries. BC in the works of Hippocrates.

The very first mass production of vermouth began in 1786 in Turin by winemaker Antonio Benedett Capran. At that time, exclusively white wines were used as the basis of the drink. Currently, any wine can be used as a base. Due to this, the color of vermouth can vary from pale gold to amber and from light pink to deep red.

Vermouth production takes place in several stages. Initially, all the aromatic components of vermouth are dried, ground into a powdery mixture, filled with an alcohol-water solution and, with constant rotation of the vats, infused for 20 days. This time is sufficient for the essential oils to dissolve. The composition of aromatic components in the preparation of vermouth can include several dozen types of spices and herbs. The most common are wormwood, yarrow, mint, cardamom, cinnamon, nutmeg, black elderberry, sweet clover, oregano, elecampane, angelica, ginger, St. John's wort, chamomile, lemon balm and others. To give vermouth a characteristic bitterness, quinine bark, wormwood, tansy, chandra and oak tree are used.

Further, the infused herbal extract and prepared wine are thoroughly filtered and combined. Sugar is added to the resulting mixture as a preservative and sweetener, and alcohol is added to increase the strength and preserve aromatic substances.

At the next stage, the future drink is cooled to -5 °, re-filtered and gradually warmed up to room temperature within a week.

At the end of all technological processes, vermouth is infused from 2 to 12 months and bottled for further sale.

There is a world classification of vermouths according to the percentage of sugar in them. 5 main groups of vermouth were identified:

• vermouth based on dry white wines with a sugar content of less than 4%;
• vermouth based on white fortified wine, which contains 10-15% sugar;
• vermouth based on red fortified wine, containing more than 15% sugar;
• vermouth based on rosé wine with a sugar level of 10% or higher;
• vermouth, which has a very bitter taste and relates to a greater extent to balms.

The most popular vermouth brands in the world are Martini, Gancia, Noilly Prat, Cinzano, Gran Torino, etc.

Vermouth is drunk as an aperitif neat with ice or as part of cocktails.

Vermouth was originally created as a medicine that combines the taste of fine wine and medicinal plants.

Vermouth, both in ancient Greece and in modern society, is considered an excellent antiseptic. It is used to improve digestion and stimulate appetite. Vermouth is widely used in folk medicine and copes well with some ailments.

Vermouth with honey is used as a cough remedy for colds. To do this, 100 ml of vermouth is heated to 80 ° C and 1-2 tablespoons of honey are gradually added. The resulting mixture is cooled to room temperature and consumed daily, three tablespoons a day after meals.

A warm tincture of vermouth and fragrant violets, which can be purchased at the pharmacy, will help cure angina. To do this, pour 25 g of dry violets with a glass of vermouth and leave for two weeks in a dark place. The finished tincture can retain its properties for three months. Therefore, it can be prepared in reserve with the onset of cold weather. The resulting solution should be used for rinsing the throat, after diluting 1 tablespoon of tincture in 0.5 glass of warm water. Rinse at least 2 times a day.

A very effective remedy for the prevention of gastrointestinal ulcers is the tincture of vermouth and aloe. To prepare the tincture, grind 3 small leaves of aloe in a meat grinder, mix the resulting gruel with 3/4 cup of honey and leave to infuse for three days in a dark place. After that, add 0.5 cups of vermouth to the mixture, mix thoroughly and let it infuse for another day. The infusion should be taken 2-3 times a day for a tablespoon before meals. The course of taking such a remedy continues for 1-2 months. As a result, the risk of exacerbation of the disease is significantly reduced.

Vermouth, due to the large amount of herbal components, should be taken with caution by people prone to allergic reactions, because the ingredients in the drink can cause or exacerbate allergies.

You should also refrain from using vermouth for people with chronic diseases of the gastrointestinal tract, kidneys and liver during an exacerbation of the disease.

Excessive passion for vermouth can lead to a severe form of alcoholism and, as a result, to cirrhosis of the liver.

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The benefits and harms of Vermouth

Vermouth has a tart and bitter taste, and all because of the wormwood that it contains. Therefore, the drink was named Vermouth, which means "wormwood". Due to the fact that herbs are present in Vermouth, it is a medicinal wine. At first it was made only from white grapes, but today Vermouth is made from red and pink grapes. There are five types of this drink throughout the world. They differ in strength and composition. The best varieties of wine are Italian and French. Martini can also be attributed to Vermouth.

The benefit of Vermouth is that it contains ethyl alcohol, so it is considered an excellent antiseptic. You can treat the wound with the help of Vermouth, and he does an excellent job with it. In addition, if you drink a small amount of Vermouth before meals, it will help improve your appetite and better digest food. In France, half a glass of wine is always drunk before dinner. Also, 50 grams of Vermouth will help you with poisoning.

But Vermouth is also used in folk medicine, so the benefits of Vermouth are enormous. A warmed glass of wine with two tablespoons of honey is perfect for colds. But this mixture needs to be cooled a little. For angina, use a violet tincture on Vermouth. And in case of peptic ulcer diseases, the tincture is already made with aloe. Aloe must be mixed with honey and Vermouth added. This medicine will help alleviate peptic ulcers and can also reduce inflammation.

Has wine Vermouth benefits and harms. Due to the fact that it contains many herbs, Vermouth can cause allergies. Also, if consumed in large quantities, it can lead to alcoholism. If you suffer from gastrointestinal diseases, then you absolutely must not consume this drink. You need to add pregnant women, nursing mothers and children to this list. Also, do not drink Vermouth for drivers. Well, and what to drink Vermouth with, you can read here.

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Vermouth red. Calorie content, benefits and harms. - Your Taste

There are many grape wine-based drinks in the world. One of the most popular among them is the ancient alcoholic drink - vermouth. As the legend says, the first recipe for tincture of medicinal herbs on wine was proposed by the famous physician Hippocrates, it happened in the 5th – 4th centuries. BC. In the Middle Ages, the drink received its modern name - vermouth, which means "wormwood" in German. The main components of the drink are: red grape wine, herbal extract (alpine wormwood, yarrow, mint, cinnamon, cardamom, elderberry, nutmeg, vanilla, calamus, there can be up to 20 components in total), alcohol and sugar. Cooking vermouth will take from two months to a year. Most often, vermouth is consumed in its pure form, chilled as an aperitif. However, the drink is often used in cooking: for making cocktails, desserts, marinades, baked goods. A feature of the drink is that during the heat treatment, vermouth does not lose its taste and aromatic properties.

Use of Vermouth Red:

The use of red vermouth in small doses, no more than 50 milliliters per day, has a very beneficial effect on humans. As an aperitif, the drink improves digestion and improves appetite. Vermouth contains a large number of useful macronutrients: magnesium, iron, zinc, chromium. When added during cooking, vermouth gives the finished dish a rich aroma and unique flavor. Doctors recommend using red vermouth for the treatment and prevention of colds, gallbladder diseases and some intestinal diseases.

Harm and contraindications:

The drink can be harmful to the body, especially if consumed uncontrolled. Like any alcoholic drink, vermouth is not recommended for children, pregnant and lactating women, or persons while driving. Since vermouth has a rather high sugar content, it should not be consumed if sugar metabolism in the body is disturbed. The high content of herbal extracts in vermouth can cause various allergic reactions.

The name "Vermouth", what it is, do not even represent. But this is a fairly common and tasty drink.

Since ancient times, our ancestors loved to experiment with alcohol, especially with wine. They tried to make it tastier and richer by adding various herbs. In this way they made “good” wine from “bad” wine.

Vermouth: what is it?

So, let's try to explain what kind of drink it is, what it is made from and where it came from.

Vermouth - grape wines infused with aromatic plants, especially wormwood. In German, the word vermouth means "wormwood". Although this one is of Italian origin and the best drinks are no doubt made in Italy. For example, the well-known "Martini" - Italian vermouth, the name of which has become a household name. Today in the United States, for example, the word "martini" is used to refer to any drink of this kind.

Homeland of the drink

Vermouth production began at least two thousand years ago on the outskirts of Turin. The plains of Italy are one of the most fertile places in all of Western Europe. For a long time, Italians have grown excellent grape varieties there. And on the alpine slopes there are plantations of aromatic herbs of various types. They are then mixed with wine.

Composition

The main component of vermouth is, as mentioned earlier, wormwood. In some extracts (flavorings), its essence is very high: up to 43%! In addition to wormwood, yarrow, cardamom, mint, cinnamon, nutmeg, and other fragrant plants can also be present in vermouth.

Kinds

There are two types of this drink: sweet and dry. The first type of vermouth - what kind of drink is it and what is it like? Usually heavy, sweet, can be slightly tart, well-aged and full of flavor. The sugar content in such vermouth is from 10% to 15%. There are three types: white (Bianco), red (Rosso) and the First, usually straw yellow, brown or golden hue. It has less sugar than red or pink. And its taste is softer and even slightly bitter. The amount of sugar in white vermouth may not be as high as 10%. Red and pink drinks are richer and more intense.

Dry vermouth - what is this drink and what is it like? Unlike sweet, it has a much lighter texture and less intense aroma. The sugar content in this drink does not exceed 4%. Dry vermouth comes in only one color - white (Dry, Extra Dry, Secchi, Bitter). Unlike sweet, this drink is much lighter. Dry vermouth belongs to the category of bitters (bitter alcoholic drinks).

Vermouth: brands sold worldwide

1. Of course, "Martini" (Italy). It is the main producer of vermouth worldwide.

2. "Gancia" (Italy). Their most famous drink is Gancia Dry.

3. "Cinzano" (Italy). It differs from the rest with its original tastes. The company produces two exclusive types of vermouth: "Oranchio" of light amber color with orange flavor and "Limetto" of pale with lime flavor.

4. "Neilly Prat" (France). This is the driest drink of all vermouths in existence. Very strong - 16%.

5. "Salvatore" (Spain). Recognized aperitif in Russia. This vermouth is produced in the domestic market, it is affordable and tastes good.

what is vermouth?

1. in short, herbal wine ... drink better with ice; about)
2. Vermouth is a wine-based aperitif, mixed with alcohol, sometimes sugar, and flavored with various spices. The main spices used are wormwood, to which vermouth owes its name (vermut - in German wormwood), cinchona bark, chamomile, cloves, bitter orange peels, cumin, vanilla and others, sometimes their number reaches forty. Extracts of these plants are obtained by maceration or distillation. In wine, plant extracts, the required amount of sugar, pure alcohol are mixed, as well as caramel for red vermouths. The resulting vermouth is sometimes aged, then filtered, pasteurized and bottled. Vermouth can only be based on white wine.

   Vermouth, fortified flavored wines, have an ancient history. Their ancestors - wines with herbs, flowers and resins - were widespread in ancient times (by the way, often the not very good taste of the wine was lost behind the aromas of spices). Then the Venetian traders brought to Italy from different countries of the world a lot of spices: cardamom, chamomile, cloves, and others, which gave a new impetus to the improvement of the preparation of flavored wines, used at that time for medicinal purposes.

   Initially, the center for the production of herbal wines was the Italian city of Turin, located in the Piedmont region, famous for its fertile plains. The grapes grown on them yielded dry and soft white wines, and aromatic plants were harvested from the slopes of the Alps in this area. A little later, the production of vermouth was also developed in Florence and Venice. At the end of the 18th century, the companies of Sargapo (Caprano), Cinzano (Chinzano), Martini (Martini) were founded in Italy, and a little later French firms for the production of vermouth appeared, including Noilly Prat (Noili Prat).

   Vermouths are drunk neat or in cocktails. In their pure form they are used as an aperitif, chilled or on ice. A few drops and a slice of orange are added to the vermouth. They have a very pronounced tart, bitter taste that induces appetite, salivation and improves digestion.

3. 
   
4. Flavored wines have been known since ancient times. According to one version, Hippocrates himself had a hand in the creation of vermouth. It is believed that he first drew up the recipe in 460 BC. The first industrial enterprise for the production of vermouth was founded by Antonio Benedetto Carpano in Turin in 1786.

   Originally, vermouths were made exclusively from white wines. Nowadays, wine materials for the manufacture of vermouth can be made from white, red and pink grapes.

   A wide variety of herbs, flowers, seeds and fruits are used to flavor the base. The main component of any vermouth is alpine wormwood, the proportion of essence in various vermouths reaches 50%. Next come: yarrow 18-20%, 9-11%, about 10%, cardamom 7-8%, black elderberry 5-6%, nutmeg 3-5%. There can be several dozen additives in total.

   In addition to wormwood, the characteristic bitterness of vermouth is given by the bark of the cinchona tree, oak tree, tansy and chandra. Elderberry flowers combined with fruit and rind can develop a strong nutmeg tone in the drink. Immortelle, rosemary, juniper berry and St. John's wort add resinous shades to vermouth. Melissa, catnip and lemon wormwood give the bouquet a citrusy note. And to soften the contrast of such contradictory components, infusions of chamomile, cloves and iris root are added to vermouth in small quantities. Winemakers believe that these components are able to gently combine the entire complex of vermouth aromas. And to fix the bouquet, a combination of vanilla, cardamom and calamus extracts is used.

   All herbal additives are dried and ground, and then infused with a water-alcohol solution in large rotating vats. This process lasts about twenty days. During this time, essential oils, resins and other substances dissolve and form the necessary bouquet. Before reunification, both the extract and the base wine are thoroughly cleaned and filtered. Then two more necessary ingredients are added to them, sugar and alcohol: the first in order to smooth out the excessive bitterness of the extract, and the second for better dissolution of aromatic substances and preservation. Then the drink goes through a stabilization stage, is cooled down to a temperature of minus 5 degrees and is filtered again. After that, the normal room temperature is gradually restored within a week.

   The total processing time before filling can range from two months to one year.

   Experts divide vermouth into five groups: Vermouth Secco (dry) Dry vermouth, the sugar content of which does not exceed 4%; Vermouth Bianco White vermouth, contains 10 to 15% sugar; Vermouth Rosso (Sweet) Red vermouth with more than 15% sugar; Vermouth Rose Pink vermouth with a sugar concentration between white and red; Vermouth Bitter Bitter vermouth is a bitter and is usually used as a digestive aid to aid digestion.

   Italian and French are considered classic vermouths. The main producers of vermouth are: Italy Bacardi-Martini, Campari, Carpano, Cinzano, Barbero, Ricadonna, Gancia; France Lillet, Noilly Prat, Bussot.

5. wine on herbs of different .... tastes like cough syrup .... and is somewhat similar to a martini,

Vermouthis a flavored wine that gets its name from the German word

Wermut ("wormwood"). And deservedly so - the essence of this herb makes up 43% of the extract, which is used to flavor grape wine in the production of vermouth. The composition of this drink also includes other components: yarrow - 18%, mint - 10%, cinnamon - 10%, cardamom - 8%, black elderberry - 6%, nutmeg - 5%, and in total, up to several can be used in the manufacture of vermouth dozens of aromatic and spicy plants. Among them: tall elecampane, yellow sweet clover, oregano, angelica drugstore, St. John's wort, ginger, coriander, lemon balm, mint, chamomile, etc. These components enrich the grape wine with notes of their aroma and taste, and the result is a fragrant and tart drink, in which pleasant bitterness is harmoniously combined with sweetness of varying degrees.
Sweet vermouths can be white or red. The color of white wines depends on the amount of applied color and can be straw yellow, golden or brown. White sweet vermouth has a more delicate taste with a slight bitterness.
Red sweet vermouths have a more intense aroma and a pronounced taste characteristic of vermouth.

Dry vermouths are produced exclusively white. They are lighter than sweet and have a strong bitterness in taste.
Vermouth Martini. A unique combination of herbs, spices and wine was found in 1863 by Luigi Rossi, one of the Martini partners. Martini's formula includes about 100 more plants: rhubarb, rose, lavender, citrus fruits, juniper, etc. About ¾ of the drink is dry white wine - light and with a minimum dose of tannins. The exact ratio of aromatic plants, grape must, alcohol and sugar is kept secret.

"Martini Bianco" - developed in the 1910s on the basis of the vanilla vermouth produced at that time by the company. This light straw-colored drink is the most aromatic among Martini vermouths. On the palate, vermouth is a wonderful bittersweet composition with a noticeable presence of vanilla.

Vermouth Cesare. Elegant white vermouth, created in the best Italian traditions. For its preparation, a complex mixture of herbs and spices is used, which is insisted on pure grape alcohol. The infusion is mixed with the best white wines of Piedmont, in the blend of which there are wines of the classic grape varieties - Chardonnay and Sauvignon Blanc. Vermouth is named after the great Italian painter of the 16th century, student of Leonardo da Vinci, Cesare da Sesto

In no way inferior in quality to martini, it is just not such a well-known brand "promoted" in Russia. That is why it has the best value for money. That is, for less money, a client can get a vermouth that is in no way inferior in quality to Martini Bianco.

What is Port?

Portwein - from the name of the city of Porto (Porto) in Portugal and the German Wein - wine. Port wine is a wine whose fermentation process is not completed naturally, but is stopped by adding wine alcohol, with a strength of 77%. Hence the cognac notes found in most wines of this type and the sweet taste of the resulting drink: the sugar is not fully fermented. The result is a wine with an average strength of 20-22% with a bright bouquet.

In the 17th century, numerous military conflicts between France and England led to the fact that British wine suppliers began to export wine from Portugal. But wines from Portugal did not tolerate transportation very well. And so it was decided to add strong alcohol to them, namely brandy, increasing their strength. A little later, grape alcohol was added there already during fermentation, thus the port that we know today was born. Very quickly, the pioneers of the port trade noticed that the addition of alcohol not only protected the wine, but also improved its quality, allowing it to evolve into a unique product. Customers noted the wines' surprisingly mild honey flavor, resulting in a sharp increase in the export of Portuguese wines to England.

What is Madeira?

Madeira (more correct pronunciation madeira) is a fortified wine originally produced in Portugal on the wooded island of Madeira (port. madeira - wood, timber). According to legend, in the holds and on the deck of one of the Portuguese ships during the voyage to India, there were barrels of wine. Because of the calm, the ship was stuck in equatorial latitudes for a long time, and unsold wine had to be transported back to Europe, so it was exposed to high air temperatures and rocking for a long time. At the end of the journey, it significantly changed its initial taste and aroma, acquiring hints of roasted nut and caramel in the bouquet, thanks to which it became popular all over the world.

it wine and today it is preparing for about. Madeira. Madeira can be either dry or sweet.

In the manufacture of dry Madeira grapes are used Sersial and Verdillo, in the manufacture of sweet - Malvasia.

When making Madeira wine, heating is done in two ways.

Method one: heating wines produced in the sun or outdoors, where guilt reach temperatures not exceeding 35-40, or in glazed greenhouses at temperatures from 40 to 50. This method is used only in 10% of cases.

Second way: most of the firms on about Madeira prefers artificial heating in chambers called estufa. Typically, the estuza is a two-story stone building with thick walls that serve as insulation from outside temperature influences. Estufa is divided into several chambers, each of which has a certain temperature (from 30 to 70). Heating is done with steam or conventional ovens. Quality guilt is in direct proportion to the degree of heating and its duration. For Madeira of the best quality, prolonged heating (up to 6 months) at a temperature of 45-50 is used, for Madeira of average quality, the holding time in the chambers is reduced to 4-4.5 months, but heating is carried out in the chambers at a higher temperature (up to 55), and, finally, simple Madeira is aged for 3 months at 65. Barrels with wine They are placed in estufs in three tiers in a standing position (bottom to bottom), small holes are drilled in the upper bottoms for the gases to escape when heated. During heating it is carefully observed that there is no heat loss and temperature fluctuations. All cracks in the doors are covered with lime. There are small doors for the passage of workers. The wines that have just left the chamber are sent to the cellars for aging, where the quality of Madeira is gradually improved and gives it its characteristic properties. To obtain high quality Madeira. The wines stand several years in barrels and then in bottles. When heated in estuses guilt as a result of evaporation, they lose alcohol, and their strength greatly decreases. To obtain the required strength in Madeira, during aging in several stages, they are attached with alcohol.

During the reign of Catherine II, Madeira became one of the most popular wines at the St. Petersburg court.

The first experiences to obtain from us wines Madeira type were delivered in "Magarach" by a chemist winemaker Nikitsky garden of M.A.Khovrenko in 1899-1900 In large sizes, making strong guilt Madeira type was started in the specific estate "Massandra" in 1901-1902. winemaker I am A. Vadarsky, who, after studying production on about. Madeira was the first to make widespread use of the previously unknown Maderization methods wine. For this, heating chambers (maderniks) were built in "Massandra". Special plantings in the Crimea varieties grapes Sersial and Verdello contributed to the appearance in the Crimea wines madeira type of high quality. Currently guilt of this type are made from various grades grapes.“Twice Born by the Sun” - this is how our Crimean winemakers call Madeira. For the first time, the grape has absorbed the life-giving solar energy, and the second time the sun has enriched it already in the wine in the barrel. Therefore, Madeira wines are considered the most energetic, that is, they have a tonic effect. Before the revolution, good Madeira was used as a medicine to maintain the strength of the patient. The chief winemaker of Massandra A.A. Egorov called Madeira "the milk of old men" and recommended drinking a glass every day after 60 years (he himself, by the way, lived up to 95 years in this way). In addition, Madeira, like sherry, is considered an excellent aperitif to whet the appetite.

What is brandy?

Brandy is a strong alcoholic drink that is obtained by distilling (distilling) grape wine or fermented fruit juices. Brandy appeared at the turn of the 15th and 16th centuries, when Dutch merchants and sailors who were buying salt in the Charente River basin (France), along the way, took away the wine produced there - very tasty, but spoiled during transportation. In order, firstly, to keep the wine on the way, and, secondly, to reduce the number of barrels, they began to subject this wine to distillation (distillation). The resulting product is called "brandewijn" - it means burnt or distilled wine. The word "brandewijn" has gradually evolved into a convenient and short word for "brandy".
The production of brandy is similar to the production of cognac and armagnac, but it is not regulated. But this does not mean at all that all brandies are of poor quality. There are many brands that have an interesting, unique, unique taste and aroma.

What do the labels on the bottle mean: Often on the brandy label you can find inscriptions borrowed from cognac terminology - VS, VSOP, Napoleon, etc.
If any fruit is used in the manufacture of a drink, then on the label you can find inscriptions such as Cherry Brandy (Cherry brandy), Apricot Brandy (Apricot brandy). If the brandy is purely grape, "Laine" is usually indicated on the bottle, if, in addition to wine, the composition also includes ordinary alcohol, this is also indicated.
Brandy is a collective name, it does not mean a specific drink, but a specific production technology. Brandy is a large group of spirits. The most common is grape alcohols. Cognac, Calvados and Armagnac - brandy. But for historical reasons, since the grape brandy from Cognac and Armagnac, and the apple brandy from Calvados had a reputation for being the best, they got their name from geographical origin. Grape brandy is produced almost everywhere where grapes grow and where wine is made from it. Greece. One of the most famous brands of Greek brandy is Metaxa. The product is made by distilling various Greek grapes, and the alcohols obtained after distillation are mixed. The addition of caramel is often used for light and aroma. In the international markets of wine and vodka products, brandy has the following names:
Cognac and Armagnac are produced in France. Calvados is produced from apples in Normandy (France), Germany, Denmark, Switzerland.
Grappa - produced in Italy from grape pomace.
Pisco - enters the world markets of Peru and Chile.