What exactly is Vermouth?

The result is a shelf stable, aromatic and flavorful beverage that can be enjoyed on its own and used to enhance any number of other spirits and liqueurs. There’s evidence that fortified and aromatized wine, some of which included wormwood (The name “vermouth” may have come from wermut, the German word for wormwood) was produced across the ancient world, from China to Greece and beyond. Wine was commonly fortified for preservation, and botanicals were often added for purported medicinal benefits. Vermouth today is commonly served as an aperitif, often simply over ice or with club soda or sparkling wine added. Of course, there are legions of cocktail recipes that utilize vermouth to brighten and broaden the flavors of other spirits.

This Vermouth in particular, from the famed Piemonte distiller Carlo Quaglia, dates back to the 1930s and was resurrected by the Italian chef Federico Ricatto. Made from the grapes Trebbiano and Moscato with the addition of bitter orange, absinthe, gentian, cardamom, vanilla, coriander, mint, mace, hops, thyme, marjoram, lemon, cinnamon, clove, rhubarb, and angelica, the traditional amber color of this white vermouth reveals all the elegance that its long aging supplies. In the glass, the vermouth releases aromas of white flowers and vanilla, hints of cinnamon and raisins. Soft and velvety, Bèrto vermouth bianco is full-bodied and rich, finely bitter and with a spicy persistence. Sip it on the rocks with an orange peel for a stylish and delicious substitute for your pre-meal wine or cocktail. (PW)