![]() ![]() It was well known for healing stomach and digestion problems. In the 16th century, it was used with imported spices too like cinnamon, clove, etc. Wormwood is called "üröm" or "irem" in Hungarian hence the drink is called "ürmös" (wormwoodish) or " ürmösbor" (wormwoodish wine). It was commonly used in Hungary at least since the 15th century with different species of artemisia plants like mugwort or wormwood and other spices like mustard seeds, horseradish, elfdock, etc. A popular ingredient was wormwood, based on the belief that it was effective at treating stomach disorders and intestinal parasites. Recipes for infusing white wine date back to ancient Greece from around 400 BC. Medicinal drinks made by the alcoholic fermentation of herbs and sugars are mentioned in early Indian texts on medicine, though this does not imply that European vermouths originated from ancient Chinese and Indian drinks. ![]() The extra ingredients were added to wine to make it a medicinal drink. Etymology and history Ī collection of vermouth and quinquina bottles, including Noilly Prat Extra Dry, Lillet Blanc, Dolin Rouge, and Martini & Rossi RossoĬonsumption of wines fortified with herbs or roots is believed to have begun in China at least as early as the Shang and Western Zhou dynasties (1250–1000 BC). Further, a Canadian company was a double winner in 2023, the first producer outside Europe to be judged “best” for both the dry and semi-sweet categories. Nevertheless, in 2022 an Australian company won a gold medal for its extra-dry vermouth at the World Vermouth Awards in London. Italian and French companies produce most of the vermouth consumed throughout the world. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine, base wine plus spirit, or spirit only – which may be redistilled before adding to the wine or unfermented wine must. Vermouth is produced by starting with a base of neutral grape wine or unfermented wine must. Responding to demand and competition, vermouth manufacturers have created additional styles, including extra-dry white, sweet white (blanc or bianco), red (rose), amber and rosé. Historically, there have been two main types of vermouth: sweet and dry. In addition to being consumed as an aperitif or cocktail ingredient, vermouth is sometimes used as an alternative to white wine in cooking. In the late 19th century, it became popular with bartenders as a key ingredient for cocktails, such as the martini, the Manhattan, the Rob Roy, and the Negroni. While vermouth was traditionally used for medicinal purposes, it was later served as an apéritif, with fashionable cafés in Turin serving it to guests around the clock. The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy. Vermouth ( / v ər ˈ m uː θ/, UK also / ˈ v ɜː m ə θ/) is an aromatized fortified wine, flavoured with various botanicals ( roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. The project’s partners are Birrificio Fratelli Perrella, Consorzio di Tutela del Prosecco Doc, Ferrarelle, Goeldlin, Latteria Sorrentina, Olitalia, Pastificio Di Martino, Robo 1938, Solania.Four bottles of Vermouth: Fot-Li and Yzaguirre, red Vermouths from Spain Punt e Mes, red Vermouth from Italy and Dolin, dry Vermouth from France ![]()
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