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Sweet vermouth, also known as sweet wine, is a sweetened drink infused with a wide variety of herbs. It’s also known in the form of red vermouth (vermouth red) due to its red hue or Italian vermouth because of its place of origin. Today, sweet vermouths aren’t exclusive to Italy.
In the 16th century, in Piedmont, a storekeeper named Alessio initiated the production of wine infused with wormwood. Wormwood is known as wermut in German, which means vermouth when translated into French. Sweet vermouth was first introduced in 1786. An herbalist at the young age of Turin, Antonio Benedetto Carpano, started selling his sweet and herbal wines fortified with sugar.
Taste profile
Vermouth is produced with white wine as the base (at least 75 percent of the final product) and can comprise a mixture of different wines. Then, it is mixed with sugar, botanical distillate, and spirit until it reaches the desired ABV range, typically 16-22 ABV. ABV. The vermouth can be sat in an oak barrel or a vat for a concise duration.
The flavor of sweet vermouth depends on the botanicals used and the degree of sweetness and bitterness. Alcohol is extracted through a mix of plants to remove the essential flavors. In other cases, the mix of botanicals is allowed to macerate with neutral alcohol. Most brands don’t disclose their list of botanicals and recipes handed down from generation to generation. However, artemisia is a necessary ingredient in vermouth, although it isn’t specified what kind of vermouth to use. Artemisia is a broad category of herbaceous plants and trees, most bitter.
Some common botanicals:
Citrus: bergamot peel, orange peel, lemon peel, pink grapefruit peel, kaffir lime leaves
Bitter, bitter orange Orris root, wormwood the cinchona tree, rhubarb angelica, juniper, Benedict’s thistle
Herbs Coriander, Sage marjoram, oregano bay leaves, rosemary, thyme, saffron, lemon balm and salty
Flowers: lavender, elderflower, honeysuckle, chamomile, rose, dandelion
Spices Coriander, Vanilla cinnamon, allspice, cinnamon, ginger, cloves, star anise, licorice, cardamom
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How do I store it?
Vermouth isn’t the type of spirit used but a fortified wine; its shelf life is brief. The drinking bottle should be drunk within 2 to 3 weeks after its opening to avoid oxidation. To receive additional time to enjoy the vermouth you have purchased, I would recommend placing it in the refrigerator or somewhere cool and dark. This will allow you to prolong the shelf life by three months or more; however, the flavors may alter over time.
The remaining vermouth can be used to cook.
Valentian Vermouth
You may have seen vermouth in the Scottish-Italian region on social media recently. It’s a sweet vermouth made with a blend of Italian white wine and Scottish malt spirit. It is newly made (customarily employed to create whisky) in addition to an assortment of spices and herbs from the two countries. The list of botanicals includes rhubarb and bergamot and three kinds of wormwood, laurel, sage roots, licorice root ginger, bitter and sweet orange, and cinnamon.
Valentian Vermouth 16 Valentian Vermouth 16 ABV was the idea of the Tait twins, David and Dominic, who wanted to develop alcohol that showcases the desire for sweet and malty spirits. When walking across the Scottish countryside and admiring the breathtaking landscape of the Borders, the brothers first came up with the concept of creating Valentina. They later traveled across the border to Piedmont in Italy and found the same family as their own: warm, welcoming, with lots of fun to begin their journey. Vermouth provides a unique flavor for both regions. Its name comes from the old Roman Province of Valentia, which was believed to stretch up to Antonine Wall in Scotland.
The result is a sweet, bitter, and herbal sweet vermouth. There are many bergamots and candied oranges. When consumed as a single drink, it’s less sweet than other brands; however, when mixed into a cocktail, the flavor profile gets sweeter, like a sweetened rhubarb or candied fruit.
How do you serve sweet vermouth?
Sweet vermouth is a great drink to accompany your aperitif. It’s low in alcohol, and therefore, you will see many Italians drinking it on meal breaks. I’m enjoying the Italian tradition of drinking vermouths and Amari neatly. It’s a habit that we’ve neglected. Mixing complex cocktails, particularly at night or when you’re looking to relax and drink something simple, is not always easy. I prefer to sip Valentina Vermouth with ice and a slice of orange. Since the taste profile is not overly sweet, and because of the robust bergamot taste, it’s refreshing and refreshing.
You can also mix in soda or tonic to make a low-ABV drink. Sweet vermouth is a popular ingredient in various traditional beverages and can be combined with anything. Because of the variety of botanicals and the wide variety of sweet vermouths, you can play with different cocktails that go beyond the traditional. Make the same drink twice with different vermouths, and you can explore your favorite recipes.
I’ve mixed several cocktails with Valentina Vermouth that you may want to try.
Americano – The ideal low-ABV summer drink
35ml Valentina Vermouth
35ml Campari
Soda water
Slices of orange
Pour Vermouth and the Campari over ice, then top with soda. Serve with a fresh orange slice.
No Borders – A mix of Scottish and Italian ingredients
Blended Scotch 25ml (I utilized Epicurean Lowland Blended Malt)
15ml Fig liqueur
20ml Valentina Vermouth
15ml of Amaro (I employed Meletti)
15ml fresh lemon juice
If you wanna buy
Shake well before straining over the ice. Serve with a twist of orange.
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Rhubarbarian brings out those wonderful rhubarb flavors.
35ml Warner’s Rhubarb Gin
20ml Valentina Vermouth
20ml fresh lime juice
Ginger beer
Shake everything except ginger beer. Strain into a highball containing ice and top it off by adding ginger ale. Serve with a slice of lime or a ribbon of rhubarb.
