Vermouth

Its name is generally traced back to the German Wermuth, meaning "wormwood" (Arthemisia absinthium), a medicinal herb widespread in our country (especially in the Alpine regions), the main ingredient along with gentian, of this flavored and fortified wine. Several types of Vermouth are distinguished: the White, which is very delicate, sweet and aromatic. The Red, which has a more intense aroma and a bitter aftertaste. The Rosé (almost unobtainable), with a pleasant, fruity flavor and a slightly bitter aftertaste. Finally, the Dry, with an aroma similar to aged wines, less sweet than the others and more alcoholic. Vermouth is often served as an aperitif, but also as a digestive. If neat, it should be chilled or served on the rocks; traditionally, the White one with a slice of lemon and the Red one with a slice of orange. Vermouth is the basis of a myriad of internationally renowned cocktails.