Vermouth - based alcoholic beverage fortified wine, with the addition of alcohol extracts of spicy plants.
Vermouth first appeared during the time of Hippocrates, who, according to some sources, was involved in the development of the earliest recipes for this drink. In an industrial scale to produce vermouth began in the XVIII century in Italy.
Production of vermouth
The first vermouths were manufactured only from white wine, but later other grape varieties were used in the production of an alcoholic beverage. Bearing in mind that vermouth is known for its specific tart flavor and aroma, a major role in the formulation of an aromatic component is removed. The main aromatic component of vermouth almost always acts alpine wormwood, the contents of which relative to the other flavors in the beverage plant can reach 50%. Among the other components of most popular vermouth nutmeg, yarrow, cinnamon, mint, black elderberries, and many other plants with spicy flavor.
Technologically, the preparation of vermouth can be divided into three stages:
- Cooking wine;
- Preparation of plant extract;
Wine is prepared according to classic recipes, and any specific technologies for vermouth at this stage does not apply.
For the preparation of the plant extract is used slightly dried raw material that is ground and placed in a water-alcohol solution. The plants are in containers rotating about three weeks. It is believed that this time is enough that all extractives time to go in a dissolved state.
Subsequently, the original wine and the extracts are filtered and they are mixed. Choosing plants to flavor varieties of wine, as well as the mixing ratio determines the unique flavor derived vermouth. Furthermore wine extract additional sugar and alcohol is added.
After mixing, the drink is cooled to -5 degrees Celsius and subjected to the last and final filtration. Then, gradually, during the week, vermouth returned to room temperature and poured into a glass bottle.
Depending on the type of cooking vermouth process may take up to a year.
As the sugar concentration and grapes are five groups of this wine:
- Dry vermouth (up to 4% sugar);
- White vermouth (10-15% sugar, white grapes);
- Red vermouth (more than 15% of sugar, red grapes);
- Pink vermouth (10-20% sugar, pink grapes);
- The bitter vermouth (low blood sugar, high saturated vegetable extracts).
The most famous vermouth made in Italy and France.
Calorie vermouth varies depending on the type of beverage. The determining factor is the amount of vermouth calorie sugar and the percentage of alcohol. Most strong and sweet vermouth will have the highest energy performance. Numerically caloric vermouth varies on average between 110-160 kcal per 100 ml beverage.
Vermouth is used as a standalone drink, and as part of various cocktails. White, red and pink vermouth are best suited for use in undiluted form, as they have a nice sweet flavor and soft notes of herbs.
Dry vermouth few bitter, so often used in cocktails. But the real gourmets and prefer to drink in the pure form. The bitter vermouth drink as a digestif at the end of the meal, in pure form. It is not recommended to drink more than 100 ml