*Don’t feel like reading? I’ll read it to you.*👇
Call me a nerd, which I am, but vermouth is one of my favorite topics because it is so broadly misunderstood. More than anything, vermouth has a public relations problem, which I am here to help with.
As far back as ancient Greece, plants, roots, and spices were used to treat everything from arthritis to fatigue. And since many of these things taste... well, terrible, they were often steeped in wine to make them more enjoyable. Over time, people acquired a taste for these infusions.
One common bittersweet herb is wormwood (the infamous bittering agent in absinthe. Fun fact: no it won’t make you hallucinate).
Anyways, wormwood is used to create a wine that is flavorful, refreshing, and a mild digestif. Since wine has a relatively short shelf life, it was often fortified with brandy so it could better hold on for months. Long story short, vermouth is a higher-proof wine (around 16% ABV)
The first vermouth believed to have been produced is still in production in Turin, Italy where it was conceived in 1786. Carpano Antica was created by the Italian herbalist Antonio Benedetto Carpano.
Fun fact: In Italian, vermouth is spelled vermut. Why does that matter? In Germany, Italy’s northern neighbor, the German word wermut means—you guessed it—wormwood.
All of that preamble and history was to say that since vermouth is 75% wine, it should be refrigerated after opening to slow oxidation. Depending on varietal, refrigerated vermouth will typically last 3-6 months.
Two major things have shaped vermouth’s PR problem:
Cheap vermouth is what is often found in many bars and at home
You wouldn’t make a great Manhattan with $7 bourbon—why use $5 vermouth?
It’s often skunked.
Because few know vermouth is primarily wine and in many cases is used infrequently, many bottles have been open for months (or years). Anyone care for vinegar in their martini? 🤨