The term Vermouth comes from the German wermut (wormwood) but was first used commercially in 1786 by Antonio Benedetto Carpano of Torino, Italy. He used the white Piedmont wines nearest athand, especially the fine Canelli Muscats and produced a bittersweet vermouth.
In nearly most of the places all over the world the most consumed one is the sweet or Italian one but for example inthe United States people consume more the French or dry one.
French or dry vermouth
The wines used for making French vermouth are produced in Midi in the Department of the Herault, which producesmore wine than any other province of France. They are light, thin and rather characterless wines made from the Picpoul and Clairette grapes
Historically the process of maturing the wines plays a veryimportant part in the making French Vermouth process. The dryness of the vermouth is a natural development. The Clairette and Picpoul wines become very dry when they mature.Cask of maturing wine ( Noilly Prat, Marseille)
The wines are fortified with grape brandy, and are aged at least one year in large 25.000 to 35.00 liter oak vast, after that they aretransferred for an additional year of aging to smaller oak casks of about 600 liters, called demi-muids. The variation of temperature aged the wines faster.
The more prestigious French brand historicallyused mistelle or vin the liceur instead of sugar to give the vermouth its softness, the mistelle comes from the sweet grape juice that has enough alcohol added to it to prevent or stopfermentation..Since long time ago in the vermouth making process mistelles of Grenache and Muscat are very common used.
After the wines are matured they will be blended in a proportion of 80 percent Héraut wineand 20 percent mistelle. This is known as basic wine, which will be flavored by an infusion obtained by steeping the special flavoring agents in the wine according to a duly formula which is the great...