Vermouth, the flavoured wine that goes well with everything.

Vèrmut, vermouth, vèrmot, vermuth
... whatever you call it, this aromatised wine never stops being talked about and has been on Italian tables since ancient times.
Do you know his story?
The name 'vermouth', which from now on we will write in the French spelling, is derived from the German 'wermut', a term indicating the 'vermouth'.Arthemisia absinthummain aroma in the preparation.

So-called 'medicinal' wines were largely part of the ancient tradition, where the alcoholic base was the solvent for herbs and essential oils with a tendency to cure.
There are a number of ancient literary references to this, such as Pliny the Elder's account of how Cicero himself used to offer this remedy to his guests, probably with less medical intent than one might imagine.

The history of vermouth is incomplete and uncertain, but the origin of what we know today as the aperitif wine par excellence is to be found in Turin, in 1786, thanks to Antonio Benedetto Carpano, a well-known liqueurist of the time, who was first apprentice at the Marendazzo liqueur shop.
In the face of such inaccurate historical data, it is reckless to claim that Carpano is the inventor.
Recipes and good ideas are the result of attempts, evolutions, exchanges.
Carpano made this production process its own and was able to enhance it by making it typical of Turin.
As with Port and Marsala, vermouth was also modified by increasing the alcohol level, mainly to allow it to be travelled and therefore exported, which in the mid-19th century was aimed at the Americas.

Sugar was added to the alcohol, making it a wine for all palates, and the markets with Asia contributed to the importation of particular herbs and spices, little known in Italy.
The birth of vermouth is a long process, full of exchanges as well as ingredients, which continues to be studied and combined to remain on our tables, reinventing itself in the art of cocktails.
Vermouth Rosso di Italian My Food is a classic recipe, just as classic are the dishes it accompanies for a Piedmontese aperitif that, it can be said, goes really well with everything.