An aromatised wine-based alcoholic drink flavoured with a range of roots, spices, fruits or herbs and produced mainly in France and Italy.
There are two main styles: red and white. White vermouth is used in the classic Martini cocktail but also makes a good cooking ingredient, particularly in fish dishes, such as fish pies or fish stews. Red vermouth is sweeter and is usually drunk as a digestif.
Most commercial vermouths are of good quality, but taste and find a style that suits you best.
The aroma and flavour of vermouth deteriorate quite rapidly after it’s been opened, so use within 2-3 weeks of opening.
Red and white vermouth are not interchangeable in cooking.
Article by Susan Low
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