Red vermouth

According to Regulation (EU) No 251/2014, vermouth is an aromatised wine to which alcohol has been added and whose characteristic flavour comes from substances of Artemisia species, the wormwood family. Without wormwood, a drink may therefore not be called vermouth in the European Union.

As an aromatised wine, vermouth must consist of at least 75 percent wine-growing products by total volume. The actual alcoholic strength is at least 14.5 percent and below 22 percent, the total alcoholic strength at least 17.5 percent.

In addition, alcohol, grape must, sweeteners and colourings may be added. Among the permitted sweeteners the regulation names, among others, caramel, obtained by controlled heating of sugar.

Red vermouth differs from dry vermouth in colour and in sugar content. The Consorzio del Vermouth di Torino names white and red wine as the base. According to the consortium, the red variant has been coloured with caramel since the 1920s, because the American market asked for it. Other permitted colourings fall under the European rules for food additives.

For the sugar content the regulation has fixed designations. Extra dry means less than 30 grams of sugar per litre, dry less than 50 grams. Medium dry lies between 50 and 90 grams, medium sweet between 90 and 130 grams and sweet at 130 grams or more.

Red vermouth is the sweet style: Martini describes its Rosso as sweet vermouth and the International Bartenders Association prescribes sweet red vermouth in recipes.

Vermouth di Torino is a protected geographical indication. The Italian Ministry of Agriculture laid down the production rules by decree of 22 March 2017, on the basis of Article 26 of Regulation (EU) No 251/2014.

A Vermouth di Torino is made in Piemonte from Italian wine, with added alcohol, and is flavoured first and foremost with wormwood from Piemonte. The consortium names three permitted species: Artemisia absinthium, Artemisia pontica and Artemisia vallesiaca. According to Decanter, the alcohol content is between 16 and 22 percent.

According to Decanter, the Superiore designation requires at least 17 percent alcohol, at least half of the wine from Piedmont and at least three botanicals from Piedmont. In 2017, fifteen producers founded the Istituto del Vermouth di Torino, including Martini & Rossi and Cinzano.

Red vermouth is a staple ingredient of the Negroni and the Manhattan. The International Bartenders Association describes the Negroni as equal parts gin, Campari and sweet red vermouth, 30 ml each, stirred over ice with half a slice of orange.

For the Manhattan, the IBA specifies 50 ml rye whiskey, 20 ml sweet red vermouth and a dash of Angostura bitters. For the Americano, Martini gives 35 ml Martini Rosso, 35 ml Martini Bitter and 70 ml soda water, over ice with a wedge of orange.

Red vermouth is also served neat as an aperitif, over ice. For its Rouge, Dolin mentions both the aperitif over ice and the Negroni and the Manhattan.

The shop stocks red vermouth from Martini, Cinzano, Marolo Ulrich, Del Professore, Dolin, Dubonnet and Rosso Antico. Most come from Italy, a small share from France.

For Vermouth di Torino you can choose from Cinzano 1757, Del Professore and Marolo Ulrich, who also has a Rosso Superiore on the shelf. Martini Rosso goes back to a recipe Luigi Rossi made in 1863. Dolin Rouge comes from Chambéry in the French Savoy, where the company has made vermouth since 1830.

Dubonnet Rouge is a French wine aperitif with quinine, created by Joseph Dubonnet in 1846, and not a vermouth in the strict sense. Rosso Antico is also available in a litre bottle. If you are unsure which red vermouth suits your cocktail, call the shop or drop by at Brink 2 in Bathmen.

The shop is at Brink 2 in Bathmen. Open Tuesday to Friday from 09.00 to 18.00 and Saturday from 09.00 to 17.00. For advice, call 0570 541 278 or email info@bockje.nl.