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Vermouth (; or ) is an aromatized wine, a type of fortified wine flavored with various botanicals (roots, barks, flowers, seeds, herbs, spices). The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy.〔 While vermouth was traditionally used for medicinal purposes, its true claim to fame is as an aperitif, with fashionable cafes in Turin serving it to guests around the clock. However, in the late 19th century it became popular with bartenders as a key ingredient in many classic cocktails that have survived to date,〔〔 such as the Martini, the Manhattan and the Negroni. In addition to being consumed as an aperitif or cocktail ingredient, vermouth is sometimes used as an alternative white wine in cooking. Historically, there have been two main types of vermouth, sweet and dry. Resulting from demand and competition, vermouth manufacturers (e.g., Noilly Prat and Cinzano) have created additional styles, including extra-dry white, sweet white (bianco), red, amber (ambre or rosso), and rosé.〔 Vermouth is produced by starting with a base of a neutral grape wine or unfermented wine must. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine, base wine plus spirit or spirit only - which may be redistilled before adding to the wine or unfermented wine must. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style.〔http://bostonapothecary.com/?p=64〕 Italian and French companies produce most of the vermouth consumed throughout the world, although the United States and the United Kingdom have now started production. ==Etymology and history== Consumption of wines fortified with herbs and/or roots is believed to have begun in China at least as early as the Shang and Western Zhou dynasties in (1250–1000 BC).〔2010 P. E. McGovern, M. Christofidou-Solomidou, W. Wang, F. Dukes, T. Davidson, and W.S. El-Deiry. "Anticancer Activity of Botanical Compounds in Ancient Fermented Beverages". ''International Journal of Oncology'' 37(1), 5–21.〕 The extra ingredients were added to wine to make it a medicinal drink. Wormwood wine also played a key role in India around 1500BC.〔Jared Brown & Anistatia Miller, The Mixellany Guide to Vermouth & Other Apertifs, 2011〕 Recipes for infusing white wine date back to ancient Greece from around 400 BC. A popular ingredient was wormwood, based on the belief that it was effective at treating stomach disorders and intestinal parasites. D'Alessio's version of the libation contained other botanical ingredients in addition to wormwood. Competing brands developed shortly thereafter in eastern and southeastern France contained their own, proprietary mix of ingredients, including herbs, roots, and spices.〔〔〔 The name "vermouth" is the French pronunciation of the German word ''Wermut'' for wormwood that has been used as an ingredient in the drink over its history. Fortified wines containing wormwood as a principal ingredient existed in Germany around the 16th century. At about this time an Italian merchant named D'Alessio began producing a similar product in Piedmont as a "wormwood wine". By the mid-17th century, the drink was being consumed in England under the name "vermouth" which has been the common name for the beverage until the present day.〔Walton and Glover, p. 496〕〔Herbst, p. 349〕 Over time, two distinct versions of vermouth became established, one pale, dry, and bitter, and the other red and sweeter. Merchant Antonio Benedetto Carpano introduced the first sweet vermouth in 1786 in Turin, Italy. The drink reportedly quickly became popular with the royal court of Turin.〔〔〔Walton and Glover, p. 497〕〔 Around 1800 to 1813, the first pale, dry vermouth was produced in France by Joseph Noilly.〔〔〔 However, not all pale vermouths produced over time have been dry, and not all red vermouths have been sweet.〔 The use of vermouth as a medicinal liquor waned by the end of the 18th century, but its use as an aperitif increased in Italy and France.〔 The advent of the cocktail, in the late 19th century, found a new use for vermouth.〔 Bartenders found that it was an ideal mixer for many cocktails, including the Martini (beginning in the 1860s) and the Manhattan (beginning around 1874). In addition, the popular Vermouth cocktail, first appearing in 1869, consisted of chilled vermouth and a twist of lemon peel with the occasional addition of small amounts of bitters or maraschino. The popularity of vermouth-heavy cocktails in America, often using twice as much vermouth as gin or whiskey, continued through the 1880s and 1890s. Although the amount of vermouth used in cocktail recipes had somewhat declined, it has recently been experiencing a rise as a favorite among a new breed of bartenders, as a key ingredient in many cocktails.〔〔Walton and Glover, p. 498; Krader, pp. 120, 129; Herbst, pp. 231, 235–236〕 Vermouth gained popularity in the 1950s with help from the Martini, which was being marketed by the liquor companies. Product placement, and celebrity endorsements from personalities such as Ernest Hemingway, and Humphrey Bogart helped to increase the Martini’s profile. However, the most successful advertiser of the Martini was the fictional character James Bond.〔Barnes, Bingo. "(The Classic Martini )." ''Boise Weekly'', 4 May 2005〕 The popularity of vermouth in the United States and Great Britain declined after the mid-20th century, but was still used in those countries in many classic cocktails such as the Manhattan, albeit in smaller amounts. The drink is more popular in other parts of Europe, such as Italy and France, where it is often consumed by itself as an apéritif.〔 In the years since 2013, there has been renewed interest in vermouth in the U. S. Artisanal makers have created new brands of vermouth which do not seek to imitate European styles, and vermouth has been a fast-growing category within the wine trade.〔Ford, p. 166-69〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Vermouth」の詳細全文を読む スポンサード リンク
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