Talk:Vermouth/Archive 1

Categories
I may not know jack about alcohol, but the text specifies that there are four categories of vermouth, as far as sweetness, but only lists three. So which is it, three or four? --Short Circuit 04:09, 28 December 2005 (UTC)

Punt e mes
Is this a plug for a particular brand? I don't understand why it is significant and what warrants its inclusion.

Q: If a drink recipe calls for "Punt e Mes" what would you suggest to substitute instead? Recommended as an ingredient in recent newspaper column calling for 1/3 cup in a Sangria recipe. Description describes "Punt e Mes" as "bitter". —Preceding unsigned comment added by 66.16.61.141 (talk) 03:15, 13 June 2008 (UTC)

Four
"Bianco (white), Rosso (red), Extra Dry, Rosé (pink) and d'Oro (golden)"

"Straight Up" actually means SERVED without any ice, though a cocktail served this way will normally have been chilled by shaking or stirring. The classic cocktail or 'Martini' glass is the preferred method for serving a drink straight up. Neat refers to pouring straight out of the bottle into the empty glass and serving, though the beverage may have been chilled in the bottle through refridgeration.

Why is this "fortified"?
Vermouth is classified under fortified wine here, and fortified wine is defined as having extra added alcohol. The vermouth article here makes no mention of added alcohol... can anyone clarify? Kinser 03:04, 14 August 2006 (UTC)
 * Good catch Kinser,
 * Vermouth should not be listed among the fortified wines, because as you've noticed its alcohol content has not been increased.
 * You can't list it among the mulled wines either because it is not heated, nor is it served hot. The best I could think of is to create a new category here, "Spiced Wines", with two branches; cold and hot (i.e. the mulled wines). Under cold spiced wines we should have the Vermouth, Sangria, Retsina, etc.
 * Hmmm, good question. I'd suggest mirroring the types listed in the wine article, perhaps, but a Category:Spiced wines might just include Mulled wines as a subcat, with the default being cold ones. -- nae'blis 17:54, 29 August 2006 (UTC)
 * Hmmm, good question. I'd suggest mirroring the types listed in the wine article, perhaps, but a Category:Spiced wines might just include Mulled wines as a subcat, with the default being cold ones. -- nae'blis 17:54, 29 August 2006 (UTC)

vermouth is actually fortified. You will find it in any wine books, and this explains why the alcoholic content higher than a normal wine.
 * I have always thought that too, though I notice that my bottle of Martini Extra Dry is only 15% ABV which with modern yeasts could easily be obtained purely by fermentation. I think a source or two needs to be provided. —The preceding unsigned comment was added by Ian Spackman (talk • contribs) 17:41, 10 April 2007 (UTC).

Are there non-alcoholic versions of vermouth?
Are there any possible non-alcoholic substitutes for cooking when the recipe calls for 2 tablespoons of dry vermouth?

Don't worry, the alcohol will vaporize.

Confusing phrase
"... although not all Italian vermouths are red and not all white vermouths are French."

I would like to edit this without changing the meaning, but the strange phrasing obscures the meaning. The sentence seems to imply that "all red vermouths are Italian, but not vice-versa," and that "the French only make white vermouth, but so do others." in which case the phrase should be more explicit about these fact.

If this is not the case, then the phrase should more clearly indicate that the terms "French" and "Italian" are labels only, and do not typically imply the origin of the vermouth.

MAustinTx 18:29, 12 February 2007 (UTC)

Fortified
As far as I know vermouth is accualy a "aromatized wine." Aromatized wines are wines in which herbs and/or spices are added. In the case of vermouthe suagar and carmelized sugar are also added.

On the wine page vermouth is listed as an "apéritifs wine," and I belive this is appropret as most aromatized wines are drunk a apéritifs. Scaper8 21:26, 8 April 2007 (UTC)

I am really surprised that in the page dedicated to Vermouth, the world's most famous Vermouth, the Martini from Turin, is not mentioned and there is instead a photo of the Noilly Prat?? The sentence saying that French vermouths are generally white and red ones are Italian is completely false, since the Martini Bianco (Bianco means white in Italian) and Cinzano Bianco are among the most common vermouth. Martini in Italy comes in three differnt kind: White, Red, Rosè and DRY.--82.89.191.143 (talk) 07:24, 18 December 2007 (UTC)

Suitable for vegetarians/vegans?
I read somewhere fish scales or other animal products are used in the refining/making of vermouth. Is this true? Do you think this should be listed in how it is made? —Preceding unsigned comment added by 121.45.210.1 (talk) 04:00, 27 March 2008 (UTC)

this should definately be included, although i don't know if it is true or not. --Pantseeker (talk) 14:25, 21 October 2009 (UTC)

Merge with Vermouth cocktail
The vermouth article and the vermouth cocktail article would together have a decent length for an article. They should be merged. Neelix (talk) 18:52, 29 June 2008 (UTC)
 * Agree. Kevin Forsyth (talk) 16:11, 6 April 2009 (UTC)

Punt e mes
I am going to return the recently deleted material to the article because:
 * this brand of Vermouth is sufficiently notable to warrant coverage in Wikipedia
 * Punt e mes currently redirects here
 * it seems to have been agreed that the old Punt e mes article should be merged with this one.

Personally I think that it would make more sense to reinstate Punt e mes (or rather Punt e Mes, which is the form used at http://puntemes.com/) as an independent article. But in any case this material shouldn’t go missing. Ian Spackman (talk) 10:21, 5 January 2009 (UTC)

I happened across this page and the Punt e Mes section struck me as an advertisement. I returned Punt e Mes to its own page (like the other brands), using the verbatim language, and established a link to that article as the other brands have. Vapeur (talk) 02:59, 5 May 2009 (UTC)vapeur

Attribution note
Some of the material in the Cocktails section comes from the merged article Vermouth cocktail. AgneCheese/Wine 16:44, 21 December 2009 (UTC)

Pronunciation
The lead asserts that Vermouth is pronounced Ver-MOOTH. In American usage perhaps, but in English usage it is pronounced VER-muth. I don't know how to add the phonetic symbols to explain this - can anyone oblige? - Tim riley (talk) 07:45, 19 June 2010 (UTC)