Styles of vermouth

Vermouths vary from white and dry to red/amber and sweet, with the base wines, production methods, and botanicals used greatly impacting the style and taste of the finished vermouth.

The two production areas in the ancient kingdom of Savoy (see vermouth history) generated different styles of vermouth, and popular belief has it that Italian vermouth was originally sweet and produced from red wine, while French vermouth, which was typically dry white, followed later. Hence, many old cocktail books refer to 'French' for dry vermouth and 'Italian' where sweet vermouth is called for.

The truth is that the division between the styles of the two production areas was never that defined, and producers in both countries now produce both sweet and dry styles. Although red vermouth was initially based on red wine, virtually all are now made from white wine with caramel added to give an amber-red colour.

Some French vermouth producers discovered that ageing their wine in oak after fortification improved the vermouth. They also found that if the oak barrels were left out in the open, exposed to the weather and atmospheric changes, then the ageing process would be accelerated.

It is fair to generalise that French vermouth tends to be aged in oak casks and usually has a spicy aroma (well-known names include Noilly Prat and Chambéry). Italian vermouth has a broader range of styles (Cinzano and Martini are by far the best known), and production is traditionally centred around Turin.

Vermouths are still categorised into dry and sweet varieties (with the medium sweet bianco creeping into the mix in 1910). In the European Economic Community, regulation 1601/91 categories vermouth determined by their sugar levels and alcohol content:

Extra-dry: less than 30 grams of sugar per litre and a minimum of 15% alc./vol.
Dry: less than 50 grams of sugar per litre and a minimum of 16% alc./vol.
Semi-dry: between 50 and less than 90 grams of sugar per litre.
Semi-sweet; between 90 and less than 130 grams of sugar per litre.
Sweet: 130 grams or more of sugar per litre (150 grams is common).

Disapointlyinly, producers aren't required to, and so don't record what sugar level or even category a vermouth falls into on the label. Hence, like other EU regulations, these don't offer clear guidance to the consumer.

Dry vermouths are white (or with a slight golden tinge), and although they are good served chilled straight as an aperitif, dry vermouths are mainly used in cocktails and other mixed drinks.

It is common to flavour vermouth with fruits, particularly orange, lemon and strawberry. A well-known example is the traditional French strawberry-flavoured Chambéryzette, while Cinzano and Martini also offer various flavoured versions.