Vermouth originates from Turin, in the Piedmont region of Italy. The name "vermouth" is said to be due to Antonio Benedetto Carpano and dates back to 1786, after a German aperitif recipe based on wine and Wermut ("wormwood" in German). In France, Chambéry and the whole region from Marseille to Béziers were also traditional production areas.
Based on white or red wine, vermouth is fortified by adding mistelle, brandy or liqueur. It is flavored with plants (roots, barks, flowers, seeds, herbs and spices) and is between 14.5° and 22° alcohol. It often has a more or less pronounced bitterness. Traditionally used for medicinal purposes, vermouth has become a popular beverage over time, served in fashionable cafés in Turin and elsewhere. It can be enjoyed as an aperitif or in cocktails.
