Belsazar Rosé

Vermouth is a generic category for several styles of fortified, spiced, aperitif wines, most often distinguished by color: red, white and dry. The red (rosso) style is the oldest and apparently first commercialized by the Carpano (CAR-pah-no) distiller in Turin, in the late 18th Century. Red vermouth is usually dark red or brown in color, fairly sweet, and rich. The white (blanc/bianco) style is a straw-colored sweet vermouth that is under-appreciated and infrequently specified in cocktails. This style is often the most botanically intense. The dry style of vermouth—probably first commercialized by Noilly Prat (NWAH-ee PRAH) in the early 19th Century around Marseille—is also straw-colored, generally slightly sweet, and usually tastes most like a light white wine with herbs. Many vermouth producers are in the habit of marketing one or more products in each style, to varying success. Regardless of style, all vermouths are built on a white wine base. When the term “vermouth” is used alone, the red style is typically what is meant.