Editing Vermouth (section)

==Production, ingredients, and flavors==
Several wine grapes, including [[Clairette blanche]], [[Piquepoul]], [[Bianchetta Trevigiana]],{{sfn|Robinson|2012}} [[Catarratto]], and [[Trebbiano]], are generally used as the base ingredients for vermouths. From these grapes, a low-alcohol [[white wine]] is produced by vermouth manufacturers. The wine may be aged for a short while before the addition of other ingredients. For sweet vermouths, [[sugar syrup]] is added before the wine is fortified with extra alcohol. The added alcohol is usually a neutral [[grape spirit]], but may also come from vegetable sources such as [[sugar beet]]s. The wine is then placed in large barrels or tanks to which the dry ingredients have already been added. The mixture is stirred at intervals until the dry ingredients have been absorbed and the drink is ready for bottling. Red vermouths can derive their color from botanicals, added red wine, or sometimes from [[caramel color]]. Rose-colored vermouth uses red and white wines as its base.<ref name="tgwt" /> Most vermouths are bottled at between 16% and 18% [[ABV]], as compared with the 9–14% ABV of most unfortified wines.<ref name="clarke" />{{sfn|Walton|Glover|1998|p=499}}<ref name="bettridge" />

Spice ingredients often used in vermouths include [[clove]]s, [[cinnamon]], [[quinine]], [[Zest (ingredient)|citrus peel]], [[cardamom]], [[marjoram]], [[chamomile]], [[coriander]], [[juniper]], [[Hyssopus officinalis|hyssop]], [[ginger]], and [[labdanum]]. The prohibition of [[Artemisia absinthium|wormwood]] as a drink ingredient in the early 20th century in some countries sharply reduced its use in vermouth, but small amounts of the herb are still sometimes included in [[artisan]] products.<ref name="nyt1" /> Vermouth brand recipes vary, with most manufacturers marketing their own unique flavor and version of the beverage.<ref name="clarke" />{{sfn|Walton|Glover|1998|p=497}} Vermouth manufacturers keep their recipes for the drink secret.<ref name="mt" />

Sweet vermouths usually contain 10–15% sugar. The sugar content in dry vermouths generally does not exceed 4%. Dry vermouths usually are lighter in body than sweet vermouths.<ref name="mt" />

In addition to pale and red vermouths, there exist golden and rosé versions, but these are not as internationally popular. The region of [[Chambéry]] in France has received an ''[[appellation d'origine contrôlée]] ''for its vermouths, which is where the ''blanc'' style originated and also includes a strawberry-flavored version called Chambéryzette.{{sfn|Walton|Glover|1998|pp=498–499}}<ref name="ward" /> [[Lillet]], St. Raphael, and [[Dubonnet]] are fortified wines similar to vermouth, but are usually considered separate products.{{sfn|Walton|Glover|1998|pp=498–499}}<ref name="viera" /> The two predominant styles of vermouth – the red, Italian rosso and the dry, white vermouth from France – were created and commercialized more than two centuries ago.<ref name="im2" />

The term "Italian vermouth" is often used to refer to red-colored, mildly bitter, and slightly sweet vermouths. These types of vermouths have also been called "rosso".<ref name="clarke" /> The label "French vermouth" generally refers to pale, dry vermouths that are more bitter than sweet vermouths. The extra bitterness is often obtained by using [[nutmeg]] or bitter orange peel in the drink recipe.<ref name="clarke" /> ''Blanc'' or ''Bianco'' is a name given to a type of pale, sweeter vermouth.<ref name="clarke" />

According to Stuart Walton and Brian Glover, vermouth "is as far removed from the natural produce of the vine as it is possible for a fortified wine to get."{{sfn|Walton|Glover|1998|p=496}}