![]() The French vermouth house Dolin, in Chambéry, France-the only protected appellation of origin for vermouth aside from Italy’s Vermouth di Torino-pioneered this style with its Blanc Vermouth Chambéry. Known as blanc, bianco or white, this clear, semisweet vermouth has distinctive floral and herbal notes. ![]() Vermouth de Chambéry is a lighter, more understated style developed by Dolin in the early 1800s in southern France. Marseille dry vermouth was first produced by Joseph Noilly in the early 1800s in Marseille, France, and the lightly aged blend is considered to be the first commercial dry vermouth. Cinchona lends a distinctive bitterness to Chinato, but this style, exclusively made in Italy’s Piedmont region, typically uses a premium wine as its base.Īlso called French vermouth, this style usually contains less than 50 grams of sugar per liter, with a clear to slightly golden hue, and is generally more floral and herbaceous than sweet vermouth. Subcategories include Vermouth Alla Vaniglia, a regional style prominently flavored with vanilla (Carpano Antica Formula is a notable example) and Vermouth con Bitter, also known as a vermouth amaro, which has an extra dose of bittering agents like gentian. ![]() Vermouth di Torino is an expression whose ingredients and production are protected by an appellation of origin. It has an average of 150 grams of sugar per liter and is typically rich and spicy, with lightly herbaceous notes. Also known as red, rosso, rouge or Italian, sweet vermouth ranges in color from garnet to dark caramel. ![]()
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