Dine&Wine
T he forgotten fortified, aroma- tised wine that is vermouth is experiencing a true renais- sance. Once renowned as an addition to a Martini or a tip- ple found in grandma’s pantry, it is today the star of restaurant and bar menus world- wide. Its unique flavour and versatility make it an indispensable choice for lovers of sophisticated drinks. Its great comeback reflects a broader so- cial shift towards the conscious enjoyment of lower-alcohol beverages - like vermouth are becoming increasingly popular, while the Spanish tradition of the Vermouth hour (La Hora del Vermut) is inspiring bars around the world to introduce daily aperi- tifs. Vermouth is inexpensive, versatile and connects tradition with modern cocktails, evoking nostalgia and providing an oppor- tunity to discover new flavours – whether it’s consumed on its own, over ice and with fruit, or as an element of complex cocktails. Vermouth is an aromatised wine that’s created through the maceration of herb- al ingredients in neutral white wine, then fortified with the addition of alcohol and sometimes sugar. Its flavour depends on the combination of botanicals and herbs, while it is produced in variations ranging from extra dry to intensely sweet. Wheth- er you drink it on its own, as a spritz or in a Martini cocktail, vermouth proves that the
Naziv „vermut“ potiče od nemačke reči „wermut“, što znači pelin koji je ključni sastojak The name “vermouth” comes from the German word “wermut”, which means wormwood, the key ingredient
old can become new. Its return to menus worldwide shows how tra- dition and innovation can go hand in hand.
Beverage » Piće | 93
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