WINE 101 | VERMOUTH WINES

In simple terms, vermouth is a flavored, sweetened and fortified wine. The base wine used in the production of vermouth is usually one of rather simple character enabling it to easily be tweaked into what the producer wants it to be.

The base wine can be either red or white and is usually dry and of 11 to 12% alcohol by volume. It is typically sourced from any part of Europe with a surplus of wine of this type.

Traditionally, vermouth wines were produced through an infusion of many types and varieties of herbs or ‘botanicals' as they are occasionally referred to. These could include items such as herbs, citrus or other peels and spices of different types.

Today, most vermouth wines are usually flavored through the addition of concentrates derived from these botanicals so as to produce a product of greater consistency.

Vermouth wines are fortified through the addition of neutral grape spirit distilled from the same wines used as the base. Fortification will typically raise the alcohol level to approximately 16% by volume. Dry vermouth is usually left unsweetened or only slightly sweetened. Sweetening is accomplished by adding a measure of mistelle which is a blend of partially fermented grape juice and alcohol. Modern vermouth wines are cold stabilized and filtered prior to being bottled.

As there is no legal/regional definition, appellation or classification for vermouth, it can be produced using a wide variety of methods and ingredients unlike other fortified wines such as true sherry and port.

Magnotta's vermouth wines are produced in much the same manner as described above using base wines sourced internationally and base wines produced in Ontario .

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