vermouth
ingredient / ingredient-vermouth
ベルモット
Vermouth is an aromatised wine made by adding alcohol to wine and giving it a distinctive flavor with plants of the genus Artemisia, including wormwood, and other botanicals. Their aroma and bitterness are experienced alongside the acidity or sweetness of the wine.
Photographs (captions in Japanese)
A bottle of dry vermouth made by Dolin (France). Vermouth is an aromatized wine made by adding alcohol to wine and flavoring it with plants of the genus Artemisia, including wormwood. The subject is a bottle of a specific brand, but it is treated as representative of vermouth in general.
Shown: No applicable taxon (bottle of dry vermouth made by Dolin)Part / state: A bottle of dry vermouth made by Dolin (France), photographed alone
Photo: Indrajit Das / CC BY-SA 4.0 / original image / ledger's original image
Scope and provenance of the photo
Identification: Identified as labelled in the source. A registered-trademark brand label (Dolin) appears in the photograph, but the Wikimedia Commons license is valid. It is treated as an example representing vermouth in general.
Image shown: After obtaining the full-size file from Wikimedia Commons, NIGAMI LAB reduced it to about 2400 px on the long side with sips. No cropping or color changes. For display, a WebP capped at 1200 px wide is served; the ledger's original image can be checked from the link above.
On this page (8 sections)
Reading the bitterness
EU Regulation (EU) No 251/2014, Article 3(2) and Annex II A(3), defines vermouth as a type of aromatised wine to which alcohol has been added and whose distinctive taste is obtained through appropriate substances from Artemisia. The general rules for aromatised wine require at least 75% grape-derived products and actual alcohol content of at least 14.5% but less than 22%. The rule specifies Artemisia at the genus level; it does not designate a species.
The vermut entry in the Treccani encyclopedia says the name 『vermut/vermouth』 derives from the German Wermut, meaning assenzio or wormwood, one of vermouth’s principal ingredients. This plant, from which the name is described as deriving, is treated in a separate entry of NIGAMI LAB’s encyclopedia as a strongly bitter plant.
The same encyclopedia describes infusing herbs after adding sugar and alcohol to the base wine, listing assenzio (wormwood), centaurea, genziana (gentian), thyme, hyssop, marjoram, and others. The encyclopedia itself does not characterize these as the sources of bitterness, but NIGAMI LAB has separate entries identifying wormwood and gentian root among the listed botanicals as bitter plants. This is a general description of a preparation category, not analytical measurements of amounts in a particular brand.
Sources for this overview
Checked for this overview: Confirmed the text of Article 3(2) and Annex II A(3) of the EU regulation.
Checked for this overview: Confirmed the etymology described in Treccani’s vermut entry. / Confirmed that the herbal infusion description includes genziana. / Confirmed that the same herbal infusion description includes assenzio.
Follow the connections
vermouth →is flavoured with→ gentian root →— sensory attribute→ bitterness
vermouth →is flavoured with→ wormwood
Structured claims — open a section to read each claim's confidence, evidence and limits
Composition and content (2)
Scope: The general recipe description in Treccani’s vermut entry.
Note: A general recipe description at encyclopedia level, not analytical values for ingredients in a particular brand.
Show data
ingredient-vermouth —is_flavoured_with→ ingredient-gentian-rootScope: The general recipe in the vermut entry of the Treccani encyclopedia.
Note: Described as an ingredient consistent with the name's etymology (Wermut).
Show data
ingredient-vermouth —is_flavoured_with→ ingredient-wormwoodSafety and regulation (1)
Scope: EU. Regulation (EU) No 251/2014, Article 3(2) and Annex II A(3).
Note: The rule applies to the Artemisia 『属』 (in translation: "genus"); it does not specify a species such as A. absinthium or A. pontica.
Show data
ingredient-vermouth —is_defined_in_eu_law_as→ (the claim sentence above)Culture (1)
Scope: The vermut entry in the Treccani encyclopedia.
Note: An etymological description, not a claim about compositional standards.
Show data
ingredient-vermouth —has_name_etymology→ (the claim sentence above)