Vermouth is an ‘aromatised wine’ flavoured with botanicals, fortified with distilled alcohol and typically sweetened. Its style ranges from dry (often clear, always herbaceous and botanical) to semi-sweet (white ‘bianco’, amber or rosé) to sweet (often red ‘rosso’ and the most rich with flavours of dark fruits and warming spices). Ranging from 14.5%-22% ABV, most commercially-made vermouths are between 16%-18% ABV.

Vermouth's flavour profile varies according to its style, but always has a bitterness to it. For a wine to be called ‘vermouth’ in the EU, it is a legal requirement to use inherently bitter plants from the wormwood ‘Artemisia’ family as an ingredient. Vermouth is used in cocktails, in sauces and in desserts – it is particularly good with fish and for making infusions for fruit.

Use vermouth in Jozef Rogulski’s John Dory with herb dumplings, clams and vermouth sauce, Katie Ingram’s ice wine martini, and Jeremy Lee’s peaches in vermouth with mint.