Vermouth is a fortified wine, flavored with aromatic herbs and spices ("aromatized" in the trade) such as cardamom, cinnamon, marjoram and chamomile. Some vermouth is sweetened; however, unsweetened, or dry, vermouth tends to be bitter. The person credited with the second vermouth recipe, Antonio Benedetto Carpano from Turin, Italy, chose to name his concoction "vermouth" in 1786 because he was inspired by a German wine flavoured with wormwood, an herb most famously used in distilling absinthe. The modern German word Wermut (also spelled Wermuth) means both wormwood and vermouth. The herbs in vermouth were originally used to mask raw flavours of cheaper wines, imparting a slightly medicinal "tonic" flavour.
A platform for the connoisseurs to indulge with the mesmerizing beverages and lip smacking global cuisines, access the information and review and interact at the same time. This is also a huge support tool for the Hospitality aspirants pursuing any Hotel Management Program or is a beginner with the Hospitality Industry.
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Saturday, January 9, 2010
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