VERMOUTH  , an alcoholic beverage, the basis of which consists of a fortified and aromatized See also:

• WHITE
• WHITE, ANDREW DICKSON (1832– )
• WHITE, GILBERT (1720–1793)
• WHITE, HENRY KIRKE (1785-1806)
• WHITE, HUGH LAWSON (1773-1840)
• WHITE, JOSEPH BLANCO (1775-1841)
• WHITE, RICHARD GRANT (1822-1885)
• WHITE, ROBERT (1645-1704)
• WHITE, SIR GEORGE STUART (1835– )
• WHITE, SIR THOMAS (1492-1567)
• WHITE, SIR WILLIAM ARTHUR (1824--1891)
• WHITE, SIR WILLIAM HENRY (1845– )
• WHITE, THOMAS (1628-1698)
• WHITE, THOMAS (c. 1550-1624)

white See also:

• WINE (Lat. vinum, Gr. oivos)

wine . The best See also:

• FRENCH
• FRENCH, DANIEL CHESTER (1850– )
• FRENCH, NICHOLAS (1604-1678)

French vermouth is made from the white wines of the See also:

• HERAULT

Herault See also:

• DISTRICT

district . The wine is fortified with spirit up to a strength of about 15% of See also:

• ALCOHOL

alcohol, and is then stored in casks exposed to the See also:

• SUN
• SUN (0. Eng. sonne, Ger. sonne. Fr. soleil, Lat. sol, Gr. ijXior, from which comes helio- in various English compounds)

sun's rays for a See also:

• YEAR

year or two . Another portion of the wine is fortified up to a strength of about 50% of alcohol, and in this various aromatic and tonic materials are macerated, in casks which are exposed to the sun in the same way as the bulk of the wine . The two liquids are then mixed in such proportions as to make the strength of the ultimate product about '7% of alcohol by See also:

• VOLUME

volume . Excellent vermouth is also manufactured in See also:

• ITALY
• ITALY (Italia)

Italy, the produce of that See also:

• COUNTRY (from the Mid. Eng. contre or contrie, and O. Fr. cuntree; Late Lat. contrata, showing the derivation from contra, opposite, over against, thus the tract of land which fronts the sight, cf. Ger. Gegend, neighbourhood)

country being generally of a " sweet," that made in See also:

• FRANCE
• FRANCE, ANATOLE (1844– )

France of a " dry " type .