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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. The best See also:French vermouth is made from the white wines of the See also:Herault See also:district. The wine is fortified with spirit up to a strength of about 15% of See also:alcohol, and is then stored in casks exposed to the See also:sun's rays for a See also: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. Excellent vermouth is also manufactured in See also:Italy, the produce of that See also:country being generally of a " sweet," that made in See also:France of a " dry " type.
End of Article: VERMOUTH
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