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(vərmo͞oth`), blend of white wines fortified with additional alcohol and flavored with aromatic herbs, spices, and roots. It contains up to 19% alcohol. The sweeter, darker type of vermouth is sometimes called Italian vermouth, and the lighter, drier type, French vermouth. Vermouth is used as an appetizer and as a mixer in cocktails.
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The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.



a wine given its aroma by the addition of spices and medicinal herbs. The first industrial enterprise for the production of vermouth was founded in Turin in 1786. In the USSR the production of vermouth was begun in 1947. The varieties of vermouth include white, rosé, and red, divided into strong and dessert wines with corresponding strengths of 18 and 16 percent (of the volume) and sugar content of 100 and 160 kg per eu m (grams per liter). Of the extracts in Soviet vermouth approximately 6 percent is black elderberry, 8 percent is cardamom, 10 percent is cinnamon, 5 percent is nutmeg, 10 percent is mint, 43 percent is wormwood, and 18 percent is yarrow. The infusion is made up of 75 percent alcohol and is introduced into the wine base (usually dehydrated wine) in amounts of 2-4 percent of the volume. The technological process of the production of vermouth includes coopering, filtering, and fixating.


The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.


any of several wines containing aromatic herbs and some other flavourings
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005