Born in Turin, Italy, in the late 1700s as an aperitif, vermouth is a fortified wine whose flavor has been enhanced (or "aromatized") with herbs and spices — notably wormwood, from which "vermouth" borrows its name. Produced in California, United States. Gallo, a mass market winery founded in 1933, has been producing low-priced red and dry vermouths for much of its history, mainly for the US market. Since brothers Ernest and Julio Gallo began to turn their dream into reality over 80 years ago, the roots of the Gallo family tree have extended deep into the Winery. Because Vermouth is flavored with herbs, it is often not necessary to start out with fine wine. But some producers do use good quality wine as a base. Their products were ubiquitous during the mid-Century decades.
Gallo Dry Vermouth
Gallo Extra Dry Vermouth has a very pretty nose of lavender, honeysuckle and jasmine, sweet grass and green olive; a touch of flint adds crispness and a welcome mineral quality to the chewy texture. Delicate bouquet, sophisticated and crispy taste. Drink it straight or on the rocks.
Those who prefer their vermouth dry won't be disappointed when trying out this delicately flavored aromatized wine.
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Gallo Sweet Vermouth
Like an Italian dessert: sweet, dried fruit and a medicinal bite. For the budget drinker who still wants that perfect Manhattan, Gallo delivers a sweeter vermouth that guests will never know that it isn't an expensive option.
This vermouth is hard to beat. Although it is not as full-bodied and exuberant in its taste, the fruity nature of the Gallo option is an ideal option when the expenses are tight.
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The name "vermouth" comes from the German word Wermut for wormwood that has been used as an ingredient in the drink over its history. Vermouth is a fortified wine flavored with aromatic herbs and spices in recipes that are closely-guarded trade secrets. It was so named in the 18th century by the French, who were inspired by a German wine fortified with wormwood, an herb most famously used in distilling absinthe.