There’s depth, complexity and nuance to this fortified wine that’s worth its own moment in the spotlight

I like to think of vermouth as the Nile Rodgers of drinks, a backbone of good times known more for big hit collaborations than for its solo work. It is a foundation of any self-respecting cocktail cabinet (though it should be kept in the fridge), and also a family of drinks with many individual talents, which are now at long last being more widely recognised – Waitrose’s most recent Food & Drink report even touted vermouth as a 2026 trend, with searches for the stuff up by 26%.

A fortified wine that originated in 19th-century northern Italy, vermouth is most associated with western Europe, but these days it’s produced in or close to many wine-producing regions across the world. It is made by aromatising a base wine with botanicals – traditionally wormwood, from which it takes its name (wermut in German), but also gentian, citrus peel, herbs, spices and others – before that’s bolstered by grape spirit or brandy, generally taking the ABV to between 15% and 18%. This is a gladiator of a wine: it has brawn, but also plenty of complexity.