for the drink secret. Sweet vermouths usually contain 10–15% sugar. The sugar content in dry vermouths generally does not exceed 4%. Dry vermouths usually are lighter in the body than sweet vermouths. In addition to pale and red vermouths, there exist golden and rosé versions, but these are not as internationally popular. The region of Chambéry in France has received an appellation d'origine contrôlée for its vermouths, which is where the blanc style originated and also includes a strawberry-flavored version called Chambéryzette. Lillet, and Dubonnet are fortified wines similar to vermouth, but are usually considered separate products. The two predominant styles of vermouth – the red, Italian rosso and the dry, white vermouth from France – were created and commercialized more than two centuries ago. The term "Italian vermouth" is often used to refer to red-colored, mildly bitter, and slightly sweet vermouths. These types of vermouths have also been called "rosso." The label "French vermouth" generally refers to pale, dry vermouths that are more bitter than sweet vermouths. The extra bitterness is often obtained by using nutmeg or bitter orange peel in the drink recipe. Blanc or Bianco is a name given to a type of pale, sweeter vermouth. According to Stuart Walton and Brian Glover, vermouth "is as far removed from the natural produce of the vine as it is possible for a fortified wine to get." Modern use Beverage Vermouth is a common cocktail ingredient, particularly in martinis and Manhattans. When vermouth is drunk by itself – which is seldom outside of Spain, Italy, Portugal, and France – it is normally consumed as an apéritif. Vermouth is used as an ingredient in many different cocktails, as people found it beneficial for lowering the alcohol content of cocktails with strong spirits as their base, for providing a pleasant herbal flavor and aroma, and for accentuating the flavors in the base liquor. As previously stated, vermouth is an ingredient in the martini, one of the most popular and well-known cocktails. At first, martinis used sweet vermouth. Around 1904, however, drier French vermouths began to be used in the cocktail. The term "dry martini" originally meant using drier vermouth as a mixer, not using less vermouth, as the term is used today. Sharon Tyler Herbst's book, The Ultimate A-To-Z Bar Guide, lists 112 cocktails using dry vermouth and 82 containing sweet vermouth. Cocktails using either dry or sweet vermouth or both