include the Americano, Bronx, Gibson, Malecon, Manhattan, Negroni, Rob Roy, and Rose. Variations of cocktail recipes using equal portions of dry and sweet vermouths are called perfect, as in a Perfect Manhattan. Cooking While vermouth can be used as a substitute for white wine in food recipes, because it is more flavorful than wine, it may be overwhelming when used in certain dishes. The herbs in dry vermouth make it an attractive ingredient in sauces for fish dishes or as a marinade for other meats, including pork and chicken. Storing Because vermouth is fortified, an opened bottle will not sour as quickly as white wine. Opened vermouth, however, will gradually deteriorate over time. Gourmets recommend that opened bottles of vermouth be consumed within one to three months and should be kept refrigerated to slow oxidation. Notable brands The Carpano family originated several notable brands of vermouth, including Punt e Mes, a deep red vermouth with sweet and bitter flavors, and the Antica Formula brand, a bitter, fuller-flavored version of vermouth. Distillerie Fratelli Branca of Milan bought 50% of the Giuseppe B. Carpano company in 1982 and acquired the company outright in 2001. Gancia, Drapò Vermouth, Delmistero, 9diDANTE and Cocchi are other Italian producers. The Cinzano family began production in 1757 in Turin. Their Bianco product is sweet, pale vermouth. vermouth from Chambéry, France, has been made since 1815. Their product lineup carries both a traditional dry, two different kinds of sweet (red and blanco), and a strawberry (chamberyzette). Dolin is recognized as creating the blanc style. Martini & Rossi, the top-selling international brand of vermouth, started in 1863 in Turin and produces both dry and sweet vermouths, but is mostly known for its Rosso. Cinzano and Martini & Rossi also produce rosé vermouths, which are mainly distributed in Italy and France. Noilly Prat, based in southern France, is primarily known for its dry, pale vermouths, but also produces a sweeter version. The company was founded by Joseph Noilly in 1813. See also Amaro (liqueur) Bitters Fortified wine Notes References Further reading Italian alcoholic drinks