Vermouth, an aromatized and fortified wine, is becoming increasingly popular in Italy. It is a wine foundation to which neutral alcohol or distillates, sugar, and a botanical mixture—roots, bark, flowers, roots, and peels—are added to offer aroma and structure. Modern vermouth dates back to the late 18th century in Turin, when herbalist Antonio Benedetto Carpano blended wine and herbal infusions to create the commercial category we know today. Vermouth spread to Piedmontese cafés, became a mainstay of the Italian aperitif, and subsequently acquired popularity in France and the rest of the world. The drink has witnessed a rebirth in recent decades as a result of small-scale artisanal production and certifications that recognize the importance of terroir and tradition, focussing attention on raw material quality and manufacturing procedures. Temperature is vital for savoring the nuances of vermouth: white and rosé vermouths are typically sipped chilled at 8-12°C, while reds can be enjoyed somewhat higher at 12-14°C; dry vermouths for mixing can be served cold at 6-8°C. The optimum glass is wide: allowing space for the smells helps improve olfactory perception. Vermouth can be served plain with ice and a lemon zest, or with food that complements and harmonizes the aromatic profile, such as aged cheeses, dark chocolate, dried fruit, or spicy foods.