White vermouth is a fortified, herb- and botanical-infused wine made from a neutral white base wine, commonly a blend that can include Trebbiano, Moscato, or Cortese, flavored with wormwood and aromatics such as citrus peel, chamomile, cinnamon, and cardamom. The category covers both dry vermouth (crisp, low in sugar, used in a classic Martini) and sweet white vermouth, or bianco (more floral and sugary, though still pale in color); recipes should specify which one they mean. Dry white vermouth is also a common deglazing liquid for pan sauces in French and Italian cooking. It pairs well with seafood, poultry, mushrooms, and vegetables.