The vermouth in my house is used more in casserole dishes than martini glasses. It’s the je ne sais quoi that takes a dish from enjoyable to exceptional. It turns “spaghetti sauce” into “marinara” and fully redeems overcooked shrimp.
Use it whenever white wine is called for. Trust me.
Technically, vermouth is an aromatized wine, meaning it has added sugar, roots, herbs, spices and flowers. I love how Tree.com says that these “sculpt the flavor of the wine” without boosting alcohol content (vermouth can have between 15 percent and 19 percent alcohol content by volume).
Martini & Rossi is my pick, and despite its common-folk price-point, it remains an old sophisticate behind the bar.
You probably have your own favorite vermouth drink recipe. There are 387 by one count. But here’s a dinner recipe that vermouthians should know about. It’s changed my reputation as a cook. A recent guest said I was “unbelievable” in the kitchen. I wish I could take all the credit.