{"id":27241,"date":"2016-06-01T17:17:23","date_gmt":"2016-06-01T21:17:23","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=27241"},"modified":"2023-06-12T14:56:51","modified_gmt":"2023-06-12T18:56:51","slug":"vermouth","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/vermouth\/","title":{"rendered":"Cheese + Wine: Vermouth"},"content":{"rendered":"

Ten years ago vermouth was largely considered a quick way to sully a cocktail. The bottles that made it to the United States weren\u2019t very inspiring, especially after they\u2019d sat open, oxidizing in the liquor cabinet for a few months.<\/p>\n

But today there\u2019s an array of new vermouths hitting the market, and the classics are earning fresh respect. Made with quality ingredients and treated like the white wines they are based on\u2014kept chilled and poured fresh\u2014vermouth is gaining favor as a drink in its own right.<\/p>\n

But what is vermouth? At Dante<\/a>, a New York City bar with a 20-bottle-strong vermouth list, I pose this question to Naren Young, the bar\u2019s co-owner and all-around cocktail guru. \u201cThere\u2019s so much diversity,\u201d he says, pulling out a few selections. \u201cIt definitely requires a lot of tasting.\u201d<\/p>\n

While most vermouths are based on bright, acidic white wine and all are lightly fortified with alcohol\u2014hovering around 16 to 18 percent ABV, about the same as a sherry\u2014that\u2019s about it for generalizations. The European Union requires only that vermouth take its \u201ccharacteristic taste\u201d from plants in the Artemisia<\/i> genus, which contains around 300 species, from wormwood to daisies to tarragon.<\/p>\n

US law is even more vague, specifying that the wine be \u201cflavored with herbs and other natural aromatic flavoring materials.\u201d Sutton Cellars<\/a> in Sonoma, Calif., uses orange peel, chamomile, rosemary, and 14 other botanicals in its Brown Label vermouth; Hammer & Tongs<\/a> in Portland, Ore., draws inspiration from African spices for its earthy L\u2019Afrique and looks to China and South Asia to inform its bright, citrusy Sac\u2019Re\u0301sine. And at Uncouth Vermouth<\/a> in Brooklyn, N.Y., founder Bianca Miraglia takes a hyperlocal approach, scouring local gardens, fields, and forests for everything from butternut squash to rhubarb, hops, and serrano peppers to create seasonal blends.<\/p>\n

Young, whose inspiration for Dante is European cafe\u0301s (where vermouth has long been a popular aperitif), sticks mainly to French and Italian bottles.<\/p>\n

\u201cI think of the French versions as being more aromatic than Italian ones,\u201d Young says, pouring Dolin Dry, a clear, crisp vermouth made in Savoie that smells like an Alpine meadow, and Noilly Prat Ambre\u0301, a bottle from the south of France heavily infused with aromatics. Both are bright and refreshing, but the Ambre\u0301 has the upper hand when paired with the cheese plate I ordered\u2014its richer, hazelnutty flavors go toe-to-toe with several wedges and even stand up to a blue.<\/p>\n

Dry Italian vermouths tend to be more robust than their French counterparts, Young adds. It\u2019s no surprise, then, that Cocchi Vermouth di Torino, with its dried fig, fennel, and cocoa flavors, can handle the mustardy funk of a ripe Jasper Hill Farm Harbison<\/a>. Yet it\u2019s also bright and lively, refreshing after a bite of cheese.<\/p>\n

Vermouth comes in sweet styles as well; often labeled \u201cblanc\u201d or \u201cbianco,\u201d they are dosed with a little sugar to curb the bitterness of the herbs. The few we try with the cheese just don\u2019t work; most come across more candied than fruity. Red versions also tend to be sweet\u2014in fact, most get their coloring from caramel. One exception is Martini & Rossi<\/a> Gran Lusso, which takes its dark hue from barbera grapes. Juicy with a sweet cherry flavor and redolent of wild oregano, it\u2019s a brilliant combination with a dry, salty morsel of aged pecorino. Although fish and fried bar snacks are vermouth\u2019s traditional mates, it\u2019s clear that the possibilities are far wider. Keep an open mind, and this pairing\u2014and other vermouth and cheese couplings\u2014might win you over, too.<\/p>\n

Four to Try<\/h2>\n

Dolin Vermouth de Chamb\u00e9ry Dry +<\/strong> Old Chatham Sheepherding Company Nancy\u2019s Hudson Valley Camembert<\/a><\/p>\n

Noilly Prat Ambr\u00e9 +<\/strong> Consider Bardwell Barden Blue<\/p>\n

Cocchi Vermouth di Torino +<\/strong> Jasper Hill Farm Harbison<\/a><\/p>\n

Martini & Rossi Gran Lusso +<\/strong> MitiBleu<\/p>\n

Feature Photo Credit: Andreas Argirakis<\/a> | Shutterstock<\/a><\/em><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

This aromatic wine is enjoying a moment in the sun.<\/p>\n","protected":false},"author":6,"featured_media":27339,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[572,149],"coauthors":[141],"class_list":["post-27241","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-cheese-and-drinks-2","tag-wine"],"acf":[],"yoast_head":"\nCheese + Wine: Vermouth - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/vermouth\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese + Wine: Vermouth\" \/>\n<meta property=\"og:description\" content=\"This aromatic wine is enjoying a moment in the sun.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/vermouth\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/grantgbradley\" \/>\n<meta property=\"article:published_time\" content=\"2016-06-01T21:17:23+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-06-12T18:56:51+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/05\/vermouth_ftr.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Tara Q. 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