Comments on: A sweet Italian sip

By: Paul

Paul — Sat, 10 Jul 2010 21:45:29 +0000

Two years later …

this is a great article and I just wanted to add two things to those who read it later (it ranked high in my google search on vermouth):

1. in Manhattans the whiskey you use and the bitters matter just as much as the vermouth. My favorite combo: Jim Beam RYE and Vya in a 2:1 ratio, with Regan’s orange bitters, plus a thin orange peel twist. Gorgeous.

2. higher-priced vermouths such as Vya can often be found in wine stores if your liquor store doesn’t have.

By: Amy

Amy — Fri, 03 Oct 2008 21:35:32 +0000

I am always premature to click submit — to the person who inquired about cooking with sweet vermouth – I use it in several italian dishes that call for wine, I also use it in various beef dishes, it’s a very nice compliment with some of the heavier foods. I do like the idea of trying to poach pears though, that might be quite nice.

By: Amy

Amy — Fri, 03 Oct 2008 21:33:49 +0000

Wow — I am late in remarking, but… having been a Manhattan drinker ALL of my adult life (which began in between the fashionable periods for such drinks) — I was out to dinner with my husband a few months ago, ordered a Manhattan, and much to the bartenders surprise inquired about what vermouth they were pouring as I thought it was outstanding. Remembering it was a name that began with ‘C’ and not Cinzano, I began a google search today (my current bottle of Martini is nearly dry) for the elusive ‘C’ brand — it is the Carpano, and I’m so excited to have a name to throw at my local liquor man.

I enjoyed your post very much, and as a side for those people who do buy the 750ml — I also use my sweet vermouth for cooking quite frequently, so it lives in my kitchen refrigerator rather than the bar, I find it keeps fine there for both cocktails and cooking.

It sounds like so much fun to have a tasting of something so off the track, I may have to copy you!

By: Walt

Walt — Tue, 11 Dec 2007 13:36:45 +0000

What about the Manhattan stirred with Vya? And were the control Manhattans bourbon? Rye? Canadian?

By: barbara

barbara — Mon, 10 Dec 2007 02:51:31 +0000

I love sweet vermouth. I wasn’t aware of all the different brands. I just checked my bottle and its the Martini and Rossi. Thanks for doing the research.

By: erik_flannestad

erik_flannestad — Fri, 07 Dec 2007 22:26:31 +0000

Nice post! Wow, that’s a lot of Sweet Vermouth, though! You’re going to need to install a walk cooler in to keep it all refrigerated.

The nice thing about dry vermouth is you can use it for cooking without too much problem when white wine is called for. Keeps the bottles moving and fresh. Is there anything you can do with sweet vermouth? Vermouth Poached Pears or Apples?

By: Burnt Lumpia

Burnt Lumpia — Fri, 07 Dec 2007 16:26:03 +0000

Wow, what a great post! I love the Manhattan and it’s the only reason I buy sweet vermouth. I never pay attention to the brand of vermouth I buy (I think I have Noilly in my fridge), but after reading this I will venture out and look for the Carpano.

By: Anita

Anita — Fri, 07 Dec 2007 15:20:59 +0000

Thanks, Murray!

Ah, another item for my shopping list — some day we Americans will actually be able to afford to travel abroad again…

By: murray stenson

murray stenson — Fri, 07 Dec 2007 12:17:02 +0000

Please be aware that the Dubonnet available in the USA is made and bottled in Kentucky. The original from France is thicker and more complex, worth tracking down.