Sweet Vermouth

Discussion in 'Food & Cooking' started by kokopuffs, Mar 29, 2002.

  1. kokopuffs

    kokopuffs

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    Need recommendation to an alternative, a different brand, to Martini and Rossi Sweet Vermouth as an aperitif. Just exploring.

    The way I prepare the aperitif is to drop an ice cube into a glass (that's smaller than an old fashioned glass) , pour in some sweet vermouth, and finally add a twist of lemon zest. The drink is light and tasty.
     
  2. athenaeus

    athenaeus

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    I usually use grinded ice instead of ice-cubes.

    I will try the lemon peel, I have never thought of that.
     
  3. cape chef

    cape chef

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    KOKO,

    Are you looking for a different "Brand" of vermouth? A different way to prepare your vermouth? or a whole new aperitif?
     
  4. kokopuffs

    kokopuffs

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    CC, I'm searching for a different brand of vermouth.
     
  5. cape chef

    cape chef

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    Koko,

    I use Noilly Prat Vermouth, I find it the most refined of the lot.

    Give it a try.
     
  6. kokopuffs

    kokopuffs

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    Thanks!

    :bounce:
     
  7. kokopuffs

    kokopuffs

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    Has anyone tried Campari along with the other sweet vermouths mentioned in this thread? How does it compare it terms of flavor to the others?
     
  8. cape chef

    cape chef

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    Kokopuffs,

    I honestly am not a big fan of vermouth and Campari as a drink, I do like to cook with vermouth though.

    Have you ever tried Lillet from France? It's a very nice golden colored Aparitif flavored with orange.

    It has a nice balance of acid to help stimulate your taste buds
    cc
     
  9. suzanne

    suzanne

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    Oh, CC -- for once I must disagree with you. I LOVE Campari! On the rocks, with a twist of lemon. It is lightly sweet, lightly bitter, and lightly alcoholic; makes an excellent aperitif in that it really stimulates the juices in the mouth. Lillet, on the other hand, I find merely sweet and insipid (both light and dark versions).

    Although to my palate, the best aperitifs are 1) a glass of champagne or good quality domestic sparkling wine or 2) a lovely dry fino or manzanilla sherry. Lustau makes some consistenly excellent sherries for not very high prices.
     
  10. kokopuffs

    kokopuffs

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    Some weeks have passed since the last post, allowing me to evaluate several sweet vermouths. Side by side tastings were not conducted. Here are my preferences in descending order:

    Noilly & Pratt: not quite as round and sweet as Martini & Rossi, but equally sweet as Cinzano. Expresses a very silght bitterness reminescent of Benedictine. Great on the rocks with a thin slice of lemon to balance the bitterness.

    Martini & Rossi: round and slightly sweet. No bitterness like al the others. Again great on the rocks with a twist of lemon peel for sharpness.

    Cinzano: slightly more bitterness that Noilly & Pratt and benefits greatly with a thin slice of lemon for balance. Less sweet and less round than M&R.

    Campari: way too bitter for me yet tastes good mixed with fresh grapefruit juice on the rocks.

    Lillet (orange colored): yeeeech is all I can say. It gives me stomach cramps. So bitter that it really needs citrus slices. I plan to give it a try as either a spritzer or a marinade for pork.
     
  11. suzanne

    suzanne

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    Thanks for the report! (Sorry you didn't like Campari; Oh well, more for me ;) )
     
  12. david jones

    david jones

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    say "YES"