Dolin Dry Vermouth

Dolin Dry is a French dry vermouth from Chambéry, in the Savoie region of the Alps, bottled at 17.5% ABV. It is made from white wine infused with a blend of Alpine herbs and botanicals. Chambéry has its own tradition of vermouth, and this style is pale and light-bodied, closer in spirit to a crisp white wine than to the richer, darker vermouths made elsewhere. Expect a dry, clean palate with a subtle herbal and floral character and little perceptible sweetness. Dry vermouths of this type usually show faint citrus peel, a trace of bitterness on the finish, and a light, refreshing acidity. The Martini is its natural home. A classic ratio is about five parts gin to one part Dolin Dry, stirred with ice until well chilled and strained into a chilled coupe or Nick & Nora glass. Those who like a wetter Martini can move toward two or three parts gin to one. The same vermouth works in a Gibson, a Vodka Martini, and a Dry Manhattan (also called a Perfect Manhattan), where it is paired with sweet vermouth and rye. It also suits the Bronx and the Martinez variations that call for a drier edge. Because the flavor is delicate, it should not be overpowered by a heavily botanical gin. A balanced London Dry or a softer, citrus-forward gin lets the vermouth show through. Served on its own, Dolin Dry is best well chilled, either neat in a small wine glass or over a large cube of ice with a twist of lemon or a green olive. For a longer, low-alcohol drink, pour about two ounces over ice and top with soda or tonic water, then garnish with a lemon wedge or a sprig of thyme. This is a traditional aperitif style, and it pairs well with salted almonds, olives, oysters, soft goat cheese, and light seafood dishes. It can also stand in for white wine in pan sauces for fish or chicken. Vermouth is a wine-based product, so it changes once the bottle is open. Keep it in the refrigerator with the cap tightly closed and use it within a few weeks to a couple of months for the freshest flavor. A bottle left on the back bar for a long time loses its aromatics and turns flat.