Dolin Vermouth Now in Stock!
Dolin Vermouths are notably lighter, drier and less pungent than their larger commercial counterparts. The particular mixture of plants found near Chambéry give a fresh, restrained and elegant nose, with a subtle, complex bittersweet palate. Even the Blanc and Rouge retain great balance, with the sugar never cloying, and just enough bitterness to whet the appetite. Each can be enjoyed as aperitif on ice, with a twist of citrus, or in a broad array of traditional cocktails.
Dolin Vermouth Blanc (White) 750ml 16%
Special Offer Price 24.99
Dolin Vermouth Rouge (Red) 750ml 16%
Special Offer Price 24.99
Dolin Vermouth Dry 750ml 16%
Special Offer Price 24.99
Vermouth is a fortified, aromatized wine; the ingredients are wine,
herbs and plants, grape spirit and sugar. The practice of aromatizing wine
dates back to the Ancient Greeks. This was formerly done to mask poor wine,
or as later to add extra complexity to something already good. It also
proved to be an effective form of early, homeopathic medicine. Right up
until the 20th century, doctors regularly prescribed Vermouths and
aromatized liqueurs for all manner of illness, and many people continue to
take a glass per day for medicinal reasons.
The process chez Dolin begins with purchase of base wine, always white,
light in alcohol (10% by volume), and as neutral as possible, both on the
nose and palate. To this is added a selection of herbs and plants, which
are left to macerate several months. The exact recipes are a closely
guarded secret, but there are up to 54 different plants used, most notably
wormwood, but also hyssop, camomile, genepi, chincona bark and rose petals.
The aromatized wine is then lightly sugared, to less than 30 g/l for the
Dry and 130 g/l for the Blanc and Rouge. The color of the Rouge does not
come from red base wine, which is unsuitable for elegant Vermouth, and
instead comes from the particular plants used, and from sweetening with
dark, caramelized sugar. Finally, the Vermouths are fortified - up to 16°
for the sweeter styles, and 17.5° for the Dry. Chamberyzette is made with
the addition of a juice of wild strawberries from the Alps and fortified to
16° alcohol.