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Very nice blog post at Serious Eats yesterday about using vermouth in cooking, and why vermouth gets such a bad rap.
The poster says that the bad reputation comes from vermouth sitting on the shelf without being used. Vermouth is actually fortified wine and not a distilled spirit, so, like wine, it does suffer from oxidation and will spoil over time. Consequently, it only makes sense to keep wine the way you keep wine -- pump out the extra air with a tool like a Vac-u-Vin, and don't keep it hanging around for a long time. If you don't use vermouth much, then the best bet is to buy as small a bottle as you can, so that you have a better chance of using it up, or at least you won't be throwing so much away.
As it happens, I use vermouth a lot in cooking. In fact, unless a recipe calls for a specific sort of white wine for one reason or another, vermouth is my "dry white wine" of choice for recipes. As a result, I don't find that I have to contend with worn-out-tasting vermouth. I have to admit that I don't use a vacuum-pump stopper on my vermouth, though after reading this I probably will, but I do buy the smaller bottles and probably buy a new one once a quarter.
I keep mine in the fridge as well. House doesn't have central A/C.
Posted by jo [URL] at 06/14/07
I keep mine in the fridge as well, and it doesn't last long in my house between the cooking and the martinis.
Posted by Tony [URL] at 06/14/07
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