Vermouth is fortified wine that has been infused with a secret blend of herbs and spices. Every vermouth uses different botanicals to make each vermouth a unique flavor experience. Sweet vermouth includes the addition of caramel, which both sweetens and colors the wine.
Vermouth is delicious on its own as an apéritif, or as a spritz on the rocks with a splash of seltzer. Vermouth is also a classic ingredient in many cocktails, such as the manhattan, the martini, and the negroni. You can also use vermouth in cooking in the place of wine for sauces, braises, and stews. Check out our recipes page for ideas.
Vermouth should be kept dark, cold, and sealed because light, heat, and oxygen will cause the delicate flavors to disappear over time. The easiest way to do this is to keep vermouth corked and in the fridge. You can also use wine preservers, such as vacuum tops or argon gas to keep vermouth fresh even longer.
After opening, vermouth should last several months if kept sealed and cold. After that, we begin to notice some loss of flavor. Older vermouth is not unusable, it just loses some complexity and tastes more oxidized. If we have bottles open too long, we often use them for cooking.
Tartrate crystals occasionally form in our vermouths. These crystals are a natural formation from tartaric acid present in the La Crescent grapes we use to make our wine. The crystals are harmless and are often viewed as a sign of quality, minimally-processed wine. Simply let the crystals settle to the bottom and pour the vermouth gently to not disturb them. When you have to get the last drops out of the bottle, you may filter the vermouth through a fine sieve or cheesecloth to remove the sediment.
We do not use any animal products or wheat/gluten in our production, so as far as we know, yes.
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