From the wine­maker

Gourmet Traveller (Australia) - - Food -

“What is ver­mouth?” is usu­ally the first ques­tion

I am asked when I be­gin a con­ver­sa­tion about it. Hav­ing been in wine for most of my life, I ap­proach ver­mouth from a wine an­gle. Ver­mouth is, af­ter all, mainly wine. Or, more pre­cisely, an aro­ma­tised wine.

A sec­ond ques­tion of­ten ar­rives quickly af­ter

I give the def­i­ni­tion of ver­mouth: “How do you use it?” In­stantly, my wine­maker brain sug­gests it com­ple­ments food, or you drink it neat, even though it was my dis­cov­ery of the Negroni that first lured me to it. Ver­mouth, like wine, can shine when drunk on its own, but it also finds its home in mixed drinks. In the same way a chef se­lects the best-qual­ity in­gre­di­ents to cre­ate a dish, so too can a fine ver­mouth help to form a beau­ti­ful cock­tail.

I hope this book gives you plenty of ideas for mak­ing ver­mouth a per­ma­nent part of your reper­toire. Santé!

Gilles La­palus

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.