From the winemaker

“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