Ver­mouth

With Crispy Sausage-stuffed Olives

Food & Drink - - TRENDS -

What is ver­mouth? It starts out as wine, is then for­ti­fied with spir­its, maybe sweet­ened, and fi­nally gets in­fused and aged with umpteen herbs, spices, fruits and other bit­ter botan­i­cals. Good ver­mouth is like an in­cred­i­bly com­pli­cated, ready-made cock­tail and should be treated with great re­spect and af­fec­tion, not rel­e­gated to the back of your drinks cup­board. Be­tween cinq and sept it be­comes an aper­i­tif you can rely on, richer and more po­tent than wine, more man­age­able than a cock­tail. They say ev­ery wine tells a story—ver­mouth has a wealth of dark, fruity, herbal anec­dotes on the tip of its tongue.

DOLIN VER­MOUTH DE CHAMBÉRY DRY LCBO 370858, $14.90

Never mind a Mar­tini, a glass of dry white ver­mouth is a fine and sub­tle thing on its own, served on the rocks. Com­plex, cit­rusy herbal aro­mas are a per­fect pair­ing for green olives.

DIL­LON’S SMALL BATCH DIS­TILLERS VER­MOUTH LCBO 477356, $19.95

In­tensely bit­ter­sweet with vanilla peep­ing out from the ju­di­ciously bal­anced botan­i­cals, this is a splen­did On­tario red ver­mouth. Serve it cold with a very small splash of soda to match the olives.

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