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Dry vermouth

jmnewel Mar 27, 2013 03:53 PM

My hoarded supply of Noilly Prat dry vermouth has dwindled down to just one remaining bottle. This is my white wine for cooking and an essential ingredient for many of the dishes I cook. Since the company changed the formula for the wine shipped to the US, the wine is now too sweet for my purpose and I must find a replacement. What do other hounds use for that essential bit of dry white wine?

  1. s
    sr44 Mar 27, 2013 04:05 PM

    where are you?

    1 Reply
    1. re: sr44
      jmnewel Mar 28, 2013 11:36 AM

      I am in central California.

    2. twodales Mar 27, 2013 04:06 PM

      I just used the Martini brand vermouth in my cacciatore. Works for me.

      1. Delucacheesemonger Mar 27, 2013 04:11 PM

        l have used Lillet blanc for many years for this exact reason.

        1. s
          sr44 Mar 27, 2013 04:22 PM

          I have no trouble finding Noilly Prat dry vermouth in any liquor store I visit in a number of states, so I don't know why your supply is hoarded.

          1 Reply
          1. re: sr44
            kcshigekawa Mar 27, 2013 04:50 PM

            I think OP said that Noilly had changed the formula/recipe, and the wine is now sweeter that it used to be.

          2. k
            Klunco Mar 27, 2013 06:08 PM

            Dolin Dry or Boisserie dry are the two I've found closest to the old NP. Honestly, I think both are a hair better too.

            Quite a stockpile you must've had. At this point, it's been so long since I've had the old NP that I'd almost forgotten about it!

            1. CCSPRINGS Mar 28, 2013 12:41 PM

              Saki works well.

              I usually let the proprietor of the liquor store recommend something.

              Vermouth is tasty on the rocks! Great for lazy warm sundays! On day I figured what the hay, lets try some.

              3 Replies
              1. re: CCSPRINGS
                grangie angie Mar 28, 2013 01:39 PM

                To CC Springs,

                Can you really sub saki for white vermouth? I have almost a full bottle and would like to use up.Am planning 'moules mariniere' for tomorrow ,so would the saki be OK or should I just buy some white verm? Thanks.

                1. re: grangie angie
                  CCSPRINGS Mar 29, 2013 06:43 AM

                  I have used saki for chicken dishes. It give a nice touch.

                  For moules marinere? Cant say. Are you adventurous?

                  1. re: CCSPRINGS
                    grangie angie Mar 29, 2013 10:48 AM

                    Yes......very adventerous. Will def. use it.Thanks for info!

              2. c
                ChiliDude Mar 28, 2013 12:45 PM

                Martini & Rossi

                1. LindaWhit Mar 28, 2013 12:48 PM

                  I had no idea they had changed the formula. I don't use dry vermouth all that often, but now I'm glad I had a full bottle when my Mom gave me *her* full bottle! That'll last me awhile.

                  1. ChefJune Mar 28, 2013 01:34 PM

                    I know what you mean! It's a real shame. The only dry vermouth I've found that has the true dry taste I want is Dolin Dry. There is also a Dolin White, but it is too sweet.

                    Martini & Rossi is like soda pop. :(

                    Actually, I used to use Boissiere exclusively until it was sold to an Italian company probably 18 years ago. Last time I tried it, it tasted like water. Not good for cooking or for Martinis...

                    1. r
                      rjbh20 Mar 29, 2013 12:56 PM

                      For cooking I use whatever inexpensive white wine I have around, but never vermouth -- i never thought the botanicals in vermouth made sense for cooking, but i probably makes almost no difference in most things.

                      Since NP screwed up the formula, i went to Boissiere, which i like but is increasingly hard to find. Martini & Rossi is the best i can usually get without a hassle.

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