COOKING WITH VERMOUTH
Recently I took a virtual cooking glass that provided a solid ratio for making a gastrique. Equal parts honey, wine, and vinegar. We used it to make an onion jam, and the results were fantastic. But I was certain I could level up my next attempt. Dry white wine is cool and all, but have you ever deglazed a pork chop pan with a heavy splash of bianco vermouth and added some crispy chopped sage? Vermouth is a category with a range of diverse flavor profiles, every bit as varied as your spice cabinet.
So for those of you who are timid about trying new vermouths, or committing to a full size bottle, especially if you don’t drink a ton of cocktails and are concerned about vermouth’s limited shelf life -- I have good news. The fastest way for you to use up a bottle of vermouth, besides just drinking it on the rocks, is cooking with it. Think of vermouth as a wine that comes already seasoned! Punt e Mes is the Old Bay of vermouths. Carpano Antica is the heady vanilla bean. Bordiga Dry is your green herb garden. Put them to work for you in the kitchen.
Making chili? Caramelize your onions and peppers in a gastrique of honey, Punt E Mes and red wine vinegar. (Equal parts, just like a Negroni!) Punt E Mes $26. Shop online HERE
Risotto? Sub in a half cup of Dolin Dry for the “dry white wine” it might call for. Dolin Dry $17. Shop online HERE
Braising meat or making a pot roast? Sub a robust Chinato vermouth for the red wine. Cocchi Barolo Chinato $67. Shop online HERE
Deglazing the meaty bits from your pan? For red meat try Guerin Rouge, and for pork and chicken, Yzaguirre dry.
Guerin Rouge $24. Shop online HERE
Yzaguirre Dry $24. Shop online HERE
Making a vinaigrette? Add a tablespoon of Alessio Bianco.
Alessio Bianco $25. Shop online HERE
Written by Nat Harry
Nat Harry is the former spirit buyer and used to curate the spirits portfolio at Cask stores, including selecting many of the shop’s single barrels and agave club offerings. A career bartender, Nat fell in love with artisan spirits while running a farm to table bar program at Berkeley’s Revival Bar & Kitchen, and has received accolades including the East Bay Express award for Best Bartender in the East Bay.