There’s an old trope about ordering a “dry” martini so devoid of vermouth that the bottle was merely opened in an adjoining room, or that the word “vermouth” was merely whispered nearby. People who think this is clever not only exhibit a huge misunderstanding of what “dry” means, but are also missing out on experiencing a vibrant cocktail the way it’s supposed to taste. Sure, go drink asi watered down, chilled glass of gin, or worse yet, vodka, if that’s your version of a good martini. Vermouth gets a bad rap from people who don’t understand it and why it’s a frequent player in both classic and modern cocktails. With several vermouth reviews coming up on the blog, it’s worth outlining the essentials to set a baseline to build on.
Every so often, a press release for a new product jumps off the screen to capture my attention. Such was the case when I read about La Quintinye vermouths, which claim to be the first vermouths made with Pineau des Charentes. Don’t feel too bad if you’re not acquainted with Pineau — I didn’t know about it myself until a year ago when I learned that certain Plantation rums are finished in Pineau barrels. Pineau is sweet, delicious aperitif from France, a union of lightly fermented grape juice — only specific grape varieties need apply — and unaged cognac. I’ve acquired several bottles of Pineau and savor them, so this vermouth quickly got my attention. Let’s take a look at the La Quintinye lineup. If you’re not familiar with vermouth, you might read my earlier primer on it.