Vermouth isn’t just for cocktails - it’s a secret weapon in the kitchen. This fortified wine, infused with botanicals like wormwood, adds depth and complexity to dishes, from seafood sauces to braised meats and even desserts. Here's what you need to know:
- Dry Vermouth (like SCHOFIELD'S): Crisp, herbal, and citrusy. Perfect for seafood, light sauces, and fresh appetizers.
- Sweet Vermouth (like ESTATE): Bold, rich, and spiced. Ideal for hearty dishes, braised meats, and desserts.
Want to elevate your cooking? Use vermouth to deglaze pans, enrich sauces, or create refined reductions. Whether it’s prawns, short ribs, or poached pears, vermouth can transform your meals. Ready to explore how? Let’s dive in.
Manchego Vermouth: A Perfect Pairing for Charcuterie
Types of Vermouth and Their Tastes
Let’s dive into the flavor profiles of SCHOFIELD'S Dry Vermouth and ESTATE Sweet Vermouth. Knowing their characteristics can help you use them effectively in your cooking.
Dry Vermouth: Taste and Uses
SCHOFIELD'S Dry Vermouth has a crisp, herbal flavor with hints of citrus. With very little sugar content, it delivers a clean and refreshing finish.
Here’s what defines dry vermouth:
- Primary Notes: Herbal, citrusy, and floral
- Intensity: Light to medium
- Finish: Clean and refreshing
Its herbal and citrus notes work beautifully in delicate dishes, like seafood pan sauces, adding a subtle depth that doesn’t overpower.
Sweet Vermouth: Taste and Uses
ESTATE Sweet Vermouth offers a bold, rich flavor, thanks to oak barrel aging and a carefully crafted botanical blend. It’s received high praise, including a 94-point Platinum Medal.
Here’s what you can expect:
- Primary Notes: Spices and floral undertones
- Body: Full and rounded
- Sugar Content: At least 130 grams per liter
"Rich spicy, nice depth of flavor." – Judge's note from the 2023 International East Meets West Wine Competition
"Try over rocks with an orange slice...it is a revelation!"
The sweet vermouth’s richness and balanced sweetness make it perfect for reduction sauces or glazes for hearty dishes like braised meats. Its spiced complexity shines in slow-cooked recipes, blending seamlessly with other ingredients.
These unique profiles set the stage for pairing vermouth with the right dishes in the next section.
Basic Rules for Vermouth Pairing
Vermouth's distinct flavor profile makes it an excellent companion for a variety of dishes. Here's how to pair vermouth with foods of different intensities to enhance your dining experience.
Light Foods with Dry Vermouth
SCHOFIELD'S Dry Vermouth pairs beautifully with delicate dishes, complementing their light flavors with its crisp, herbal undertones.
Some ideal pairings for dry vermouth include:
- Seafood: Use it to elevate scallops, shrimp, or clams, or even as a pan deglaze for added depth.
- Fresh Appetizers: Try it with tomato and basil bruschetta, especially when drizzled with vermouth-infused olive oil.
"Dry vermouth and oysters is the Champagne of the poor. A bottle of dry vermouth is perfect with oysters or mussels. They work together really well."
– François Monti, author of El Gran Libro del Vermut
For cooking, SCHOFIELD'S Dry Vermouth works wonderfully in light cream sauces or broths, adding complexity without overpowering the dish.
For richer, bolder dishes, consider switching to ESTATE Sweet Vermouth.
Heavy Foods with Sweet Vermouth
ESTATE Sweet Vermouth is a great match for hearty dishes, as its rich sweetness balances and enhances robust flavors.
Here are some standout pairings for sweet vermouth:
- Rich Meats: Use it with braised lamb shanks or beef stews for an extra layer of flavor.
- Mature Cheeses: Pair it with aged cheeses to highlight their bold, complex notes.
- Desserts: Try it in desserts like roasted pears with a vermouth reduction for a sophisticated twist.
When cooking with ESTATE Sweet Vermouth, focus on dishes with bold flavors to create a perfect balance between the food and the vermouth's rich character.
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3 Vermouth-Based Recipes
These recipes show how vermouth can shine in everything from starters to desserts. They’re simple, flavorful, and perfect for any occasion.
Vermouth Prawns Starter
This dish pairs the herbal notes of SCHOFIELD'S Dry Vermouth with juicy prawns for a standout appetizer.
Ingredients (serves 4):
- 1 lb (450g) prawns, peeled and deveined
- ½ cup (120ml) SCHOFIELD'S Dry Vermouth
- 4 tbsp (60g) unsalted butter
- 4 garlic cloves, minced
- 1 lemon (juice and zest)
- Fresh herbs (parsley, tarragon, chives)
- ¼ tsp baking soda
- Salt and red pepper flakes to taste
Method:
- Toss the prawns with baking soda and a pinch of salt, then refrigerate for 30 minutes. This helps them stay plump and tender.
- Heat a pan over medium-high heat. Sauté the garlic and red pepper flakes until aromatic. Add the prawns and cook until they turn pink.
- Deglaze the pan with SCHOFIELD'S Dry Vermouth, letting it reduce slightly. Stir in the butter to create a silky sauce.
- Add the lemon juice, zest, and fresh herbs. Serve immediately with crusty bread.
"Dry vermouth has real gastronomic credibility because it's used by chefs in their cooking." – François Monti, Vermouth expert
Vermouth Short Ribs
Slow-braised short ribs meet the deep, layered flavors of ESTATE Sweet Vermouth in this hearty main course.
Ingredients (serves 6):
- 4 lbs (1.8kg) beef short ribs
- 2 cups (500ml) ESTATE Sweet Vermouth
- 2 onions, diced
- 4 carrots, chopped
- 4 celery stalks, chopped
- 4 garlic cloves, crushed
- Fresh thyme and bay leaves
- Salt and pepper to taste
Method:
- Season the ribs with salt and pepper, then sear them in a hot pan until browned on all sides. Remove and set aside.
- In the same pan, sauté the onions, carrots, celery, and garlic until softened.
- Return the ribs to the pot. Add ESTATE Sweet Vermouth and fresh herbs, then cover and braise in the oven at 325°F (160°C) for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Vermouth Pears Dessert
This elegant dessert features pears poached in ESTATE Sweet Vermouth, making it a perfect finish to any meal.
Ingredients (serves 4):
- 4 firm Bosc or Anjou pears
- 3 cups (750ml) ESTATE Sweet Vermouth
- 1 cup (200g) sugar
- 1 vanilla pod
- Zest of 1 lemon
- Mascarpone or Greek yogurt for serving
Method:
- Peel the pears, leaving the stems intact. Use a snug pot to minimize the amount of poaching liquid needed.
- Combine the vermouth, sugar, vanilla pod, and lemon zest in the pot. Add the pears and simmer gently for 20–25 minutes, turning occasionally, until tender.
- Let the pears cool in the poaching liquid. Reduce the liquid over medium heat to create a syrup. Serve the pears with the syrup and a dollop of mascarpone or Greek yogurt.
Pro tip: If prepping ahead, keep peeled pears in cold water with a splash of lemon juice to avoid discoloration.
Planning a Vermouth Tasting
Vermouth's versatility makes it a fantastic addition to any culinary experience. Hosting a vermouth tasting allows you to dive into its complex flavors and discover how well it pairs with different foods. Below is a tasting menu designed to showcase the range of flavors vermouth has to offer.
Sample Tasting Menu
Create a tasting that progresses from lighter to more intense flavors. Here's a suggested menu with pairings to bring out the best in each vermouth:
-
First Flight – SCHOFIELD'S Dry Vermouth
- Fresh oysters or mussels with a squeeze of lemon
- Bruschetta with ripe tomatoes and fresh basil
- Young goat cheese drizzled with honey
- Serve at 6–8°C (43–46°F)
-
Second Flight – ESTATE Sweet Vermouth
- Selection of aged cheddar and blue cheese
- Mini meatballs glazed in sweet vermouth
- Serve at 12–14°C (54–57°F)
"I don't think anyone would drink vermouth without food in Spain - it's just not something you'd do." – François Monti, Vermouth expert
Serving Guidelines
To enhance the tasting experience, follow these serving tips:
- Use white wine glasses to capture the full aroma.
- Serve SCHOFIELD'S Dry Vermouth well-chilled at 6°C (43°F).
- Serve ESTATE Sweet Vermouth slightly warmer, between 12–14°C (54–57°F).
- Offer water and plain crackers to cleanse the palate between tastings.
- Use separate plates for each food pairing to avoid mixing flavors.
- Clearly label each vermouth with its corresponding pairing.
- Pour 30 ml samples for each tasting.
- Let the vermouth breathe for about a minute before sipping.
- Garnish dry vermouth with citrus peel or olives, and sweet vermouth with fresh herbs or orange zest.
Tasting Flow
Guide your guests through the following steps for a full sensory experience:
- Begin with a visual inspection of the vermouth.
- Move on to nosing, taking in the aromas.
- Taste the vermouth on its own.
- Pair it with the recommended food item.
- Discuss the flavor combinations and share preferences.
This approach ensures a well-rounded and enjoyable tasting session.
Summary
From light starters to hearty main courses, we've explored how each vermouth brings something special to the table. Learning how to pair vermouth with food and drinks can elevate your dining experience.
The key to success is balancing flavors. SCHOFIELD'S Dry Vermouth, with its herbal character, pairs beautifully with seafood, fresh salads, and aged goat cheese.
"Dry vermouth and oysters is the Champagne of the poor. A bottle of dry vermouth is perfect with oysters or mussels. They work together really well."
On the other hand, ESTATE Sweet Vermouth shines alongside red meats, braised vegetables, and caramelized onions, complementing dishes with salty, tangy, or rich flavors.
These pairing principles are brought to life in the recipes featured earlier - vermouth prawns, short ribs, and a pears dessert. Each dish demonstrates how vermouth can enhance the flavors of any meal.
Both SCHOFIELD'S Dry Vermouth and ESTATE Sweet Vermouth are available for £25.95 per 500 ml bottle, with next-day UK delivery for £3.95.