http://secondglass.com/features/crash-course-vermouth/ Fri, 30 Jul 2010 03:37:27 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://secondglass.com/features/crash-course-vermouth/comment-page-1/#comment-1740 Jacqueline Church Thu, 02 Jul 2009 20:18:05 +0000 http://secondglass.com/?p=3057#comment-1740 Excellent work Kirsten! I may go pour a half and half now. I keep Vya Dry and Sweet in the fridge. The dry with a speed pour because I use it for deglazing soups and sauces so often. Excellent work Kirsten! I may go pour a half and half now. I keep Vya Dry and Sweet in the fridge. The dry with a speed pour because I use it for deglazing soups and sauces so often.

]]> http://secondglass.com/features/crash-course-vermouth/comment-page-1/#comment-1732 Eric Seed Fri, 26 Jun 2009 06:15:41 +0000 http://secondglass.com/?p=3057#comment-1732 Hi Kirsten - very nice summary, and great illustrations! I'll venture to note a small correction, that the Blanc (aka Bianco) style was invented in Chambéry in the 1820's. Owing to it's success with the Chambéry producers, M&R introduced their own in ~1906, and today is their best selling vermouth worldwide (if only 4% of their sales in the US). Try either with a sliced strawberry, a dash of soda and a lemon twist - just delicious! All the best, Eric Hi Kirsten – very nice summary, and great illustrations! I’ll venture to note a small correction, that the Blanc (aka Bianco) style was invented in Chambéry in the 1820’s. Owing to it’s success with the Chambéry producers, M&R introduced their own in ~1906, and today is their best selling vermouth worldwide (if only 4% of their sales in the US). Try either with a sliced strawberry, a dash of soda and a lemon twist – just delicious! All the best, Eric

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