7th September 2015
I am never without a bottle of vermouth in my kitchen-not because of my mixology skills (mixing a G&T is about my limit) but because a dash of vermouth is a great way to add a bit of flavour to most dishes especially those featuring fish or chicken. I can rarely be bothered to open a bottle of white wine for a recipe which calls for barely a glass so I nearly always substitute with a slug of vermouth. It is less acidic than wine and I prefer the mellower flavour it imparts-especially in a creamy fish dish. A dry one such as Noilly Prat is my preferred brand.