IT'S ALL IN THE DETAILS

Tasting:Dolin Vermouths are notably lighter, drier and less pungent than theirlarger commercial counterparts. The particular mixture of plants found near Chambérygive a fresh, restrained and elegant nose, with a subtle, complex bittersweet palate.Even the Blanc and Rouge retain great balance, with the sugar never cioying, and justenough bitterness to whet the appetite. Each can be enjoyed as aperitif on ice, with atwist of citrus, or in a broad array of traditional cocktails.Dolin produces their Vermouth in Chambery itself. Once the capital of the Duchy of Savoy, this bustling mountain town is now the commercial center of the French Alps. In addition to the Vermouth, Dolin is as well known today for their Genepi liqueur (made from a famed botanical of the Grand Chartreuse range) which is a longstanding tradition of the alpine resorts of the region.Vermouth is a fortified, aromatized wine; the ingredients are wine, herbs and plants, grape spirit and sugar. The practice of aromatizing wine dates back to the Ancient Greeks. This was formerly done to mask poor wine, or as later to add extra complexity to something already good. It also proved to be an effective form of early, homeopathic medicine. Right up until the 20th century, doctors regularly prescribed Vermouths and aromatized liqueurs for all manner of illness, and many people continue to take a glass per day for medicinal reasons. The process chez Dolin begins with purchase of base wine, always white, light in alcohol (10% by volume), and as neutral as possible, both on the nose and palate. To this is added a selection of herbs and plants, which are left to macerate several months.