$54.99 $53.69 price per bottle Expert Advice
Dolin Rouge imparts lovely spicy notes amid its light and fresh profile, with a clean finish to complement and not overwhelm a drink’s other components. It makes for an exceptional Manhattan that does not bury the tastes of rye or bourbon, even at classic 1:1 proportions. Refreshes a Negroni, too. Dolin Rouge and a twist pairs well with charcuterie or black olives and works perfectly in tomato or meat cookery. From its start in 1821, Dolin Vermouth de Chambery has been the benchmark for fine French Vermouth. Dolin continues to make the authentic product according to the principles which earned Chambery France’s only A. O. for vermouth back in 1932. Dolin has also long produced the legendary alpine liqueur Genepy from local herbs. The particular quality of Vermouth de Chambery and Genepy was first identified in 1821 by Joseph Chavasse, whose son-in-law Ferdinand Dolin inherited the recipe and the now eponymous company. Wine maker notes 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. The exact recipes are a closely guarded secret, but there are up to 54 different plants used, most notably wormwood, but also hyssop, camomile, genepi, chincona bark and rose petals. The aromatized wine is then lightly sugared, to less than 30 g/l for the Dry and 130 g/l for the Blanc and Rouge. The color of the Rouge does not come from red base wine, which is unsuitable for elegant Vermouth, and instead comes from the particular plants used, and from sweetening with dark, caramelized sugar. Finally, the Vermouths are fortified - up to 16° for the sweeter styles, and 17. 5° for the Dry. Chamberyzette is made with the addition of a juice of wild strawberries from the Alps and fortified to 16° alcohol.
Other text 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.
Recipe Bourbon Manhattan Cocktail Stir with ice: 2 oz bourbon 1 oz Dolin Rouge Vermouth de Chambery 2 dash Angostura Bitters Strain into a coupe. Garnish with an orange peel and a cherry.
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