Noilly Prat

Like a fire extinguisher, dry vermouth should be mandatory in every kitchen.

A splash in the sauté pan with your tilapia

and in the wok with your vegetables.

Don't forget the martini glass.

• Eyes: Yellow-Gold
• Nose: Medium-High Intensity, aged, floral, lemon, orange blossoms
• Mouth: Light-Medium Bodied, dry, medium acidity, moderate-high intensity, medium-long finish, citrus fruits, herbaceous, nutty

• Parker: N/A
• Wine Spectator: N/A
• WSJournal: N/A
• NYTimes: N/A
• Bottlerocket Index: 3

Created by Louis Noilly and virtually unchanged since 1813, this vermouth starts out as a sun-exposed cask of dry white wine. After oxidizing for a year, the wine is then infused with herbs and spices, macerating for weeks before fortification, filtering and bottling. Created by Louis Noilly and virtually unchanged since 1813, this vermouth starts out as a sun-exposed cask of dry white wine. After oxidizing for a year, the wine is then infused with herbs and spices, macerating for weeks before fortification, filtering and bottling.