Dolin Rouge Vermouth de Chambéry

Dolin Rouge Vermouth de Chambéry shines in classic stirred cocktails, where its delicate herbal notes and subtle sweetness can take center stage, but it's equally enjoyable sipped neat or over ice as an aperitif. This versatile vermouth is perfect year-round, though its warming spice character makes it especially comforting in cooler months, and it pairs beautifully with charcuterie, olives, and other savory appetizers that complement its herbaceous profile.

Nose: Fresh herbs dominate, with thyme and rosemary at the forefront. Hints of citrus peel, particularly orange, mingle with subtle notes of cinnamon and vanilla. A gentle waft of white wine grapes adds brightness.

Palate: Medium-bodied and well-balanced. Herbaceous flavors of wormwood and chamomile lead, followed by a touch of honey sweetness. Mild bitterness from gentian root is present but not overwhelming. Soft notes of ripe stone fruits like apricot emerge mid-palate.

Finish: Long and pleasantly dry. The herbal qualities linger, with a subtle peppery spice emerging. A slight tannic grip reminiscent of black tea leaves a clean, refreshing sensation. Faint echoes of citrus zest and alpine flowers add complexity to the fade.

Dolin Rouge Vermouth de Chambéry is crafted using a blend of local white wines and over 30 Alpine herbs and spices, which are macerated directly in the wine. The vermouth is then lightly fortified with mistelle (grape juice mixed with brandy) and sweetened with sugar, resulting in a beautifully balanced and nuanced expression that showcases the Alpine terroir of the Savoie region.

• Dolin Rouge is the only vermouth that's granted a Protected Geographical Indication (PGI) status, meaning it must be produced in Chambéry, France, using specific local herbs and winemaking techniques.
• Unlike most vermouths that use a neutral grape base, Dolin Rouge starts with white wines made from local Jacquère grapes, giving it a uniquely fresh and elegant profile.
• The secret recipe for Dolin Rouge includes over 30 Alpine herbs and spices, some of which are gathered by hand from the surrounding mountains at specific times of the year to ensure optimal flavor.