Vermouth & Food: A Perfect Pair

Vermouth expert François Monti, the Madrid-based author of El Gran Libro del Vermut, sums up the Spanish approach to drinking vermouth this way: “I don’t think anyone would drink vermouth without food in Spain—it’s just not something you’d do.” This isn’t just a cultural preference; vermouth’s core function is as an aperitif, with food a crucial part of the enjoyment equation. “Vermouth is built on a balance of sweetness and bitterness,” he says. Matching these flavors with those found in salty, acidic, or rich foods forms a perfect pairing.

Dry

Dry vermouth’s crispness works well with the fresh flavors of burrata, fruit, and pesto, and the dry style is dynamite in the company of shellfish. “Dry vermouth and oysters is the Champagne of the poor,” Monti says. “A bottle of dry vermouth is perfect with oysters or mussels. They work together really well.”

Cooking

“Dry vermouth has real gastronomic credibility because it’s used by chefs in their cooking,” Monti says. Vermouth’s herbaceous aromatics and savory flavor, mixed with the wine’s acidity, make it a flavorful powerhouse when used to deglaze a pan, or to build a base for steaming or sautéing fresh scallops, shrimp, or clams.

Blanc

Blanc vermouth’s light sweetness and bright character are custom-made for accompanying most cheeses, with the exceptions of hugely flavored salty or blue cheeses. Fresh fruits and berries also pair well with blanc; try soaking quartered strawberries in blanc vermouth for a few hours before serving.

Spritz

Adding soda to vermouth (particularly a rosso or rojo) changes the sugar concentration, and makes the vermouth more amenable to accompanying the richness of fried snacks. Vermouth spritzes are perfect alongside small dishes of potato chips, salted nuts, and prepared pintxos.

Rosso/Rojo/Rouge

Italian rossos, Spanish rojos, and French rouge vermouths vary widely in sweetness and intensity. Italian vermouths (and French, to some degree) tend to pair well with salty, robust flavors like those in salami and hard cheeses, while the softer flavor of a Spanish rojo works wonderfully alongside the saltiness of olives and ham, or the vinegary bite of tinned fish or pickled peppers.