Paul Clarke--of the Cocktail Chronicles--writes about vermouth in The Truth About Vermouth in the SF Chronicle.
My favorite part was this quote from one of the bartenders at Bourbon & Branch:
Bar manager Yanni Kehagiaras says Vya's intense flavor is the reason bartenders at the Tenderloin bar choose to feature it so prominently.
"This is going to sound totally dorky, but I did a vermouth intensity chart where I rate them from the most to least intense," Kehagiaras says.
I'm a big fan of Vya (especially in an Americano or a Red Hook), myself.
Wasn't that a great article? I love Paul Clarke's stuff. He also writes good pieces for Imbibe Magazine & elsewhere.
I too had a great "Yay! Dorkery!" moment reading that quote from Yanni Kehagiaras.
Posted by: Dinah (MetaGrrrl) | August 23, 2008 at 02:13 PM