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Dolin Blanc Vermouth de Chambéry

  • Classical, fresh and clear, with a balanced sweetness.
  • Spectacular in gin, agave, white rum or pisco-based cocktails.
  • Pour in a pitcher over chopped fruit.
  • Pairs well with fresh cow's milk cheese or creamy bloomy-rind cheese.
  • Appellation-designated style of vermouth indigenous to the mountains of the Savoy.

The clear, sweet Blanc variety of vermouth was first created and made famous by Dolin in Chambéry long before Italian producers replicated the style as ‘Bianco’. The Blanc is traditionally served with a sliced strawberry, a splash of soda and a twist. There may be no better choice for cocktails such as El Presidente or a Blond Negroni. In other cocktails, Dolin Blanc pairs well with blanco tequila, unaged whiskey, or other flavorful clear spirits. It is ideal for infusions of melon or other fruit, and an appetizing accompaniment to a wide variety of cheeses.

Spectacular in gin, agave, white rum or pisco-based cocktails. But maybe the most pleasurable ways of enjoyment is with chopped fruit. Add watermelon, pineapple, strawberries, even grapes to a pitcher with ice and pour a bottle of Dolin Blanc over it to make an instant cocktail that has acidity, sweetness and herbal tones. Serve this aperitif next to a wide range of cheeses, our favorite pairings including a fresh cow's-milk or a creamy, bloomy-rind cheese.

keeps
0-2 years
(50-65ºF)
keeps
2-3 weeks
(refrigerate)
pour
varies
(48-55ºF)

About Dolin & Cie

Dolin is among the few remaining independent producers of vermouth and the last producing Vermouth de Chambéry. Dolin continues to make the authentic product according to the principles which earned Chambéry France’s only A.O. for vermouth back in 1932. This means production in Chambéry itself, maceration of real plants rather than pre-prepared infusions, and the unique addition of sugar as opposed to other sweetening products. Dolin has also long produced the legendary alpine liqueur Génépy from local herbs.

The particular quality of Vermouth de Chambéry was first identified in 1821 by one Joseph Chavasse, whose son-in-law Ferdinand Dolin inherited the recipe, and the now eponymous company. Dolin Vermouth was winning medals in Philadelphia, St Louis and London in the late 19th century, and still remains the benchmark for fine French vermouth. A hallmark of Vermouth de Chambéry was the creation of the Blanc (aka Bianco) style, a first clear vermouth, of which the Dry recipe has been celebrated in cocktails from the 1920s onwards.

According to Chavasse’s recipe, the base wine was made from local grapes. However, phylloxera led to replanting in the region with red varieties, or overly aromatic whites such as Jacquère. As with Cognac and Armagnac, the best base wine is very light, and as neutral as possible. Not surprisingly, the majority of the base wine now comes from the Armagnac vineyards of the Gers in addition to local/regional producers. On the other hand, the particular flavors and aromas of the plants are of crucial importance, and the Dolin secret recipe continues to be made from the herbs and aromatic plants naturally found in the Alpine meadows above Chambéry. These are individual Vermouths of remarkable freshness, purity and complexity. Full details

About Vermouth

In the history of vermouth there are four principal production regions, each with its own distinctive style and varieties. Two of these regions are protected designations of origin: Vermouth di Torino and Vermouth de Chambéry, with a third, Vermut de Reus, awaiting formal recognition. Vermouth di Torino is the original “Italian sweet red,” generally rich and sweet. Vermouth de Chambéry is famous for a clean, light and floral style. These qualities made possible (and famous) the Martini at 1:1 gin to dry vermouth. Chambéry is also home to the first clear sweet vermouth, called "blanc." Vermouth de Reus are generally less sweet than Italian varieties, smooth and wormwood forward. Over 95% sold is Red (Rojo/Roig) on ice with olives and potato chips. Marseilles style (e.g., Noilly Original Dry) is historically a lightly aged, oxidative vermouth, made famous in the kitchen for deglazing and cream sauces. The West Coast/Modern styles had an uneven start post-war, but today there are quality products and sometimes unique taste profiles. Full details

Recipes See all 23 recipes for this product23 recipes available at https://alpenz.com/productrecipes-dolin_blanc.html

Bartlett Pear Martini

Stir with ice:
1.5 oz Purkhart Pear Williams Eau-de-Vie
1.5 oz Dolin Blanc Vermouth de Chambéry or Dolin Dry Vermouth de Chambéry
2 dash orange bitters
Strain into a coupe.
Garnish with a lemon peel.

Chambéry Spritz

Build in a double rocks glass filled with ice:
2 oz Dolin Blanc Vermouth de Chambéry
1 oz club soda
1 sliced strawberry
Garnish with a lemon peel.

Improved Vodka Tonic

Build in a collins glass filled with ice:
2 oz vodka
0.5 oz Dolin Blanc Vermouth de Chambéry
0.25 oz lime juice
3 oz tonic water
Garnish with a lime wheel.

Romance Languages Cocktail

Stir with ice:
1.5 oz blanco tequila
1.5 oz Dolin Blanc Vermouth de Chambéry
1 bar spoon Purkhart Pear Williams Eau de Vie
1 bar spoon lemon juice
Strain into a coupe.
Garnish with a lemon twist (discard the peel).

SKU Vintage Region Origin Desc Cepage % Alc Size/Pack Finish BTL Barcode Cs Barcode Cs Wgt
HZ 9510NVSavoieFRVermouth; Sweet16.0%750/12screwcap32745100038211327451000382815.30 kg
HZ 9511NVSavoieFRVermouth; Sweet16.0%375/12screwcap3274510003913132745100039108.30 kg