• Classical style of vermouth with a light, clean profile.
• Vermouth de Chambéry made the Martini famous; try it in a 50:50.
• Complements shellfish and simple fish preparations.
• Appellation-designated, indigenous to the mountains of the Savoy.
• Dolin is the only remaining producer of the style.

Dolin Dry is distinguished by its light, fresh and clean profile, which comes from a delicate wine base and more than thirty Alpine herbs. From its start in 1821, Dolin Vermouth de Chambéry has been the benchmark for fine French Vermouth. Its fresh and elegant nose, subtle and complex palate is the profile that made the 1:1 gin/dry vermouth Martini famous, and so often imitated by others. In the 1930s Chambéry earned France’s only protected designation of origin for Vermouth. Beyond mixed drinks, it is an ideal aperitif or accompaniment to raw shellfish, goat cheese or pesto. In cooking, Dolin Dry adds depth and an herbal character that normal white wine cannot.

keeps 0-2 years
(50-65ºF)

keeps 2-3 weeks
(refrigerate)

pour varies
(48-55ºF)

About Dolin & Cie

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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 sweetening only by grape must, wine and/or sugar. Since its founding, the house of Dolin has also produced the legendary alpine liqueur Génépy from local herbs. After a family transition in 1905, the company is today in the fifth generation of the Sevez family.

The particular quality of Vermouth de Chambéry was first identified in 1821 by 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—Vermouth di Torino and Vermouth de Chambéry—have received formal recognition at some point in history. Additionally, Reus's vermouth producers today are banding together to promote the importance of Reus vermouth, both in sustaining the category during phylloxera and as today's aperitif of choice across Spain. 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