Explore The Book of Vermouth by Shaun Byrne and Gilles Lapalus »

A bartender and a winemaker celebrate the world’s greatest – but perhaps most misunderstood – aperitif

Subscribe to VisitVineyards.com
<i>The Book of Vermouth</i> by Shaun Byrne and Gilles Lapalus

The Book of Vermouth by Shaun Byrne and Gilles Lapalus [©Hardie-Grant]

 

Five things to know about vermouth:

  1. It is a wine, not a spirit.
  2. It tastes excellent neat.
  3. It’s the key to the best Negroni.
  4. It’s not a martini without it.
  5. It should be kept in the fridge.

Aperitivo time is back! Where cocktails are being mixed, where gin is being distilled and where aperitifs are being drunk, you’ll find vermouth. With over 100 classic and modern cocktail recipes, The Book of Vermouth explores every aspect of the drink and shows just how much you can do with it on top of a delicious Martini or Negroni.

Vermouth has a surprisingly long and rich history in Australia. In the first half of the nineteenth century, before the development of a substantial local wine and spirit industry, vermouth was a popular drink imported from Europe.

As authors Shaun Byrne and Gilles Lapalus explain, vermouth and cocktails have gone hand in hand. They have done for years. Vermouth works so well in cocktails as it is so full of flavour. It’s sweet, sour, bitter and even has salty notes depending on the brand. This flavour spectrum makes it incredibly versatile to use, and helps emphasise different characteristics in the products it is mixed with.

An introductory section offers a comprehensive guide to the essentials of vermouth, including the grape varieties, production, botanicals and wormwood (the key ingredient in making the drink).

The main part of the book is dedicated to the many different ways to serve, drink and store vermouth. With chapters on Vermouth Neat, Vermouth in Spring, Vermouth in Summer, Vermouth in Autumn and Vermouth in Winter, as well as Bitter Edge of Vermouth, Stirred & Up, Vermouth Party and After Dinner, The Book of Vermouth provides recipe ideas for enjoying it on every conceivable occasion.

 

About the Authors:
Gilles Lapalus has wine flowing through his veins. The third generation of a wine-producing family from the Cluny region of Burgundy, Gilles embarked on a prestigious wine making career that has taken him across three decades to the French regions of Burgundy, Languedoc, Medoc, and Beaujolais, and further afield to Tuscany, Campania, Chili and Australia.

In 2001, he moved to Australia to become the manager of biodynamic viticulture and winemaking at Sutton Grange Winery near Castlemaine, central Victoria.

Five years ago, he established boutique Australian vermouth brand Maidenii with business partner Shaun Byrne.

Shaun Byrne has developed his love and understanding of the beverage industry through a rich career at some of Australia’s best bars. It was while managing Melbourne institution Gin Palace that he met Gilles, and they quickly established that Shaun’s cocktail experience and self-professed bar geekery was the perfect complement to Gilles’ winemaking knowledge.

The Book of Vermouth by Shaun Byrne and Giles Lapalusis published by Hardie Grant Books (Melb, Vic; Jul 2018; Hb; 208pp RRP A$39.99). It is available at good bookshops and can be found to purchase online via booko.com.au »


 

Our Recommendations

To see our recommendations, ratings and reviews you must be a logged-in subscriber.

To subscribe please enter your email address in the "Subscribe Now - it's Free" box on the right and click the "Join" button, or fill in this form >

July 13th, 2018
 
Subscribe today - it's free
Subscribe Button

Subscribe now - for news and reviews, our newsletter (optional), to join our forums, and more.

Enter your email address and click the Subscribe button. We respect your privacy.

Log in

Enter your username...

Enter your password...

Log In Button

Forgotten your password?

Subscribe

Kerry's corner - your free benefits

Advertisement

Competitions