Posted 01 September 2014 - 08:53 AM
Serious Eats published a long write-up recently on storage options, The Best Way to Store Vermouth:
Refrigeration works pretty darned well. I wish I could go back in time and set up a more rigorous experiment, but I honestly thought I would be able to tell the difference in opened vs. unopened vermouth in just a few days time. Since a month made no difference to me, my hypothesis was obviously shattered.
Vermouth stays drinkable longer than wine does. Most wine lovers would agree that leaving a bottle of wine sitting on the counter for more than a day or two, let alone a few weeks, would mean having to scrap the bottle. And yet, after a full thirty days at room temperature during which I repeatedly opened a bottle of vermouth and exposed it to the air, still only four out of seven tasters could accurately identify the aged sample.
Inert gas works better than rebottling. This one was another big surprise for me. The rebottled vermouth had two things going for it: less headspace and the fact that I didn't open them over and over. And yet, more people correctly identified the rebottled sample—and disliked it—than the sample purged with inert gas.
Short version: Refrigeration and/or a can of inert gas are the best options.
So we finish the eighteenth and he's gonna stiff me. And I say, "Hey, Lama, hey, how about a little something, you know, for the effort, you know." And he says, "Oh, uh, there won't be any money. But when you die, on your deathbed, you will receive total consciousness."
So I got that goin' for me, which is nice.