The cheap vermouth aftertaste

[mbanu]

After a bit of thought, I've realized that the big tipping point in vermouth between a good one and an okay one is the aftertaste. There is a certain rather unpleasant aftertaste that seems to come hand in hand with cheap vermouth that probably did quite a bit towards bringing on its current unpopularity. But what's it called?

I have the feeling that if I drank more wine, I'd be able to identify the flavor correctly. Anyone able to help me out here?

[cdh]

I don't know about cheap, but Martini & Rossi sweet vermouth always tastes like cardboard to me. I've noticed no particular distinguishing aftertaste in cheap vermouths.

Edited February 14, 2006 by cdh (log)

[Splificator]

But what's it called?

Fred?

[mbanu]

Wouldn't you know it, I think I answered most of my own question, thanks to the wonderful folks at Vya:

Sweet vermouth often has an unattractive aftertaste: usually tired and sometimes rubbery, mousy, flat or cooked. The unavoidable conclusion is that the base wines used are of questionable quality and stripped of vinous character before making the herb additions.

[SBonner]

The finish reminds me of a cross between herb and orange peel.

Cheers,

Stephen

Vancouver