Vermouth is having a revival and getting the respect it deserves. In this episode we speak with Kara Newman, Wine Enthusiast's spirits editor. Find out why it belongs as a featured ingredient in your home bar, the diversity of styles and flavors available, and tips on mixing it up. Vermouths Discussed:  @3:00 Routin Dry Vermouth  @7:30 Lustau Vermut Blanco  @15:12 Imbue Sweet Vermouth  Transcript Jameson Fink: Welcome to Wine Enthusiast's What We're Tasting Podcast. I'm your host, Jameson Fink. Join me as we discuss three fantastic wines and why each one belongs in your glass. This episode I'm talking about vermouth with contributing editor, Kara Newman. Kara covers spirits for Wine Enthusiast. What We're Tasting is sponsored by Vivino. With the largest online inventory, Vivino finds the right wine every time, and it's also got vermouth, which is a wine too. Download Vivino to discover and buy your favorites, and stock up at Vivino.com/wineenthusiast. So, I was recently at a bar, not surprising, and I was thinking about vermouth because the person I was with ordered a martini, and the bartender made a big show of pouring a cap full of vermouth, and putting the cap full of vermouth into the glass, swirling it, and then dumping it out, and just said, "This is the most important step in making a martini." So, I wanted to talk to you, Kara, and welcome to the show, about vermouth because I feel like it's still even in this day in age, it's underappreciated, and people aren't enjoying it as much as they should. They're just dumping it out, and that was a criminal, that was a traumatizing moment. So actually what I want to ask you, Kara, is how do you like vermouth in your martini? What's your play there? Kara Newman: Well, my go-to is actually a 50/50, so that means equal parts gin and vermouth, and that's actually a lot of vermouth. That's a pretty wet martini. Although, I just like to have it in the martini at all. It's funny that happened to you. The same thing happened to me in Rome. I was appalled to order a martini, and they poured in the dry vermouth and made a big show of shaking it, and then pouring it all out. I was like, "Oh my god, what are you doing? Are you crazy?" Jameson Fink: It's such a waste. I do like the 50 ... another great thing about a equal parts 50/50 martini too is that you can have a lot more of them, and that's another thing that's nice about vermouth as more of a starring role. And then you've got sort of like the ultimate expression of that, which would be the reverse martini, which would be- Kara Newman: Right, that was Julia Child's play. Jameson Fink: Oh really? Kara Newman: Yeah, I think she was the first person I ever heard of doing a reverse martini, yeah where lots more vermouth and just a splash of gin. Very civilized. Jameson Fink: Yeah, and that's a good drink to have while you're in the kitchen cooking too. Kara Newman: You know it. She would know it. Jameson Fink: She would know it, she would know it. Kara Newman: If Julia says- Jameson Fink: Yeah. And also the thing with vermouth is that we're seeing kind of an explosion of small batch crafted type of vermouth's from all over the country and all over the world, and I think we have so many more available to us now, and also with different flavors and types. So, the first wine I wanted to talk to you about, and vermouth is a wine, it's just fortified- Kara Newman: Correct. Fortified, aromatized, correct. Jameson Fink: Aromatized and fortified. God, that sounds so cool. It's a French vermouth. It's the Routin dry vermouth, 91 points, best buy, and what are people doing with vermouth in France? I mean, I don't even know what's the tradition of vermouth there? Are there certain ingredients that they use that's kind of like a signature? Or is it just kind of it's anything goes, whatever you want to use? Kara Newman: Well, traditionally you only heard about French vermouth or Italian vermouth and there were no other vermouth's out there in the u