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I'll go along with Jock. I use dry vermouth whenevrr I am making a deglazing style sauce. It boils off quite well beacuse of the increased alcohol content and the herbs and other? botanicals add to the flavor. If I were making a longer cooked white wine dish - coq au vin blanc, for example, I'd prefer a non-fortified, good drunking chablis or, even better, a champagne or cliquot.
 

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Julia Child and I use dry vermouth unless a specific white wine is REALLY needed. Julia had the idea, I had the good sense to follow her.

Use what you want and screw the cap back on.

Do avoid very cheap vermouths; they're quite nasty. The brand names (Noly Pratt, Martini Rosso etc) are so cheap that the extra few dollars they cost over chaep ones make good sense.
 
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