Dear Barbara: I saw a delicious looking recipe for 'couscous-like fregola with asparagus and gorgonzola' on last Saturday's Food and Wine page. It calls for Vermentino. Is this the same as vermouth? It says a dry, full-bodied white wine. I went to several stores and no one seemed to have it. I purchased Chardonnay. Would that work as well? - Carole from Lodi
Dear Carole: Chardonnay will work just fine. There may be just a slight difference in flavor. Vermentino is not a wine that I had heard of either. I turned to an article by Mike Dunne that was called 'Dunne on Wine: Unheralded Vermentino Ideal For Spring Meals'.' It is described as a citrusy and tart white wine most used at home with a plate of seafood or at a sidewalk café along the Italian Riviera! That sounds good to me!
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