Cinzano is the last of the finer vermouths that we tasted. I found the Cinzano to be nearly as light as the Boissiere, and sweeter than the Martini & Rossi but not as sweet as the Noilly Prat. I thought is about interchangeable with the Dolin, but to Lorna they were quite distinctly different and she had no trouble telling them apart blind.
There are other dry vermouths on the market, but I haven't found any of a quality to compare with the six described in these pages.
- Stock, the most common, to me has the least flavor and is suited only to cut a Dry Martini without adding any foreign flavors.
- Tribuno is fairly common, especially in Italian restaurants. To me it has a harsh, almost chemical flavor.
- Gallo makes a dry vermouth that I have never tried, but its cost indicates that it is not made with great care.
Even the finer dry vermouths (excepting VYA) can be had for relatively small investment, and they are used in such small quantities that the savings per use are simply not worth buying anything less than your favorite. They are inexpensive enough to sample side by side, too!