Vermouth: To Chill or Not?

Let's talk about the bottle of vermouth you've left cowering behind the cereal boxes since your last cocktail party. Yes, that one. You might wonder if sipping on this long-forgotten tipple will send you dashing for the nearest clinic. Fear not! Vermouth, that fortified darling of the drinks trolley, isn't just a cocktail enhancer—it's a survivor. 

Thanks to its spirited nature (literally, thanks to added alcohol), and its sugary disposition, vermouth is less a breeding ground for germs and more a stalwart against spoilage. Unlike its weaker cousins in the beverage world, this fortified wine can stand up to a bit of neglect. Simply put, it's tougher than most non-alcoholic drinks that wilt at the mere whisper of warmth. 

But let’s not sugarcoat it too much—old vermouth is no vintage wine. It won’t improve with age once opened. Left unrefrigerated, it embarks on a tragic trajectory toward the Dark Side. Oxygen, the nemesis of many a fine drink, starts to meddle. What was once vibrant and aromatic can turn into a shadow of its former self, adopting the sophisticated flavors of, let’s say, damp basement or stale nuts. When fortified wine, like vermouth, oxidizes, it undergoes a chemical reaction where the wine is exposed to oxygen. This exposure leads to several changes in the wine's properties. 

• Flavor Changes: Oxidation alters the flavors of the wine, generally making them less fresh and vibrant. The wine might develop stronger nutty, caramelized, or stewed fruit flavors, which could be perceived as less pleasant compared to the original profile of the wine.  
• Aroma Changes: Alongside flavor, the aromas of the wine will also change. Fresh, fruity, and floral notes may diminish, and more pronounced earthy or musty scents can emerge.  
• Color Changes: Oxidized wines often turn a deeper, browner color. This is especially noticeable in lighter-colored wines, which can take on a golden or amber hue as they oxidize.  
• Texture Changes: The texture of the wine may also be affected, potentially becoming slightly thicker or more viscous. 

The experience? While it won't send you to the ER, old vermouth can assault your palate with a vengeance. If your nose wrinkles at the sniff of it, or if the taste sends your eyebrows into orbit, it's time to part ways. Pour one out for your fallen comrade, and let it go with dignity, or at least with a decent funeral down the sink. 

So, remember: refrigerate your vermouth after opening, not just to preserve its lively character, but to spare yourself from the ghost of cocktails past. Because nobody needs their Manhattan topped with a twist of melancholy.