Which type of vermouth is typically used for cooking?

Dry vermouth is often favored for cooking due to its light, crisp flavor profile, which can enhance a variety of dishes without overpowering them. Its herbal and slightly bitter notes can add complexity to sauces, marinades, and other cooked preparations, making it a versatile ingredient in the kitchen. Additionally, dry vermouth generally contains a lower sugar content compared to its sweet counterpart, allowing for a more balanced flavor in savory dishes.

The other types of vermouth mentioned serve different purposes. Dubonnet, for instance, is sweeter and richer, typically used in cocktails rather than cooking. Chardonnay and Chenin Blanc vermouths may also have unique flavors that are more aligned with drink mixing than culinary applications. This distinction makes dry vermouth the go-to choice for incorporating into recipes.