Funny I also have a Dolin and a Noilly Prat in my fridge, sitting open for months/years. When the bottle is new, I sometimes have a bit of vermouth on ice, but not when it’s older. Recently I’ve been sneaking in amaro instead of the vermouth. I do like the taste of vermouth, especially the ones they serve (on the rocks) in restaurants in Barcelona. But I agree that the lighter the taste the better for mixing.
Interesting, can you recommend a popular brand of dry vermouth that is served in Barcelona? My liquor online shop of choice does actually carry Spanish vermouths, but at one point I kind of started sticking with Dolin (it's so cheap!).
It’s not dry; it’s sweet and red. You can see it in a big glass jar on the bar counter. Apparently they mix it in house.
https://www.travelcookeat.com/imported-20100608191054/2014/5/9/vermouth-in-barcelona.html
Taste is subjective, and it's all about expectations.
If wine is oxidized, thats a fault, and "it tastes like cardboard". If that wine happens to be oloroso sherry, it's nutty and delicious.
Judging by the popularity of drinks like aged negronis and manhattans, you aren't alone.
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