What is the difference between using vermouth and white wine in cooking?

[fizzy stuff]

I am planning to make a soup. The main ingredients are clams, tomatoes, fresh orange juice and zest, vermicelli pasta, some onion, etc. The recipe calls for vermouth. I went to the store and found only Extra Dry Vermouth, and I am wondering if this would be too bitter for a tasty soup? If I cant find regular vermouth or sweet vermouth, should I just use white wine instead? Ive never used vermouth before and would appreciate any guidance or tips on it. Thanks!

 

[Tom ツ]

I tend to use vermouth in cooking because I always have a bottle on hand (mainly for cooking). I don't always have wine on hand ... because I drink it.

Vermouth is a fortified white wine, flavored with aromatic herbs and spices ("aromatized" in the trade) such as cardamom, cinnamon, marjoram and chamomile. It has a different depth of flavor than white wine (especially among the different white wine grapes). I find the flavor of vermouth to be clean, and not bitter (though there is absolutely nothing wrong with "bitter", but that's a rant for another time).

I think you'll fall in love with using vermouth and find that it won't turn your entire dish bitter and that it will add a nice clean yet complex flavor profile to your dishes.