Last night we tried two more dry vermouths. We had them with diver scallops and fiddleheads. We accompanied these two newcomers with the Martini & Rossi and the Dolin for purposes of comparison:

• Boissiere is a very light, complex, floral vermouth that was closest in style to the Dolin. Lorna called it "perfumey". I found it a bit light for sipping as an aperitif, but it will probably make a good Martini - research awaits.
• Vya is a high-end dry vermouth that Lorna hated but Richmond and I loved. It is made from Muscat grapes by dessert-wine specialist Andy McQuady. This is an artisanal product costing around $25/bottle, but it is a worthy sip to reflect upon.

Martin Doudoroff's Vermouth 101 is a great web page of information about vermouth.