I’m so disappointed I didn’t get to make a snarky comment first about cooking while crocked. (Note: it’s all CrockPot cooking at some level – I’m crocked, there’s (a?) pot involved).
That doesn’t seem like all that much Vermouth. While I’m not crazy about the stuff as an apertif, I like the subtle herbaceousness it adds to food, and it is Magic Gin Improver. It’s also fortified, so it holds up better than table wines after it’s been opened (IE, a bottle can last a long time in the kitchen). I’ve made one of the Cooks Illustrated sauces with vermouth as a primary ingredient (a vermouth mustard sauce for ham), and it was splendid. It’s also enjoyed by confirmed vermouth haters. Go figure.
Eric, About To Make Ice Cream With Alcohol