I want to make a chukar cherry sauce recipe which calls for 1/2 cup of sweet red vermouth, which gets cooked and reduced with the cherries and other ingredients. I don't have vermouth on hand, and I'm reluctant to buy a bottle I may never use again given the number of other wines I have around.
So, my question is: what wine or combination of wines and other ingredients would be the best substitute for the flavor of sweet red vermouth in cooking, from the list below?
- Marsala wine
- White table wine (many varieties)
- Red table wine (many varieties)
- Sweet white dessert wine
- Red and white wine vinegar
- Other pantry staples (sugar, lemons, etc.)
(I'm OK with the color being different, I really just care about the flavor)