Diversion: bitter vermouth based on 2010 Mike & Pam blend

Just before the big new wine party last week I made a batch of vermouth with the same herbs as the March 17 batch and 1.5 liters of Mike & Pam's 2010 Cab S / Merlot / P. Verdot blend.  I barely sweetened the full 2 liters (1.5 wine + .5 fortification): 1 tbsp caramelized sugar, then 2 more tbsp added to the whole.  Peter and I tasted it before the party and agreed that it was fine for confirmed bitters drinkers, but would want more sweetening for general consumption.  I added a 1/4 cup more sugar.  Et voila.