An aperitif is an alcoholic beverage served before the meal towhet the appetite. The name aperitif comes from the Latin "apertivus", a derivative of "aperire", meaning "to open". Aperitifs fall into two categories:
- wine-based aperitifs (ABV)
- and alcohol-based aperitifs (ABA).
La sommelière has chosen to devote this article to the first category.
These aperitifs can be made from white, red or rosé wine. These wines are then flavored with plants, roots, flowers or fruit peels chosen for their aperitif virtues, such as aniseed.
It's the choice of ingredients and the way they're prepared that define the taste and personality of each aperitif. These drinks range in strength from 16° to 18°.
Vermouths
These are aperitifs made from white or red wine, to which a neutral alcohol, a blend of plants and a coloring agent, caramel, are added.
Vermouths have ancient origins, and it was Hippocrates who first macerated aromatic plants in wine. Vermouths are produced in France and Italy, particularly in the Piedmont region of Turin.
- White vermouth is served in old-fashioned glasses, with ice and lemon zest added.
- Red vermouth is served with ice and orange zest. Some well-known brands: Carpano and Maritini-Rossi in Italy; Lillet and Chambéry in France.
Quinquinas
A quinine-based aperitif made from a blend of wine flavored with cinchona bark, a group of aromatic plants and orange peel. Quinine is a shrub of the coffee family, originating in South America. This plant is known for its medicinal and particularly digestive virtues, as it stimulates the salivary and stomach glands, stimulating the appetite and facilitating digestion. A common feature of all Quinquinas aperitifs is their marked bitterness, developed by the quinine.
Quinquinas are served in " old fashinoned " glasses, with ice and orange zest. The best-known brands are L'Ambassadeur, Byrrh, Le Dubonnet and Saint Raphaël.