Aperitif Wine

Aperitif =  berasal dari kata Latin Aperire(french word) berarti “to open” jadi Aperitif Wine adalah = Minuman beralkohol biasanya disajikan sebelum makan untuk merangsang nafsu makan.

Aperitif wines are aromatized wines. Aromatized means that the wine has been infused with botanicals that add flavor and color. The aperitif wine category includes all vermouths, quinquinas, americanos, and an smattering of other proprietary formula wine products.
Vermouth, quinquina and americano are also fortified wines.
Fortified means the alcohol percentage of the wine has been raised through the addition of neutral spirits (grape brandy, ideally). Almost all these wines have a white wine or mistelle base.
Mistelle is the result of adding alcohol to the juice of crushed grapes rather than fermenting them to produce alcohol. The mistelle approach yeilds a sweeter base (because the fructose has not been converted to alcohol) and may lend a more “fresh fruit” characteristic to some products. All but a handful of red/dark/opaque aperitif wines achieve their coloration through other ingredients rather than the wine itself, namely caramel color (burnt sugar).
Map showing production of some notable aperitif wine brands (many brands not shown)
Aperitif wines are relatively low in alcohol  content(15-24%=Alcohol content) when compared to other spirits, but rather higher than straight wine. Aperitif wines are comparable strength-wise to non-aperitif fortified wines like Port, Madeira, or Sherry. Also, like other fortified wines, aperitif wines are typically enjoyed in smaller servings than straight wine (perhaps 2-3 oz).

completlly see on this link  : http://vermouth101.com/

When it’s so hot that it’s hard to think of eating, aperitif wines come into their own. A little sweet, a little bitter, with unusual herbal notes to get the brain and palate ready for food, these are the elixirs of summer.

When you’re out for dinner, your host may offer you an Aperitif before dinner. If you say yes, they’ll give you a small glass of wine, flavored with herbs and spices, like vermouth, Campari, Lillet and Dubonnet. Another trade names are : Amer Picon, Bonal, Byrrh, Fernet-Branca, Martini, Saint Raphaël.

It’s usually dry, Slightly bitter-tasting
elatively low in alcohol , light in body, fresh, lively and is often served chilled for refreshment. Made from red or white wine fortified with spirit and flavoured with herbs and quinine. They contain 15-25% alcohol by volume, 5-10% sugars, 75-130  kcal (320-550 kJ) per 100 mL,They include dry sherry and vermouth, and lighter bodied sparkling and botrytised wines.

see this link brand of aperitif wine,bottle,frute,history and etc: http://www.alpenz.com/portfolio.htm

Familiar with foods :

Any alcoholic beverage such as Champagne, Vermouth, or white wine that is taken before a meal as an “appetizer”. An apéritif is an alcoholic drink usually enjoyed as an appetizer before a large meal. It is often served with something small to eat, like Bruschetta, olives or crackers, cheese, pâté, finger food ( Amuse-bouche ).dry sparkling wine works spectacularly well with salty snack foods, from popcorn to, well, often these are light, dry white wines.

Dry whites are perfect in an aperitif and go very well with sea-food and chicken.

see this link for aperitif, tapas Bar  : http://www.aperitifkinsale.com/

What is the purpose of the aperitif?

  1. A welcoming drink is a wonderful way to welcome your guests and to let them know they are in for a great night. Who wouldn’t like to walk into a dinner party and immediately get handed a nice cold and refreshing beverage to kick things off?
  2. It introduces a feeling of celebration, relaxation and comfort. like champagne/sparkling wine, Leave your worries at the door!
  3. The aperitif “wakes up” your guests’ palates, stimulating their appetite and preparing them for the food to come. It actually does make you hungry and eager for the next flavor sensation.

Some examples of drinks often served as an apéritif:

  • Champagne or other sparkling wine
    One of the most elegant drinks and a classic starter for a great evening, Champagne or other sparkling wines are a great way to usher in a sense of excitement and celebration to your dinner party or food and wine event. Most sparkling wines pair beautifully with a range of foods, so they can also accompany appetizers or other early courses of the meal. Real Champagne (from the Champagne region in France) can be pretty pricey, there are plenty of less expensive options if you are on a budget. For example, Prosecco is a sparkling wine from Italy which makes a perfect aperitif. It is generally in a lighter style with slightly less effervescence than Champagne, making it refreshing and fun to drink. Other inexpensive options are Spanish Cava, sparkling Vouvray, or California sparkling wines.
  • Light-bodied white wine
    As mentioned above, a cool, crisp wine like a slightly chilled light white wine, is a great intro wine. There are hundreds of wines to choose from but some examples are un-oaked Sauvignon blanc, white Bordeaux, Chablis, Pouilly-Fumé, Sancerre, Muscadet, Vouvray Sec, and German Kabinett Rieslings. Remember, you don’t want something too heavy or super sweet to avoid killing your guests palates before they even get to the good stuff.
  • Rosé wine
    A rosé is a wine which is somewhere between a red wine and a white wine. They can vary from slightly pink to quite dark salmon depending on how they were made. They are generally a relatively simple, but flavorful and refreshing fruity wine that is traditionally served slightly chilled. This is the classic apéritif in the south of France and other Mediterranean regions, especially for hot summer afternoons or evenings. It can be romantic, joyous and fun and is a great match to many simple appetizers. Rosé are made around the world but outstanding examples come from the South of France in areas like Bandol and Tavel. Do not confuse white Zinfandel and white Merlot for true rosé! They are nothing like a great rosé. Find the real thing and you will not regret it!
  • Sherry
    Sherry is a fortified white wine generally made in Jerez, Spain. They can vary from dry to sweet but for an aperitif you should focus on the drier styles such as Fino and Manzanilla. Even Amontillado, which is a bit richer, could be ok. Very slightly chilled, these lighter styles can be a great apéritif because they are bright and refreshing yet savory and intensely flavored. They can definitely wake up any tired palate! They are also a bit higher in alcohol so they can work well for cool evenings in the fall and winter.
  • Flavored liqueurs
    In some areas, people prefer more alcoholic, flavored liqueurs to start a meal. Some examples are Ouzo in Greece and Pastis (such as Pernod and Ricard) in southern France. Both are anise-flavored and usually served on ice with some cold water. In Italy, bitter-tinged drinks like Campari and Aperol, either on the rocks or with cola or orange juice, are often served. While the bitterness can be an acquired taste, it can definitely wake up your palate!
  • Flavored wine-based drinks
    Many regions produce special apéritif wine drinks that are flavored with various botanicals. One of the most common is dry vermouth, which is often used for making a Martini. Alone, on the rocks, it can also be a nice opener. Other examples are Lillet, another flavored wine popular in France, which is slightly sweet and is lovely chilled or on the rocks.
  • Cocktails
    Any cocktail can be an aperitif and many people prefer a stronger drink like a Martini or Manhattan to open the night and let the festivities begin.
  • Light-bodied beer
    Finally, not all aperitif must be wine or liquor-based. It is very common to offer a nice, cold beer in a less formal setting like a barbecue or casual dinner party. Lighter-styled beers are best for this. Good examples are lagers and pilsners but any lighter refreshing beer will do. Avoid the heavy, dark beers

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