Many in the Americas peep across to Europe to be clued in on the ways of fine dining. Gathering to dine on the continent almost always begins with an apéritif. Italians say aperitivo, the French say apéritif. An apéritif (the word comes from the Latin aperire, “to open”) is a light, usually dry alcoholic beverage served before a meal to stimulate the appetite without filling you up too much. In other words, it is a liquid appetiser.

Choice of apéritifs

I have been organising a number of dinners for the season, and after years with the Chaîne des Rôtisseurs and a cultural reminder from my sojourn to Europe this past summer, I felt compelled to include an apéritif for all these events. Through the ages a wide range of products have been used to ease us into dinner. While common choices can be as simple as a glass of light-bodied dry white wine, dry Champagne or Prosecco, some will argue that a true apéritif needs to have a sophisticated bittersweet character that stimulates the production of gastric juices and promotes appetite. The historic classics typically include Campari and Dubonnet, either served on their own or used to make hundreds of apéritif cocktails. Another option includes aromatised wines, otherwise called apéritif wines, which are wines, that have been infused with various flavours, usually botanical or fruit-based additives. The apéritif wine category usually includes all vermouths and Lillet.

Campari

Quite possibly, the most famous apéritif of them all is Campari. It is an alcoholic liqueur, invented in 1860 by Gaspare Campari in Novara, Italy. A classic apéritif is Campari and Soda.

Dubonnet

Dubonnet is a blend of fortified wine, herbs, and spices (including a small amount of quinine), first sold in 1846 and heralding the introduction of the apéritif. It was made by Joseph Dubonnet, in response to a competition run by the French Government to find a way of persuading French Foreign Legionnaires in North Africa to drink quinine. Quinine combats malaria but is very bitter. Gin & Tonic was also created for the same reason. One of the classics is the Dubonnet Cocktail.

Lillet

Every place you go in Bordeaux, Lillet is offered before dinner. It is a French apéritif wine made from a blend of 85% Bordeaux wines (Sauvignon Blanc, Semillon and Muscadelle for the Blanc; Merlot and Cabernet Sauvignon for the Rouge) and 15% macerated liqueurs, mostly citrus liqueurs from the peels of sweet oranges. In France it is generally served on ice with a slice of orange, lemon or lime. In Casino Royale, James Bond adds a bit of Lillet to his martini.

Vermouth

Vermouth is an aromatised fortified wine flavoured with various botanicals (roots, barks, flowers, seeds, herbs and spices). It is one of the most popular cocktail ingredients. Like a number of other alcoholic beverages, it was traditionally used for medicinal purposes until it gained popularity as an apéritif in Italy and France, where it is usually served on the rocks.

Start with a classic apéritif or your own creation for this Christmas dinner.

Christopher Reckord – Businessman, Entrepreneur & Wine Enthusiast. Send your questions and comments to creckord@gmail.com. Follow us on twitter: @Reckord