What is an aperitif and when do you have one?
In Germany, aperitifs are mainly associated with a small alcoholic drink before a special meal, e.g. at a party, reception or dinner party. This drink is served as a welcome drink, often accompanied by a snack or a small appetizer from the kitchen. While the guest is enjoying the aperitif, he or she can relax and greet the other guests, wait for other guests who have not yet arrived, and use the aperitif to prepare his or her palate and senses for the upcoming menu.
However, the tradition of the aperitif originated in France and Italy and from there spread to neighboring European countries. In Spain, Italy and Switzerland, somewhat modified forms of the aperitif tradition have also become established, where it is not just about the stimulating drink before the meal. In Spain and Italy, for example, the tradition of having a small drink in the evening in bars or pubs combined with tapas or antipasti is also called an aperitif.
What does an aperitif consist of?
The main purpose of an aperitif is to open the taste buds and get them in the mood for the meal ahead. Therefore, an aperitif should be rather bitter or sour in taste. Sweet aperitifs are rarely served, as the aperitif should fit in well with the series of dishes and courses that follow on the menu, and sweet dishes and drinks usually conclude a menu. Milk in an aperitif should be avoided, as it creates a feeling of satiety even before the meal.
Since the aperitif is traditionally an alcoholic beverage, bitter or sour-tasting spirits are served, but also sparkling wine, champagne or wines. If you want to offer your guests something very special, mix a light cocktail or long drink to welcome and set the mood for the meal.
Just in the last years the trend developed to the alcohol-free aperitif, because also who would like to drink no alcohol, is to be greeted just as cordially and be attuned tastefully to the meal. Therefore, against the background of conscious enjoyment, delicious non-alcoholic aperitifs have been created, often based on acidic juices with mineral water or tonic and special flavors such as herbs.
Aperitif with fruity vinegar
It probably sounds surprising to many, but vinegar is also suitable as an aperitif or digestif, even in its pure form. However, it should not be the standard table vinegar or even vinegar essence, but rather particularly mild vinegar variations such as fruit vinegars. The acidity of the vinegar should be very mild for use as an aperitif and should therefore contain a maximum of 6% acid. Then a mild fruit vinegar with a fine fruit aroma can even be enjoyed pure as an aperitif.
With alcohol
We enjoy our aperitif with vinegar enjoyment alternating between the flavors pomegranate, raspberry or vineyard peach (2 - 4 cl) with a chilled winegrower's sparkling wine from the Moselle (topped up to 100 ml).
Without alcohol
Alcohol-free aperitif vinegar can be drunk neat if its acidity does not exceed 6%. But also a fresh combination of 2 - 4 cl vinegar pleasure pomegranate, raspberry or vineyard peach filled up with tonic water or mineral water (to 100 ml) is a tangy-fresh variant, which convinces especially in the summer months with fruit and lightness.
Fine fruit vinegars, which you can also use as aperitif vinegar, can be found in our store at www.vitis24.de.
