Apéritif and digestif
Encyclopedia
Apéritifs
An apéritif (also spelled aperitif) is usually served before a meal to stimulate the appetiteAppetite
The appetite is the desire to eat food, felt as hunger. Appetite exists in all higher life-forms, and serves to regulate adequate energy intake to maintain metabolic needs. It is regulated by a close interplay between the digestive tract, adipose tissue and the brain. Decreased desire to eat is...
. This contrasts with digestifs, which are served after a meal for the purpose of aiding digestion
Digestion
Digestion is the mechanical and chemical breakdown of food into smaller components that are more easily absorbed into a blood stream, for instance. Digestion is a form of catabolism: a breakdown of large food molecules to smaller ones....
. Common choices for an apéritif are vermouth
Vermouth
Vermouth is a fortified wine flavored with various dry ingredients. The modern versions of the beverage were first produced around the late 18th and early 19th centuries in Italy and France...
, champagne, fino
Fino
Fino is the driest and palest of the traditional varieties of sherry. They are drunk comparatively young, and unlike the sweeter varieties should be drunk soon after the bottle is opened as exposure to air can cause them to lose their flavour within hours.-Flor:The defining component of Fino...
, and any still, dry, light white wine.
"Apéritif" may also refer to a snack that precedes a meal. This includes an amuse-bouche, such as cracker
Cracker (food)
A cracker is a baked good commonly made from grain flour dough and typically made in quantity in various hand-sized or smaller shapes. Flavorings or seasonings, such as salt, herbs, seeds, and/or cheese, may be added to the dough or sprinkled on top before baking...
s, cheese
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
, pâté
Pâté
Pâté is a mixture of ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy...
or olive
Olive
The olive , Olea europaea), is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin as well as northern Iran at the south end of the Caspian Sea.Its fruit, also called the olive, is of major agricultural importance in the...
s.
"Apéritif" is a French word derived from the Latin verb aperire, which means “to open.”
Digestifs
If a digestif is a bittersBitters
A bitters is an alcoholic beverage that is flavored with herbal essences and has a bitter or bittersweet flavor. There are numerous brands of bitters that were formerly marketed as patent medicines but are now considered to be digestifs, rather than medicines...
, it will contain bitter or carminative
Carminative
A carminative, also known as carminativum , is a herb or preparation that either prevents formation of gas in the gastrointestinal tract or facilitates the expulsion of said gas, thereby combating flatulence...
herbs, which are thought to aid digestion. Digestifs are usually taken straight (neat
Straight up (bartending)
In bartending, the term straight up refers to an alcoholic drink that is shaken or stirred with ice and then strained and served without ice in a stemmed glass....
) and generally contain more alcohol than apéritifs. Common choices are amari
Amaro (drink)
Amaro is a variety of Italian herbal liqueur, commonly drunk as an after-dinner digestif. It is usually bitter and sweet, sometimes syrupy, usually with an alcohol content between 16% and 35%...
, bitters
Bitters
A bitters is an alcoholic beverage that is flavored with herbal essences and has a bitter or bittersweet flavor. There are numerous brands of bitters that were formerly marketed as patent medicines but are now considered to be digestifs, rather than medicines...
, brandy
Brandy
Brandy is a spirit produced by distilling wine. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink...
, grappa
Grappa
Grappa is an alcoholic beverage, a fragrant, grape-based pomace brandy of Italian origin that contains 35%–60% alcohol by volume...
, herbal liqueur
Kräuterlikör
Kräuterlikör is a kind of German liqueur that is flavored with herbs or spices and sweetened with sugar. Liqueurs of this kind normally contain 15% to 40% alcohol by volume...
, limoncello
Limoncello
Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri, but also in Sicily, Sardinia, Menton in France, and the Maltese island of Gozo...
, ouzo
Ouzo
Ouzo is an anise-flavored aperitif that is widely consumed in Greece and Cyprus, and a symbol of Greek culture.-History:Traditionally, tsipouro is said to have been the pet project of a group of 14th century monks living in a monastery on holy Mount Athos. One version of it is flavored with anise...
, tequila
Tequila
Tequila is a spirit made from the blue agave plant, primarily in the area surrounding the city of Tequila, northwest of Guadalajara, and in the highlands of the western Mexican state of Jalisco....
, and whisky
Whisky
Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and corn...
.
Some fortified wine
Fortified wine
Fortified wine is wine to which a distilled beverage has been added. Fortified wine is distinguished from spirits made from wine in that spirits are produced by means of distillation, while fortified wine is simply wine that has had a spirit added to it...
s are served as digestifs — for example, sherry
Sherry
Sherry is a fortified wine made from white grapes that are grown near the town of Jerez , Spain. In Spanish, it is called vino de Jerez....
, vermouth
Vermouth
Vermouth is a fortified wine flavored with various dry ingredients. The modern versions of the beverage were first produced around the late 18th and early 19th centuries in Italy and France...
, port
Port wine
Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a dessert wine, and comes in dry, semi-dry, and white varieties...
, and madeira
Madeira wine
Madeira is a fortified Portuguese wine made in the Madeira Islands. Some wines produced in small quantities in California and Texas are also referred to as "Madeira", or "Madera", although those wines do not conform to the EU PDO regulations...
.
History
The apéritif was introduced in 1846, when a French chemist, Joseph Dubonnet, created the eponymous wine-based drinkDubonnet
Dubonnet is a sweet, wine-based aperitif. It is a blend of fortified wine, herbs, and spices , with fermentation being stopped by the addition of alcohol....
as a means of delivering malaria-fighting quinine
Quinine
Quinine is a natural white crystalline alkaloid having antipyretic , antimalarial, analgesic , anti-inflammatory properties and a bitter taste. It is a stereoisomer of quinidine which, unlike quinine, is an anti-arrhythmic...
. The medicine was a bitter brew, so he developed a formula of herbs and spices to mask quinine's sharp flavor, and it worked so well that the recipe has remained well-guarded ever since. French Foreign Legion soldiers made use of it in mosquito-infested Northern Africa. Joseph's wife was so fond of the drink that she had all her friends try it, and its popularity spread.
Some say that the concept of drinking a small amount of alcohol before a meal dates back to the ancient Egypt
Ancient Egypt
Ancient Egypt was an ancient civilization of Northeastern Africa, concentrated along the lower reaches of the Nile River in what is now the modern country of Egypt. Egyptian civilization coalesced around 3150 BC with the political unification of Upper and Lower Egypt under the first pharaoh...
ians. Main records, however, show that the apéritif first appeared in 1786 in Turin
Turin
Turin is a city and major business and cultural centre in northern Italy, capital of the Piedmont region, located mainly on the left bank of the Po River and surrounded by the Alpine arch. The population of the city proper is 909,193 while the population of the urban area is estimated by Eurostat...
, Italy
Italy
Italy , officially the Italian Republic languages]] under the European Charter for Regional or Minority Languages. In each of these, Italy's official name is as follows:;;;;;;;;), is a unitary parliamentary republic in South-Central Europe. To the north it borders France, Switzerland, Austria and...
, when Antonio Benedetto Carpano
Antonio Benedetto Carpano
Antonio Benedetto Carpano was an Italian distiller, famous for having invented Vermouth and consequently the apéritif....
invented vermouth
Vermouth
Vermouth is a fortified wine flavored with various dry ingredients. The modern versions of the beverage were first produced around the late 18th and early 19th centuries in Italy and France...
in this city. In later years, vermouth was produced and sold by such well-known companies as Martini, Cinzano
Cinzano
Cinzano is an Italian brand of vermouth, a brand owned since 1999 by Gruppo Campari. It comes in four versions:*Cinzano Rosso, which is amber-coloured;*Cinzano Bianco, which is white and drier than Rosso, yet still considered a sweet vermouth;...
, Dolin
Dolin
Dolin is a surname, and may refer to:* Anton Dolin, ballet dancer* Marty Dolin* Mary Beth Dolin...
and Noilly Prat
Noilly Prat
Noilly Prat was originally a dry, straw-hued vermouth from Marseillan, in the Hérault département of southern France. Joseph Noilly, a herbalist, developed the first formula in 1813. It was the first example of a dry vermouth and is among the golden, straw and white vermouths generally known as...
.
In Spain and in some countries of Latin America
Latin America
Latin America is a region of the Americas where Romance languages – particularly Spanish and Portuguese, and variably French – are primarily spoken. Latin America has an area of approximately 21,069,500 km² , almost 3.9% of the Earth's surface or 14.1% of its land surface area...
, apéritifs have been a staple of tapas
Tapas
Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold or warm ....
for centuries.
Types
There is no single alcoholic drink that is always served as an apéritif. Fortified wineFortified wine
Fortified wine is wine to which a distilled beverage has been added. Fortified wine is distinguished from spirits made from wine in that spirits are produced by means of distillation, while fortified wine is simply wine that has had a spirit added to it...
, liqueur
Liqueur
A liqueur is an alcoholic beverage that has been flavored with fruit, herbs, nuts, spices, flowers, or cream and bottled with added sugar. Liqueurs are typically quite sweet; they are usually not aged for long but may have resting periods during their production to allow flavors to marry.The...
, and dry champagne are probably the most common choices.
- In France, the apéritif varies from region to region, although pastisPastisPastis is an anise-flavored liqueur and apéritif from France, typically containing 40–45% alcohol by volume, although alcohol-free varieties exist.-Origins:...
and PiconSirop de PiconPicon is a caramel-coloured, flavoured bitters drunk as an apéritif, which traditionally accompanies beer in the east and north of France....
are the most common. - In Italy, vermouthVermouthVermouth is a fortified wine flavored with various dry ingredients. The modern versions of the beverage were first produced around the late 18th and early 19th centuries in Italy and France...
or amaroAmaro (drink)Amaro is a variety of Italian herbal liqueur, commonly drunk as an after-dinner digestif. It is usually bitter and sweet, sometimes syrupy, usually with an alcohol content between 16% and 35%...
may be served. Popular brands of bitters are ByrrhByrrhByrrh is a blend of red wine and quinine or tonic water. Byrrh was created in 1886. It was popular as a French apéritif. with its marketing and reputation as a "hygienic drink," Byrrh sold well in the early twentieth century...
, CampariCampariCampari is an alcoholic apéritif obtained from the infusion of herbs and fruit in alcohol and water. It is a bitters characterized by its dark red color....
, CinzanoCinzanoCinzano is an Italian brand of vermouth, a brand owned since 1999 by Gruppo Campari. It comes in four versions:*Cinzano Rosso, which is amber-coloured;*Cinzano Bianco, which is white and drier than Rosso, yet still considered a sweet vermouth;...
, SalersSalersSalers is a commune in the Cantal department in south-central France.It is famous for the Appellation d'Origine Contrôlée cheeses Cantal and Salers...
and SuzeSuze (drink)Suze is a French brand of bitters flavoured with the roots of the plant gentian, normally drunk as an apéritif.-History:Suze was invented in Paris by Fernand Moureaux in 1885, but was not put on the market until 1889. It is still in production, now under the ownership of the Pernod group, although...
. - In Greece, ouzoOuzoOuzo is an anise-flavored aperitif that is widely consumed in Greece and Cyprus, and a symbol of Greek culture.-History:Traditionally, tsipouro is said to have been the pet project of a group of 14th century monks living in a monastery on holy Mount Athos. One version of it is flavored with anise...
is a popular choice. - In the Eastern MediterraneanEastern MediterraneanThe Eastern Mediterranean is a term that denotes the countries geographically to the east of the Mediterranean Sea. This region is also known as Greater Syria or the Levant....
, arak is served with mezeMezeMeze or mezze is a selection of small dishes served in the Mediterranean and Middle East as dinner or lunch, with or without drinks. In Levantine cuisines and in the Caucasus region, meze is served at the beginning of all large-scale meals....
.