Hit-parade of aperitifs
Aperitifs (french aperitif) are drinks consumed before meals for thirst quenching and appetite stimulation. They stimulate the secretion of gastric juice (this contributes to better digestion), relieve the awkwardness of the first minutes of communication and create an unconstrained situation. Finally, it's a great way to start a party or a holiday and take guests in anticipation of a feast!
Few people know that aperitifs do not have to be "with a degree". In their role can also act and non-alcoholic drinks - water and juice - orange, grapefruit, lemon, pomegranate, grape and tomato. And as for water, do not be surprised if you are offered mineral, carbonated, soda or even plain chilled. And yet, when there is a solemn occasion, most people will prefer "hot" drinks - dry wines, dry or semi-dry champagne, vermouths, sherry. Unconditional party favorites - champagne brut, campari, martini, cinzano and cocktails based on them.
Playing by the rules
Aperitifs are usually poured by glasses and put on a tray on a table even before the arrival of guests. After all, it's one thing to take a drink with pleasure and to continue a secular conversation. And it's quite another to wait for you to be noticed and propose to fill the glass.
The second nuance is a snack. While the main dishes are languishing in the oven or waiting in the refrigerator, aperitifs can be offered slices of lemon, salted sticks, olives, fruits and fried nuts. If it is expected that one of the guests will be late (which means that the invitation to sit down at the table will be heard later), miniature sandwiches with salmon, caviar, ham, cheese, slices of vegetables and greens are not superfluous. The shape of the glasses also matters. Strong drinks (cognac, armagnac, whiskey) are served in small glasses, champagne in tall narrow wine glasses on a long thin leg, white dry wines in round glasses, red wines in round but larger glasses. For martini are designed conical glasses, which are also called "martins". Ideal corset for cocktails - toggle switches (high glasses).
Perfect pair
Making a menu and choosing a drink is half the battle. It is important that the drinks and dishes are harmoniously combined. This is easy to achieve if you know the basic subtleties of a combination of tastes. For a successful choice of aperitifs, it is worth considering the time of the year and the menu of the main table. If on a hot day chilled wines, cocktails and juices with ice are good, then in winter cold drinks with ice will be inappropriate. Before soup it is better to drink dry sherry, before vegetable stew - light red wines. If the main table will abound with seafood, then white wine will become a good aperitif. Pork, lamb, beef and game dishes should preferably be pre-tasted with red dry wines. The party is planned in the "bachelorette party with a sweet table"? Then your choice is cocktails. They are well combined with fruit salads, cheesecakes, biscuits and other desserts.
Bitter
The second in the list of famous alcoholic beverages of the world - Bitter (English bitter-bitter) - tincture with a bitter taste, made on the basis of extracts of herbs, roots, stems and leaves of medicinal plants. In the composition of this aperitif can be wormwood, gentian, pepper, orange peel, ginger, anise, fruit juices or fruit drinks. Bitters are also used for making cocktails. The most famous bitter is the Italian campari, a beautiful ruby-red color, with a characteristic bitter taste and exquisite aroma. Campari is used to make famous cocktails Americano, Negroni, Garibaldi, Rose of Wrath, Lady Diana.
Vermouth (German wermut - wormwood) - fortified wine, flavored with spicy and medicinal plants. The main component of any vermouth is Alpine wormwood. Additional ingredients: yarrow, mint, cinnamon, cardamom, black elderberry, nutmeg. The most famous representatives of this group of drinks are Italian martinis and cinzano. Vermouths are served with ice and a slice of lemon or orange.
Light white wines perfectly quench their thirst in the summer heat. They are perfectly combined with fish, seafood and soft cheese. White dry wines are drunk chilled until 8-12, semi-dry - up to 5-6 degrees. Pink wines are universal: they are offered to fish, seafood, meat, and vegetable dishes. Red dry and semi-dry wines are excellent companions of meat dishes.
Cocktail
Alcoholic cocktails are prepared on the basis of martini, campari, whiskey, vodka, gin, rum, tequila and other strong drinks. These aperitifs are offered to guests 20 minutes before the feast. Favorite drink of ladies - cocktail long-drink. It is enough just to put several ice cubes on the bottom of the glass, pour 30-50 g of strong alcohol into it, add 20 g of liquor or vermouth. In the end, -100 g of orange, pineapple or apple juice. Long drink is ready! If the juice is replaced with 10 grams of raspberry or strawberry syrup, you get a short-drink (short cocktail). The most popular cocktails are Pinakolada, Daikiri, Margarita, Bloody Mary, Mojito, Sex on the Beach.
Port wine
This Portuguese fortified wine has its own circle of admirers. In the form of an aperitif, white is preferred. It has a delicate aroma and rich taste, combining pleasant sweetness and a refreshing sourness. The port is drunk chilled to 14-18 degrees, and the ideal snack for it is soft cheeses and goose liver.
Sherry
In the list of famous alcoholic beverages in the world and Spanish fortified wine is golden-straw or amber with fine taste and delicate aroma. Dry sherry (14-16% alcohol, 0.2% sugar) is considered an excellent aperitif and always drunk chilled. According to the rules of etiquette, this is the only wine that can be served to the soup.
Champagne
This French wine is called sparkling wine "a drink of joy and happiness." A glass of champagne arouses appetite and cheers up. This champagne comes from the French province of Champagne. It is made from grape varieties "Pinot less", "Pinot Noir", "Chardonnay", "Cabernet", "Sauvignon". As an aperitif, brut is best (up to 1.5% sugar), dry (2% sugar) and sparkling semi-dry champagne (4% sugar).