Aperitif

Aperitif

1. 1. Aperitif • The word aperitifs originated from the Latin word “Aperitivers” which means to open up. • In our context it is to open up the appetite for the future courses to come. • Although hunger is the best appetizer, there are quite a number of alcoholic beverages that can be to stimulate the appetite.
2. 2. Aperitif Spirit based/ Bitters Wine Based Amer Picon Campari Angostura Frenat Branca Underberg Jagermeifters Vermouth Byrrh Lillet Ratafia Dubonenet Mistelle
3. 3. Vermouth • Vermouth is German in origin. In the 16th century it was not uncommon in Germany to flavour the local wines with Worm Wood. The concoction used to be called as “Wermutwein”. • Production settled at Marseilles and Turin in France and Italy respectively. • France has been associated white and dry vermouth and Italy with red and sweet vermouth • There is no national demarcation as such and both France and Italy are producing both dry and sweet styles.
4. 4. Vermouth • Vermouth is an aromatized wine, which is fortified. The base wine is quite ordinary which is fortified with Mistelle. • Mistelle is unfermented grape juice and brandy in the ratio of one part of brandy and four parts of grape juice. • The herbs which are Allspice, angelica, angostura, aniseed, bitter almond, bitter orange, celery, coriander, Chamomile, Cinchona, Cinnamon, Clove, Cocoa, Fennel, Ginger, Gentia, Hops, Mace, Myrtle, Nutmeg, peach, quinine, rosemary, rbubarb, saffron, sage, thyme, vanilla, woodruff etc. •
5. 5. Production • Very ordinary wine • Wines are blended to set style • Matured for three years • Addition of mistelle • Mistelle is then added top the wine in varying proportions, sometimes to the tune of one part of Mistelle to four parts wine. • Aromatic herbs are steeped neutral alcohol till the correct degree of flavouring has been extracted in the alcohol. • The flavoured alcohol is then added to the wine and Mistelle mixture. • The entire lot is then blended in huge tanks. • Clarification
6. 6. Types • There are two types of vermouth variety, the sweet red variety and the dry white variety. • The sweet variety has 130-160 gms of sugar per litre of vermouth • Dry white variety has less than 40 grams of sugar per every litre of vermouth.
7. 7. Brand Names • CINZANO (Italy): The house of Cinzano was first established by Carlo Steefano and his brother Giovanni Cinzano in 1957. • Cinzano produces a dry white, a sweet red, a sweet white and a special called Antica.
8. 8. NOILLY PRAT (France) • The house of Noilly Prat was established when Claudius prat joined hands with Louis Noilly in 1843. • Both red and white varieties are produced.
9. 9. ST. RAPHAEL (France) • The house of St.Raphael was established in 1880 by a Frenchman Dr. Pierre Jupet. Both red and gold varieties are produced.
10. 10. PUNT - e –MES (Italy) • This famous Italian vermouth is from the Carpano family of Italy. Punt- E- Mes history begins in 1786, in Pizza Catello in Turin where Antonio Benedetto Carpano, a well respected Bar and Restaurant owner who used to make his vermouth to fit the individual preference of the customer.
11. 11. Some other brands of vermouth • Martini and Rossi, • Stock • Cors • Barbarin • Ricadonna • Boissiere • Duval.
12. 12. DUBONNET (France) • 18% of alcohol, first fermented by Joseph Dubonnet in 1846 in Chambery of France. • The red and white varieties of Dubonnet have a semi dried taste and a full-bodied flavour. • It is best when served chilled from the refrigerator or poured over the ice cubes with a twist of lemon.
13. 13. BYRRH • A proprietary Mistelle based aperitif, which has a ruby red colour. • Byrrh is best when served with soda over ice.
14. 14. LILLET • Paul and Raymond Lillet founded this term, in 1872 in a small town of Podenrac near Bordeaux. • Lillet both red and white is dry and full-bodied. • It is best served chilled from a refrigerator or on the rocks with twist of lemon or slice of orange or with a splash of soda.
15. 15. MISTELLE • It is also called Muter. These are sweet fortified wines produced by arresting fermentation in the wine by the addition of spirits. This process is called as Mutage. • Some Mistelle are used in the production of vermouth and other aperitife wines, where as other stand alone as aperitifs.
16. 16. RATAFIA (France) • It is exactly like panache but aged in wooden cask for one year which gives an oxidized taste and color to the final product. • US federal regulation prohibits the use of the word Ratafia. Hence domain Chandon calls its Ratafia as panache.
17. 17. Bitters • These are the alcoholic beverages produced from distilled spirit in which bitters roots, herbs peel etc. are incorporated & whose strength is not less than 15% v/v. • The word aperitif is derived from Latin word “Aperire” which means to open. • Bitter are known as Amora in Italy. • They are supposed to sooth & relax the stomach after meals & aid the process of digestion.
18. 18. Amer Picon (25%ABV) • It is a bitter orange flavored . It is made steeping orange peel, quinine, spices and herbs in neutral alcohol. • It is clear red and is produced in France & Italy. “Gaeteau Picon” of Algeria in year 1837 first produced it.
19. 19. Angostura Bitter (45%ABV) • It is a bitter liquid condiment that adds zest to drinks. • Gentian and many other herbs are steeped in neutral alcohol. Dr. J.G.B. Siegert in the town of Angostura first made an angostura aromatic bitter in 1824. • It is dark brown with an orange tint and is produced in Trinidad and Tobago. • It is enjoyed in small quantities (1 or 2 dashes) in mixed drinks, cocktails.
20. 20. Campari (23-25%ABV) • It is a bitter orange and herb flavored liqueur. • Herbs and bitter orange rind are steeped in neutral alcohol. • It is clear red and produced in Italy.
21. 21. Frenet Branca(40%ABV) • It is an extremely bitter herb flavored liqueur. • Aromatic plants, roots and herbs are steeped in alcohol. • It is very dark red, almost black and is produced in Italy in the year 1845 .
22. 22. Underberg • It comes from the Germany & made in the year 1846 with herbs mainly aniseed & licorice. • It comes in miniature bottle, capacity 20ml, wrapped in a straw paper with green label.
23. 23. Jagermeister (35%ABV) • It is produced from 50 herbs like licorice, aniseed, and juniper berries poppy seeds saffron steeped in neutral alcohol. • It is served in old- fashioned glass after meal.