Apéritif and digestif
Apéritifs (/əˈpɛrɪtiːf/; French: [apeʁitif]) and digestifs (/diːʒɛˈstiːf/) are drinks, typically alcoholic, that are normally served before (apéritif) or after (digestif) a meal respectively.
Apéritif
An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is usually dry rather than sweet. Common choices for an apéritif are vermouth; champagne; pastis; gin; ouzo; fino; amontillado or other styles of dry sherry (but not usually cream or oloroso blended sherry, which is very sweet and rich).
An apéritif may be served with an hors d'oeuvre or amuse-bouche, such as crackers, cheese, pâté, quiche or olives.[1][2]
Apéritif is a French word derived from the Latin verb aperire, which means "to open".[3] The French colloquial word for apéritif is apéro.
History
Apéritifs have existed since at least the fifth century as evidenced by the statement in Philokalia "People who wish to discipline the sexual organs should avoid drinking those artificial concoctions which are called 'aperitifs'—presumably because they open a way to the stomach for the vast meal which is to follow."[4]
In 1796,
Apéritifs became widespread in 19th century Italy, where they were being served in fashionable cafés in Turin (where modern vermouth was created), Rome, Genoa, Florence, Milan and Venice.
An apéritif known as
Apéritifs became very popular in Europe, an appeal that crossed the Atlantic; by 1900 they were also commonly served in the United States.
In Spain and in some countries of
Types
There is no single alcoholic drink that is always served as an apéritif. Fortified wine, liqueur, and dry champagne are probably the most common choices. Because it is served before dining, the emphasis is usually on dry rather than sweet, as a general guideline.
- In France, the apéritif varies from region to region: pastis is popular in the south of France, Calvados brandy in the Normandy region, Crémant d'Alsace in the eastern region. Champagne wine or cognac may also be served. Kir, also called Blanc-cassis, is a common and very popular apéritif-cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine like bourgogne aligoté. The word "Kir Royal" is used when white wine is replaced with a Champagne wine. A simple glass of red wine, such as Beaujolais nouveau, can also be presented as an apéritif, accompanied by amuse-bouches.
- In Italy, Aperol Spritz and Campariwith soda are also popular aperitivo drinks of choice.
- In the Eastern Mediterranean, arak is served with meze.[citation needed]
- In Britain and Ireland sherry and dry Madeira are traditional apéritifs.
Digestif
A digestif is an alcoholic beverage served after a meal, traditionally believed to aid digestion[8] even though there is not strong evidence to support this.[9] When served after a coffee course, it may be called pousse-café.[10] Digestifs are usually taken neat.
Common kinds of digestif include:
- Brandy (cognac, Armagnac, alembic-made)
- Fortified wines (sweet sherry (usually cream or oloroso sherry), Vermouth, port, Madeira, and ratafia)
- Liqueurs bitter or sweet (Drambuie, amaretto, Bénédictine, amari (such as fernet), herbal liqueur, sambuca, Chartreuse, Galliano, Grand Marnier, Jägermeister, Irish Mist, Kahlúa, limoncello, Herbs de Majorca, Beirão, pelinkovac, Unicum, Underberg, Fernet-Branca, mirto, Jeppson's Malört)
- Distilled liquors (ouzo, schnapps, tequila or akvavit)
- Liquor cocktails (Black Russian, Rusty nail, etc.)
Bitter digestifs typically contain carminative herbs, with the intention of aiding digestion.[11]
In many countries, people drink alcoholic beverages at lunch and dinner. Studies have found that when food is eaten before drinking alcohol, alcohol absorption is reduced[12] and the rate at which alcohol is eliminated from the blood is increased. The mechanism for the faster alcohol elimination appears to be unrelated to the type of food. The mechanism is likely food-induced, which increases alcohol-metabolizing enzymes and liver blood flow.[12]
See also
References
- ^ Lichine, Alexis. Alexis Lichine's New Encyclopedia of Wines & Spirits (5th edition) (New York: Alfred A. Knopf, 1987), 75.
- ^ Robinson, Jancis. The Oxford Companion to Wine (3rd edition) (Oxford University Press: 2006), 26.
- ^ "The Why and How Of Serving An Aperitif". Everyday Health. November 15, 2017. Retrieved July 14, 2020.
- ^ The Philokalia: Vol. 1; St. Diadochos of Photiki, On Spiritual Knowledge; p. 267. Faber and Faber, Inc. New York, New York; 1979.
- ^ Bezzone, Francesca (November 12, 2019). "The Old History of the Aperitivo". Life in Italy. Retrieved December 5, 2019.
- ISBN 978-1-907434-29-7.
- ^ "The Italian Aperitivo". HuffPost. January 5, 2015.
- ^ "Digestif". Dictionary.com Unabridged (Online). n.d. Retrieved 6 March 2015.
- PMID 26426068.
- ^ "pousse-café". Dictionary.com Unabridged (Online). n.d. Retrieved 6 March 2015.
- ISBN 1-84309-498-3.
- ^ S2CID 23055197.