Whether you are serving a one course supper, or a full blown dinner menu, you may wish to start proceedings with an aperitif. Although traditionally served before the meal begins, nothing dictates that you cannot continue to drink it with the meal as well.
Your choice of aperitif should take into account the food to be served, however, please consider that appreciation of your efforts in the kitchen may be somewhat lost o your guests if their palate’s have been saturated with strong spirits or highly flavoured concoctions beforehand.
Ideally your aperitif selection should be fairly high in acidity in order to make your mouth water and choose the most suitable aperitif according to your taste.
Please see below some options you may like to consider:
The aperitif par excellence for every conceivable situation, with Cremant d’Alsace, Cava or Prosecco sparkling wine making an excellent budget alternative.
Light-bodied dry or off-dry still or sparkling white wines make excellent all-purpose aperitifs. Lighter Alsace wines such as Pinot Blanc, aromatic dry whites from North Eastern Italy, Sauvignon Blanc from South Africa or New Zealand the list is endless!