Aperitifs

Question 1

Origin

Answer 1

From the Latin word “aperire” meaning: to begin, or to open

-drink that precedes the meal to stimulate the appetite

Question 2

Quinquina

Answer 2

Aperitif wines that aren’t vermouth, but have much in common with it, at least includes Peruvian chinchona bark.

Question 3

Americano

Answer 3

• Refers to the word amer-bitter

- flavors gentian and/ or wormwood

Question 4

Byrrh

Answer 4

Rarely imported to the USA

Based on red mistelle

Question 5

Dubonnet

Answer 5

Parisian chemist/Wine Merchant Joseph Dubonnet’s mix of fortified wine, a proprietary blend or herbs, spices and peels, and the medicinal quinine

Question 6

Barolo Chinatown

Answer 6

Piedmont region of Italy
Barolo DOCG wine (100% Nebbiolo) infused with bark of the Calissaja Quinine tree, rhubarb roots and cardamom seeds as well as secret herbs and spices

Question 7

Wine based aperitifs/ fortified aromatized wine

Answer 7

• vermouth: sweet, dry, bianco, rose
• Gentiane - based: aperol, suze
• Quinine-based: Dubbonet
• Wine- based

Question 8

Fortified Natural Wine ( Grape Brandy is added before or after the fermentation)

Answer 8

• Pineau de Charente (Cognac-based)
• Floche de Gascogne (Armagnac- based)
• White Port
• Fino and Oloroso style sherry
• Sercial and Verdelho style Maderia
• Marsala Secco

Question 9

Spirit based Aperitifs

Answer 9

Infused with herbs and spices. Originally developed as elixirs for medicinal purposes and appetite stimulation.

Question 10

Anise- Bases Aperitifs

Answer 10

Absinthe 
Pastis
Ouzo
Arrak
Raki
Anice Secco Varnelli