By Kori ~ November 7th, 2009.
This weekâ€™s Wine Word of the Week is aperitifs.
Official definition from Jancis Robinsonâ€™s The Oxford Companion to Wine:
Aperitifs are drinks served before a meal to â€˜openâ€™ (from the Latin aperire) the digestive system and stimulate the appetite, of which vermouth and similar drinks are archetypal. Wines commonly served as aperitifs are dry, white, and not too alcoholic: Champagne or any brut sparkling wine; fino and manzanilla sherry; Mosel wines up to Spatlese level of sweetness; less rich Alsace whites; Muscadet, Chablis, and virtually any light, dry, still white wine without too much oak or alcohol.
Laymanâ€™s terms from Kori:
Aperitifs are drinks served before meals to jumpstart your appetite and cleanse your palate. Champagne or sparkling wine is typically the Wine Peepsâ€™ aperitif of choice. In fact, we generally serve a glass of sparkling wine as the guests arrive at our monthly wine tasting dinners.
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