Easy dinner aperitif : manual
You too, you are tired of tasteless aperitifs ? Of those supermarket wines, crisps and other salty peanuts ! But how to become the boss of the aperitif dinner and please your friends ? We don't all have time to go to the wine shop, find a delicatessen or cook for hours.
Let's start with the basics : wine
Choose the wine : To do things right, and don't be blinded by the label, let's start by looking at the bottle cap. There will already be some very useful indications : a number and letters (but without Laurent Romejko).
- R : means Harvesting. This is the wine that has been produced from A to Z by the same estate : harvest, winemaking, bottling process… This is what should be preferred.
- N : Trading. In this case, it is a wine that has been purchased in bulk from other winemakers and then blended and bottled.
- E : Authorized warehouse keeper. This is a brand that buys wine from others to affix its label to it, it's a bit like the N.
- The number (ici 83) : Vaucluse department.
- The colour : is choisit “vert” or “bed of wine + R” … blue = table wine.
With this simple indication, you will be able to eliminate a large number of bottles and focus on what is good.
Should we look at the medals ?
One day, a sommelier told me, when I asked him the question, “are there medals on a Pétrus or a Château Margaux ?”. The medal of an agricultural competition can be an indication, but a wine that does not have it can be just as excellent. It's just that the winemaker does not present his bottles at competitions.
Original dinner aperitif !
The dinner aperitif is on the rise. Receive your friends with a good wine from “harvesting winemaker” (now that we know how to recognize it) and accompany it with vegetable spreads, old-fashioned tapenades or terrines will make your aperitif an unforgettable moment. You will find box aperitif dinner already thought out for you, or you can create it yourself by choosing each item from the site menu.
How many bottles for a dinner aperitif ?
If everyone invited is drinking wine (that's kinda the concept), we count a bottle for 2, which equals 3.5 glasses per guest. We try to keep the following proportions for the colors : 2 red, 1 white and 1 rosé.
If you are 10, plan :
- 5 red (the same or variegated)
- 3 white *
- 2 roses*
*summer, you can increase the volume of rosé and decrease the rest.
What accompaniments for a dinner aperitif ?
For the accompaniments, plan :
- 1 terrine for 3,
- + 1 spread per person,
- + 1 can of sardines for 3,
By following these tips, you are sure to have a tasty dinner aperitif, qualitative and original.
For a dinner aperitif of 10 people, so plan 3 terrines, 8 to 10 vegetable spreads, 3 canned fish (sardines, anchovies or mackerel) and some table olives. Think about croutons at your bakery. Allow half a baguette per person.
