In French, the word aperitif has several meanings. At the base, an aperitif is an alcoholic beverage, taken before a meal. The meaning also includes all the food and nibbles served with this drink, and it also means the convivial time spent with other people. If you are invited for an aperitif (or apero) in France, there will be a selection of drinks of varying strengths: whiskey, beer, pastis, vermouth, flavoured wines (more about those in a moment), kir (white wine with blackcurrant liqueur), straight wine, sparkling wine, muscat, cocktails – you name it!
Then there is the food, which can range from the simple – a few nuts and crisps – to the very elaborate aperitif dinatoire, which is a meal in itself. I tend to go the middle road, below some pictures of aperitif tables laid out with a variety of food: crisps, pate, cheese, sliced sausages, radishes, dips, crackers, cut up cucumbers and carrots, tapenade.
Last year, I was given a recipe for a flavoured wine which is typically French: Vin d’Orange. Thank you Anne!! This drink is made with Seville oranges, white or rose wine, clear spirit, sugar, vanilla beans and lemons.
The clear spirit is 40% alcohol and in France it is called Alcool pour Fruits. For the wine I used locally made chardonnay. The oranges (also locally grown) and lemons were washed and cut up into quarters.
The wine, spirit and sugar were put into a large enough non-metallic receptacle, and the oranges and vanilla beans added. The whole was given a good stir, covered and left to macerate for two months. I gave it a stir from time to time – the aroma was heavenly!
After the two months, I fished out the oranges, strained the wine through a double layer of cheesecloth, and bottled it. It is best served chilled! Cheers!!
Below you’ll find the recipe in a printable format. Please drink responsibly.
A slightly bitter orange flavoured wine, perfect for a summer aperitif.
- 5 litres of white or rose wine
- 1 litre of clear spirit (40% alcohol)
- 1.5 kg sugar
- 1 kg Seville oranges
- 2 unwaxed lemons
- 2 vanilla beans
- Prepare a non-metallic recipient, large enough to hold all your ingredients. It should be scrupulously clean and you should be able to cover it hermetically.
- Wash and quarter the oranges and lemons.
- Add the wine, alcohol and sugar to the recipient and stir to dissolve the sugar.
- Add the fruit and the vanilla beans, stir and cover.
- Leave to macerate for two months, stirring from time to time.
- After two months, remove the fruit and vanilla beans and strain the wine through a double layer of cheesecloth. Bottle and cork.