Whether you go for traditional champagne or sherry, or branch out with muscadet and picpoul, an appetite-whetting glass of wine will set you up for the evening ahead
Beginnings are important. As a writer, I’m all too aware of this: from the right introduction, the rest tends to flow. The same logic applies to drinks: a good beginning eases proceedings. For this reason, I am unbendingly particular about how I take my morning coffee and, if I’m drinking, what form an evening’s aperitif should take. Life’s too short for bad beverages, after all.
An aperitif is arguably less a specific drink than an appetite-whetting moment with a glass of something. But what? Typically, when it comes to wine, an aperitif will be light and crisp, with any fruit character at the more green or citrussy end of the spectrum. Brioche-y sparkling wine, be that champagne, crémant or something English, and dry sherry such as fino and manzanilla, with their savoury notes, are traditional choices to ready your palate for food.
