Understanding the World of Aperitivo

Transcription

1 Understanding the World of Aperitivo

2 Types and Styles of Aperitivo

3 What is an apéritif? Apéritif comes from the Latin verb aperire, which means to open Concept was first recorded in Northern Greece in the 5th Century AD From the 15th century onwards, the concept grew into new forms, creating the many sub-categories we know today: Sherry, Vermouth, Chinato and Bitter Liqueurs from Turin, Italy Sparkling Wine from France (Limoux, Gaillac, Diois), etc. Today there are three different means to open the palate, each with a unique subset of aperitif products: Effect: Product Categories: Product Types: Dryness Bitterness Effervescence Mix of fortified wines and aromatized wines Mix of aromatized wines and aromatized spirits Mix of wines and nonalcohol modifiers Sherry Chinato Note: Pastis, Ouzo, calvados could also fit here Aperitivo / Bitter Liqueurs Gentian Wines & Liqueurs Vermouth Americano Quinquina Sparkling Wine Tonic FASEL SHENSTONE

4 How can we categorize these products? i) Aromatized Liqueurs Amaro Aperitivo Liqueur Gentian Liqueur Other aromatized liqueurs ii) Fortified + Aromatized Wines Gentian Wines / Americano Chinato Quinquina Vermouth iii) Fortified Wines Marsala Mistelle Pineau des Charentes Sherry FASEL SHENSTONE

5 What are the most prevalent types and styles of Aperitivo? French Vermouth: Light, floral, herbaceous (alpine herbs), sweet with fruity undertones Europe in 1820 French Quinquina: Soft, fruity, cocoa and vanilla, subtle layers of spice and bark / roots Castilian Vermouth: Delicate, savory and citrus, wine-focused Catalan Vermouth: Intense, nutty, extractfocused, dark fruit, bright acidity and tannic Torino Vermouth: Bitter and spice, rootfocused but slightly floral, viscous, aromatic Aperitivo Liqueur: Aperitivo style: light, orange orange, hint of root plants Bitter style: viscous, heavy gentian and angelica, bitter, tannic and sweet Note there are others like Gentian Liqueur (Aveze from Riom es Montagnes, France ) and Gentian Wine (Bonal from Chambery) that are not coveredhere

6 A reference guide for the world of aperitivo Bitter Wine Base Bitter - Spirit Base Dry Wine Base Sherry Type Main Styles Origins Base Aromatized Fortification Ageing Key Brands Chinato Bitter Orange Liqueur Gentian Liqueur Vermouth Americano / Gentian Quinquina Fino Manzanilla Amontillado Many others Chinato Barolo Chinato Aperitivo (ABV 10-15%, less bitter) Bitter (higher ABV: 16-25%) Genepy Bitter Gentian Dry White Rose (Rare) Red Various White / Amber Rosé Red Andalusia, Spain 8 th to 12 th C Northern Italy (Piedmont) 19 th C Northern Italy (Asti / Alps) Mid 19 th C Middle France (alps region, e.g.savoie) Early 20 th C Duchy of Savoie (Italy + France) Spain shortly after (Aragon) Northern Italy French Alps Late 19 th C Southern France Early 19 th C White wine Palomina, Pedro Ximenéz and Moscatel grapes Nebbiolo / Barolo Barbera d Asti Distillate Beet sugar or grape (old world) Grain spirit (new world) Typically a grape distillate IT:Moscatel, Trebbiano FR: Ugni Blanc ESP: Macabeo USA: Pinot Gris White wine Wine + Mistelle White and red No Cinchona Bark is defining element Orange peel, gentian, angelica, wormwood, vanilla bean Gentian root, wild flowers, anise / fennel Wormwood, cardamom, vanilla, gentian, orange peel, cinchona Like verm. but less w.wood / more gentian Yes: cinchona bark, cocoa, orange, vanilla Grape spirit to degrees, depending on type Sugar beet or grape distillate to degrees No: opposite to wines, the base is diluted and sweetened rather than fortified Yes: Italian uses sugar beet distillate; others use grape distillate or fruit distillate to degrees Yes, grape distillate to degrees Yes, using the Solera system Resting only Never Never Rare, but more common in Spain Never Never Alvear Domecq Emilio Lustau Gonzalez Byass Mancino Chinato Cocchi Barolo Chinato Marolo Chinato Rinomato Aperitivo Campari Bitter AperolAperitivo LuxardoBitter Contratto Bitter Otherscoming Aveze Suze Dolin Genepy Fentimen s IT: Mancino, Martini, Cocchi, Carpano ESP:Lacuesta Yzaguirre, FR: Dolin. Noilly Prat Rinomato Americano Cocchi Americano Cappelletti St Raphael Lillet Byrrh

7 Aperitivo Production

8 The Artisan Production Process (1/2): START FASEL SHENSTONE

9 The Artisan Production Process (2/2): Botanicals Crushing Extraction Blending Bottling I II III IV V Purest and most flavorful botanicals are dried and shipped to distillery from partner farms Each botanical is crushed to its specific coarseness using a vintage mill The botanical blend is macerated in pure alcohol to extract the oils from these fruits, herbs, spices and roots The extract of botanical flavors is blended with the base, left to rest (1-12 months), and then bottled

10 How does artisan production compare to commercial production? Base-Wine 4 Fortification Spirit 5Ageing Pre-fab flavor extracts or 1-2 weeks simple low-cost concentrates / infusion, no tinctures cooling or ageing Cheap spirit, lower ABV to avoid taxes / reduce cost None Mass wines; low Production threshold for Low cost, pre-processed botanicals, sometimes extracts 1-4 weeks simple cold infusion, no ageing Decent spirit, typically sourced in-country / locally None Wine suitable Artisanal for bottling; over Production control wine prod. Raw herbs and spices processed in house; prioritize freshness and quality over cost 6-12 weeks, warming and cooling extract ageing Quality spirit Stainless steel or barrel (6-36 months) to Industrial Outsourced low cost Production suppliers Local bulk quality 2Botanical Flavors 3 Extraction FASEL SHENSTONE

11 How do production choices impact the final liquid? Quality of Product Artisanal Production Mass Production Industrial Production Long and evolving finish, complex Pronounced but integrated botanicals Good acidity to balance sweetness Stands up to complex dishes/spirits Deteriorates slowly (6-12 weeks) Decent, but depth and complexity lacking Taste does not penetrate back palate Overpowered by other quality spirits Noticeable deterioration in 1-2 weeks Thin palate, lacking concentration Overly sweet or herbaceous Cloying or vegetal Not suitable for drinking by the glass Rapid deterioration after opening Cost to Account / Consumer FASEL SHENSTONE

12 Contact Us If you share our passion for raising the standards of the US wine and spirits market, please contact us directly using the information below. Lars Fasel / Portfolio & Business Development lars@faselshenstone.com Lars is responsible for identifying new products and constructing the Fasel Shenstone portfolio. Previous to starting Fasel Shenstone, Lars worked as a sommelier at a prominent restaurants and retailers on the west coast. His exceptional wine lists were recognized by The New York Times, the Wine Spectator and Esquire Magazine. Leith Shenstone / Operations & Partnerships leith@faselshenstone.com Leith is responsible for overseeing Fasel Shenstone s importing tactics and logistics, and for developing and nurturing the strong partnerships we seek with our suppliers, distribution partners, accounts and consumers. Leith also supports portfolio building, drinking samples when needed. Jason Corrales-Diaz / National Sales Manager jason@faselshenstone.com Jason oversees Fasel Shenstone s day-to-day sales and marketing activities across the USA, with a strong focus on the western region. He is an experienced bar / restaurant manager with a deep understanding of all things cocktail: ingredients, crafting drinks, operational elements of a bar program, etc.