Wine Talk

Snooth User: abithompson

Aperitifs - A Little Help, Guys?

Posted by abithompson, Jun 18, 2008.

Hey Gang - I'm sitting for my certified Sommelier exam on Friday (!!) and I don't drink many traditional aperitifs beyond an occasional Pims Cup or Kir Royale (and, recently, a Pims Royale..). Reading about drinks is one thing, but does anyone out there have much experience with aperitifs?

Replies

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Reply by Philip James, Jun 18, 2008.

I drink a little Lillet, but RBoulanger probably knows the most of anyone i know...

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Reply by Rodolphe Boulanger, Jun 18, 2008.

Thanks Philip - we are now directly in touch.

For a humorous look at Sommelier exams, here's an excellent article from a few weeks back.
http://www.slate.com/?id=2068096

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Reply by Mark Angelillo, Jun 19, 2008.

So what's the verdict? I'm sure we all could use a few tips...

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Reply by Philip James, Jun 19, 2008.

Mark has an (unopened) bottle of Lillet on his desk...

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Reply by Mark Angelillo, Jun 20, 2008.

Hmm... good point. I should put that to good use sometime soon. Serve well chilled though -- I suppose it'll have to stay in my fridge.

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Reply by kybecca, Jun 24, 2008.

Yes, with a little creativity wine and fortified wines make amazing aperitifs. Try mixing half and half a dry sparkling wine and Kluge Cru, a fortified, late-harvest Chardonnay aged in oak barrels. Tastes like an expensive cocktail.


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