In France and Alsace, the aperitif occupies a central place in culinary culture.

It’s a convivial moment, much more than a simple ritual, that embodies the French art of living and reflects the country’s warm hospitality.

Universal moment
Similar aperitif practices or convivial moments exist in many cultures around the world, with regional variations reflecting different cultures and traditions. The Italians have developed their own version called “aperitivo”, while the Spanish have their famous “tapas”. Americans, meanwhile, have adopted “happy hour” as a time to relax and enjoy themselves. In Japan, there’s the tradition of the “izakaya”, a type of bar or pub where people gather to eat and drink before dinner. In China, it’s customary to gather around drinks and light snacks such as dim sum, small steamed bites. In the same way, aperitifs around the world symbolize the importance of human relations and the art of living.

The term “aperitif” comes from the Latin “aperire”, meaning “to open”, referring to the action of whetting the appetite before a meal.
The aperitif is a tradition that dates back to antiquity.
The Greeks and Romans used to drink wine or other alcoholic beverages before meals to stimulate their appetite and aid digestion. In the Middle Ages, aperitif was considered a medicinal drink, prepared from plants and roots with digestive properties.
Over time, the aperitif has become an institution. It’s a social occasion for getting together, sharing drinks, snacks and anecdotes. In the 19th century, aperitifs took center stage in French culture, particularly with the growing popularity of vermouth, a wine flavored with herbs and spices. Cafés and bars began offering a range of drinks and snacks to accompany wine, vermouth and champagne.

Nowadays, the aperitif remains popular as a moment of conviviality. It offers a wide variety of drinks and snacks to suit every taste. With or without a special occasion, we get together to share finger foods and toast to sharing, relaxation and a pleasure that transcends cultural boundaries.

In Alsace, the aperitif has a special significance.
The region’s culture is deeply marked by its Germanic heritage, which is reflected in its gastronomy and traditions.
First of all, the region’s terroir has a lot to offer: grapes, hops, cereals, aromatic herbs, all of which enable the region to produce a variety of alcohols.
Alsace is famous for its wines and craft beers, which are the perfect accompaniment to lively conversation, laughter and sharing. We love the delicacy of Gewurztraminer, the balance of Pinot Gris, the minerality of Riesling, the lightness of Crémant, the fruitiness of Pinot Noir, the sparkle of rosé or the freshness of a true “Elsassbier” and the richness of a Picon.
However, it’s important to point out that aperitifs can also be non-alcoholic, with fruit juices, syrups and other increasingly popular non-alcoholic drinks, of which Alsace is also well endowed.
When it comes to cravings, the region is so rich in gastronomic specialties that there are plenty to choose from. We can’t get enough of the irreducible pretzels, tarts flambées and knacks, or a good cheese and charcuterie platter.

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