An Apéritif [the word comes from the Latin aperire, "to open"] is a light, most often dry, most often modestly alcoholic beverage meant to spark the appetite without overwhelming the senses. [It should start your salivary glands]
Liquors: Campari, Dubonnet Vermouth only: [Noilly Prat] Wine: Champagnes / Sherries (particularly the lighter Fino) / Un-oaked chardonnay / Sauvignon Blanc / Grüner Veltliner / Verdejo / Rosé wine and more!
Snacks and nibbles: All the food that can come with the drink. This includes an Amuse-bouche, such as crackers, cheese, pâté, or olives. An amuse-bouche [amyzbuʃ] is a single, bite-sized hors d’œuvre. In restaurants: Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are done so according to the chef's selection alone. These, often accompanied by a complementing wine, are served as an excitement of taste buds both to prepare the guest for the meal and to offer a glimpse into the chef's approach to cooking.
The term is French, literally translated to "mouth amuser". The plural form is amuse-bouche or amuse-bouches.
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