The best food and wine pairings with aperitif
Find the best food and wine pairings with all of aperitif recipes.
The best appellations to pair with aperitif
- 1. Amontillado SherryAndalousie, Spain
- 2. AstiPiedmont, Italy
- 3. CaliforniaUnited States
- 4. CavaSpain
- 5. Conegliano-Valdobbiadene ProseccoVeneto, Italy
- 6. Cream SherryAndalousie, Spain
- 7. Crémant d'AlsaceAlsace, France
- 8. Côtes CatalanesPays d'Oc, France
- 9. EnglandUnited Kingdom
- 10. Friuli IsonzoFriuli-Venezia Giulia, Italy
- 11. HéraultPays d'Oc, France
- 12. Jerez-Xérès-SherryAndalousie, Spain
- 13. KentEngland, United Kingdom
- 14. LanguedocLanguedoc-Roussillon, France
- 15. Languedoc-RoussillonFrance
- 16. Moscato d'AstiPiedmont, Italy
- 17. North CoastCalifornia, United States
- 18. Oloroso SherryAndalousie, Spain
- 19. Palo Cortado SherryAndalousie, Spain
- 20. Pays d'OcFrance
- 21. Pedro Ximénez SherryAndalousie, Spain
- 22. PenedèsCatalogne, Spain
- 23. ProseccoVeneto, Italy
- 24. SussexEngland, United Kingdom
- 25. TrentinoTrentino-Alto-Adige, Italy
- 26. TrentoTrentino-Alto-Adige, Italy
- 27. UmbriaItaly
- 28. VenetoItaly
- 29. Yamhill-Carlton DistrictOregon, United States
- 30. delle VenezieVeneto, Italy
The wines that pair with aperitif
About Aperitif
An amuse-gueule or amuse-bouche is a prepared dish the size of a bite and can be eaten cold outside of meals as a snack, or to accompany an aperitif or a cocktail. Generally cooked by assembling ingredients of all kinds, mixing texture, flavors, colors, they are often presented on trays. You will find all sorts of preparations such as petits fours, tapas, mezzes or Zakouskis. Discover original food and wine pairings with amuse-bouche.
Recipes and Food Pairings with Aperitif
- Apple chips
- Avocado verrine and quick
- Baked salmon steaks
- Beetroot and cream cheese verrines
- Black tapenade
- Bread with cheese and bacon
- Brioche shuttles
- Bruschetta with mozzarella
- Cervelat in the alsatian style
- Cheese gougères
- Chorizo puff pastry
- Cream of asparagus soup in verrines
- Emulsion of foie gras with pata negra
- Fake foie gras
- Fresh vegetable dips and their sauces for the aperitif
- Hummus (chickpea puree)
- Ktipiti (greece)
- Lupine seeds for kemia (the aperitif)
- Melon and cucumber gazpacho
- Mozzarella sticks
- Palm trees for the aperitif!
- Parmesan and poppy seed tuiles (5th meeting)
- Peach and tuna verrine
- Preparation of the green olives
- Preparation of the olives (black olives in brine)
- Radicchio and pancetta rolls
- Roasted bananas with cured ham
- Salted muffins with bacon and grated cheese
- Samossa (india)
- Sardinade
- Seed crackers
- Small croissants with smoked salmon (toast)
- Smoked salmon and lemon cake
- Sunshine pie with tomato pesto and pine nuts
- Sweet potato chips
- Tomato tartar
- Tuna rillettes with st moret
- Tuna spread
- Twists with anchovies
- Shrimp acras