{"id":50364,"date":"2025-03-03T17:33:57","date_gmt":"2025-03-03T16:33:57","guid":{"rendered":"https:\/\/horecamagazine.be\/a-lheure-de-laperitif-on-a-le-choix\/"},"modified":"2025-03-03T17:36:22","modified_gmt":"2025-03-03T16:36:22","slug":"a-lheure-de-laperitif-on-a-le-choix","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/a-lheure-de-laperitif-on-a-le-choix\/","title":{"rendered":"A l\u2019heure de l\u2019ap\u00e9ritif, on a le choix"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Toujours les bulles, le retour des ap\u00e9ritifs historiques qualifi\u00e9s d\u00e9sormais de \u2018vintage\u2019, les sans alcool (mocktails, th\u00e9s glac\u00e9s, kombuchas), les cidres de nouveau tendance, les bi\u00e8res craft (artisanales, produites dans des micro-brasseries)\u2026 Synonyme de convivialit\u00e9, l\u2019heure ap\u00e9ritive est de plus en plus souvent pr\u00e9texte \u00e0 une \u2018premi\u00e8re entr\u00e9e\u2019 avec la mode des planches (fromages, charcuteries).<\/strong><\/p>\n

Le Belge demeure l\u2019un des plus grands consommateurs de vins effervescents \u2018per capita\u2019. Champagne, cava, prosecco, cr\u00e9mants\u2026, nous en achetons pr\u00e8s de 60 millions de bouteilles par an, soit plus de cinq bouteilles par an et par habitant. Tout comme le champagne voit ses ventes \u00e0 la baisse (autour des 20% ces trois derni\u00e8res ann\u00e9es), le cava, cette m\u00e9thode traditionnelle espagnole, voit \u00e9galement ses ventes l\u00e9g\u00e8rement s\u2019\u00e9roder. Ce sont les cr\u00e9mants (surtout celui d\u2019Alsace) et le prosecco italien qui voient progresser leurs ventes tous les ans. A l\u2019ap\u00e9ritif, dans le cas de ce dernier, c\u2019est le ph\u00e9nom\u00e8ne \u2018Spritz\u2019 qui est \u00e0 la base de ce succ\u00e8s. Cet ap\u00e9ritif, historiquement tr\u00e8s populaire en Italie du nord (V\u00e9n\u00e9tie), est compos\u00e9, outre de mousseux, d\u2019Ap\u00e9rol (ou Campari) et d\u2019eau p\u00e9tillante). Mais il existe une variante appel\u00e9e \u2018Hugo\u2019 compos\u00e9e de prosecco et de liqueur de sureau comme le Saint-Germain. Peu connue, la version espagnole du spritz italien. Elle est compos\u00e9e de cava et d\u2019une liqueur navarraise, le pachar\u00e1n, \u00e9labor\u00e9e \u00e0 base d\u2019une mac\u00e9ration de prunelles sauvages et d\u2019alcool anis\u00e9.<\/p>\n

Ap\u00e9ritifs \u00e0 base de vin, le retour du vermouth et des quinquinas<\/b><\/span><\/h4>\n

Consid\u00e9r\u00e9s comme \u2018ringards\u2019, ces ap\u00e9ritifs tr\u00e8s populaires dans les ann\u00e9es cinquante, peuvent se retrouver sur les cartes des ap\u00e9ritifs en France mais aussi, plus timidement, en Belgique. Une exception chez nous\u00a0: le Lillet. Cr\u00e9\u00e9 en 1887 \u00e0 Podensac en r\u00e9gion vinicole bordelaise (les Graves), il fut quasi d\u2019embl\u00e9e tr\u00e8s appr\u00e9ci\u00e9 dans les bars parisiens, londoniens, new-yorkais. Il est constitu\u00e9 d\u2019une infusion de fruits (orange), de quinquina et se d\u00e9cline en blanc (l\u2019historique), ros\u00e9 et rouge. Le blanc s\u2019appr\u00e9cie en cocktail avec du tonic. Dans cette famille d\u2019ap\u00e9ritifs \u00e0 base de quinquina, tr\u00e8s appr\u00e9ci\u00e9e voici quelques d\u00e9cennies, le Byrrh est embl\u00e9matique du Roussillon. Il fut cr\u00e9\u00e9 en 1866 et d\u00e9pos\u00e9 en 1873 par les fr\u00e8res Violet \u00e0 Thuir, village qui dispose depuis un an d\u2019une \u00e9cole d\u2019h\u00f4tellerie dans les murs de l\u2019historique fabrique de cet ap\u00e9ritif compos\u00e9 de vin rouge, \u00e9pices et quinquina. Des racines de gentiane mac\u00e9r\u00e9es dans de l\u2019alcool et des plantes aromatiques, la Suze fut aussi un incontournable ap\u00e9ritif en France. On l\u2019appr\u00e9cie pure ou avec du tonic, de la cr\u00e8me de cassis. L\u2019Amer Picon, encore tr\u00e8s appr\u00e9ci\u00e9 dans le nord de la France et en Belgique (surtout le Hainaut) se boit avec de la bi\u00e8re ou du vin blanc. Il r\u00e9unit zestes d\u2019orange s\u00e9ch\u00e9s, racines de gentiane, quinquina le tout mac\u00e9r\u00e9 dans de l\u2019alcool.<\/span><\/p>\n

\"\"<\/p>\n

Dans la vaste famille des vermouths, il en est un qui s\u2019appr\u00e9cie \u00e0 la fois en ap\u00e9ritif et en cuisine. Le Noilly-Prat a \u00e9t\u00e9 cr\u00e9\u00e9 par Joseph Noilly \u00e0 Marseillan (Languedoc) en 1813. C\u2019est un vin blanc \u00e9lev\u00e9 dans le bois (foudres) en partie \u00e0 l\u2019ext\u00e9rieur. On y ajoute une vingtaine de plantes et d\u2019\u00e9pices. Parfait pour \u00e9laborer un \u2018Dry \u00adMartini\u2019 avec du gin et une olive en d\u00e9co. Il faut pr\u00e9ciser que le nom \u2018\u00adMartini\u2019 n\u2019a ici aucun rapport avec le c\u00e9l\u00e8bre vermouth italien.<\/p>\n

\"\"<\/p>\n

Sans oublier l\u2019\u00e9ternel incontournable Pineau des Charentes<\/b><\/span><\/h4>\n

C\u2019est un \u2018vin de liqueur\u2019 selon la l\u00e9gislation europ\u00e9enne. Cette appellation d\u2019origine contr\u00f4l\u00e9e est calqu\u00e9e sur l\u2019aire g\u00e9ographique du Cognac. Au mo\u00fbt du raisin est ajout\u00e9 pr\u00e9cis\u00e9ment du cognac. Le vieillissement s\u2019effectue en f\u00fbts de ch\u00eane. Il se d\u00e9cline en blanc, ros\u00e9 et rouge et se consomme frais (6-7\u00b0). La Belgique est son premier importateur.<\/p>\n

\"\"<\/p>\n

D\u2019Espagne, du Chili, du Japon<\/b><\/span><\/h4>\n

La famille des vins andalous de X\u00e9r\u00e8s, les \u2018vinos de Jerez\u2019, comprend majoritairement des secs qui sont id\u00e9aux pour l\u2019ap\u00e9ritif. Fino et Manzanilla sont \u00e0 boire frais (vers 8\u00b0) servis id\u00e9alement dans leur verre typique appel\u00e9 copita. Ils sont parfaits avec des olives, amandes, jambon cru, crevettes\u2026 Au Chili, il est un ap\u00e9ritif incontournable\u00a0: le pisco sour. L\u2019historique de cette eau-de-vie de vin (comme le cognac) est revendiqu\u00e9 par un voisin, le P\u00e9rou. Diff\u00e9rents types de c\u00e9page muscat rentrent dans sa distillation. Le pisco sour r\u00e9unit, outre le pisco, des citrons verts (parfois des jaunes), du sucre de canne, un peu de muscade et du blanc d\u2019\u0153uf. Secouez vigoureusement les ingr\u00e9dients dans un shaker. La pr\u00e9sence du blanc d\u2019\u0153uf va permettre un col blanc en surface du verre ressemblant \u00e0 la mousse d\u2019une bi\u00e8re bien servie. Au Japon, le sak\u00e9 est plus qu\u2019une tradition. Il rel\u00e8ve quasi d\u2019un mythe. Cet alcool de riz (ferment\u00e9, non distill\u00e9) titre g\u00e9n\u00e9ralement entre 14 et 18\u00b0. Le sak\u00e9 sec peut se servir frais (8-12\u00b0) \u00e0 l\u2019ap\u00e9ritif en accompagnement de sushis.<\/p>\n

\"\"<\/p>\n

Le retour du cidre<\/b><\/span><\/h4>\n

Souvent industriel, le cidre inspire aussi une nouvelle g\u00e9n\u00e9ration qui en produit de remarquables dans un esprit artisanal. En Normandie, Bretagne, Royaume-Uni, Norv\u00e8ge, Canada, Espagne et Belgique (comme ceux de la cidrerie artisanale du Condroz, en province de Namur). La qualit\u00e9 \u2018sec\u2019 (brut) revient au go\u00fbt du jour. Peu alcoolis\u00e9 (autour des 7\u00b0), il est tr\u00e8s agr\u00e9able \u00e0 l\u2019ap\u00e9ritif et constitue une nouvelle alternative aux ap\u00e9ritifs classiques.<\/p>\n

\"\"<\/p>\n

Tr\u00e8s tendance en \u2018low drink\u2019\u00a0: le kombucha<\/b><\/span><\/h4>\n

Voil\u00e0 une boisson titrant g\u00e9n\u00e9ralement moins de 2,5 grammes et certains \u00e0 moins de 0,5 peuvent alors \u00eatre consid\u00e9r\u00e9s comme sans alcool. Elle est ferment\u00e9e et pr\u00e9par\u00e9e avec une culture symbiotique de bact\u00e9ries et de levures (ces derni\u00e8res pour la fermentation). Elle est ensuite plong\u00e9e dans une solution sucr\u00e9e \u00e0 base de th\u00e9 (noir ou vert). Le symbiote ressemble \u00e0 une m\u00e8re de vinaigre. Le kombucha est souvent aromatis\u00e9e aux agrumes, au gingembre. En d\u00e9gustation, il se montre l\u00e9g\u00e8rement sucr\u00e9, acidul\u00e9, p\u00e9tillant.<\/p>\n

\"\"<\/p>\n

[ Patrick Fi\u00e9vez ]<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Toujours les bulles, le retour des ap\u00e9ritifs historiques qualifi\u00e9s d\u00e9sormais de \u2018vintage\u2019, les sans alcool (mocktails, th\u00e9s glac\u00e9s, kombuchas), les cidres de nouveau tendance, les bi\u00e8res craft (artisanales, produites dans des micro-brasseries)\u2026 Synonyme de convivialit\u00e9, l\u2019heure ap\u00e9ritive est de plus en plus souvent pr\u00e9texte \u00e0 une \u2018premi\u00e8re entr\u00e9e\u2019 avec la mode des planches (fromages, charcuteries). […]<\/p>\n","protected":false},"author":5,"featured_media":50185,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77,104],"tags":[],"class_list":["post-50364","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","category-vin","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nA l\u2019heure de l\u2019ap\u00e9ritif, on a le choix | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | A l\u2019heure de l\u2019ap\u00e9ritif, on a le choix\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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