Fortified Wine, Aperitifs, Aperitivo, and Digestifs, share a common purpose in the dining experience—they are all related to the ritual of beginning or concluding a meal, aiming to either stimulate the appetite or aid in digestion.
- Fortified wines: which include sherry, port, and madeira, have been cherished since the 16th century for their enhanced richness and longevity, achieved by adding a distilled spirit.
Aperitifs and Aperitivo: Both terms refer to drinks served before a meal to stimulate the appetite. "Aperitif" is the French term, while "Aperitivo" is the Italian counterpart. These beverages are typically light, dry, and often bitter or herbal, which are believed to activate digestive enzymes. Examples include dry vermouth, champagne, and light spirits infused with herbs.
Digestifs: Served after a meal, digestifs are intended to aid in digestion. They tend to be stronger and richer in flavor compared to aperitifs, often featuring higher alcohol content or sweetness. Examples include brandy, liqueurs, fortified wines, and whiskies.
