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A toast to Turin

Wine & Spirits

October 26, 2005|Regina Schrambling | Special to The Times

Turin, Italy — EVEN as food has become a bigger part of the ritual of aperitivo in Italy, drinks will always be the essential ingredient. Coke does turn up on the occasional cafe table, but more often alcohol is involved. And it's not always what you would expect.

Walk into the sleek new cafe called Circus at what Americans would consider happy hour and you'll find a back wall arrayed with hard liquor of every description, but people at the bar drinking wine by the glass with their grissini and pistachios.

In the club district after 10 p.m., \o7aperitivo\f7 might mean a beer, particularly local Menadea, or even a mojito. In many of the stylish cafes under the arcades lining every street in the center of town, you can order a glass of wine, a soda or an \o7aperitivo della casa, \f7a cocktail usually involving vermouth, the infused white wine that originated here more than 200 years ago. And if you mention \o7aperitivo\f7 to anyone younger than 30, you'll hear that a drink called a spritz is the ticket.

Mostly, though, what I drank and watched being drunk was that most Italian of elixirs: wine. And not Prosecco, the sparkling wine usually poured elsewhere in Italy. It makes sense, as you could indulge in \o7aperitivo\f7 every day for nearly three years without ever repeating an Italian wine. (At a Slow Food cheese expo in Bra in September, close to 900 were available by the glass, because of course you can't eat cheese without wine.) Just the Piedmontese varieties would keep you sipping for a couple of months.

Wine is clearly the drink of a new generation all through Italy. Stop in Veneto for an \o7ombra, \f7the local translation of \o7aperitivo, \f7and the food might be more ample and come at a price, but what is in the glass is wine, still or sparkling. Stop in a bar in a small town and take your choice of several varietals that once might have been held off until dinner. In Asti, the night of a \o7palio\f7, or horse race, through the town center, nearly everyone drinking had a wineglass in hand.

Vermouth and \o7amari\f7, as bitters are known, are also \o7aperitivo\f7 possibilities, not just something to wave over a martini glass. Vermouth is essentially white wine infused with as many as 50 herbs, spices and other flavorings, and it has a mild but fascinating flavor that does seem to perk up an appetite.

You can drink sweet Martini & Rossi or Cinzano on the rocks or mixed with club soda in what Italians call a long drink, with an optional slice of lemon or orange to give it an even fresher flavor and vibrant fragrance. Martini & Rossi, either dry white or sweet red, is also superb chilled by itself, served like sherry.

Punt e Mes is a much more bracing option, with soda water or mixed into house cocktails with other bitters, such as Campari. It has a livelier and deeper flavor and finishes with a sharper edge.

Like so many \o7aperitivo \f7options, vermouth and \o7amari \f7have a relatively high alcohol content, 16% to 18%. But because the whole idea of food at \o7aperitivo\f7 is to prevent the unthinkable in a culture obsessed with eating, a happy hour hangover is highly unlikely.

Campari, the great Italian bitters with quinine undertone, is apparently the Cosmo of Italy these days, though mixed either with club soda or in a Negroni, the classic cocktail made with gin and a drop of sweet vermouth. In cities and towns east of Turin, in Veneto, to the east, Campari is also the essence of \o7aperitivo\f7 in the spritz.

Everyone makes it differently, but generally it's nearly equal parts Prosecco and Campari, with a splash of sparkling water in a highball glass, garnished with a cocktail olive or a slice of orange or lemon. Two sips and you can understand why an Italian would say the spritz is so popular that "it has changed the destiny of almost-dead pubs and bars."

The olive seems surreal, but it adds a seductively fragrant undertone. (An orange liqueur called Aperol is often used instead of Campari, intensifying the effect.) Somehow the bitterness of Campari in the sweetness of Prosecco may be the best appetite stimulant since the smell of sauteing garlic. After one, you'll be ready for dinner.

Still, wine will always define \o7aperitivo\f7 to me. What we mostly ordered were Piedmontese. Barbera and Dolcetto are the dominant reds, both very familiar in the United States, but much more diverse and affordable here. Both are easy to drink and ideal partners for the richness of the typical snacks.

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