Amourette

Defunct French aperitif, produced by the Hémard company until circa 1928, the name of which means “Passing Fancy”. Opinions vary on the nature of this product some suggesting a pastis or absinthe aperitif spirit or liqueur; others defining it as an almond-flavored liqueur similar to Amaretto; and still others merely noting its purported violet color. Hémard went into partnership with Veil Picard after the absinthe ban in 1915 and later merged with acquired Pernod. It seems in reality this was an anis-flavored wine aperitif, and that the "violet color" is a misattribution meant for Parfait Amour. Likewise, the similarity of the names Amaretto and amourette probably explain that story. Aromatized wines is an abstract category for a manufactured wine product with some form of bitter herbal flavorings incorporated through maceration or blending with tinctures. The bitter herbal components—which may or may not be particularly evident to taste—are the defining characteristic because they stimulate the production of gastric acids and thus, prepare the imbiber for eating. This category is related to and predates the much more common fortified aperitif wines that have added brandy or neutral spirits, such as vermouth. (In practice, many—perhaps most—commercial vini amari are also fortified.)