Enjoying a bellini or a French martini before your meal could be more than just a pleasant ritual; it might be the key to unlocking better flavour in your food. A new scientific study has found that a pre-dinner aperitif doesn't just signal the start of a civilised meal but can actually improve how the food tastes.
The Science Behind the Sip
Researchers discovered that people who were given a small measure of alcohol before their first course in a restaurant rated their soup as significantly more flavourful and fresher than those who did not have an aperitif. The study, which involved 257 diners in a restaurant, provides compelling evidence for the tradition of a pre-dinner drink.
People who did not have an aperitif gave their soup an average liking score of 68 out of 100. In stark contrast, those who first had a shot of plum brandy awarded their soup a much higher average score of 76.
How Alcohol Enhances Your Meal
Professor Charles Spence, the study's senior author from the University of Oxford, offered two key explanations for this phenomenon. The renowned psychologist, who has collaborated with chef Heston Blumenthal, suggested that alcohol may act as a physical palate cleanser.
"An alcoholic drink before food may act as a physical palate cleanser, helping to remove any residual aftertastes from anything eaten previously, so we can more fully enjoy the flavours," Professor Spence explained.
He also highlighted a psychological effect, noting that a pre-dinner drink creates a mood of relaxation, allowing people to mentally switch off from their day and focus more intently on the qualities of the food in front of them.
Detailed Flavour Improvements
The research, published in the International Journal of Gastronomy and Food Science, asked participants to specifically rate the flavour and freshness of the tomato soup they were served.
Flavour scores jumped to an average of 79 out of 100 for the aperitif group, compared to just 72 for those who went without the drink. Freshness ratings showed a similar boost, with the brandy group scoring it 79 on average versus 73 for the non-drinkers.
The international research team, led by Alexandru Ioan Cuza University in Romania, made another interesting discovery. Diners reported their soup as tasting significantly sweeter if they had the alcoholic drink first. The researchers suggest this occurs because alcohol suppresses bitter tastes, allowing sweetness to come through more strongly.
Dr Georgiana Juravle, the study's lead author, stated: "Our findings highlight the usefulness of small quantities of alcohol served in controlled settings for augmenting the perceived profile of a dish."
Professor Spence believes this effect could be particularly pronounced in British culture, where the pre-dinner drink is a well-established tradition with deep positive associations. Experts also suggest that the findings would likely apply to most popular aperitifs, not just the plum brandy used in the study.
