A terrace, a chilled bottle, and time with nowhere to rush. The summer aperitif has its own ritual: the afternoon light, the clink of ice in the glass, something salty on the plate, and conversations that don’t keep an eye on the clock. At Bodegas Valdepablo, we have spent nearly
A terrace, a chilled bottle, and time with nowhere to rush. The summer aperitif has its own ritual: the afternoon light, the clink of ice in the glass, something salty on the plate, and conversations that don’t keep an eye on the clock. At Bodegas Valdepablo, we have spent nearly a hundred years crafting the vermouth that accompanies these moments, and we know that it doesn’t take much to create something truly worthwhile. Here are a few ideas to get it right.
The vermouth you choose sets the tone for everything else. For an outdoor summer aperitif, lighter styles work particularly well when the temperatures rise. Casa Valdepablo White Vermouth, with its floral profile and gentler character, is especially enjoyable in the middle of the afternoon. Red vermouth comes into its own later in the day, when the temperature begins to drop and the more spiced character of Casa Valdepablo Vermouth pairs naturally with both the atmosphere and whatever is on the table.
Ice deserves more attention than it usually gets. Large ice cubes chill effectively without watering down the vermouth within ten minutes, which is exactly what happens with crushed ice. If you can chill the glasses in the freezer before serving, the first sip arrives at the perfect temperature and the drink stays cooler for longer. A jug of sparkling water on the table allows everyone to adjust the ratio to their own taste without the need to prepare each glass individually.
The presentation does not need to be sophisticated to work. A wooden board, a couple of bowls filled with olives and pickles, some quality preserves, and a little bread with tomato create a spread full of character. In our online shop, you will also find the Valdepablo sangria range, which, when served ice-cold over ice, is another welcome option for the hottest days of summer.
A vermouth with tonic and fresh rosemary, a Sangria Spritz with cava, or a white vermouth with a splash of grapefruit are simple variations that require no special technique and work beautifully on a terrace. The Biomio range delivers particularly good results thanks to its cleaner profile, allowing the botanicals to stand out more clearly against a lighter base—something that is especially appreciated when the heat makes stronger flavours less appealing.
The nibbles are the other half of the summer aperitif. Tinned anchovies, marinated white anchovies, cooked prawns and semi-cured cheese are classics that rarely disappoint. If you want to take things a step further, homemade croquettes or stuffed piquillo peppers can turn an aperitif into something that rivals a full meal. The key is not abundance but selection: two or three well-chosen bites that pair naturally with the vermouth you are serving are more than enough.
And then there is the atmosphere, which cannot be bought but can certainly be cared for. Good music at a relaxed volume, glasses that feel comfortable in the hand, a parasol when the sun is strong and, above all, keeping your phone in your pocket a little more than usual. A well-planned summer aperitif has no set finishing time, and that is part of what makes it memorable. If you would like more ideas on how to make the most of vermouth at home, our blog regularly features content on food pairings, recipes and aperitif culture.
A bottle of characterful vermouth, plenty of ice, a few delicious bites and time to enjoy it all without rushing. At Bodegas Valdepablo, we have spent nearly a century crafting the vermouth that sets these moments in motion, and every summer we are delighted to see that the terrace remains the best place to open a bottle and enjoy it.
