Hand-made aperitifs that capture the essence of the season...
At Sonoma Aperitif, we make handmade artisan aperitifs that change with the season. We gather fruit, herbs, and flowers from our home orchard and gardens, farmer's markets, and our friend's backyards.
- In winter, look for heirloom citrus like oro blanco grapefruit, lionshead yuzu, seville orange, and owari tangerine.
- In spring, we gather organic apricots, early strawberries, roses, violets, and jasmine.
- Summer brings stone fruits, like white nectarines, Dry Creek Valley peaches, and Santa Rosa and Shiro plums, luscious berries, and armfuls of lavender.
- In Fall, we turn our attention to heirloom pears and nuts--and those weird late fruiting trees like the tiny blood peach. I also love fall because our green walnut infusion (known as nocino or vin de noix) that we started in June is finally ready to bottle.
Celebrating and preserving the ever-changing bounty of Sonoma County is what makes aperitif making so fun. I'm always discovering amazing new heirloom varieties to experiment with.
And if you've got an heirloom fruit tree in your backyard, let's talk.