Food and aperitifs go together. An aperitif is traditionally drunk before a meal, as the tart, bitter notes stimulate the appetite, while the sweet aromas encourage continued drinking. But it is much more than just a pastime until the eagerly awaited meal is served. How is ODE best combined with food?

Food Pairing: THE controversial topic among restaurateurs

Some drinks and dishes simply belong together... or do they? A delicate, dry white wine with fish, a strong, tannic red wine with game – and a nightcap always works. While the idea of serving an equally strong wine with hearty game meat is completely understandable – there are many dishes that are a bit more complex than that. The selection of spices can influence dishes so strongly that it hardly makes sense to claim that only this one wine goes with it. Drinks and dishes can be so diverse that there can be no right or wrong in food pairing. Because it all depends on what you want. Tastes, as is well known, differ.

ODE is whatever you want it to be.

If you were expecting an article that tells you exactly what you can and cannot do with ODE, then we have to disappoint you. We preach again and again: If you only cook according to instructions, you will only get a standard dish. If we want a taste experience that is new and interesting, we have to break away from the old and dare to create new things. Aperitif is a fine thing, as it combines sweet and bitter notes and, depending on the preparation, suits almost any occasion. We want to give you a few traditions that have become established in recent years. Nevertheless: Embrace experimenting!

Featured: ODE x Joe Roselt

The question is not only which dishes ODE goes with, but into which dishes ODE fits. The Rostock chef Joe Roselt has the right answer: Spicy – Bitter – Deep. Romanesco, almond mole, chickpea tofu, corn, refined with ODE Ruby Wood.

And how does it work?

Joe prepared some Romanesco as a puree with a little cilantro and lime, marinated another part raw in ODE Ruby Wood and then blanched, sautéed, and lightly flamed it. In addition, there's tofu made from chickpea flour with a little ancho chili and cumin. He made the almond mole from dark mole with roasted almonds, cocoa, chili, tomatoes, dried fruit, and a little ODE Ruby Wood. Then, he tossed mini corn with a little smoked salt and agave syrup and added ODE Ruby Wood as a gel with some hibiscus tea and purely as caviar with agar-agar.

His dish is inspired by Mexican cuisine and is completely vegan. He writes: "In terms of taste, light spiciness combines with bitter notes and slight sweetness. Plus some smoky notes and a splash of fresh acidity. The mole gives the whole dish a very complex depth. ODE Ruby Wood supports the mole with its cocoa aroma through its fruity and bitter notes, and at the same time gives the whole dish fruity and warm support." Wow!

If you want to see more of Joe's creations with and without ODE, check out his Instagram page @joeroselt!

Traditional Aperitif Pairings

ODE and light tapas

Upon arriving at the restaurant table, small bites are usually served: a few slices of airy ciabatta or crackers, a bowl of olives, nuts... Aperitifs are perfect for combining with light tapas. In France, for example, a beautifully arranged charcuterie board consisting of sausage and cheese is served. Slightly milder cheeses like Brie, young Gouda, or Emmentaler, or even young Manchego, are perfect for complementing the light, sunny aromas of ODE Bright Lemon. Those who prefer stronger flavors can opt for longer-aged Parmesan or spicy varieties like Roquefort, Pecorino Romano, or Appenzeller. ODE Ruby Wood is the right choice when intense flavors need to be complemented. Spicy hummus, for example, pairs well with this.

ODE and Pizza

No Italy vibes without pizza! A great Neapolitan pizza with an airy, crispy crust is best conjured up in a pizza oven – it fits in any garden and on any terrace, is relatively inexpensive to get online, and definitely worth the money. It's also worth investing in high-quality ingredients; your pizza will taste 1000 times better if you use an authentic Italian tomato sauce and top it with real buffalo mozzarella or juicy Parma ham.

Also, be patient when preparing the dough. The longer you let the dough ripen, the airier and more aromatic it will be. At the same time, you'll need less yeast, which makes your pizza much more digestible. A classic Italian pizza is baked at about 450 degrees and only stays in the oven for about 1-2 minutes. Ever thought about inviting your favorite people to a pizza party in the summer? Whether as a conversation starter while kneading the dough or as an enjoyable meal accompaniment – ODE will be your companion for the whole day.

ODE and Pasta

A portion of authentic pasta can rescue even the most strenuous day. An all-rounder in every conceivable form, whether spaghetti, farfalle, tagliatelle, macaroni, or spirelli, whether simply prepared as aglio e olio, with tomato sauce, pesto, or in the wildest flavor combinations. One style that probably delights everyone is the classic spaghetti carbonara. How it is prepared has robbed many cooking enthusiasts of their nerves and even caused some controversy online. With cream, without cream? Which ham, which cheese?

If you want to stick to tradition, you don't need cream, but merely spaghetti, hot pasta water, guanciale ham, and Pecorino Romano. If you decide to make your own spaghetti with a pasta machine, you'll be busy for a few hours. Why not use cooking as a way to socialize: Together with friends and a glass of ODE Spritz, time flies by much faster, and the time until dinner can be used for fantastic conversations.

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Enjoyment is in nature. ODE creates complex aperitifs from German vintner wine and the world's best botanicals. All produced in Berlin, all natural, all less sweet, but with more flavor. No compromises, because Good Times deserve Good Taste.