Let’s blow up the spritz!
It’s another hot summer and the world doesn’t seem very interested in doing much to combat climate change. But at least we can change what’s in our glass.
With higher temperatures coupled with higher degrees of alcohol in wine, we are in our rights to cool off at aperitivo time with a cold wine cocktail.
Mainly I am talking about the spritz. Not the ubiquitous sticky sweet Aperol spritz and other Prosecco based versions, but those that approximate the original 19th-century conception.
Making the brand new "Verona spritz" at Verona's Caffè Monte Baldo
The history of the spritz began with occupying Austrians in northern Italy who found Italian wines too strong, and so would Italian bartenders in German for a “spritzer” of H2O to thin them down.
This “spritz bianco” still exists in northern Italy — the modern version is Pinot Grigio, soda water and slice of lime.
This version is proof that the spritz doesn’t have to be cloying or made with industrial grade Prosecco.
I’ve found some other examples of producers and osterias that are blowing up the spritz to make inventive cocktails with real wine — serving the needs to attract younger drinkers and provide the rest of us with an alternative at apero hour.
Campania winemaker Angelo Silano making his refreshing Fiano lime wine cocktail
Read about it and all the other news that’s fit to sip at the latest Robert Camuto Meets… at winespector.com.