Spritz your wine?
Today we're taking on another of those topics that separates those of us who have a sense of humor about wine from those who don't find wine a laughing matter.
Here's the question: When summer clamps down on us like a hot, wet sponge - or even when it doesn't - have you ever considered spritzing your wine with a shot of sparkling water, and maybe dropping a couple of ice cubes in?
Following that collective gasp, if your reply is not just "No" but "HELL, NO," I won't be offended if you prefer to skip on down to today's tasting notes and generous offer from our friends at The California Wine Club.
If you're still with me, though, then let's talk about this. First, some limits: I would not consider giving the spritzer treatment to an excellent wine. Not a Bordeaux, not a Burgundy, not even the fine Pinot Noir from Au Bon Climat.
But would I turn a decent, everyday $10 Chianti into a cooling cocktail by pouring equal quantities of wine and bubble water into a tall glass or maybe a Riedel "O" with ice and maybe a twist of orange? You bet I would, and I would sip it joyfully on a steamy summer evening or even at a picnic.
Or how about a rosé like the good Oregon Rosé of Pinot Noir from Sokol-Blosser? In my opinion, a dry, flavorful rosé is made for this treatment. Make it a straight spritzer as I describe above, maybe swapping out the orange for a wedge of lemon or lime. Or a raspberry or a strawberry or a wedge of fresh peach. The possibilities are endless, limited only by what sounds good to you.You might even bring out your inner mixologist and consider including wine as an ingredient in a favorite cocktail. Add a jigger of Campari to your rosé spritzer, for instance, to add a delicious sweet-bitter flavor to the mix. Or even lighten up your Negroni with a shot of rosé to lighten up your gin and Campari mix. Sip it just like that, or stretch it out with sparkling water for a long, cooling summer drink.
The ideas just invent themselves! Would an ounce or two of thick, sweet Pedro Ximenez or Cream Sherry lend itself to the spritzer treatment with bubble water and orange, melon or peach? I think so. The possibilities are endless ... once you get past the mental barrier of diluting your fine wine with sparkling water and ice.
If you've already done this, or if you decide to give it a try, I'd love to hear from you. Tell us about it!
