Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: Notesfiles; site gypsy.UUCP
Path: utzoo!watmath!clyde!burl!ulysses!allegra!princeton!siemens!gypsy!rws
From: rws@gypsy.UUCP
Newsgroups: net.wines
Subject: Re: Summer whites
Message-ID: <33200009@gypsy.UUCP>
Date: Thu, 30-May-85 09:07:00 EDT
Article-I.D.: gypsy.33200009
Posted: Thu May 30 09:07:00 1985
Date-Received: Fri, 31-May-85 03:52:24 EDT
References: <357@lasspvax.UUCP>
Lines: 29
Nf-ID: #R:lasspvax:-35700:gypsy:33200009:000:1407
Nf-From: gypsy!rws    May 30 09:07:00 1985


If your summers get as hot as ours, you should consider making spritzers.
A spritzer is a mixture of Rhine wine and seltzer water (or club soda, or
...), over ice.  The wine should be not entirely dry.  

My favorite wine anecdote I read in the NYT wine column several years ago.
Seems the author and a friend were sitting on a hotel veranda somewhere in
Switzerland, sipping spritzers.  They tasted so good that another round was
ordered.  That round also being good, they ordered again.  The third round
proved to be quite ordinary spritzers.  Intrigued, they called for the
bartender.  Turns out that the night before, a dinner party had ordered a
bottle of Schloss Johannisberg Trockenbeerenauslese, from a good year; had
tasted it; and had sent it back because it was too sweet!  Now, for the
uninitiated,  a Trock...ese is a wine made from very late-picked grapes,
where the workers go down the rows selecting individual grapes that are
ready for picking, leaving the others to ripen for another day or two.
Schloss Johannisberg is THE top producer of this nectar.  So naturally, the
bartender couldn't bear to throw it out.  Instead, he saved it for spritzers.

Anyway, spritzers are a terrific summer cooler, but they should never be
made with Trockenbeerenauslese, and especially not with Schloss Johannisberg!

Bob Schwanke

Siemens Research
Princeton, NJ
08540-6668

seismo!princeton!siemens!rws