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by Fred McMillin
for July 16, 1997

What's "Spritz"?

Question—What do Italian Lambrusco, Sutter Home Red Soleo, and many French Vouvrays have in common?

Answer—Carbon dioxide, but not a lot of it...just enough to produce a pleasant prickly sensation in the mouth.

There's no single, international term for them. In English, it's "spritz" or "crackling." German's say "spritzig." The Italian is "frizzante" ...free-ZAHN-teh. In France, say "petillant"...peh-tee-yahn. You can taste a fine example for only $4.50, that Sutter Home Red Soleo. It's a fruit-laden summer sipper...no oak...a hint of sugar...and that pleasing prickle we're talking about. Serve lightly chilled with honey ham sandwiches on your next picnic. If you can't find it, call Stan Hock at (707) 963-3104.

Postscript: Compared to Europe, wine is not very popular in the USA. Our consumption per person is about one tenth of that in France or Italy.

Furthermore, the wine we do drink is consumed by only a small proportion of Americans. Nine out of every ten bottles is purchased by a small 16% of the population. This Soleo Red, and a new Soleo White have been crafted to win over more adults in that other 84%. Given Sutter Home's smashing success with White Zinfandel, we'll bet this works, too.


About the Writer

Fred McMillin, a veteran wine writer, has taught wine history for 30 years on three continents. He currently teaches wine courses at San Francisco State and San Francisco City College and is Northern California Editor for American Wine on the Web. In 1995, the Academy of Wine Communications honored Fred with one of only 22 Certificates of Commendation awarded to American wine writers.


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