In years past, we have recommended many wines to serve with the Thanksgiving feast.
In years past, we have recommended many wines to serve with the Thanksgiving feast. You can hardly pick up a newspaper or food magazine nowadays that does not have articles on the subject.
We thought we’d take a different approach this year and talk about a wine-based cocktail that is wonderful both as an apéritif and as a digestif, so you can enjoy it before and after dinner. It goes by the name of spritz.
Last year we were in Venice and tasted a spritz for the first time. It was delicious. We found that it had been served in Venice for a century and, well, when in Venice, do as the Venetians do.
The spritz originated in Italy’s Veneto region when it was part of the Austrian Empire. Austrian soldiers would dilute the strong local wine with a splash (spritzen) of sparkling water.
The content changed over the years, but the name stuck. Now, a spritz is made with equal portions of sparkling white wine (preferably Prosecco) and Aperol, with a slice of orange and a green olive, over ice. You can adjust the proportions to your personal taste.