Many people think that the above question cannot even be asked, especially to a winemaker, as it would be such a sacrilege... But it is not at all, in fact, I will reveal: in summer, winemakers also drink spritzers, and yes, often with their own wine, whether it is white, rosé, or even light red!

Of course, there are unwritten rules: we don't carbonate just any wine, simply because many wines are not good diluted, and many are too large in format (and yes, possibly too expensive) to be worth drinking well carbonated, standing on our terrace in forty degrees, in one gulp...

So here are the basic spritzer rules, with the help of Kifli.hu's wine expert, Sebestyén Nagy – to make wine selection easier when we are searching with a soda siphon in hand,

What NOT to Use?

The following types of wine are clearly on the blacklist when looking for spritzer wine:

1. Full-bodied wines

Whether white or red, if a wine is robust, heavy, and substantial, it's not worth tampering with soda, because if we add just a little (large spritzer), it still won't become a light, summer, drinkable piece, and if we overdo it with soda, the main parameters of the wine disappear. Full-bodied wines rarely show intense scents and aromas; they are more about structure, which we ruin by watering down. Generally speaking, most chardonnays, as well as many furmints, hárslevelűs, and juhfarks are not spritzer wines.

2. Barrel-aged wines

Barrels and water are not friends. Not in “life” either: a barrel should not be washed with chlorinated tap water if we still want to use it. And barrel-aged wine and soda don't mix either – they simply don't go together. It's like diluting a fine hot chocolate with cold water. Brrr.

What YES?

Light, Fragrant, Aromatic White Wines

These wines are not favored for their serious structure, but for their delicate aromas and flavors – floral, peach, pear, apple, etc. – which remain noticeable even if we relax them a bit with soda. In fact, if we add just a little soda, the bubbles can even release these taste and aroma notes in the first moments.