We finally do Spritz

Wine with Meg + Mel

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6d ago 25:26

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We taste the spritz surge head‑on, from peachy Bellina to zesty Zoncello, a spiced curveball, and a local bitter orange can, while unpacking how climate news nudges fine‑wine prices and how producers adapt. We share how to serve spritz properly, why real fruit matters, and why welcoming spritz grows the wine world.
• the spritz boom across Australian shelves and bars
• serving rules for balance with ice and citrus
• Zoncello's Bellina peach spritz ($25) as the crowd‑pleaser
• Zoncello’s lemoncello spritz ($25) hit and bold marketing
• Squeeling Pig apple and cinnamon ($16) as a winter‑leaning flavour
• SOFI’s local bitter orange cans (4 for $18) as an Aperol alternative
• climate news linking to lower fine‑wine prices
• regional style shifts driven by warming trends
• real fruit vs flavour additives in spritz
• gateway drinks that expand wine’s audience
• next week’s teaser on honest tasting notes
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Chapters

1. We finally do Spritz (00:00:00)

2. Spritz Everywhere, Let’s Lean In (00:02:54)

3. Why Spritz Helps The Wine Category (00:06:03)

4. Fun Fact: Climate News And Wine Prices (00:10:05)

5. Adapting Styles To A Warming Climate (00:14:28)

6. Riesling Shout‑Out: Werkstatt Mount Gambier (00:18:18)

7. The Big Sellers: Bellina And Zoncello (00:22:03)

198 episodes

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