Spritzer In some places it is said that wine spritzers make poets sing and nations come together. The word comes from the German "spritzen" "spatter, squirt, spray, sprinkle", i.e. adding water and thus diluting the wine so that it can be consumed in larger, thirst-quenching amounts. Alcoholic spritzers are increasingly available ready-mixed in cans; their relatively low alcohol and calorific content means they are often marketed at women. In Hesse, "gespritzt" usually refers to a mixture of soda water or lemonade and "Apfelwein" (in Central Hessian dialect, "Ebblwoi"), an alcoholic drink from fermented apple juice somewhat similar to dry hard cider.
Dessert wine the rafters. These wines include Vin Santo (into which almond biscuits ('cantucci') are traditionally dunked), Sciachetrà, Recioto di Soave (drunk with the local version of panettone) and the sweet red Recioto della Valpolicella (which stands up to chocolate better than most wine). Across the Alps, the French make 'straw wine' ("vin de paille") in the Jura, Rhone and Alsace, the Spanish start off making a raisin wine with Pedro Ximénez before fortifying it, the Cypriots have their ancient Commandaria and there have been recent experiments with the style in South Africa and the USA. Most wine laws require temperatures below