Harvest in Sonoma County brings grapes, of course, but it also tends to usher in “Summer: The Sequel.” Often, some of the hottest days of the year don’t happen until fall is at our doorstep.
While much of the country is cuddled up with pumpkin spice lattes, we’re looking for something a little more refreshing. Make way for the Sonoma Spritz. This low-alcohol, flavor-forward cocktail was created for the 200th anniversary of harvest in Sonoma Valley, and has been popping up on menus and in tasting rooms all summer long. The fizzy sipper will be highlighted at The Great Spritz Off on Sept. 25 as local bartending pros compete to craft the most effervescent version.
Spritz cocktails, such as the Aperol spritz, have seen a surge in popularity, thanks in part to the sober-curious movement and their eye-catching presentation. The homegrown, wine-based Sonoma Spritz is no exception.
“It’s a way of making wine approachable and easy, it doesn’t have to be a formal tasting,” says Robyn Sebastiani, executive director of the Sonoma Valley Vintners and Growers Alliance, which presents the annual Valley of the Moon Vintage Festival.
It’s also an easy drink to make at home for sipping on the patio while watching the sun dip a little earlier each evening.
The main ingredient in the Sonoma Spritz is rosé, an easy find at Sonoma Valley wineries, according to Sebastiani. “There are so many makers who make rosé throughout the valley, so choose your favorite.”
The other ingredients — freshly squeezed lemon juice and figs turned into jam or syrup — also incorporate the abundance of Sonoma Valley. Many have the luxury of plucking the fruit straight from a tree either in their own garden or from the tree of a generous neighbor, and if not there, they are easily found at local markets and farmstands this time of year.
The Sonoma Spritz
Makes 1 drink
1 tsp. fig preserve or caramelized fig syrup (such as Liber & Co.)
¾ ounces fresh lemon juice
¾ ounces simple syrup
3 ounces Sonoma Valley rosé wine
2 ounces soda water
Fresh rosemary sprig, for garnish
In a shaker, combine the fig preserve (or syrup), lemon juice, and simple syrup. Shake well, then strain into a glass filled with ice. Top with Sonoma Valley rosé and soda water. Stir gently to combine and garnish with a sprig of fresh rosemary.
The Great Spritz Off
When: 6 p.m., September 25
Where: Three Sticks Wines at the Adobe, 143 W. Spain St., Sonoma
More info: Tickets $100, valleyofthemoonvintagefestival.org