Schorle. For some, it’s sacrilege; for others, a way of life. Opinions on wine spritzers range from “You could do that…” to “I wouldn’t drink anything else.” That’s exactly why it’s high time to shine a light on this wonderfully unpretentious drink—with a bit of history, personal anecdotes, and the best crowd-sourced tips from my community.
Max Kaindl, August 04, 2025
Reading time about 4 minutes
Wine Spritzer: Between Pleasure, Refreshment, and Culture Clash
Where does Schorle come from?
The idea of mixing wine with water is older than you might think—probably about as old as the hangover that follows. Ancient civilizations were already diluting wine, usually with still water. The modern-day Schorle, however, started showing up around the 18th century in German-speaking regions—first mentioned, allegedly, in Frankfurt as a Gespritzter. And that’s where the regional differences begin.
What do you call it?
Depending on where you are, the name for a wine spritzer varies—and mixing them up can be risky:
Hessen
Gespritzter – the classic, for both apple wine and grape wine.
Rheinhessen &Palatinate
Schorle – usually served in a hefty Dubbeglas.
Franconia
Weinschorle or just Schorle – often made with Silvaner.
Austria
Spritzer – typically Grüner Veltliner or Muskateller.
Switzerland
Gespritzter Weißer – a summer favorite.
How it’s made – Regional styles:
It’s not just the name that changes—preparation methods also vary:
The Palatinate: It’s all about ratios. Half-half or seven-eighths wine, one-eighth water. Sounds technical, but it’s pure pragmatism. Loads of wine, just a splash of sparkling water—that’s a Pälzer Schorle.
Rheinhessen: The “man’s Schorle” (80% wine) and “lady’s Schorle” (50/50). Stereotypes live on, like it or not.
Franconia: More restrained—usually one-third water, letting the wine take the spotlight.
Austria: A strict 1:1 mix—officially regulated and even tax-relevant.
Switzerland: More fizz than wine—refreshment is the goal.
And then there’s sour Schorle (only sparkling water) and sweet Schorle (with lemonade)—the latter more for festivals than serious spritzer lovers.
One rule, though: no ice. Ever. Schorle is not a cocktail.
Why Schorle is so beloved
Simple: it’s light, refreshing, social, and turns a 12% wine into a 6% summer hit. Whether you’re barbecuing, at a fair, in the vineyard, or winding down after work—Schorle just works. And it allows something that’s often frowned upon in the wine world: enjoying without overanalyzing. Schorle is summer’s soundtrack—in liquid form.
What makes a good Schorle wine?
Opinions differ, but a few golden rules apply:
Acid is key
Without freshness, it falls flat. Think Riesling, Silvaner, Müller-Thurgau—perfect.
No oak bombs
Barrel-aged wines have no place here. Clarity trumps complexity.
Dry over sweet
Residual sugar plus fizz = sticky mess. Stick with dry or, at most, off-dry.
Affordable, not cheap
Liter bottles? Yes—but only if the wine holds up. Bad wine makes bad Schorle. Period.
My personal pick?
Liter Riesling from Jakob Schneider—bone dry, crisp, spot on. Or for something aromatic: Muskateller from Südsteiermark—but go easy on the bubbles, double down on aroma.
Community favorites
Here are the most-mentioned wines—some classics, some insider tips:
- Margarethenhof Liter Riesling – the undisputed Schorle king.
- J.J. Berizzi Basic Riesling – budget-friendly, crystal clear, zesty.
- Zehnthof Luckert Liter Silvaner – spicy, grippy, fun.
- Müller-Thurgau – underrated, but a Schorle staple.
- Borell Diehl Estate Riesling – clean, easy, Schorle-ready.
- Grüner Veltliner – for Austrian flair.
- Krack Secco – a bubbly Spritz alternative, pure joy.
- Other favorites: Gröhl, Egon Schmitt, Schätzel, Reibold, Hahnmühle, Mehring, Helmut Christ, Michael Andres—all known for solid entry-level wines perfect for Schorle.
Bottom line
Schorle isn’t wine’s lesser sibling—it’s the cool cousin. Laid-back, honest, and that’s exactly why people love it. If you think Schorle’s just for people who “can’t handle real wine,” you’ve missed the point. It’s not about compromise—it’s about extending the moment, the conversation, the evening.
So: bottle open, bubbles in, cheers.
Pictures: © The Art of Riesling – Maximilian Kaindl
