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NEW NORMAL

You’re definitely familiar with spirit base,
which is produced by distilling any variety of
sugars, grains, fruits, or botanicals. If you’re in-
terested in making a premium or higher ABV
product, or in replicating the bar experience,
then a spirit base may be an attractive option
for you. Tequila, gin, whiskey, and rum bases
will all have more flavour and/or colour im-
plications than a vodka or Grain Neutral Spirit
(GNS). Whatever spirit base you choose will
also still be more expensive than the sugar
brew or malt base.
Wait, wait, stop! This book is about how
the wine producer can survive this pande-
mic and be stronger at the end. Stop and
think! The RTDs are newcomers! We, wine
people, are in for a long long time?
60 years ago, in Austria there was a big
“après-ski“ hit – Almdudler. Not the herbs soda
owned by Cola Cola now, but a fizz (Spritz)
made out of half of basic red wine and half of
carbonated water, sweetened and aromatized

with homemade sweet raspberries syrup from
Alpine slopes. How delicious! Wine based RTD
60 years ago!
What else is traditional Spanish Sangria
than RTD? Wine, fruits, carbonated water? Or
famous Bellini! Prosecco with purée of white
peaches. This bottled RTS produced by the
Canella Family in San Donà di Piave close to
Venice for years, beside of Rossini, which is
Prosecco with strawberries. What else is Aperi-
tivo Campari Soda famous thank to the dwarf-
-sized bottles!
At different US wine competitions, you can
taste delicious mixtures of wines fermented
together with different fruits or later mixed
with fresh natural fruit juices, like Cab with
RTDs are skyrocketing, but the best Bellini is made aronia (chokeberry), sauvignon with juice of
out of Prosecco and fresh white peaches! green gooseberries. Add only carbonated
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