There’s a very particular kind of party that happens right before golden hour—linen shirts unbuttoned one notch too far, a playlist that starts with Sade and somehow ends at house, sunglasses worn like punctuation. The drink in hand matters. And right now, the Chandon Spritz collection is making a persuasive case for retiring the sticky-sweet, neon-orange clichés we’ve collectively tolerated for far too long.
Chandon has always understood that “easy” doesn’t have to mean unsophisticated (a principle the fashion set applies to a white tee with militant conviction). With its new ready-to-serve lineup, the house takes the spritz—traditionally a casual, sunlit ritual—and gives it the kind of considered renovation you’d expect from a brand that lives at the intersection of winemaking precision and modern hosting culture.
Chandon Spritz Collection: ready-to-serve, but make it exacting
The headline here isn’t just convenience; it’s craft. The new Chandon Spritz collection was developed over six years, through 179 trials, by an all-female trio: chefs de caves Ana Paula Bartolucci and Pauline Lhote, alongside mixologist Ines de los Santos. That’s not a marketing flourish—it’s a working method, the kind of collaborative rigour usually reserved for couture ateliers and Michelin kitchens.
What’s especially smart: Chandon didn’t take the shortcut of de-alcoholization to reach a lower ABV. Instead, the team leaned on technical research and ingredient selection to build flavour first, then refine structure and alcohol with intention. It’s the difference between a dress tailored to your body and one clipped at the back for a photo.
If you’ve been following the broader “lighter drinking” shift—less blackout, more palate—this move feels right on time. Even the spritz’s own history is rooted in moderation: dilution as pleasure, not deprivation.
The three recipes, decoded
- Orange Peel & Spices (11.5% ABV): Think bitter-orange elegance with a spiced undercurrent—less candied peel, more cocktail bar in Milan. It has the most traditional “spritz” posture of the trio, with enough backbone to hold its own against salty snacks and loud conversation.
- Berries & Hibiscus (6% ABV): A softer, flirtier profile—berry brightness stitched to hibiscus’s tart, floral bite. It reads like a silk slip dress: pretty, yes, but cut with intention.
- Lemon & Verbena (6% ABV): Crisp, aromatic, and relentlessly clean. Verbena brings that green, perfumed lift—like crushing a leaf between your fingers—while lemon keeps it bracing rather than sugary.
All three are designed to be poured over ice—the modern host’s dream, and a gentle reminder that the best entertaining isn’t performative. (If your guests are waiting while you measure, shake, and strain, you’ve missed the point.) For the record, Chandon’s official site has the brand story and range context for the curious: Chandon.
Why low-ABV looks so good right now
We’re living through a recalibration of luxury—less excess for its own sake, more discernment. The rise of impeccable non-alc cocktails, the return of the long lunch, the obsession with “day-to-night” wardrobes: it’s all part of the same mood. A 6% spritz that doesn’t taste like compromise fits perfectly.
And yes, I’ll say it: lowering alcohol without draining pleasure is far more impressive than simply slapping “light” on a label. The best drinks have architecture—acidity, bitterness, aroma, length. If you’re going to go lower, you need to go smarter. The Chandon Spritz collection gets that.
How to serve it (without turning it into a project)
Pour over generous ice in a proper wine glass; the aromas deserve space. Garnish should be confident and minimal—an orange twist for Orange Peel & Spices, a lemon wheel for Lemon & Verbena, a few berries if you must for Berries & Hibiscus. Then stop fussing. The whole point is that your drink looks as good as your table, but asks nothing of your attention once it’s poured.
If you’re building a summer menu around spritz culture, our guides to the best patios in Toronto and summer entertaining ideas are tailor-made for leaning into the ritual. For a bottle-led weekend, bookmark our wine-country weekend guide—spritz included, naturally.
Chandon’s legacy, of course, sits within a larger sparkling lineage; if you want the broader context (and a reminder of how much technique lives inside bubbles), a quick read on sparkling wine is surprisingly clarifying. This collection simply translates that discipline into a format meant for pool bags and impromptu balcony nights.
Consider this your permission slip to drink beautifully, lightly—and with zero apology for wanting both.
Photo Credits
Images courtesy of their respective owners. Photo credit: © ARR.
