Rhine-Wine and Seltzer

Modern American Drinks by George J. Kappeler (1895, p.100) — George J. Kappeler 1895

1. Fill a thin glass half full of Rhine wine.
2. Fill up with seltzer and serve.

Nose

Cool white wine and fresh carbonation keep the aroma light and clean.

Palate

This is minimal long-drink service, showing how plain wine could be treated with the same refreshing logic as spirit highballs.

Finish

The finish is crisp, dry, and lightly sparkling.

Summary

A stripped-back wine highball from the practical summer-service line.

The Complete Buffet Guide by V. B. Lewis (1903, p.63) — V. B. Lewis 1903

1. Fill the glass half full with Rhine wine.
2. Balance with Seltzer and serve cold.

Nose

The aroma is lightly vinous and mineral rather than overtly aromatic.

Palate

Lewis's note that German drinkers preferred this to lemonade is historically useful: it shows a sober, dry, wine-highball alternative sitting inside the same professional repertoire.

Finish

The finish is cool, dry, and lightly sparkling.

Summary

A stripped-back wine highball from the minimalist refreshment branch.