It’s Monday, and that means everyone needs a little motivation! For me, that means a nice cold cocktail at the end of a hard working day. Recently, I have been trying to break away from my typical whiskey on the rocks and try some new. I was introduced to a new white wine seltzer called JETWAY and it peaked my interest. I have heard of hard seltzers but I had not heard of wine seltzers so I was eager to try it. Plus white a nice chilled glass of white wine is totally my jam I learned that JETWAY was founded by musician Albert Hammond Jr (The Strokes) and veteran winemaker Ben Parsons (founder of Infinite Monkey Theorem). This ultra-premium naturally uplifting wine seltzer was inspired by Albert’s travels around the globe as a musician.
- a Sauvignon Blanc (infused with yuzu, Fijian ginger, elderflower, yerba mate)
- Rosé of Syrah and Cabernet Sauvignon (infused with white peach, Fijian ginger, yerba mate, orange peel)
Both flavors are sourced from the McNary Vineyard, which overlooks the Columbia River in Washington state. JETWAY comes in cans and by the keg. Coachella is serving JETWAY by keg and starting next week it will be served at Disneyland by keg too, marking the first time a wine seltzer is being served this way! Investors include Joaquin Phoenix, Rooney Mara, Robert Schwartzman, Nick Hoult and Zooey Grossman.
One of the things I really love about JETWAY is that Unlike hard seltzers, JETWAY does not contain cane sugar or artificial flavors.This is really good for me as sugars tend to give me quite the headache. At 100 calories per 8.4 fl. oz. can, JETWAY wine seltzers are 5 percent alcohol by volume. No sugar added, gluten free and vegan friendly, the drinks are presented in cans with artwork that evokes the golden age of travel.
Jetway is a casual drink so you’ll want to pair it with something satisfying but simple. In both flavors you’ll get the aromas of White Peach, Watermelon, and Strawberries interlaced with Ginger and Orange peel. Or Yuzu, Lemon, Ginger and Bitters. Both have tiny bubbles dance on the tongue with a firm crisp acidity. For me it was a no-brainer: A big soft, salty pretzel and a side of mustard for dipping. I also think a Charcuterie board would be great as well.