Believe it or not, wine spritzers from Hoxie are dry and nuanced, not bad words for a can.

The phrase “wine spritzer” will furrow the brow of any wine aficionado, if not cause a torrent of naysaying. Spritzers are fizzy, suitable only for novices. Most of all, they are cloyingly sweet.

Welcome to a new era. Hoxie spritzers, produced in a partnership between New York chef Jose Rosenstein and Monterey County winemaker Scheid Vineyards (with a portfolio including fine wines) are lean and dry. The residual that lingers on the finish is natural fruit – lemon, strawberry, peach.

In the grapefruit and elderflower version, the citrus is soft, with an equally gentle floral note around the edges. It’s all so easy and light that even the effervescence leaves just a trace of salinity. Hoxie showcases fruits in a casual and reserved form, with just a tug of white wine. The spritzers are crafted with a balance of flavors in mind, no added sugars necessary.

These are beachy drinks, refreshing outdoor sippers with a modern vibe. The flavors are artisanal, with options such as lemon ginger or watermelon Hatch chile. The grapes are sustainably farmed, the cans are portable and recyclable and the spritzers weigh in at just 5-percent alcohol – an important point in an era where about half of all young adults in the U.S. consider even modest amounts of alcohol unhealthy.

But with the blend of fruits and botanicals, you could be forgiven for adding a jigger or two of gin. The dry finish would work well in cocktail form. Just a thought.

Now available at stores in Silicon Valley. More at drinkhoxie.com.