Let's just say it. "Wine spritzer" sounds impossibly retro, probably conjuring images of bell-bottom pants and Donna Summer on the radio, but hey — everything old is new again, right? And this low-alcohol refresher is due for a comeback.
This is a "school night drink" as one of my friends would call it, for those evenings when you are looking for a cocktail that is more refreshing than boozy. It's also the perfect outdoor party drink, much like the shandy, light enough to sustain a full day of sipping in the sun.
The simplest wine spritzer is a 50-50 mix of wine and sparkling water, but it doesn't have to be so straightforward. Bitters, citrus juice and liqueurs add depth to more complex preparations. And while white and rosé are the usual choices, red wine is used in the Spanish take on the wine spritzer, the tinto de verano, which uses lemon-lime soda in place of the sparkling water!
Whitney of the wine blog Brunellos Have More Fun recently laid out her simple guidelines for wine spritzers:
- Don't spend more than $15 on the wine,
- Make sure it is fresh, light and unoaked (white or rosé)
- Go with a 1:1 ratio, then it doesn't seem like the wine is too watery or the water too wine-y.
Read more: To Spritz or Not to Spritz at Brunellos Have More Fun
Do you ever drink wine spritzers?
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The other night we mixed Trader Joe's Vinho Verde (sparkling white wine) and mango lemonade, which was a yummy combination and sounds similar to the result here.
I've been drinking them for the last 3 years....Love them..for all the reasons you listed
In Europe, the "spritz" is considered the ultimate aperitif and is usually made with a good white wine or prosecco, Aperol, and a dash of mineral water/seltzer. There are many variations of the classic spritz and it's, in my view, a bit more sophisticated and tasty than a typical wine spritzer.
When I spend time in southern Spain, I basically only order Tinto de Verano. It's so refreshing and makes the hot summer not seem so bad!
Does anyone know of an American equivalent to the Fanta Limon that's generally used in Tinto de Verano? I've tried ginger ale, sprite, and Orange Fanta, but it's just not the same.
Fillie: maybe one of these: http://www.sanpellegrinobeverages.com/int/en/pack_flavours/default.aspx ?
When I was a kid in the 70s there was always red wine mixed with 7-UP or Fresca at parties- it was so delicious, the kids would always try and sneak a glass. I recently tried that combo again and it was not as tasty as I remember.
Wasn't this in the NYTimes recently? But at least your tips are better than their recipes.
Fillie- often in Spain now they just have bottled tinto de verano ready to go, and otherwise every restaurant does it differently. I actually prefer making it with soda water and sugar, because the sodas here are a bit too sweet. Wrote the recipe up here:
http://www.cauldronsandcrockpots.com/2011/08/the-good-ship/
Drink them all summer long. Boxed red wine (bota), blue sky ginger ale, and a few sprigs of mint from the herb garden mulled in. We actually serve over ice.
Pelligrino (blood orange or limonata) and prosecco is also awesome. We don't serve that over ice, though.
Elderflower, fizzy water, lemons and sauvignon blanc (recipe below) make for a fantastic summer drink. Now if only summer would start here in the UK...
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/may/28/how-to-drink-elderflower-fizz