Wine & Food

Snooth User: VRider

Mixing wine

Posted by VRider, Feb 29, 2008.

It might sound like a sin to real wine lovers, but I would like to know do you drink some mixes?
Here, in Serbia, people, if old, usually drink spritz or, if young, bamboos (coke and wine).


Reply by Philip James, Feb 29, 2008.

White wine spritzer is pretty common here too. Mimosa's for breakfast. Umm...Champagne and Guinness maybe. A French 75 is Champagne, Gin and sugar I believe.

I did have some red wine and whiskey one once, side car? Old fashioned? I cant remember.

The spritzer and the mimosa (fizzy wine + orange juice) are the only common ones I think, but some of the other cocktails sounds pretty good and are worth seeking out

Reply by Rodolphe Boulanger, Feb 29, 2008.

Hey - what about Tinto de Verano: the fabled thirst-quenching blend of Spanish red wine and Fanta Limon (or Sprite) from the Costa del Sol?

Reply by Philip James, Feb 29, 2008.

Fanta Limon makes it hard to replicate in the US, we're stuck with that overpriced (but tasty) Limonata drink.

There's also Sangria = cheap red wine + fruit bowl + misc. hard liquor + misc. soda. Infuse for 24 hours, chill and serve!

Reply by akops41, Feb 29, 2008.

I drank so much Tinto de Verano when i was living in Barcelona. It hit the spot back when I was younger and not really into wine thats for sure. Its kinda like a budget version of Sangria.

Speaking of non-wine wine beverages, I am proud to say ive never had a wine spritzer. No Arbor Mist for me thanks.

Reply by VRider, Feb 29, 2008.

We make spritz of white, but also of red wine.
Also, there is a difference in "ritual" are you making spritz with sparkling water which is under pressure or with regular sparkling water. If you use the one under pressure, wine goes first, and water over it. Otherwise, first water, then wine, and mixing with knife or some other tool not meant to be used for mixing. :-)

Reply by Mark Angelillo, Feb 29, 2008.

I'm a big fan of the red wine spritzer in the summer months. Pretty simple -- Ice, sprite and a $10 red wine. Grab a lemon or lime and squeeze a bit of juice in too. I didn't know it was called Tinto de Verano but that certainly makes it sound more refined.

Reply by andrew, Feb 29, 2008.

There's always Sangria, which is more popular in the summer months, and has a number of different recipes. The recipe I've used is red wine + fruit (usually including oranges and apples) + liquor (triple sec, or rum) + sugar + seltzer served over ice.

Reply by Philip James, Feb 29, 2008.

Had anyone actually had white sangria?

Reply by VRider, Feb 29, 2008.

Well, Mark, there is summer spritzer and winter. Winter spritzer has much more wine to keep you warm... :-)

Reply by Mark Angelillo, Feb 29, 2008.

"Much more wine"? Don't you mean "No Sprite at all"? haha.

Definitely only a summer drink for me.

Reply by ahall, Feb 29, 2008.

I am a sucker for a glass of sangria anytime of the day. I've tried white wine sangria, but it's a bit too sweet for me, personally.

Reply by gr, Mar 7, 2008.

@Philip: yes, I've certainly had white sangria (for sure in a tapas restaurant in Chicago, and I think elsewhere as well), and it works out just fine, though I can't recollect whether, as with red sangria, a sweet fruity wine was used or something more like a pinot grigio. My gut feel is for the former, though.

@Philip (earlier on): Guinness and champagne is called a Black Velvet. I've always meant to try that, but haven't had both beverages in the same place at the same time. Red wine and whiskey is neither a side car (brandy and cointreau, maybe a bit of lemon juice) nor an old fashioned (bourbon with a bit of fruit salad and Angostura bitters)... nor, really, anything I've ever heard of, but it sure sounds like a good way to get a brawlingly mean hangover.

Along the sangria line, but not explicitly mentioned here, is mulled wine (which is served hot, doesn't usually also include booze, and is more about adding spices than fruit).

I've got a bartender's book at home that I'm pretty sure has several other wine-inclusive recipes, but I can't think of them off the top of my head.

Reply by SusieJ, Mar 8, 2008.

Kir and kir royale: white wine or bubbly with a shot of cassis. Some serve it with a twist. It is also a good way to get a brawlingly mean hangover.

Bellini: bubbly with peach puree (or peach juice).

VRider, I'm a white-sweet woman myself; in southwest Germany it's called a Schorle, and is served in a quarter-liter glass. It's made with a sweet selzer that's like a much less sweet version of Sprite or 7Up. They mix either white or red with sweet or plain selzer. Thus, the ordering shorthand of white-sweet, red-sour ... It's a yearlong drink, or at least Spring through Fall.

@GR, whenever I've bought Glühwein in Germany, it's always offered with the option of a shot of something.

Then there's the Feuerzangebowle (fire-tongs punch): loaf of sugar (or pyramid of cubes) on tongs or a grate with red wine and some whole spices in the punch bowl underneath. The sugar is soaked in schnapps of some sort, then set on fire, and the melting sugar drips down.

Reply by VRider, Mar 12, 2008.

Oh, SusieJ, I forgot quarter-liter water glasses. :-)

Reply by charwojo, Mar 13, 2008.

French 75 Cognac is addictive. It is one shot cognac, one shot vodka, 1 tsp simple syrup, a lemon wedge and 6 oz champagne.

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