Tino de Verano
Literally, summer red wine.
by Erin Henderson
Years ago, there was a terrific spanish restaurant on Queen West in Toronto called Carmen. It was know for its paella, brought to the table in the traditional pan and met with oohs and ahhs of wide-eyed diners; casual but inventive pintxos (not tapas, owner Veronica, emphasized), and the house specialty, tinto de verano, of which Veronica also emphasized, was not sangria.
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If you're curious as to the distinction, sangria is a wine-based punch, usually blending in a spirit (often brandy), sometimes sugar, and a melange of fruits. Tinto de verano is more streamlined, just mixing a fruity red wine (simple Rioja will do), and a lemon-based soda. Sometimes, the suspender-wearing bartenders will get the itch to fancy it up a bit, maybe making a lemon shrub or a citrus oleo-saccharum, but, there's really no need. Tinto de verano is the people's drink, the great equalizer in the heat of a Spanish summer.
Tinto de Verano
At Carmen, which really did serve delicious tinto de verano, owner Veronica leaned on San Pelligrino Limonata and whatever fruity red she had that was open and fresh. Often that was a Chilean Cab, but I think a crianza-level Rioja is the better option.
Makes: 1 drink
Bartender level: easy
Ingredients:
- 3oz fruity red wine
- 6oz lemon soda
- Orange wheel
- Olives
How to Make It:
- Into a tall glass filled with ice, pour in the red wine and soda. Gently stir to combine.
- Garnish with an orange wheel and olive skewer.
