I love red wine. But I have to admit that splitting a bottle with Anthony on a weeknight (or any night) is becoming impossible. I don’t know if it’s my advancing age (yup, all 28 years) or just a shift in my body, but I simply cannot put away half a bottle of red anymore. Unless, of course, I want to wake up feeling like my mouth is stuffed with gauze and a tiny person has taken up residence in my skull for the sole purpose of banging on my brain like a bongo drum.
It’s true, ladies and gentleman, I’m becoming a lightweight. Which, given the fact that my metabolism decided to retire after I hit 25, is probably a good thing. But now we’re faced with an unforeseen problem: what do we do with leftover red wine?
Sure, we could get one of those vacuum-saver wine things, but I prefer a good challenge. We cook with day-old (or week-old) wine a lot, but here’s our new favorite use for it: Tinto de Verano.
This simple drink is popular among Spaniards, and perfect for warm weather drinking when 1) You want something tasty and refreshing and 2) Are too hot/sticky/tired to put a lot of effort into it.
- 2 ounces red wine
- 1 ounce sweet (red) vermouth
- 2 ounces grapefruit soda
- 1 lemon wheel, for garnish
- Mix the wine and vermouth in a rocks glass. Add ice, top with the soda, and stir gently. Garnish with a lemon wheel.