'It's not summer without a tinto de verano'. This is the title of the article that the prestigious American medium The New York Times has dedicated to one of our most iconic drinks, that bubbly combination of red wine, soda and ice that triumphs in our country when temperatures rise.
"If you are convinced that red wine should be reserved for the colder months and worthy of a sweater, consider the tinto de verano", starts the report signed by the journalist Rebekah Peppler, who goes on to describe the main characteristics of this drink and who for her piece decided to speak with Sandra Cordero, owner of a Spanish food establishment in Los Angeles, the Gasolina Café.
Representing our country, Cordero points out in the article that he would not drink tinto de verano with a temperature below 26-27ºC and confesses that the place where he likes to enjoy this drink the most is the beach or the pool.
Later in the article, journalist Rebekah Peppler shares the recipe: "Pour your chosen red (and preferably chilled) over ice, then cut the wine with a citrus soda to brighten and add fizz," she notes, encouraging her readers to experiment as well. adding to this combination, for example, lemon juice, a mixture of citrus fruits or sugar, or changing the red for a rosé to create a 'summer rosé'.
The author even goes so far as to cite one of the brands that has indisputably always been linked to tinto de verano, La Casera; although she also advises her readers that if they can't find this soda they look for a lemon flavored soda like 7UP or Sprite and cut it down with a splash of sparkling water.
At the end of the article Rebekah Peppler concludes by saying, "However you choose your red, the end result is a light and refreshing cocktail, ideal for drinking in hot weather."
Will what happened to Basque-style cheesecake happen with tinto de verano, which became fashionable in the US after an article in The New York Times? We will see soon.
