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Red wine cocktails? Or what to do with all this extra red??

cocktailqueen77 Jun 28, 2007 06:56 PM

I have many bottles of average priced red wine left over from a wedding reception. I really want to make cocktails out of it but I am stumped beyond the typical sangria recipe (which I have already exausted to this point). Are there any ideas on drink recipes that you all might have?? I really don't want to cook with it, it would be a waste to the label, but if that is my only alternative-I am open for ideas!! Thanks!!

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  1. Scott M RE: cocktailqueen77 Jun 28, 2007 07:03 PM

    You could make Tinto d Verano

    According to Wikipedia:
    Tinto de Verano or Tinto Verano is a refreshing wine-based drink similar to sangria which is very popular in Andalucia. It is simpler than sangria, usually made up of 1 part red wine and 1 part Casera - a soda similar to Sprite, but less sweet. (Casera can be replicated using a mixture of Sprite and Seltzer). It is served over ice, sometimes with a slice of lemon

    1. m
      mojoeater RE: cocktailqueen77 Jun 28, 2007 07:06 PM

      Why drink/prepare it all now? Why not store it and use for large parties, etc.?

      1 Reply
      1. re: mojoeater
        cocktailqueen77 RE: mojoeater Jun 28, 2007 08:09 PM

        I have a dinner party that I'm semi-hosting that I wish to make something of all the leftover red wine. I don't have enough storage in my apartment, and would drink it myself but I want to make good use of it besides contributing to my impending hangover!! Sangia is typically the norm, I hope to find some ideas to stray away from that. If not...then sangria it is!! ;)

      2. m
        mengathon RE: cocktailqueen77 Jun 28, 2007 07:25 PM

        Hopefully this article may help.


        1. Yaqo Homo RE: cocktailqueen77 Jun 29, 2007 03:06 PM

          Mulled wine is very enjoyable. Too bad it's almost July.

          1. Chinon00 RE: cocktailqueen77 Jun 30, 2007 07:49 PM

            I'm unclear on your statement: "I really don't want to cook with it, it would be a waste to the label". Could you please clarify what you mean by that?


            10 Replies
            1. re: Chinon00
              cocktailqueen77 RE: Chinon00 Jul 1, 2007 01:11 AM

              It's what I like to call an "in-between" wine. I know that cooking with wine requires a decent bottle, but this is above the price range that I want to experiment with (I have not done much cooking with wine myself and have a big inkling that I might really screw up the first couple times). I really wanted to use it as a base for a great cocktail, which I am better at (typically) than cooking, but my mind has gone blank. The dinner party has come and gone, we served the wine as is and gave away most of the rest as favors. I kept a couple bottles for myself for late use.

              1. re: cocktailqueen77
                Chinon00 RE: cocktailqueen77 Jul 1, 2007 05:17 AM

                Ok. If the bottle is decent I gather that drinking red wine may not be your preference? I'm curious about which wine it was. Could you give us the name?

                1. re: Chinon00
                  cocktailqueen77 RE: Chinon00 Jul 1, 2007 12:26 PM

                  2005 Lang & Reed Cabernet Franc-North Coast is the wine in question. I actually love red wine, but here in Fresno the highs have been above 100 degrees (and only getting hotter-yippee!!) and I have not been in the mood for anything that isn't really cold. I thought a wine cocktail would be appropriate, even though I was still hestitant on using a wine that I enjoy as is. I think the guests were happy with their parting gifts, and all turned out well!!

                  1. re: cocktailqueen77
                    maria lorraine RE: cocktailqueen77 Jul 1, 2007 06:35 PM

                    Don't necessarily be in a hurry to get rid of your Lang & Reed Cab Franc. Hold onto it if you are able till cooler weather prevails. It's a fine pizza, pasta or grilled chicken wine. If you must burn it up, make Sangria -- the best I've ever had has freshly squeezed oranges and limes, tamarind paste, vanilla extract and sugar.

                    1. re: maria lorraine
                      Chinon00 RE: maria lorraine Jul 1, 2007 08:29 PM


                      1. re: Chinon00
                        maria lorraine RE: Chinon00 Jul 1, 2007 09:50 PM

                        Not to get too far afield...but...
                        in Sangria, my preference is for vanilla sugar, sugar that has had vanilla beans stored in it. Barring that, part of a vanilla bean works well. If that is not available, pure vanilla extract (not imitation or articifial) works and is the easiest to use for most folks in the USA, where our OP resides. (I'm well aware the term "vanilla extract" means something different in Europe.) Problem, Chinon00?

                    2. re: cocktailqueen77
                      mengathon RE: cocktailqueen77 Jul 2, 2007 03:15 PM

                      The Lang and Reed Cab Franc is pretty good stuff to begin with, and I'm not sure it'd be particular good for sangria either.

                      If you are sticking to the sangria idea with cab franc, I'm also not sure a vanilla flavor Maria suggested would work particularly well. My personal preference for sangrias is to still be able to taste a little bit of the distinguishing characteristic of the wine. In this case, I think some lavender would work better with the cab franc. I'd cut back a little bit of the orange juice and go with something a little less sweet, maybe grapefruit?

                      1. re: mengathon
                        maria lorraine RE: mengathon Jul 2, 2007 03:27 PM

                        Points taken. In all instances of additions to Sangria or any other main ingredient, the purpose of a flavoring is to enhance, not eclipse. Agree with you in principle, mengathon, that a light touch is important. It could be said that the vanilla enhances the tamarind, oranges and limes -- by the way, four of the main ingredients of Coca-Cola. Lavender could be a kick in Sangria, as could grapefruit juice...I just adore my current recipe, though. Sigh. I'd keep the Lang & Reed CF separate, in any case.

                        1. re: maria lorraine
                          mengathon RE: maria lorraine Jul 2, 2007 03:53 PM


                          Your recipe does sound great. It'd definitely go well in something with a little more heft. I've tried numerous recipes, but have never thought to use tamarind. I'll pick some up next time I'm at an Asian market. And I totally agree. I'd keep the Lang and Reed separate too.

                          And I never got to thank you with regards to my question about bouillabaisse and wine pairings. The dinner came out great and I have a newly found appreciation for Provencal roses. I'll post the pics and do a small writeup when I get a chance.

                          1. re: mengathon
                            maria lorraine RE: mengathon Jul 2, 2007 04:15 PM

                            Thanks...lots of good CH posts on tamarind, as a marinade and beverage base, at

              2. b
                bropaul RE: cocktailqueen77 Jul 2, 2007 03:54 PM

                'Tis the season - peaches macerated in red wine. You can make them now and eat them all summer.

                1. Dr. Debs RE: cocktailqueen77 Jul 2, 2007 04:47 PM

                  Hi. How about a red wine slushy? I know, it sounds tacky but it's actually pretty good. It's called Sangria Ice--I know, you're sick of Sangria--but this actually makes a pretty amazing dessert on a hot night. Here's the link: http://tinyurl.com/2x9uyx

                  1 Reply
                  1. re: Dr. Debs
                    AnneM RE: Dr. Debs Jul 2, 2007 04:53 PM

                    I would simply drink it!!! Cork it, drink some every night at dinner. Sure they won't be at their best but I would not have a problem finishing it up. Ok...use some for cooking too.

                  2. z
                    zinFAN RE: cocktailqueen77 Jul 2, 2007 05:35 PM

                    what i do with extra red wine during the summer is freeze it in icecube trays and have it on hand for sangria or roses.

                    2 Replies
                    1. re: zinFAN
                      ctscorp RE: zinFAN Jul 2, 2007 09:24 PM

                      Seriously, I can't imagine a cab franc as earthy as Lang & Reed surviving in sangria. I love that wine... and I have plenty of storage.... How far are you from Iowa City? ;)

                      1. re: ctscorp
                        cocktailqueen77 RE: ctscorp Jul 3, 2007 12:07 AM

                        Now that I think about it-the wine really isn't meant for cocktails, I was just needing to use it soon due to lack of space. SO and I opened a bottle and enjoyed it with a homemade pizza and salad last night, a very perfect night!! I do like the ice cube idea. I might try that soon. Ctscorp, I think Fresno is a bit a ways away from Iowa City. Sorry!! Raincheck?!?!

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