Watered-Down Wine

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Preparation info

  • Serves

    1

    • Difficulty

      Easy

Appears in

One Good Dish

By David Tanis

Published 2013

  • About

It may sound funny to add water to wine, but it actually makes a very nice beverage. And watered-down wine is definitely more food-friendly than sweetened drinks or sodas. Obviously you don’t use fine wine to make it, but neither do you use absolute plonk. I prefer to use red wine in about a 50:50 ratio of wine to flat filtered water with the occasional ice cube. (If you use sparkling water, you will have made tinto de verano, a traditional Spanish drink, arguably better than any version of sangria.) The ratio of wine to water can vary; sometimes it’s only a splash.

It used to be common practice in cafés in France and Italy to order a small carafe of wine and one of water to do the same thing, especially at lunch. Watered-down wine is quite refreshing on a hot day, and it’s also a good thing to drink at a cocktail party if you’d rather get home sober.

Ingredients

    Method