By Liz Miller, West End Wine Manager
We usually consume a glass of wine on its own - to express the palate and aromas that occur during the winemaking process, and/or the terroir of the grape region. In some cases however, wine is mixed with other ingredients to make a cocktail. Whether or not you prefer your wine neat or mixed, the following are popular wine cocktails from around the world that may be worth a try.
Made popular in Spain, the “Calimocho” or “Kalimotxo” in Basque Country, goes by many names around the world - including “Jesus Juice” in Argentina, “Katemba” in South Africa, “Cátembe” in Mozambique, “Bambus” in former republics of Yugoslav, “Jote” in Chile, “Cola-Rot” in Austria, “Motorină” in România, “Korea” in Germany, “Houba” in the Czechia, and “Vadász” in Hungary. Obviously a popular drink worldwide, red wine and cola were combined in Spain as early as the 1920s, but Coca-Cola was not widely available. That changed in 1953, when the first Coca-Cola factory opened in Spain. The combination was given various names, until its mass usage at a festival in Algorta led to it being christened the “Kalimotxo”, a playful combination of the two creators' nicknames, Kalimero and Motxongo. Our Calimocho consists of equal parts brambly Tarantas Tempranillo Crianza and Coca-Cola served in a highball glass on the rocks - garnish with a Valencia orange slice and enjoy!
There are a handful of Kir wine cocktails in France that include crème de cassis, including the classic Kir (with white wine), Kir Savoyard (with white wine from Savoy), Kir Royale (with Champagne), and Kir Pètillant (with sparkling wine). Usually consumed as an apéritif, the cocktail got its name after Felix Kir, who popularized it after World War II through the twinning movement, which promoted friendship between towns, cities, countries, and cultures. U.S. production of cassis was halted in the early 20th century because the plant was considered to be a potential threat to white pine. It wasn’t until 2003 that New York botanist, Greg Quinn, made growing blackcurrants his personal mission. C. Cassis buys most of their fruit from that same botanist for the blackcurrant liqueur that we use in our kir recipes. For our Kir, we use 0.5 oz. C. Cassis Black Currant Liqueur and 3 oz. of pleasantly fruity and gently acidic Athlètes du Vin Chenin Blanc served in a flute glass. For our Kir Royale, we substitute the wine with mineral driven Champagne Cuvée Renaissance Premier Cru from Vadin-Plateau.
Wine and pineapple!? It may seem a little strange, but the combination of wine and pineapple is a popular one in the South American countries of Brazil and Chile. Brazil is a country that doesn't drink much wine, but consumes an ungodly amount of sweetened condensed milk. The Espanhola, a sweet and tropical blended beverage that consists of red wine, pineapple, sweetened condensed milk, and ice, serves as more of a frosty beachside beverage than a cocktail. Our Espanhola consists of half a can (7 oz.) sweetened condensed milk, one cup of fruit-forward and savory Pielihueso “Los Sauces” Tinto, and one cup of fresh pineapple. Blend and serve the frothy cocktail from a pitcher of ice into a chilled glass.
In Chile, the Terremoto and Ponche a la Romana consist of either white wine (Terremoto) or sparkling wine (Ponche a la Romana) and pineapple ice cream. Chileans traditionally usher in the New Year with a glass of the decadent and sweet mixed drink known as Ponche a la Romana. Terremoto on the other hand, translates to “earthquake” in Spanish, referring to the drink’s potency and how it can leave you slightly shaky, or the 1985 earthquake that happened in Chile. The best-known version of the origin of the name of this drink refers to the El Hoyo bar-restaurant - located in the commune of Estación Central. According to a tenant, German reporters came to cover the 1985 earthquake in Chile, quickly drank the drink, then in a state of dizziness, stood up and exclaimed, "This really is an earthquake"! Pipeño blanco (a young and fresh farm wine) is the traditional wine of choice used for a Terremoto, but our Terremoto consists of one scoop of pineapple ice cream and citrusy Prisma Sauvignon Blanc - substitute the zesty, fresh, and floral Jo Landron “Atmosphères” for a Ponche a la Romana and garnish with candied pineapple. These are traditionally served in plastic cups, but use whatever glassware you’d like.
