It’s not summer without a tinto de verano

By Rebekah Peppler, The New York Times

PARIS — If you’re convinced that red wine should be reserved for the colder, more sweater-worthy months, consider the tinto de verano.

A fizzy, ruby-hued combination of red wine and citrusy soda served over ice, it’s to summer in Spain what a chilled bottle of rosé is to l’été in Provence.

“It’s a fun, easy beach or pool drink,” said Sandra Cordero, the owner of Gasolina and the soon-to-open Bar Xuntos in Los Angeles. “I wouldn’t drink a tinto de verano below 80 degrees.”

To make it, start by choosing the right tinto or red wine. The Spanish traditionally opt for more robust and tannic table wines: Look to tempranillo, garnacha or monastrell grape varieties, or ask your neighborhood wine shop to recommend a bottle. The short ingredient list means each element strongly influences the drink, so Cordero suggests picking a bottle you’d have on its own.

Pour your chosen (and preferably chi...