If you love Spanish wine culture, you’ve undoubtedly ordered a pitcher of Sangria during a sunny patio session. But if you want to drink like a true local, there is another, much more refreshing classic that deserves a spot in your glass: Tinto de Verano.
During my time living in Spain, I quickly learned that while tourists flock to Sangria, locals opt for this crisp, effervescent alternative. Today, we are putting a premium spin on this casual favorite with the Campo Spritz, a cocktail that proves you can mix your red wine and absolutely love it.
At its core, the Campo Spritz is a refined take on Spain’s beloved Tinto de Verano (which translates to “summer red wine”).
While traditional Sangria is often heavy, laden with chopped fruits, and weighed down with extra liquors, the Campo Spritz keeps things delightfully simple, bubbly, and incredibly fun. It is designed to be a fast, accessible way to enjoy a beautiful bottle of red.
Now, I know what the wine purists are going to say. “You’re ruining a perfectly good Tempranillo by mixing it with soda!” Hear me out: it is simply not true. Using a quality wine like Campo Viejo Tempranillo creates a sophisticated base where the plum and cherry notes of the grape actually complement the citrus, rather than getting masked by it. It’s not about ruining the wine; it’s about unlocking a completely different, vibrant way to experience it.
The secret to a great Campo Spritz lies entirely in the ice.
Because this recipe uses a 1:1 ratio of red wine and lemon-lime soda, dilution and temperature are your best friends. Packing your glass with plenty of ice ensures the drink stays ice-cold, which naturally tempers the sweetness of the soda.
The result? A perfectly balanced, refreshing aperitif that wakes up your palate instead of filling you up with sugar before dinner even starts.
The Spanish are world-famous for their sobremesa, the art of lingering around the table long after a big meal has ended. Because Spanish dining is a marathon of eating and talking, you need a drink strategy that can keep up.
The Campo Spritz shines as a pre-meal aperitif. It cleanses the palate and gets you excited for food.
Diva Tip: Start your long lunch with a crisp Campo Spritz as a welcome drink alongside light tapas like jamón Ibérico, pan con tomate, or salty marcona almonds. Then, transition into a neat glass of Campo Viejo 2019 Reserva or 2017 Gran Reserva for your main course (like a rich Paella or grilled lamb). Once the meal winds down, wrap up the afternoon by finishing with another refreshing Spritz!
This recipe yields one perfect serving. Double or triple it easily if you are hosting friends!
4 oz Campo Viejo Tempranillo (The 2022 vintage works beautifully here!)
4 oz Lemon-lime soda (like Sprite, 7Up, or a Spanish Casera)
Fresh ice (Fill the glass to the brim)
Garnish: A fresh lemon slice
1 Prep the Glass: Take a large wine glass or highball glass and pack it completely full of clean, fresh ice.
2 Pour the Wine: Pour 4 oz of Campo Viejo Tempranillo directly over the ice.
3 Add the Fizz: Top with 4 oz of lemon-lime soda.
4 Stir & Garnish: Give it a very gentle stir with a bar spoon to combine without losing the carbonation. Garnish with a fresh lemon slice on the rim or tucked into the glass. ¡Salud!
Grab a bottle of Campo Viejo, skip the heavy Sangria chopped-fruit prep, and get spritzed the Spanish way!
Martha Cisneros Paja is an Engineer, Cava Educator and WSET Level 2 certified, founder of Latinas Wine Club Inc. and author of Mexican Wines: A guide to Fall in Love with Wines of Mexico . Read more about one of the most hard-working Latinas in Wine here.
Cargando recomendaciones...
