Dining & Wine
Entitled Wine and Cola? It Works and signed by Rosie Schaap, the article focuses on how simple it is to prepare the drink and on its refreshing taste.
Kalimotxo, a Basque-country classic. Photo: EITB
Kalimotxo (pronounced cal-ee-MO-cho), a Basque drink made of equal parts of red win and cola, was featured in the Dining & Wine section of The New York Times on Monday.
Entitled Wine and Cola? It Works and signed by Rosie Schaap, the article focuses on how simple it is to prepare the drink. "The overall effect is surprisingly sangria-esque, minus all that fruit-chopping and waiting, and wonderfully refreshing", the writer says.
The article mentions two widely-believed theories about Kalimotxo; the cheaper the wine, the better the Kalimotxo, and do not waste your time dressing the drink with a squeeze of lemon juice or a slice of lemon or orange, purists consider those additions "a little fussy".
Kalimotxo, for many considered a guilty pleasure, it is not for the writer, who confesses she has received more than a few skeptical glances when she has ordered it at bars in New York. "I don't feel an iota of contrition when I drink this Basque-country classic", she concludes.