The Red Wine Shandy Gaff is, true to its name, the classic British Shandy Gaff with red wine poured in, bringing beer and wine together in one ruby glass.
Light red wine lays down fruit and acidity, then chilled lager and ginger ale are poured gently over it, so the first sip opens with wine’s aroma before spicy ginger and crisp, refreshing beer bitterness follow.
Light yet deep and made for the dinner table, it’s a glass well worth pouring tonight.
Recipe & How to Make It
Ingredients
Recipe no.192
- Red wine — 2 oz (60ml)
- Beer — 2 + 2/3 oz (80ml)
- Ginger ale — 2 + 2/3 oz (80ml)
6 Recommended Ginger Ale Brands
How to Make It
Chill all the ingredients well in advance.
Pour the red wine into the glass first. Then gently add the beer and ginger ale in equal parts so they don’t foam. (Leave a little room at the top for the beer foam later.)
Stir slowly and lightly. Finish by spooning the beer foam on top, and it’s ready.
・Technique ｜ Stir
・Glass ｜ Pilsner Glass / Wine Glass
・ABV ｜ About 5%–6%
・Best Enjoyed ｜ Any Time
Red Wine Shandy Gaff Characteristics & Recommendations
Flavor & Character
The Red Wine Shandy Gaff is a modern twist on the Shandy Gaff, a British pub classic of beer and ginger ale whose name appears in print by the 1850s. Adding red wine is a newer idea with no recorded creator, but it brings acidity and depth that beer and ginger ale alone can’t.
The first sip opens with the wine’s fruity aroma, then ginger ale’s spicy kick and beer’s crisp bitterness follow. Sweetness stays in check, so it finishes clean, light yet satisfying, and works well with food.
Pouring gently and stirring just once keeps the bubbles lively. I’d reach for a fruity, light-bodied red; to me, it’s the Shandy Gaff for wine lovers.
Tips, Twists & Food Pairings
Tips
- Common mistake: using a heavy, tannic red — Full-bodied reds like Cabernet Sauvignon bring strong tannins that clash with beer’s bitterness, leaving the drink harsh and drying. Choose a light, fruity red such as Pinot Noir or Beaujolais for a smooth, juicy balance.
- Pick a crisp lager — A light lager or pilsner keeps the drink clean and refreshing, while dark or hoppy beers compete with the wine’s fruit. I’d always use a crisp lager so the red wine and ginger stay in focus.
- Chill everything well — Warm ingredients foam up quickly when poured and lose their carbonation fast. Chilling the wine, beer and ginger ale keeps the bubbles fine and lively, and the drink stays crisp to the last sip.
Twists
- Ginger Beer Red Shandy — Swap the ginger ale for ginger beer, closer to the British original. Its stronger ginger heat and deeper spice stand up to the red wine for a bolder, more warming glass.
- Lemon Red Shandy — Replace the ginger ale with lemon soda. The bright citrus lightens the wine and beer into a breezy summer drink, similar in spirit to Spain’s tinto de verano.
Food Pairings
- Charcuterie board — Salty salami and prosciutto meet the wine’s fruity acidity, while the bubbles and beer’s bitterness refresh the palate after each rich, fatty bite.
- Margherita pizza — Tomato’s acidity echoes the red wine, and the fizz cuts through melted mozzarella, making this an easy, crowd-pleasing pairing for casual nights.
- Grilled sausages — Smoky, juicy sausages love both beer and red wine, and ginger ale’s gentle spice adds a lively kick that keeps each bite tasting fresh.
