From cellar to shaker
When you hear the terms "wine cocktail," your thoughts may turn to a steaming mug of mulled wine, a pitcher of festive Sangria, or the classy and elegant Champagne cocktail. Those are all great drinks and have their time and place on the menu. But savvy mixologists like Jim Meehan of NYC's PDT, Bradley Dawson of Belly Timber in Portland, OR and Robert Heugel, owner of Anvil Bar & Refuge in Houston, are using wine in creative ways behind the bar.
If you're having a hard time selecting a Sidecar or a Syrah, or can't decide if you are thirsty for a Martini or a Malbec, try a wine cocktail.