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Wine-Based Cocktails

Moving beyond sparkling, still wines are playing an increasingly interesting role in the drink mix.
Dec 2008 Issue of Wine Business Monthly
:link { color: blue } :visited { color: purple } When Michael Mina opened his first bar, right across the lobby from his San Francisco flagship restaurant, one of the featured drinks was the Napa Sour. It uses Mina's custom-blended Cabernet Sauvignon in a Bourbon-based drink. The cocktail is topped with a minute float of wine; however, you can still taste the flavor, structure and tannins of the wine in the drink. A few days later, Marcus Garcia, the sommelier at French restaurant Fleu...
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