Aromatized and fortified wines have long been staple cocktail ingredients, but table wines are trickier, especially when it comes to reds.
By ANNE BROCKHOFF
Those made with vinefera grapes (the variety native to Eurasia) like Cabernet Sauvignon can have bitter notes. That might be fine for stand-alone wines, but it makes them more difficult to mix, says Paris of the Plains Cocktail Festival co-founder Doug Frost.
Wines produced from hybrid grapes that are a cross between native species and vinefera varieties are a different story, though. They tend to be tarter, with very little bitterness, making them perfect for mixing, Frost says.
“Hybrid wines have a unique flavor and aroma profile, and they’re actually better as a cocktail ingredient than the traditional vinifera wine,” he says.
A “winetails” dinner on Saturday at the American Restaurant (call the restaurant at 816-545-8001 for tickets and information) will demonstrate just that point with cocktails like this one.