Wine cocktails have few vocal fans, yet customers repeatedly have proven that they embrace the concept.
 If you doubt that, try putting red, white or sparkling sangria on your menu and watch beverage sales jump. 
 And these days, the relentless pressure to craft new seasonal drink lists has pushed many beverage professionals to consider wine as an ingredient in other cocktails, too.
 “As a sommelier, I felt almost expected to have at least one wine cocktail on the list at all ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.